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.