Originally Posted by Renegades_Brew
Ok, so I have done searches and have found many different things about sulfur smell in cider... However none pertain to my exact situation and some say it will go away, some say it wont... Is my batch screwed?
This is my first batch of cider and I screwed it up pretty well off the bat.
5 gallons of store bought apple juice with no preservatives. 2 Lbs of Dextrose from the local HBS. OG was 1.062. Yeast was Nottingham dry pack.
I pitched the yeast about 20 mins after dissolving the Camden tablets in the 5 gallons.
Major fermentation started about 48 hours after pitching. Temp was held fairly well at 68 in a water bath. The smell right off the bat was sulfury.
Two weeks of fermenting and cider was down to 1.015. Still had the sulfur smell to it but tasted decent as long as you didn't smell it.
Racked into secondary with Potassium Sulfate to prep for back sweetening.
24 hours later I added the caramel and apple juice concentrate.
Kegged, chilled and working on carbonation right now.
Where did I do wrong? I didn't use a nutrient, I pitched the yeast really soon after camden tablet...
And more importantly... Is there a way to salvage this ship of its sulfury aroma...?
Renegades, I can speak from direct experience using an almost identical recipe.
To give you a little back story, I started out with pasteurized store baught apple juice with no preservatives. I added honey to bump to OG to ~1.060. Pitched packet of Nottingham dry without nutrients (didn't use Campden like you did) and fermentation was very vigorous within 24-48 hours, just like yours. I kept it climate controlled around 66-68*F and it had a hideous sulfurous during most of the 2.5 week primary fermentation. When SG was ~1.010 it still smelled a bit sulfurous, but not terrible so I racked to secondary and cold crashed. After cold crashing for ~3 weeks much of the sulfur odor was gone, but it was still slightly detectable. I decided to back-sweeten a little bit and carbed/kegged it. After 2 weeks in the keg (total time now ~8 weeks from beginning of fermentation) I couldn't detect any sulfur smell and my cider tastes brilliant.
So, I think the answer to your question is that it will just take time and that the cold crashing seemed to help my sulfur smell, which I'm assuming you are cold crashing in your keg right now.