fluketamer
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- Dec 1, 2008
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when i ferment motts apple juice it usually gives sulfur about day ten for 1-2 weeks. however after the sulfur burns off it off-gasses the most delicious apple aroma for several days at least. my ferm chamber smells like an apple orchard on a crisp fall day. i would love to retain more of that in the cider. would maybe capping the fermenter and adding a little co2 to finish it under pressure retain some of that aroma. has anyone tried this with success . Is it worth a try?