Is my brew infected

[KLeonardNo1]

Hi All,

Been reading a lot of things on the forum but have yet to post. I've made a couple of brews with relative success Elderflower Champagne and Ginger Beer.

I've looked at a few recipes and decided to make a sort of cider with apple juice, water and apple squash. I boiled the squash for around 20 minutes as I hear it drives off preservatives.

My brew has been really smelling of sulphur, I did add yeast nutrient and pitched at a nice temperature. I've peaked into the fermenter and there are bubbles everywhere. Is this normal or is it some sort of infection.

Hopefully I've posted this in the right place and you guys can help me.

Thanks

 

[flars]

It is looking normal. Some yeasts will give off SO4 as they ferment. The sulfur aroma will not stay in the brew if given sufficient primary time.

 

[unionrdr]

Yeah, looks normal to me. And the sulfur smell dissipates over time. Some Euro yeasts produce it during fermentation.

 

[Calder]

I find a lot of cider ferments give off the sulfur smell. I use the same yeasts in beer with no issues. Something about the apple juice. It doesn't carry over to the finished product.

 

[macbeer43]

Yup normal..let it ride.