Hello all - this is my first post.
I brewed some cider a year ago and it turned out fine, but pretty dry - I used 5 gallons of pasteruzied apple juice I bought at a Winco grocery store and 2 pounds of honey and champagne dry yeast. I've brewed probably 12 extract batches of beer over my "brew career", so I have a good idea of what I'm doing.
I like my cider sweeter so on Sunday, October 26th I "brewed" some more. Here's what I did:
Sanitized everything with Idaphor solution.
I poured 5 gallons of pasteurized, preserative-free additive free apple juice into my better bottle plastic carboy. The date juice was good well into 2009. The juice didn't have any sediment in the bottom - it looked like your typical "apple juice for kindergarteners".
I put in about a quart of Agave honey (tried to kick the ABV up a notch). This didn't help - the OG prior to the agave was 1.055. After it was 1.055....sigh....
I opened a Servomyces tablet and dumped in the contents.
I then put in 2 dry packets of Red Star Cote de Blanc yeast.
It started fermenting in less than a day and I got the Rhino farts going big time a few days later (in the carboy that is
On Sunday, November 9th the airlock was bubbling less than once a minute and I racked it into a glass secondary. It smelled TERRIBLE when I went to rack it. A sulphur smell and a smell like sour rotten apples. It was so bad that I wouldn't have drunk it at that time.
I just pulled the airlock off to take a whiff and it's less sulphury but still smells like rotten apples, albeit not quite as strong.
MY QUESTION -
Is my batch still good? Is this normal for it to still stink this far into the fermentation? Am I being impatient? If it's going to go bad, I'll throw it out and start over with some new juice (the kind with sediment), but I don't want to waste it now if it'll work out in the end.
Any and all advice is greatly appreciated.