Cyser stink

[AODWITT]

Tried my first cyser and day 1 and 2 were amazing but this morning all I can smell is sulfur. Recipe is as follows:
18lbs - local honey
6 - 64oz organic apple juice
1 - frozen organic apple juice concentrate
7 - cinnamon sticks
7 - cloves
12 - apples
3tsp - yeast energizer (northern mountain)
6tsp - Fermax yeast nutrient
re-hydrated my yeast in 50% water and 50% apple juice for an hour
Water to bring the total volume to 6.5 gallons
SG was 1.3 and I used D47
This brew is in a bucket, my first one for that. I normally use glass carboys. I have sloshed the bucket around a few times to degas and mix everything. Should I pop the top and give it a stir?

 

[Yooper]

What was the SG? 1.3 isn't likely- do you mean 1.130?

What's the current SG? Did you use anything on the apples to kill wild yeast and bacteria? When did you add the yeast nutrient and energizer, and have you stirred at all?

 

[AODWITT]

1.13 sorry must have mistyped. Didn't do another gravity yet. Tastes fine. I washed the apples under hot water then submerged them in 1 step for a few minutes each. When I cut them up I didn't use anything close to the cores. I haven't opened the lid and stirred but I have moved the whole bucked in a stirring motion. Air lock goes crazy and even gets a little foamy. Yeast nutrient and energized were all in the must

 

[KTbrew]

I Recommend stirring with a sanitized spoon once or twice a day. D47 is very temperature sensitive and needs to be kept 60-65 degrees. Often times yeast will create sulfuric smells for a short period and as long as you have a healthy fermentation it blows off and the final product is great. Ciders tend to have sulfur problems and I have found that if I use a staggered nutrient addition and have a healthy fermentation they taste great.

FYI- I learned this after ruining several batches of cider

 

[Yooper]

As KT said, make sure the temperature is cool, but not too cool. It can be stressed, and stressed yeast produces sulfur, and actually the cyser can be absolutely ruined by this. It should be stirred and degassed daily, or even twice a day, in the beginning.

Check the SG. If it's under 1.020, rack to a carboy and airlock. You can splash rack a little, if it's stinky.

If it's over 1.020, stir it like it owes you money. Put the lid back on loosely, and cover with a towel or something if you have fruitflies around. Stir frequently (no lid or airlock- really stir it to get the c02 out of it- and do until it is under 1.020.