Can someone explain to me how they work.
The way I understand it. They release a gas with sulfur in it that kills organisms in what you are making.
After 24-48 hours it will start to come out of solution and is helped on by shaking and stirring.
Some question that come to mind.
What form of sulfur is it to make it a gas?
Is it really a gas or some soluble compound form?
Does mixing oxygen into the solution, while shaking, push out the camden or does it some how inactivate it?
Once the yeast grows in cider, I often have heard and smelled myself, a sulfur smell stage where the smell from the air lock smells like sulfur. Is that natural or from the remaning sulfur being pushed out.
Its the only part of the process I've ever smelled sulfur. Not even during the shaking/stirring do I smell it.
Is the co2 pushing the sulfur out?
If it is being pushed out, how come people get reactions from sulfites in wines/ciders which use this?
Does some minute amount stay behind even with copious amounts of of CO2 pushing it around?
thanks for any info