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Tarzanchuck · 10-13-2012, 05:08 AM

so i jist did my first racking on my perry. it tastes good, but it has a mild sulphr smell/taste in the front end. any ideas why and if it will go away or what ican do about it?

Krazykripple · 10-13-2012, 06:10 AM

i'm not sure about perry, but some beer yeasts can throw quite a bit of sulphur. it should go away after a week or 2 of conditioning

Tarzanchuck · 10-13-2012, 03:02 PM

i used red star dry champagne in it. i thought that might be the case but wanted to get some reassurance

**bottlebomber** · 10-13-2012, 03:16 PM

Usually it will go away on its own. If not, you can use Copper Sulfate to greatly reduce this off flavor.

Tarzanchuck · 10-13-2012, 10:09 PM

should i make sure that flavor is gone before bottling then? and if not add the copper?

**bottlebomber** · 10-13-2012, 10:14 PM

Quote:

Originally Posted by Tarzanchuck

should i make sure that flavor is gone before bottling then? and if not add the copper?

Yes, but you are going to want to be very careful with that stuff if you decide to use it.

Tarzanchuck · 10-15-2012, 03:13 AM

Quote:

Originally Posted by bottlebomber

Yes, but you are going to want to be very careful with that stuff if you decide to use it.

what do u keam bu be careful?

i figured if i needed to i would use it when clarifying then rack once sulphr was gone and clarifying was done.