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Old 01-15-2007, 01:00 AM   #1
MikeRLynch
 
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Nov 2006
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Hey all,

a little while ago i tried a simple mead with some lalvin k1-v1116 yeast and nutrient. It feremented very quickly, but had a god awful sulfur smell that lasted for quite a while. I had read here and elsewhere about this being common, but after racking, and waiting, the sulfur taste is still there and very pungent. Does anyone know how to get this out? I've decanted a 1/2 gallon of it, but it didn't do a thing. Help!

mike
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Old 01-17-2007, 03:20 AM   #2
brewman !
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The home winemaking book by Anderson has some things you can try, but they say once its sulfury, its pretty much a throw away. Which I why I avoid sulfury yeasts like the plague. Why tempt fate ?
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Old 01-19-2007, 12:31 AM   #3

MLynchLtd,

Follow the instructions on this link. Hopefully this helps.

Let us know if it works - OK

Good Luck!!!


http://www.grapestompers.com/article...en_sulfide.htm
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