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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > perfect sanitation yields THREE batches of infected cider
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Old 03-01-2012, 06:58 AM   #31
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Read threads under Rhino Farts. The sulfur smell is a byproduct of the fermentation. Sorry if this had already been stated. My ciders usually smell like sulfur early in ferment but the smell disappears after racking and aging. Good luck!

Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb
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Old 03-08-2012, 09:49 PM   #32
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Well the cider I've got going is doing well. I've been wondering about pasteurizing though. How much alcohol is lost doing that? And does it affect the flavor at all? I would be using a plate chiller.
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Old 03-09-2012, 12:22 AM   #33
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If you are using stovetop pasteurization in the shouldn't lose anything.
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