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Old 01-19-2012, 06:51 PM   #1
docg
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Made a batch, organic cider, notty, yeast nutrient, had a sulfur smell the first two days of fermentation, then gone. Let ferm to 1.000 and primed with 360gms sugar in form of frozen AJ concentrate, bottled sat for two days and pasteurized. Tastes fine but has a sulfur "fart " smell to the nose and seems to be from the carbonation. Will this dissipate as the cider "ages" in the bottle? What causes it? ......Pat

 
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Old 01-19-2012, 11:15 PM   #2
LeBreton
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Stressed yeast is the common culprit, how much nutrient did you use?. Now that it is in the bottle I don't think anything can be done.
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Old 01-20-2012, 12:56 AM   #3
UpstateMike
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I'm fermenting with Notty right now. After a couple days, the airlock was "farty", then about day 5 it was "fruity". Mine is a slow ferment going along at 62 - 64 degrees. What was your temperature?
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 01-20-2012, 01:01 AM   #4
docg
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it was in the mid to high 60'S . did another batch on the yeast cake and same thing- farty a couple of days early now it's fruity and OK but the last batch was like that too ...........Pat.

 
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Old 01-20-2012, 01:18 AM   #5
UpstateMike
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I'll be bottling next weekend if the SG cooperates. Be about another week to carb up to where I want it, but I'll definitely post back as to what happens, if I get a batch of "bottle farts".
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 01-20-2012, 11:09 PM   #6
docg
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Jan 2012
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I used 1 tsp /gal of nutrient. Funny I just opened another bgger, 25oz bottle , def had the stink on the first pour , but after that no sulfur smell ........

 
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Old 01-24-2012, 03:11 PM   #7
corkpuller
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That's the smell of reduction (hydrogen Sulfide/sulfur dioxide). If you catch it early enough it is simple enough to fix: Stir vigorously, rack the cider or run through a length of copper pipe.

Unfortunately if it fixes into the cider it's there forever.

 
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Old 01-24-2012, 03:19 PM   #8
LeBreton
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Quote:
Originally Posted by corkpuller View Post
That's the smell of reduction (hydrogen Sulfide/sulfur dioxide). If you catch it early enough it is simple enough to fix: Stir vigorously, rack the cider or run through a length of copper pipe.

Unfortunately if it fixes into the cider it's there forever.
That's a great idea! I wonder how long of a length of pipe one would need?
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Old 01-25-2012, 06:47 PM   #9
UpstateMike
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Quote:
Originally Posted by corkpuller View Post
... or run through a length of copper pipe.
What does the copper pipe do?
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 01-26-2012, 03:24 AM   #10
LeBreton
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Copper binds to and neutralizes the free sulfur in the cider.
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