docg
Member
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