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Old 12-29-2008, 04:55 AM   #11
plumber
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Dec 2007
St. Cloud, MN
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Made my first fresh cider this year and bottled it tonight. It has been firmenting for 8 weeks and FG was .006. I used Cotes des Blanc for the yeast with no extra sugar added (started at .058) and used campden also in the beginning. I racked to a bottling bucket and started to bottle, the sulfer smell got really bad. I did not notice that much when I tasted the hydro sample. Should I have waited longer to bottle or will it disipate after sitting? I dont mean to steel the thread but I am also noticing the same problem. The flavor of the cider tasted like the apples used which some were very sour apples. So I dont know if the sour taste if from the apples or an infection. I have brewed beer for two years and have never had an infection so I dont know what to expect. Worst case I waste 48 bottle caps dumping the cider, guess time will tell.



 
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Old 12-29-2008, 05:05 AM   #12
Austinhomebrew
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Mar 2007
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You really shouldn't need to add campden tablets but if you do you should only need 1 for the whole batch then wait 24 hours before you add the yeast.

Once the fermentation starts without an infection you won't need campden. Especially if you are carbonating the beverage. Co2 is a preservative.

Forrest



 
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Old 02-05-2009, 10:12 PM   #13
gxm
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Jul 2008
Portland, OR
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Now, two months after my original post, one of the two ciders (S-04) has dropped perfectly clear, and has a very smooth, slightly tart apple flavor. No sulphur at all. I'm generally not a huge cider fan, but this one could convert me.
The other batch is still cloudy and sulphury. This hobby is teaching me patience

 
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Old 02-11-2009, 06:09 AM   #14
Snuffalupagus
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Aug 2008
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Quote:
Originally Posted by JedSmithBrewery View Post
Wait, I am in day 3 of my first ever fermentation ( a cider ) and I am getting a sulphur/rotten egg smell. What do I do now, will it dissapate or should I do something?


ahhhh the ever popular rhino farts...


let it ride - some sulphrous smell is normal during the fermentation.
some yeasts are more known for this than others - Montrachet seems to be a rhino farter - EC-1118 not so much ( these are my two "go to" yeasts)
adding a bit of yeast nutrient seems to do the trick, as I've never gotten rhino farts out of my Montrachet brews, (and yet it's supossedly common with this yeast and apple juice) and I always use a teaspoon or two of nutrient.

 
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Old 02-11-2009, 01:41 PM   #15
gratus fermentatio
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Jun 2008
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Quote:
Originally Posted by RugenBrau View Post
I just wish I knew how to keep my yeasties happy and unstressed. If I had to gues I would say the solution lies in a more consistent temperature control....but who knows
Try adding yeast nutrient, yeast energizer & DAP (diammonium phosphate) to the must. Even when using Montrachet in apfelwein, I've never had the "rhino farts" happen. I use Yeast nutrient, yeast energizer & DAP in EVERY frmentation. Regards, GF.

 
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Old 02-11-2009, 06:20 PM   #16
Snuffalupagus
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Aug 2008
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Quote:
Originally Posted by gratus fermentatio View Post
Try adding yeast nutrient, yeast energizer & DAP (diammonium phosphate) to the must. Even when using Montrachet in apfelwein, I've never had the "rhino farts" happen. I use Yeast nutrient, yeast energizer & DAP in EVERY frmentation. Regards, GF.

I'm still a total noob with 15 gallons of completed brew under my belt - I've used nutrient on every brew - what is energizer and DAP and what is it for?
I use exclusively Ec-1118 and Montreachet and find that they seem to go Gangbusters... the only "slow" start I ever got was a delayed (24 hour lag) on my latest project probably because I got impatient and the 4 pounds of frozen blueberry were still very cold when I pitched the yeast. but that EC-1118 went completely nuts after the brew got to room temp - (blew through the airlock and sprayed me pretty good when I pulled it to clean it... but the 4 pounds of brown sugar in there might also be a contributing factor ) so I'm not sure I want my Yeasties anymore energetic then that.

 
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Old 02-12-2009, 09:21 AM   #17
yeoldebrewer
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Sep 2008
American Southwest
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Had some slight rhino farting with my first batch of Apfelwein. But the result (at 3 months) tastes good. I may add a yeast nutrient to the next batch.

Do sulfer smells mean the yeast may be throwing fusels or other bad stuff? Or is it just a matter of flavor/ maturation?
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Old 02-12-2009, 09:29 AM   #18
Austinhomebrew
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Mar 2007
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It is definately the Campden Tablets. 1 per gallon is too much. I don't think the suphur will go away but you can wait it out.

Why are you adding the Camden? If it is add to be a preservative, 1 tablet for the batch is plenty.

I have made plenty of batches of Cider and my customers have as well without any campden and no problems. Just like beer all you really have to worry about is a quick start to your fermentation and the alcohol will take over the defense position.

Bottom line it needs to be drinkable and 1 tablet per gallon is too much.

 
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Old 02-12-2009, 01:36 PM   #19
jpuf
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Oct 2005
Milwaukee, WI
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Thank you Forrest! If you want to avoid the fart smell, don't use the fart smell tablets!
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Old 09-28-2012, 06:16 AM   #20
PDXHollyD
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May 2012
Portland, OR
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I am reanimating this zombie thread with a related question. I have a funky batch of cider, possibly due to too many Campden tablets, but possibly due to the weird way we made it. To wit:
9/8 pressed a little over two gallons of mixed apple juice, added two campden tablets.
9/10 pressed a little over three gallons of mixed apple juice, added three campden tablets. Added that to the previous batch. Added 1 packet of Nottingham yeast on 9/12. There was a strong fermentation for the first few days but very little activity for the last week or so. No sulfur smell to speak of in the room.
9/27 we went to test the gravity (it's dry) and it STINKS. Rotten eggs, sewer gas, gross. The sample tasted of it as well.

I have read this thread and a few others on the topic but I'm still not confident what to do, since I fear it might have gone beyond rhino farts into H2S territory. Wine whip? Splash rack? I don't have a CO2 bubbler, but I could keg and carbonate if that might help.

Add yeast nutrient? I am wary of this since fermentation is pretty much done. Can the yeasties do more at this point if I give them a snack? Or should I rack it off them since they're dead and stinky?

Or... should I just relax and/or not worry, see what it's like a few months from now?



 
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