Okay, I've made my first attempt at cider this week. Last Saturday, I used 4 gallons of Gravestein apple cider (pasteurized, 100% juice) 1 gallon of water with 4 pounds of orange blossom honey dissolved into it. It was fermented with a packet of white wine yeast at abut 65-70F, with Fermaid K as a nutrient.
It started with a pretty vigorous fermentation. which lasted a total of 5 days, when it finished. I just opened the lid of the fermentor and it gave a slight sulphury aroma, but it tasted dry without much apple flavor. Is this normal? Should I rack it to another carboy for conditioning, or kill off the yeast and back-sweeten it with some more juice or concentrate?