Recent content by HappyCider

I recently oaked a 5 gallon batch of Apfelwein using a medium toast oak spiral. I put it in the secondary after everything had pretty much cleared and fermentation was done because it was more of an afterthought than a planned addition. I had it in for 7 days and it really changed the color...

If you don't want to use chemical inactivation of the yeast you could pasteurize instead. Otherwise you'll just restart fermentation by adding fermentable sugars and end up with a dry cider again later or potentially bottle bombs if you're bottling it. See the sticky on pasteurization for more...

Glad it worked out for you. If you're really in a hurry to get it clear you could try some sparkalloid to speed up the settling. It's a coagulation agent that helps form flocs from the particulates in the cider so that they settle out faster. I've used it for making Skeeter Pee and it cleared...

At the level produced during 5 gallon fermentation probably not unless you stick your head in the bucket, cover it with a towel and hang out in there for a while. I do some work in the waste water industry though where people do regularly die from hydrogen sulfide poisoning. From wikipedia...

Which is why I'm providing the information now. That way someone else might find it when they search for Rhino Farts and know what to do correctly the next time. True, but If you don't want to smell it or have others living with you who can't stand it there are things you can do. I don't...

While it is common I don;t really understand why everyone seems to accept it so freely. There are is an easy way to prevent it most of the time. I just posted this in another thread but it seems applicable here too: Part of normal yeast growth is reducing the sulfur present in the must into...

My answer would be yes. Part of normal yeast growth is reducing the sulfur present in the must into sulfides. The yeast then needs nitrogen in order to continue converting the sulfide into essential amino acids such as cysteine and methionine. If there is insufficient nitrogen, the yeast cannot...

If you can get your hands on a foodsaver I've had awesome results using vacuum degassing to get rid of the hydrogen sulfide. Another trick is using a piece of copper pipe from the hardware store to stir it up and convert it to copper sulfide which settles out. Just make sure you give it...

Did you add yeast nutrient?

I just successfully mitigated the sulfur smell from my most recent 5 gallon batch by adding another 1 tsp of yeast nutrients. At the most basic level, your yeast is essentially deprived of some basic building blocks it needs, and therefore has to make them itself which causes H2S production...