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Old 01-04-2010, 08:18 PM   #1
Nov 2008
Posts: 125

I came back from a trip to find my peach cider that i'm making completely still. I used white cran peach juice and a 49oz can of peach puree. It had only been 3 weeks so i thought it was infected but i checked the hygrometer and it was a little less than 1. I also topped it off with juice and it started to ferment again. I have never had this strong of a presence of sulfer this late but should it be ok? I plan to rerack it as there is quite a lot of sediment on the bottom.

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Old 01-05-2010, 06:26 AM   #2
Beer Gnome
Teromous's Avatar
Sep 2009
Virginia Beach, VA
Posts: 2,973
Liked 574 Times on 314 Posts

The smell and flavor will go away with time. Rack it off and let it sit for a few months and you should be fine.

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Old 01-06-2010, 02:33 AM   #3
Dec 2009
Pacific NW
Posts: 593
Liked 3 Times on 3 Posts

Peaches are difficult to work with. There are lots of threads over in the wine forum that can attest to that.

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Old 01-06-2010, 02:35 AM   #4
Lvl 10 Beer Nerd
Mirilis's Avatar
Feb 2008
Greenville, Ohio
Posts: 1,794
Liked 126 Times on 89 Posts

Thats nothin out of the normal just give it time and the smell will go away

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