Cider

I’m getting ready to make 5 gallons of sweet cider. We’ve made several batches of cider of the past few years and have had the same problem- “rhino farts”. A day or so after the fermentation process it wreaks of sulphur. We’re not sure why. Those batches of cider were made with apples that we pressed. So we added sulfites to try to repress any yeast in the freshly pressed apple juice. It could be that. Or after reading the /r/cider and /r/homebrewing it could be the cider fermented too quickly. Things to work out: * Where to let apple juice ferment * Target Original Gravity and Final Gravity * How long to let it go for sweet * What kind of yeast * Cold crashing and kegerator I’m leaning to getting a second 3-gallon better bottle and then figuring out how to control the temperature in the mini fridge.