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Old 09-07-2012, 11:58 AM   #1
Ubermensch74
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Aug 2012
Canberra, ACT
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G'day,

I've recently brewed a batch of apple cider with juice from the supermarket, so I thought I'd try to experiment with similar juice.

I picked up a 3 litre (0.8 gallon) bottle of Apple and Mango juice, added some SafCider yeast and crossed my fingers ...

The night I pitched it, it was a cold night so I placed it on a heat-pad overnight. Next morning it was fermenting like crazy ... air-lock popping every 2 seconds. I immediately switch off the heat-pad and let it continue at room temperature (usually around 20c / 68f).

That was about a week ago.

This evening I opened the bottle to check the gravity ... it absolutely stank of sulphur ... it was putrid. I ditched the lot of it.

The OG was 1.042 and FG was 1.01.


So ... any ideas what went wrong?



 
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Old 09-07-2012, 12:34 PM   #2
Apple_Jacker
 
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Well the first thing you did wrong was throw it away. Some yeast makes bad smells, some not so much. I've read that yeast nutrient helps prevent the sulphur smell. You could have also racked the cider into a secondary container and let sit for a few weeks and then do a smell test again.

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Old 09-07-2012, 12:53 PM   #3
Ubermensch74
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Aug 2012
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Quote:
Originally Posted by Apple_Jacker View Post
Well the first thing you did wrong was throw it away. Some yeast makes bad smells, some not so much. I've read that yeast nutrient helps prevent the sulphur smell. You could have also racked the cider into a secondary container and let sit for a few weeks and then do a smell test again.
I thought I had created a monster ... (reminded me of the sulphur vents at Mt. Io in Hokkaido, Japan).

Next time I get this smell I'll take your advice and rack it into a secondary.

Thanks for the feedback!

 
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Old 09-07-2012, 01:03 PM   #4
JtotheA
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Feb 2012
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The temporary high temp from the heating pad may have caused some extra sulphur production.

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Old 09-09-2012, 05:27 AM   #5
outstretched
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Central Oregon
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Yeah Sulphur is completely normal. It means your yeast are pissed off. Either from being to hot or not enough nutrients. Add a 1/2 tbsp of nutrient at the start and keep the temp lower.

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Old 09-09-2012, 01:36 PM   #6
MarkKF
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Dec 2011
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Some of the cider specific yeasts state that it will produce sulfur but it will dissipate after a couple of weeks. My cider sits at least a month and after six months it's much better.
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Old 09-13-2012, 03:18 AM   #7
overpunch
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Aug 2012
LUBBOCK, TX
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Quote:
Originally Posted by Ubermensch74 View Post
I thought I had created a monster ... (reminded me of the sulphur vents at Mt. Io in Hokkaido, Japan).

Next time I get this smell I'll take your advice and rack it into a secondary.

Thanks for the feedback!
Hey man, those black eggs were good!

 
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Old 09-13-2012, 03:24 AM   #8
CreamyGoodness
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Would stirring with a copper rod have helped him in this case?
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


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Old 09-13-2012, 12:47 PM   #9
LeBreton
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Nov 2011
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Quote:
Originally Posted by CreamyGoodness View Post
Would stirring with a copper rod have helped him in this case?
Yes, but copper is poison. Use only as a last resort.

The H2S smell is at it's worse when fermentation is going. Don't worry too much about it while at his stage, but if you get nervous add some nutrient as mentioned above. Once the reactions stop the smell shouldn't linger too much. If it does, here's some suggestions in rough order of personal preference:

1- Wait.
2- Rack to new carboy, then wait.
3- Degass by stirring or by bubbling with CO2 if you have the equipment.
4- Add sulfites.
5- Use copper
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