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Old 11-05-2011, 04:29 AM   #1
R34P3RCM
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Nov 2011
100 Mile House, bc
Posts: 2


Did up a small 1gallon batch of apple cider using Santa Cruz Organic Apple Juice. I used Lalvin V1116 yeast. Fermentation was fast (only a few days before bubbles stopped) and when I went to bottle it, the stench was amazing...ly horrible.the potential before fermentation was 7% and after was 0%. What did i do wrong?

 
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Old 11-05-2011, 04:31 AM   #2
R34P3RCM
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Nov 2011
100 Mile House, bc
Posts: 2

The O.G was 1052 and the F.G was 1000

 
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Old 11-05-2011, 10:46 AM   #3
Rockape66
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Jan 2011
Marysville, OH
Posts: 334
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Nothing wrong, it just needs left on the yeast to get rid of the sulfur compounds commonly known as 'rhino farts'. As with any brewing; don't get in a hurry. Let things take their natural course.

 
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Old 11-05-2011, 02:14 PM   #4
Walking_Target
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Sep 2011
Peterborough, ON
Posts: 228
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I got this in mead, in fact on my last batch.

I was really worried about possible infection, but it was crystal clear with absolutely no weird growths.

As above, turned out to be sulphur compounds. Yeast will help break them down.

 
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Old 11-06-2011, 11:46 PM   #6
Mermaid
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Apr 2010
Bloomingdale, IL
Posts: 666
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Yup. Throwing in my own $.02 but my cider fermented with WLP 775 threw off some serious sulphur that was present after 3 weeks (and SG of 1.000). I decided to put 2 gallons of it into gallon jugs and let it sit for another month. I bottled up the rest (of what started as 3 gallons) in some 500 ml fliptops (with apple juice concentrate for carbonation) and I refuse to taste until the week of Thanksgiving.

I've learned that cider takes time

The only reason I bottled any of it was because a dear friend of mine (who is hosting a grand Thanksgiving dinner I'll be attending) is a sucker for dry English cider - so I promised her at least a couple bottles. I told her that if it's still sulphery she'll have to wait until Christmas to drink it.
__________________
The sands of time were eroded by the river of constant change.

-------------------------
Primary: Empty
Secondary: Empty!
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD

 
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