Originally Posted by arn73
I am currently pulping and pressing this year's brew ready to go into a freshly emptied 40gallon whiskey barrel.
This is my 3rd year of making cider like this but when I come to drink the cider after about 5 months in the barrel, I always seem to end up with a pretty strong sulfur smell ( eggy ) to it !!
It still tastes pretty good and is pretty strong :-)
Does anyone know how to get rid of the smell ??
I don't know that I have the answer, but I do have a few questions that other folks might need to know the answer to in order to provide some guidance. Is the sulfur smell present during fermentation or only after 5 months when you go to drink it? Also, do you rack off the lees after fermentation has stopped? Are you using wild yeast or a cultured yeast bought from a store? What about yeast nutrient?
Hopefully these questions will lead to some answers!