cd2448
Well-Known Member
Hi,
I'm very interested to make some of this stuff, judging by the number of gallons so far, it's a real HBT success story. Trouble is, I brew in the basement which is only a few planks of wood away from the living room. If a sulphur smell is being emitted during fermentation, it will probably lead to the whole thing being thrown out of the house into the street and a general icyness around the whole concept of brewing your own!
Is the sulphur issue because of the Montrachet yeast or a general issue with fermenting ciders? A book I found in the library talked about it as being a result of using wine yeast for fermentation but I wanted to ask if anyone has been able to avoid this problem so far.
Thnx in advance.
I'm very interested to make some of this stuff, judging by the number of gallons so far, it's a real HBT success story. Trouble is, I brew in the basement which is only a few planks of wood away from the living room. If a sulphur smell is being emitted during fermentation, it will probably lead to the whole thing being thrown out of the house into the street and a general icyness around the whole concept of brewing your own!
Is the sulphur issue because of the Montrachet yeast or a general issue with fermenting ciders? A book I found in the library talked about it as being a result of using wine yeast for fermentation but I wanted to ask if anyone has been able to avoid this problem so far.
Thnx in advance.