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Old 11-05-2011, 04:29 AM   #1
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Default Cider smells horrible AFTER fermentation is complete

Did up a small 1gallon batch of apple cider using Santa Cruz Organic Apple Juice. I used Lalvin V1116 yeast. Fermentation was fast (only a few days before bubbles stopped) and when I went to bottle it, the stench was amazing...ly horrible.the potential before fermentation was 7% and after was 0%. What did i do wrong?

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Old 11-05-2011, 04:31 AM   #2
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The O.G was 1052 and the F.G was 1000

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Old 11-05-2011, 10:46 AM   #3
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Nothing wrong, it just needs left on the yeast to get rid of the sulfur compounds commonly known as 'rhino farts'. As with any brewing; don't get in a hurry. Let things take their natural course.

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Old 11-05-2011, 02:14 PM   #4
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I got this in mead, in fact on my last batch.

I was really worried about possible infection, but it was crystal clear with absolutely no weird growths.

As above, turned out to be sulphur compounds. Yeast will help break them down.

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Old 11-05-2011, 02:53 PM   #5
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Quote:
Originally Posted by R34P3RCM View Post
The O.G was 1052 and the F.G was 1000
At 1.000, I doubt it's done fermenting. It should go to .990.
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Old 11-06-2011, 10:46 PM   #6
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Yup. Throwing in my own $.02 but my cider fermented with WLP 775 threw off some serious sulphur that was present after 3 weeks (and SG of 1.000). I decided to put 2 gallons of it into gallon jugs and let it sit for another month. I bottled up the rest (of what started as 3 gallons) in some 500 ml fliptops (with apple juice concentrate for carbonation) and I refuse to taste until the week of Thanksgiving.

I've learned that cider takes time

The only reason I bottled any of it was because a dear friend of mine (who is hosting a grand Thanksgiving dinner I'll be attending) is a sucker for dry English cider - so I promised her at least a couple bottles. I told her that if it's still sulphery she'll have to wait until Christmas to drink it.

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