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Old 03-11-2012, 04:15 PM   #1
rhinofarts
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Default My cider smells like rotten eggs

Hi,
I know this question has been asked here before. But I didn't feel I could get a complete answer from reading other people's questions.
Also most people just casually answered "It'll be fine...." etc... Giving no explaination on what to do.
I am brewing cider from a kit (BrewMaster 40 pint), and it has been bubbling away for much longer than I figured (14 days today)
A bubble comes through the airlock approx every minute and a half.
So I went to bottle it today, and when I lifted the lid I got a medium bad smell of rotten eggs (Sulpher), from the info I gathered reading other posts here, I decided on giving it a good stir (Sedemant and all), and I left the lid off for a while for some of the smell to leave before putting back on the airlock and heating belt and now I've left it to bubble away.
Was this the best approach?, will it just "Fix itself" now? What should I do from here on in?
Any advice is welcomed.

Thanks and Regards,

rhinofarts

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Old 03-11-2012, 04:23 PM   #2
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Fermentation can be a smelly beast. I've had a few beers, particularly wheat beers produce some horrid odors that don't make their way into the finished product.

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Old 03-11-2012, 05:23 PM   #3
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Well the fact that you chose the name you did, should give you an indication if you've read any of the 10,000 rhino farts threads, that fermenting cider often does smell like sulfur. You should also know that it does indeed clear with time. B

It should also be an indication that if it smells like it, then it's not time to bottle it yet. You wouldn't really want to trap that in a bottle if you want it to clear.

I don't even think of touching my ciders for a minimum of 6 months.

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Old 03-11-2012, 06:05 PM   #4
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HAHA Revvy nice post. Yes I have read many Rhino Fart threads. But as I said everyone just replied "Ya it's fine..." I wanna know what to do here, this is a cider emergency for me here.

"I don't even think of touching my ciders for a minimum of 6 months"

Your not talking about me leaving it in the fermenter for 6 months? This is a kit cider? You think after a good stirring, smell should go? Or just go with a bit of time anyway?

Thank you for your reply!

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Old 03-11-2012, 06:09 PM   #5
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Yes, I'm talking about leaving it in the fermenter for 6 months, kit or no kit....

And to get rid of the sulfur you.....







....Wait for it to go away. It's a natural part of the process, and if you can still smell it, it means fermentation and or conditioning are still going on...so bottling at this point is not what you want to do.

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Old 03-11-2012, 09:31 PM   #6
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I think thats a bit extreme. 6 months is a long time for person who doesnt live forever

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Old 03-12-2012, 04:04 AM   #7
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Quote:
Originally Posted by rhinofarts View Post
I think thats a bit extreme. 6 months is a long time for person who doesnt live forever
It's all about perspective...

Use that 6 months to brew as many batches of cider or beer or wine as you can. Pick a 10-20 day recipe if you want instant gratification, but the same day you brew that fast beer, brew a couple of medium length beers... stage the batches so they get finished in a staggered fashion. That way, you always have something that is getting close to done. Waiting sucks... brew more and it's less painful. I've got a braggot sitting in the fridge that I brewed in the fall of 2009... take a taste every now and then... figure it's just about ready for oak... maybe next year. then we'll bottle and let it mellow for a year or three... see, 6 months isn't much time at all - if you've got other brews to play with.

BTW, my newest apfelwein is just turning 3 this june.
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Old 03-20-2012, 05:57 PM   #8
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I get your point. I have 2 fermenters on the go always now, and I am bottling away, so things can mature. I would have concerns about leaving something in an open fermenter for 6 months tho, whatever about it being kegged or bottled.

Anyway, my Rhino Farts smell is gone, I left it sit for several days after the smell had left and now I have bottled my none-Rhino Ass cider.

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Old 03-20-2012, 11:41 PM   #9
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You might be experiencing a lack of nutrients in your must. Yeast under stress produces more SO2 than yeast that is well nourished. I've read that copper helps to remove some of the odour and flavour by turning the SO2 in solution into copper sulfate. Perhaps a copper racking cane might be helpful later.

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Old 11-30-2012, 08:21 AM   #10
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Mine still smells like farts after month and a half

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