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Old 11-12-2007, 09:42 PM   #1
cd2448
 
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Oct 2007
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Hi,

I'm very interested to make some of this stuff, judging by the number of gallons so far, it's a real HBT success story. Trouble is, I brew in the basement which is only a few planks of wood away from the living room. If a sulphur smell is being emitted during fermentation, it will probably lead to the whole thing being thrown out of the house into the street and a general icyness around the whole concept of brewing your own!

Is the sulphur issue because of the Montrachet yeast or a general issue with fermenting ciders? A book I found in the library talked about it as being a result of using wine yeast for fermentation but I wanted to ask if anyone has been able to avoid this problem so far.

Thnx in advance.



 
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Old 11-12-2007, 10:03 PM   #2
EdWort
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I've really never understood what all the fuss is about. It smells like fermenting apple juice for a couple of days at most. All stuff is going to have some fermenting aroma during the aggressive fermentation stage.

If you are really concerned, try a 1 gallon batch first.



 
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Old 11-12-2007, 10:10 PM   #3
BrewDey
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Cincinnati
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In my few batches, it is really a non-issue. I only smell the sulphur when I bury my nose in the airlock....Now the Wyeast 3068 that I'm using for a current batch smells quite a bit nastier than the Monty...but really, it's not that big of a deal.

 
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Old 11-12-2007, 10:32 PM   #4
cd2448
 
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Thanks guys - I'm no longer worried about this. Full steam ahead.

 
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