Bottles my two side by sides this morn
Added some geletin.
Added 1ml 88% lactic acid to both.
Can't really tell from photo but Framgarden cider has flocked more wow.
They got burst carbed and shook at 40psi
Now their sitting in keezer on 10psi till the clear more.

 

Whatever sugars or starches are available can be tried. I am not sure where you are exactly, but surely the local area has something common and inexpensive.

That said, some things shouldn't be fermented. But rice wine is a thing.

 

Y'all are making this seem pretty good, I might check out my apple juice options next time I'm at the grocery store...

 

You can ferment right in the apple juice container (it's sterile or near to or it would ferment on the shelf).
Just makesure it's just juice no preservatives.

When ferment just leaven the lid loose I tighten lid untill it bites then turn back until I can squeeze bottle and air comes out.

Just drop a bit of yeast in each or different yeasts to taste different results.
I use nutrient to help fermentation.

 

I've got a couple slurries in the fridge that I don't want to store anymore, why not make some cider before I chuck em right? I've got S04 and US05, and a couple grams of Kveik in the freezer (I don't think I could keep the kveik warm enough this time of year, unless my snake wanted to share her heater...)
In the bottle sounds great, if I can get an airlock on there, should I? I've also seen a pierced balloon type setup. I've got yeast nutrient on hand

 

No air lock needed the lid works better IMO opinion. Air locks are just for visual effects oh and for keeping bugs out your lid will do that just fine.

I used slurry for my two earlier in this thread.
A little nutrient will help yeast get the job done.
Oxygenated by shaking crap out of bottles.

 

Vitamin C Ascorbic Acid is also a great anti oxidant . I'm looking to use some post ferment in sure you can add to the boil as well.

 

Ok so did a side by side this arvo all in the name of science .

Ok they both need a little more time.

34/70 (left) me -smell Beery - clean flavour.
Wifey said woah smells like sewerage (Sulphury) she didn't want a bar of it!
Framgarden me - Citrusy aroma - dry crisp- brighter tastes more cidery.
MISSUS - smells like vodka (I guess that's her only other comparable flavour lol) but she liked it more than 34/70 but still didn't want to drink it.

I preferred the framgarden fermented cider as well. A little more time should rid the 34/70 batch of its sulphur I did ferment this at 17c and being slurry from previous batch it went from beer to cider so probably stressed the yeast a bit.
Funny 34/70 doesn't normally produce a lot of sulphur I've found compared to other lager yeasts.

I think the Framgarden cider has potential I'd happily swig a glass or two before moving onto beer.

I'm going to get some apple juice and back sweeten them both now I've made more room and do another (wife test) with them both.
I'll up the carbonation too that was a little low.

 

There's a compound, I can't remember what it's called, that we sniff in sensory training. Wife says it smells like garbage, I can't smell it at all. You may have some of that working in there and it's from infection. Might be sulfur, as you say. I generally use wine yeast in cider, I like the German strains for their fruitiness.

 

That glass has some history and some personality - no excuse necessary!

 

We're going for it gang. Thanks for the encouragement. Using Ben's recipe of a lil bit o nutrient and gypsum. I'll come back with results either way!

 

Noice!

 

Hope it turns out great.

 

So far so good, I'll check the gravity in a few days. OG was 1.050