Author Topic: zombie killer type of cyser  (Read 1818 times)

Offline erockrph

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Re: zombie killer type of cyser
« Reply #15 on: October 24, 2015, 09:53:38 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, 10:00:17 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 08, 2015, 02:41:44 AM »
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.
Delmarva United Homebrewers - President by inverse coup - former president ousted himself.
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