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Old 12-04-2012, 01:39 PM   #11
I'm no atheist scientist, but...
Oct 2009
Thiensville, Wisconsin
Posts: 8,385
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most of my ciders are pretty sulfer-y after one month. i'm not too sure about "rotten" though. i'd rack to secondary or keg, put it in the keezer, and give it another month or two.
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

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Old 12-04-2012, 04:00 PM   #12
Jun 2012
Edmonton, AB
Posts: 73
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Have you considered a MLE fermentation?

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Old 12-04-2012, 09:49 PM   #13
Feb 2012
Nashville, Tennessee
Posts: 23

What is MLE fermentation?

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Old 12-05-2012, 12:32 AM   #14
Oct 2012
Pottstown, PA
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Old 12-05-2012, 05:02 PM   #15
Sep 2012
Des Moines, IA
Posts: 52
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I haven't ever left it in the carboy for an extended amount of time, I usually let it age in the bottles as I hate tying the carboy up as well.

Is the rotten part a taste or a mild smell?

If its a sulphery/rotten smell that is normal, and it should dissipate. I am not sure if I would bottle it yet if its a smell although I haven't had that issue yet so someone else could help you better.

From the threads I have read if you are kegging it, carbing it up and releasing the pressure a few times is supposed to be able to 'scrub' it out of there.

Since you are a month out I would probably at least rack it off the leese if you haven't already, I have heard that can lead to off flavors.

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