Making only 1 gallon of cider.
Using - unfiltered apple juice. 3 cups Table sugar. And champagne yeast.
I sanitized everything. I actually used the 1 gal carboy the juice came in but added 1 cup of apple juice that I made with my juicer.
I didn't take any hydrometer readings...just went for it. I do have a hydrometer though.
The ferment went great - the air lock bubbled for almost 8 or 9 days rapidly.
Then I waited another 2 weeks - it for sure had stopped.
I was concerned that I maybe didn't put in enough yeast at 1st ( 1/3 a package) so I added a little more (1/2 tsp) and waited a week - no bubbling this time.
The cider has started clearing - good amount of sludge at the bottom.
I went to taste it today - and its kinda "skunky" or almost a rotten apples taste.
Smelled like wine and cider.
Looking back - maybe I didn't sanitize the airlock. But I'm sure I did everything else. Any ideas ?
Does it just need more time...or a yeast nutrient or is it ruined ?
I was thinking I would use sparkoloid to speed up the clearing but if it tastes so bad now - maybe I should just start over. ;(