Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Nottingham + AppleJuice = STANK
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Old 09-29-2010, 06:40 PM   #1
nanofreak
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Default Nottingham + AppleJuice = STANK

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?


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Old 09-29-2010, 08:07 PM   #2
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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.


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Old 09-30-2010, 12:12 AM   #3
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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
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Old 09-30-2010, 12:17 AM   #4
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Whats the best yeast for going for a strong bow type cider? A clean sparkling cider.
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Old 09-30-2010, 12:19 AM   #5
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Also, what yeast nutrient? I usually use this http://www.brewmasterswarehouse.com/...-nutrient-nb50 when I brew. Will this work, and if so how much?
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Old 09-30-2010, 12:24 AM   #6
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i use montrachet wine yeast. works great, comes out clean. no nutrient needed
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Old 09-30-2010, 12:25 AM   #7
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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.

http://www.homebrewtalk.com/f25/rhin...ht=rhino+farts

http://www.homebrewtalk.com/f39/what...ht=rhino+farts

http://www.homebrewtalk.com/f39/am-i...ht=rhino+farts

http://www.homebrewtalk.com/f32/rhin...ht=rhino+farts

http://www.homebrewtalk.com/f32/no-m...ht=rhino+farts

http://www.homebrewtalk.com/f25/how-...ht=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

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Old 09-30-2010, 12:32 AM   #8
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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.
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Old 09-30-2010, 12:43 AM   #9
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Quote:
Originally Posted by nanofreak View Post
Also, what yeast nutrient? I usually use this http://www.brewmasterswarehouse.com/...-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

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Originally Posted by nanofreak View Post
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.
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Old 09-30-2010, 12:47 AM   #10
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JBT, are you using just juice, nutrient, and yeast? Anything else in it?


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