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01-19-2012, 05:51 PM
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#1
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Junior Member
Join Date: Jan 2012
Location: washington, dc
Posts: 7
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SO2 smell in cider
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Made a batch, organic cider, notty, yeast nutrient, had a sulfur smell the first two days of fermentation, then gone. Let ferm to 1.000 and primed with 360gms sugar in form of frozen AJ concentrate, bottled sat for two days and pasteurized. Tastes fine but has a sulfur "fart " smell to the nose and seems to be from the carbonation. Will this dissipate as the cider "ages" in the bottle? What causes it? ......Pat
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01-19-2012, 10:15 PM
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#2
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Senior Member
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 196
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Stressed yeast is the common culprit, how much nutrient did you use?. Now that it is in the bottle I don't think anything can be done.
__________________
Ithaca is gorges
Bellwether Hard Cider
Fermenting - Albemarle cidre cuvee
Secondary - Big Red Ida Red cider,TBD juice base (Maple?).
Conditioning - Newtown Pippin & Keepsake cider
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01-19-2012, 11:56 PM
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#3
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Senior Member
Join Date: Nov 2011
Location: Brockport, NY
Posts: 248
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I'm fermenting with Notty right now. After a couple days, the airlock was "farty", then about day 5 it was "fruity". Mine is a slow ferment going along at 62 - 64 degrees. What was your temperature?
__________________
Quote:
Originally Posted by Shooter
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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... If the characters from Jaws did home brewing...
Hooper: "All yeast does is swim and eat sugar and fart carbon dioxide and pee alcohol and make little yeasts."
Brody: "You're gonna need a bigger carboy."
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01-20-2012, 12:01 AM
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#4
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Junior Member
Join Date: Jan 2012
Location: washington, dc
Posts: 7
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it was in the mid to high 60'S . did another batch on the yeast cake and same thing- farty a couple of days early now it's fruity and OK but the last batch was like that too ...........Pat.
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01-20-2012, 12:18 AM
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#5
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Senior Member
Join Date: Nov 2011
Location: Brockport, NY
Posts: 248
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I'll be bottling next weekend if the SG cooperates. Be about another week to carb up to where I want it, but I'll definitely post back as to what happens, if I get a batch of "bottle farts".
__________________
Quote:
Originally Posted by Shooter
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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... If the characters from Jaws did home brewing...
Hooper: "All yeast does is swim and eat sugar and fart carbon dioxide and pee alcohol and make little yeasts."
Brody: "You're gonna need a bigger carboy."
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01-20-2012, 10:09 PM
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#6
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Junior Member
Join Date: Jan 2012
Location: washington, dc
Posts: 7
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I used 1 tsp /gal of nutrient. Funny I just opened another bgger, 25oz bottle , def had the stink on the first pour , but after that no sulfur smell ........
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01-24-2012, 02:11 PM
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#7
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Junior Member
Join Date: Jan 2012
Location: Exton, PA
Posts: 5
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That's the smell of reduction (hydrogen Sulfide/sulfur dioxide). If you catch it early enough it is simple enough to fix: Stir vigorously, rack the cider or run through a length of copper pipe.
Unfortunately if it fixes into the cider it's there forever.
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01-24-2012, 02:19 PM
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#8
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Senior Member
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 196
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Quote:
Originally Posted by corkpuller
That's the smell of reduction (hydrogen Sulfide/sulfur dioxide). If you catch it early enough it is simple enough to fix: Stir vigorously, rack the cider or run through a length of copper pipe.
Unfortunately if it fixes into the cider it's there forever.
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That's a great idea! I wonder how long of a length of pipe one would need?
__________________
Ithaca is gorges
Bellwether Hard Cider
Fermenting - Albemarle cidre cuvee
Secondary - Big Red Ida Red cider,TBD juice base (Maple?).
Conditioning - Newtown Pippin & Keepsake cider
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01-25-2012, 05:47 PM
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#9
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Senior Member
Join Date: Nov 2011
Location: Brockport, NY
Posts: 248
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Quote:
Originally Posted by corkpuller
... or run through a length of copper pipe.
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 What does the copper pipe do?
__________________
Quote:
Originally Posted by Shooter
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
|
... If the characters from Jaws did home brewing...
Hooper: "All yeast does is swim and eat sugar and fart carbon dioxide and pee alcohol and make little yeasts."
Brody: "You're gonna need a bigger carboy."
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01-26-2012, 02:24 AM
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#10
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Senior Member
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 196
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Copper binds to and neutralizes the free sulfur in the cider.
__________________
Ithaca is gorges
Bellwether Hard Cider
Fermenting - Albemarle cidre cuvee
Secondary - Big Red Ida Red cider,TBD juice base (Maple?).
Conditioning - Newtown Pippin & Keepsake cider
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