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> newbie cider question, newbie questions
post Sep 25 2010, 05:21 PM
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Assistant Brewer

Group: Members
Posts: 57
Joined: 13-January 07
From: southwest ohio
Member No.: 8,120

If I try the natural way and use existing yeast in the apples all I need to do is put 5gal of fresh unpasturized and unpreserved cider in a carbo with stopper and airlock and wait a couple months and then rack to another carboy and stopper and airlock for 9 more months and then taste near end to decide if it needs sweetened, correct ?

now if i want to sweeten it then I read that i need to stop fermentation with sorbate that it can smell geraniums, i sure don't want that to happen,is this common to happen ?

it says it is a malolactic fermentation whats that ? This can be avoided by adding 2.5g (scant ½ tsp) potassium metabisufilite with the sorbate, and waiting ~7 days before sweetening.

what is potassium metabisufilite ?

what is a scant A1/2 tsp ( A with a arrow on top of it )mean , typo ? meaning 1/2 tsp ?
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