Ckarsanac

Recipes 

Yesterday, I started my first hard Cider. It's a small one gallon batch. I went to my local brew supply store and asked the salesman for a yeast for cider. Well, I think he mainly does wine, because he pulled a sheet off of a shelf, (literally) blew some dust off of it, traced his finger across the list of yeasts and said, "'They' recommend this." (I don't know who "They" is...)

SO I come home with a packet of Lalvin Kl-VIII6. ( I don't know if they are L's, I's or 1's). 1 gallon apple cider, 8oz of honey, tsp of nutrient brought up to 140F for 20 mins; reconstituted yeast for 15 mins in 95F water. Cooled must to 60F. SG~1.06 (maybe low?) Then I pitched the yeast and shook the bejeezus out of it. (Every once and awhile, taking the cap off the bottle to let more air in). I put on the airlock and place it in my basement closet whose temperature is a steady 70F.

Now, I've brewed some beer and a few meads, but, literally, 3 hours later and it's bubbling like crazy! This morning, even more so! AND it stinks terrible of sulfur (or Sulfur Dioxide....)

1. Is this normal? I'm quite anal about my disinfection processes, so I don't think it's contaminated...
2. Is it just the yeast? I've never had something start to bubble so quickly...

Thanks!!

fendermallot

Recipes 

search for "Rhino Farts"

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Primary:
Secondary: Sour Cherry Cider (Cote De Blanc)
Bottled: Hard Cider (Montrachet), Meadowfoam Cyser

jcarson83

Recipes 

Some yeasts are worse than others. I always get it really bad when I brew a belgian.

Blanchy

Recipes 

It's probably just the yeast; I wouldn't worry about it. As for the quick start, I have had ciders start bubbling within five minutes of pitching the yeast.

oldmate

Recipes 

It's most likely the yeast stressing out, There's very little nutrients for the yeast in honey. Add another teaspoon of nutrient to it, dissolved in a little water. Oh, and there's no need to heat anything before you add it together. Heating apple juice has a chance to set in pectins which cause cloudiness, and heating the honey will make you lose aromas and tastes.

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Primary: Cider, Ginger beer (alcoholic)

Secondary: Banana Melomel, End-Of-The-World Mayan Inspired Chocolate and Vanilla Mead.

Bottled: JAOM

Revvy

Recipes 

For the win!!!!

Rhino farts have even made it into the urban dictionary.

There's nothing wrong, it's a common part of making apfelwine and even lagers. It's a common byproduct of the process. It doesn't stick around.

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The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

jcobbs

Recipes 

Now this is totally unscientific, and as Revvy would no doubt say trust your hydrometer and not this or any "alternative" method, but I have noticed that when the apple cider starts to smell more like, well, apples, and less like your cat brought home its latest kill for your inspection, fermentation is well on its way to winding down and you're not that far from enjoying the fruits of your labor. Which is good because up to that point I wouldn't put it anywhere near my mouth. I'm guessing that's about the point at which the yeast are about done peeing in the pool and are spending their last days on earth cleaning up the mess from the party.

All that to say this too shall pass; have patience and you too shall soon be a cider-sipper...

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Hickory Glynn Winery & Brewery

Revvy

Recipes 

Yeah it does seem that the sulphur is thrown off somewhere midway in the cycle, and once it passes it does start smelling like it should, i.e. like apples.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Kauai_Kahuna

Recipes 

I have found that keeping the temperature down to 60F or so, I don't get the rhino farts.
Otherwise, it is pretty normal, and it does pass in time.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

oldmate

Recipes 

I don't usually get any rhino farts either.. I've only had it on one batch of apfelwein.

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Primary: Cider, Ginger beer (alcoholic)

Secondary: Banana Melomel, End-Of-The-World Mayan Inspired Chocolate and Vanilla Mead.

Bottled: JAOM