I just did my first ever batch of cider (4.5 gal), made from honey crisp apples at a local orchard owned by friends (Let no man ever complain of free cider), and I added in crushed campden tablets and let it rest in a fermenter for 36hrs. After that, I dry pitched the yeast and let it sit for 2 weeks in the fermenter. Starting gravity was 1.040 and final gravity was .98, so I was very happy with a damn near 8% ABV with no sugar additives. I did however encounter what smelled like sulfur whenever I walked past my fermenter in my basement. I decided to smell the airlock to see if that was where the smell was coming from. I then picked myself up off the floor and said "Ho lee fahk". I hoped the smell would go away on it's own. Well it didn't. I primed and bottled after the primary fermentation, so now every bottle I crack smells like eggs. I can get past it, but my friends can't. I'll add yeast nutrient next time and maybe rack it off to a secondary for a week to see if it makes a difference. Will my bottles still prime if I ferment for a month (2wk primary, 2wk secondary)? I know eventually the yeast is spent. I just want to make sure I can still get the 2.2 volumes of carb that I like with my cider.
What care I how time advances?
I am drinking ale today.”- Edgar Allen Poe