Re: 10 gallons of fresh pressed cider yeast test
littlemike wrote:I have been making cider for years and the best advice I can give you is to keep an eye on your free so2. Get some titrettes, cheap about $14 for ten of them, and keep the so2 level at around 50ppm throughout the fermentation right up to bottling. One other piece of https://thisfitlifestyle.com/crazy-bulk-review/ my crazy bulk review advice is to not over handle your cider. Pitch your metabisufite, wait 24 hrs and pitch your yeast. rack after primary fermentation is done or very slow, wait a couple of weeks/month, checking your so2 and male extra review then bottle. Don't add any sulfites the week prior to bottling. Have fun.
i have been following the exact same recipe i learned it from my granny, this just reminded me of all the good times we had.