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Author Topic: zombie killer type of cyser  (Read 3483 times)

Offline erockrph

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Re: zombie killer type of cyser
« Reply #15 on: October 24, 2015, 03:53:38 pm »
I use nutrients. I feel that it minimizes the "fartiness" that develops in a cider fermentation and helps get you to a drinkable result sooner.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline homoeccentricus

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Re: zombie killer type of cyser
« Reply #16 on: November 07, 2015, 03:00:17 pm »
OK, 8 liters of apple juice has been fermenting for 2 weeks on Nottingham yeast. Now have racked the cider onto 2 kilos of frozen sour cherries...
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline Jimmy K

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Re: zombie killer type of cyser
« Reply #17 on: November 07, 2015, 07:41:44 pm »
I use a small amount of nutrients and smell the airlock every day. I'll add more as soon as it starts to smell sulfury and it immediately goes back to smelling like apples.
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