So I brewed a batch of cider and I went through primary fermentation with zero problems. I put some fresh strawberries in and I've gone through the proper steps to make sure they were pasteurized in primary. During fermentation the fermentation took all the color and flavor out which was to be expected but everything else went off perfectly.
When transferred over the secondary Carboy I added 4 more pounds of frozen strawberries that I had blended into a puree and I racked the cider on top of it. I had a little bit of cider left over so I put it in a separate container and put it in the fridge to cold crash it. I was cold crashing everything else because I didn't want the strawberries to be fermented I just wanted to impart the flavor into the cider. Tonight I decidedecides to open up the little small bottle that I had set aside and smelled nothing but sulfur. In a panic, I went and checked the secondary and had a slight sulfur smell but not as bad as the other smaller batch i set aside. Everything I've read about Rhino farts said it was normal when happening in the primary fermentation. Although this is not my first batch of cider and I never had the Rhino farts in primary before but everything I've read is also said that when you smell something bad and secondary it raises cause for concern.
I guess my question is is what should I do to try and get that smell out now that's and secondary there's nothing left really to ferment so if I leave it alone the smell's probably not going to go away with it or if I leave it alone is the smell just going to cancel itself out? I am not understanding how it's going to cancel itself out because nothing is fermenting.
Any thoughts or suggestions?
When transferred over the secondary Carboy I added 4 more pounds of frozen strawberries that I had blended into a puree and I racked the cider on top of it. I had a little bit of cider left over so I put it in a separate container and put it in the fridge to cold crash it. I was cold crashing everything else because I didn't want the strawberries to be fermented I just wanted to impart the flavor into the cider. Tonight I decidedecides to open up the little small bottle that I had set aside and smelled nothing but sulfur. In a panic, I went and checked the secondary and had a slight sulfur smell but not as bad as the other smaller batch i set aside. Everything I've read about Rhino farts said it was normal when happening in the primary fermentation. Although this is not my first batch of cider and I never had the Rhino farts in primary before but everything I've read is also said that when you smell something bad and secondary it raises cause for concern.
I guess my question is is what should I do to try and get that smell out now that's and secondary there's nothing left really to ferment so if I leave it alone the smell's probably not going to go away with it or if I leave it alone is the smell just going to cancel itself out? I am not understanding how it's going to cancel itself out because nothing is fermenting.
Any thoughts or suggestions?