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Old 09-29-2012, 06:44 AM   #21
PDXHollyD
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May 2012
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Still very stinky a day later. Anybody got any ideas?

 
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Old 09-29-2012, 07:01 AM   #22
CvilleKevin
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Oct 2007
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Sounds like the cider probably fermented too fast.
You can scrub the sulfur smell out of the cider by kegging and carbonating, then let the CO2 back out of the cider, it will pull most of the sulfur with it.
If its real bad you might have to do it twice.
If the cider fermented dry, you might want to let it age for a while before you keg it, in which case nine times out of ten, the sulfur will go away on its own

 
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Old 09-30-2012, 08:54 AM   #23
PDXHollyD
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May 2012
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Thank you! I will try this! So do you think it will work to keg/carb it, and then rack it back into a carboy and let it sit in a corner and think about what it's done for a couple months?

 
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Old 09-30-2012, 12:08 PM   #24
CvilleKevin
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If you're going to let it sit for a couple months, then no need to keg/carb it first - the sulfur will likely clear up on its own. The only reason to scrub it is if you want to drink it fairly soon, otherwise its just extra work.

 
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Old 09-30-2012, 09:50 PM   #25
PDXHollyD
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May 2012
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Ok, cool. I was just worried the smell would stick in it somehow if I didn't do something sooner. Thanks again.

 
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Old 12-11-2012, 03:46 AM   #26
Irrenarzt
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I did my first cider a couple months back on 9/29/12. We scored a bunch of apples from a local orchard, a mix of red and yellows (but I can't be sure of the breeds). We pressed them the same day into juice, and used 1 campden tablet if my memory serves me correct. I did not write down in my notebook how many tablets I used but I'm sure I used Montrachet yeast, some acid blend and some yeast nutrient but first I ground up a campden tablet and pitched it and then pitched the rest 24 hours later. I just racked it to a keg after a 2 month primary and a week of cold crashing. It looks great but tastes and smells of sulfur in a big way. It definitely fermented out as it was 0.994 for an FG.

I didn't notice much in the way of sulfur during the ferment and my temperature control was solid at 65-67 degrees F the whole time. I had a bunch of other things fermenting so I've kind of forgotten about this. I'm a bit bummed as it's really stinky now. I doubt I can drink it like this but I plan to age it out in the keg for awhile. I'll report back after 8 months or so. If it doesn't go away by then, then I'm guessing it won't go away ever...

 
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