butterpants
Well-Known Member
- Joined
- Apr 29, 2013
- Messages
- 1,146
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- 128
Wanted to keep a nice apple flavor with in a 5gal batch of Unicorn Blood I just made. Didn't want it to go dry and possibly chew up the delicate flavors/aroma. Stopped ferment early. Used half the recommended amount (kmeta 2.5 tabs, sorbate 1.25 tsp) waited 24 hours then racked into a fresh carboy.... sorry I can't cold crash at the moment.
Well I forgot how sensitive my nose is to sulphur. My cider smells like farts, not cool. Wife didn't even notice but I find it unacceptable. It's barely been 24 hours.... but any guess on how long the SO2 takes to dissipate? I don't want to keg it and trap all the dookie smell. Leaving it in the carboy with a chemically stalled (at about 1.017) fermentation any chance it will be scrubbed clean? Plan on sweetening with turbinado and carbing as well. Just wondering....
Well I forgot how sensitive my nose is to sulphur. My cider smells like farts, not cool. Wife didn't even notice but I find it unacceptable. It's barely been 24 hours.... but any guess on how long the SO2 takes to dissipate? I don't want to keg it and trap all the dookie smell. Leaving it in the carboy with a chemically stalled (at about 1.017) fermentation any chance it will be scrubbed clean? Plan on sweetening with turbinado and carbing as well. Just wondering....