I’m getting addicted to fermenting stuff. Cider, why not!
This may be easier than wine. Last weekend I bought 15 frozen apple juice concentrates and poured them into a 5 gallon carboy with some spring water. My specific gravity measurement indicated that I would probably be making a 7%-8% hard cider. After adding some yeast I threw on an airlock and moved it to my spare bedroom to start the fermentation. After a few days I carried the cider downstairs to continue fermenting in the cooler basement temperatures (about 57 degrees).
So far I’ve had no complaints of an apple fart smell. I think this shit is supposed to sit on the yeast for a few weeks before it’s moved off to another clean carboy for conditioning. When it’s done fermenting I’ll give it a taste and add some non-fermentable sweetener if needed. After that we’re bottling this shit up, waiting for the carbonation and getting drunk.