brewdragon
Member
- Joined
- Sep 29, 2008
- Messages
- 10
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- 1
Okay I am starting my first hard cider and am having a slight problem...
I got 5 gal of apple cider (no preservatives no pasteurization) from my local cider mill and put it in a 6.5 gal carboy (no campden tabs). I started a culture of Danstar Windsor 11g dry yeast in 1 qt of the same cider and after 24 hours pitched it into the carboy. I pitched last night and when I got home from work today the whole basement smelled like rotten eggs!!!
I am guessing this is hydrogrn sulfide.
1. Is this a property of the yeast or did I do something very very wrong?
2. Will it go away?
3. Dear god when?
4. and is it safe or should I remove it from the basement?
I got 5 gal of apple cider (no preservatives no pasteurization) from my local cider mill and put it in a 6.5 gal carboy (no campden tabs). I started a culture of Danstar Windsor 11g dry yeast in 1 qt of the same cider and after 24 hours pitched it into the carboy. I pitched last night and when I got home from work today the whole basement smelled like rotten eggs!!!
I am guessing this is hydrogrn sulfide.
1. Is this a property of the yeast or did I do something very very wrong?
2. Will it go away?
3. Dear god when?
4. and is it safe or should I remove it from the basement?