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Old 11-08-2011, 07:58 PM   #1
Firehawk69
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I'm currently working on my first cider batch and I have a question. There is a strong sulphur smell coming out of the airlock right now and I was curious if there was anything I could do to get that to go away. Would it be possible to use campden tablets in the secondary to get the smell gone? I never had to use campden when I make mead as I have never had the sulphur problem before. Please help!

 
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Old 11-08-2011, 08:58 PM   #2
RKFM
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Aug 2011
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The first time I had this problem I had forgotten to add yeast nutrient before pitching. Added some belatedly, and racked to secondary where the smell/taste subsided (but didn't quite get rid of it).

 
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Old 11-08-2011, 09:38 PM   #3
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Quote:
Originally Posted by Firehawk69
I'm currently working on my first cider batch and I have a question. There is a strong sulphur smell coming out of the airlock right now and I was curious if there was anything I could do to get that to go away. Would it be possible to use campden tablets in the secondary to get the smell gone? I never had to use campden when I make mead as I have never had the sulphur problem before. Please help!
It should go away on its own after a few days or so. It means the yeast is stressed which could be from lack of nutrient....however mine did that even tho I used nutrient
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Old 11-08-2011, 11:56 PM   #4
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I have already used nutrient, but it was only about 2 tsp for 3 gallons, should I add more?

 
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Old 11-09-2011, 01:07 AM   #5
smh
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I haven't had the sulfur issue myself, but lots of people do. The consensus to me seems that it goes away after a few days. I'd hang tight, you're probably apt to do more harm than good by playing around...

 
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Old 11-09-2011, 02:49 AM   #6
Jacob_Marley
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The aeration from simply racking may in fact be enough to dissipate the sulfur smell.
If not, and particularly if it is strong, you should take further action.
You might consider ...
http://www.homebrewtalk.com/f25/do-i...ml#post3457241

 
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Old 11-09-2011, 03:40 AM   #7
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move the cider to a cooler spot to slow the ferment. that will stop the sulfur

 
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Old 11-09-2011, 03:42 AM   #8
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Quote:
Originally Posted by CvilleKevin View Post
move the cider to a cooler spot to slow the ferment. that will stop the sulfur
+1. add some ice to the fermentation if you can
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Old 11-09-2011, 04:35 AM   #9
Fid
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I've put together a couple batches of EdWort's Apfelwein and definitively noticed a sulfur/banana aroma during the first few days of fermentation each time. By the time it ends up getting kegged and served the aroma is totally gone. Take measures to try and tweak it if you want... But I figure if you add something to it and the aromas are gone when the time comes to serve... you're going to be convinced that it was your adjustments that took care of the problem when, in reality, its just as likely that the issue could have just gone away on its own with time.

I suppose it doesn't really matter much one way or the other what you decide to do... IMHO taking the least amount of action the first time makes sense and you can build/modify your recipe/procedure on future batches.

 
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Old 11-14-2011, 03:09 PM   #10
Firehawk69
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Thanks for all the advice everyone! The smell has gone away, at least for now. The cider has stopped fermenting and the bulk aging begins! I can't wait to try this out

 
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