NateBodnar
Well-Known Member
- Joined
- Jul 22, 2018
- Messages
- 48
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- 6
Bottled up some basic dry cider that had been aging for 3 months. I had about 3 gallons of it aging in different 1 gallon jugs. Tasted great after a couple weeks of carbonating. Cold crashed them in my cider fridge at 37-42 degrees F once they got to desired carbination. I drank about a half of a dozen of the bottles from one of gallons a few days after they were in the fridge and it tasted great.
A week or so later cracked one open from the same gallon and there was a sulfur smell. This happened with only the bottles from one of the aged gallons. The bottles from the other two gallons were fine.
Any ideas on what happened?
I would have assumed the fermentation of my priming sugar was done and there was no chance of straining the yeast further.
Thanks for the help!
A week or so later cracked one open from the same gallon and there was a sulfur smell. This happened with only the bottles from one of the aged gallons. The bottles from the other two gallons were fine.
Any ideas on what happened?
I would have assumed the fermentation of my priming sugar was done and there was no chance of straining the yeast further.
Thanks for the help!