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Old 01-15-2007, 01:00 AM   #1
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

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!

Lost Elm Brewing Co.
Stafford Springs, CT

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Old 01-17-2007, 03:20 AM   #2
brewman !
Nov 2006
Posts: 1,560
Liked 52 Times on 43 Posts

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 ?
Getting back into brewing...

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Old 01-19-2007, 12:31 AM   #3


Follow the instructions on this link. Hopefully this helps.

Let us know if it works - OK

Good Luck!!!
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

On Tap; Special Export, Spring SmaSH Summit, House Amber.

BS Nano-Brewery

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

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