von-block

Recipes 

Hello, I just made a 3 gallons batch of hard lemonade from yooper.

Everything was perfect, it tasted very good and the SWMBO for the first time like the alcohol I made. When the Og was at 1.030 I tried to stop the fermentation by putting it in a refrigerator.

I also have the idea to put K-meta in it, I saw that for 5 gallons batch you need to put 1/4 ts. I still don't have a campdem tablet so I put the Meta using my brain logic and eyes.

One day later it is horrible, the good lemonade now smell sulphur a lot and taste it too.

My question is, do I have ruined my lemonade forever or is the smell going to stop. I read that usually this sulphur smell go away, but how should I do that, do I need to poor the lemonade in a bucket to aerate it (Now the lemonade is in 3 one gallon plastic bottle) ??

Any advise.

Thank

WIP

Recipes 

Does it smell like farts? If so, the K-meta is not the problem. That is caused by stressed out yeast.

__________________
Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207

von-block

Recipes 

It smell like sulphur.

I am quite sure it's the K-meta because I have another gallon without it and it taste good (They go through the same step exept for the metabisulfite at the end)

WIP

Recipes 

Let it evaporate off.

__________________
Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207

malkore

Recipes 

agreed, the sulfite will vent out.

but, good luck "stopping" fermentation with a bit of cold and a dash of k-meta. even sorbating won't 100% prevent renewed fermentation.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Yooper

Recipes 

Like the others said, let it sit and vent out to get rid of the sulfur. And just remember, don't do that anymore! You can try getting a long sanitized stainless spoon or dowel and stirring up the lemonade- that will help disipate the sulfur smell.

Campden doesn't kill yeast, and that's why winemakers use it. It's a preservative and antioxidant, and wine yeast is very tolerant of sulfites. In order to add enough to kill the yeast, you'd have to render the wine/hard lemonade completely undrinkable with sulfur flavor/smell.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

von-block

Recipes 

Thank everyone, after 24 hours the smell is already better, and it almost no longueur taste bad.

@ Yooper

Yeah I know, I will never do that again, it's just that, for that lemonade I didn't want to bottle it, so I thought if a put some K-meta in it, the fermentation will slow down and I would be able to drink the 3 gallons in 1-2 month with a taste of real sugar.

Anyway Thank, next time I will bottle my stuff.