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Old 01-04-2010, 08:18 PM   #1
nickmpower
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Default Fully fermented, but strong sulfer smell and taste

I came back from a trip to find my peach cider that i'm making completely still. I used white cran peach juice and a 49oz can of peach puree. It had only been 3 weeks so i thought it was infected but i checked the hygrometer and it was a little less than 1. I also topped it off with juice and it started to ferment again. I have never had this strong of a presence of sulfer this late but should it be ok? I plan to rerack it as there is quite a lot of sediment on the bottom.

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Old 01-05-2010, 06:26 AM   #2
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The smell and flavor will go away with time. Rack it off and let it sit for a few months and you should be fine.

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Old 01-06-2010, 02:33 AM   #3
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Peaches are difficult to work with. There are lots of threads over in the wine forum that can attest to that.

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Old 01-06-2010, 02:35 AM   #4
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Thats nothin out of the normal just give it time and the smell will go away

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