Nottingham + AppleJuice = STANK

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nanofreak

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So, I know many people have done this with no issue. It smells like **** though. My guess is sulfur, but it is long done fermenting. I tried to splash rack, I tried to get any gas out of it, and it still smells. I didnt use anything other than the juice and yeast. I was going to backsweeten and carb with apple concentrate to get a more apple flavor. I am at a loss, and ready to toss.

Thoughts?
 
It probably fermented too warm. Do you have a keg? Charge it for a couple days, then depressurize. When you depressurize, wait a few hours after you let the CO2 out, then depressurize again let out the CO2 that comes out of the cider. When all of the gas is out, represurize. If its really stanky, you might have to do this twice, but once is usually enough. If you dont have a keg, bulk aging will eventually get it out.
 
Hard to get the stank out of a the finished product. If you try it again, ale yeast in a high acidic or vitamin C environment need yeast nutrient. I ran in to this on my first batch of cider first couple days of fermenting smelled great, then the rotten egg smell came. I added nutrient and was gone the next day and the cider was saved. good luck
 
Guys...haven't you read about Rhino Farts on here? It's sounds like what the op is describing. It happens quite a lot with making Apfelwein, (as well as lagers) there's really nothing wrong and it usually passes in a couple of days...And it doesn't stay in your cider. The reason you smell it is because it is going out the airlock...not staying in your cider.

https://www.homebrewtalk.com/f25/rhino-farts-43210/?highlight=rhino+farts

https://www.homebrewtalk.com/f39/whats-smell-rhino-farts-169365/?highlight=rhino+farts

https://www.homebrewtalk.com/f39/am-i-smelling-rhino-farts-165852/?highlight=rhino+farts

https://www.homebrewtalk.com/f32/rhino-fart-141637/?highlight=rhino+farts

https://www.homebrewtalk.com/f32/no-more-rhino-farts-117730/?highlight=rhino+farts

https://www.homebrewtalk.com/f25/how-long-do-rhino-farts-last-98726/?highlight=rhino+farts

These are just the tip of the ice burgh...so don't worry about it, and don't try to fix it, just accept that certain yeasts react with certain brands of ciders, and water chemistry and the phases of the moon, to produce them.....

So rdwhahb

:mug:
 
Revvy, I am aware of the rhinos. This is a cider that is about two months old or so. Still has a bad smell to it. I splash racked it, and the smell just wont go away.

I am Prime carbing them in bulk, and will then release a lot of the built up CO2 in hops that the gas pushes some of this out, but so far nothing erlse has gotten rid of it.
 
Also, what yeast nutrient? I usually use this http://www.brewmasterswarehouse.com/product/0101720/wyeast-labs-beer-yeast-nutrient-nb50 when I brew. Will this work, and if so how much?
I just use the cheap nutrient from my local brew store by LD Carlson and followed what was on the bottle. I think it is 1tsp per gal

Whats the best yeast for going for a strong bow type cider? A clean sparkling cider.
I use US05 or US04 for a sweeter cider. I have used Notty a few times but made a starter for it because notty never seemed to start for me with out a starter in cider. With ale yeast I never go over 6% adv. Over 6% I use a wine or champane yeast.
 
JBT, are you using just juice, nutrient, and yeast? Anything else in it?


Mostly juice, Brown sugar, table sugar,or some with lt malt, nutrient, and yeast quanity of sugars depend on what gravity I am shooting for.

My current batch right now is a 3gal batch with
2.5 apple juice
.5 gal multi fruit juice
1.5# Light Brown sugar
2 tbsp of cinnamin
1/2 tsp of nutmeg
3 tsp yeast nutrient
1pk of US05

its in the primary now I open and stir it daily for the first couple days of vigorous fermenting to airate it. Then I let it alone for 10 days then to secondary for as long as I can wait usually 2wks if clear, then to the keg after sampling to see if it needs any sweetening.
 
Also if sweetening is needed I sorbate it to stop all fermenting of the added sugars, and let it sit in the 2ndary for 2 days. Then sweeten to taste.
 
The sulfur smell is from the yeast being stressed, usually when the ferment is real strong. You can add nutrients but IMHO it is better to drop the temp instead, ideally to 60-65 degrees. That will keep the sulfur minimal for ale yeast.

I like Notty for a pub style cider, stopped at around 1.010, at that point, the body is a little heavier than a strongbow and more like a beer. US05 is good for this also. For dryer, I would go with S04 or Brupak Ale
 
65 should be about ideal for Notty. Did you smell the sulfur when the cider was fermenting, or is this something that started after fermentation?
 
I have multiple things fermenting at a time, including Apfelwein, so sometimes it is hard to know what smells are coming from what. I am going to see if flushing it with the CO2 works, and if not just dump the batch. Total cost of about $9 (3 gallon batch). Not a huge loss financially, and I hate to keep equipment tied up for too much longer when I can start over smarter.
 
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