Hi,
My cider just spent about 3 weeks fermenting and now it smells bad and looks very yellow... How do I get both this smell and color to dissipate?
Before fermenting the must/juice I treated it with Potassium Metabisulfite (at the dosage recommended on the package). Could this have caused the smell? I also used a dry wine yeast.
I thought maybe something else was causing the smell so I added some more metabisulfite to the now fermented cider to cease any active processes and racked it into an oak barrel.
Should I put in the wooden bung or should I put in the airlock to let the smelly gases escape? How long should I let it age out these undesirable traits?
Thanks for any advice/input!!
