707
Well-Known Member
This is the 2nd batch I've fermented with EC-1118. The first one was so bad I dumped it. This one is super sulphuric. I whipped it with a wine whip, which helped a little, but still smells eggy. Tastes ok. Smells bad.
Both batches I've made with Cote des Blanc turned out great. And I decided to buy some 1118 when the shop was out of CdB.
I've thought about trying to mask it with fruit additives. Extracts? Or fresh fruit soaked on vodka overnight to pasturize? Or is there any wine additive that will snuff out the sulphur smell?
The cider is 6 weeks old. Used White House apple juice. (Actually both times I uses the White House and EC-1118 combo I've gotten bad results.) fermented on the floor of my basement room temp ~69.
Any suggestions appreciated.
Both batches I've made with Cote des Blanc turned out great. And I decided to buy some 1118 when the shop was out of CdB.
I've thought about trying to mask it with fruit additives. Extracts? Or fresh fruit soaked on vodka overnight to pasturize? Or is there any wine additive that will snuff out the sulphur smell?
The cider is 6 weeks old. Used White House apple juice. (Actually both times I uses the White House and EC-1118 combo I've gotten bad results.) fermented on the floor of my basement room temp ~69.
Any suggestions appreciated.