I made a grape soda with Red star champagne yeast and got sulfur city. Can I expect it to disappear after 1 week or two in the fridge?
I have experienced sulfur compounds dissipating from my home brews during primary but never the primary fermentation which stay "locked" in the bottle for home made soda. How dost it outgas from a closed bottle? I doubt sleepy flocculated yeast can do much to these volatiles. . . .