RazzBarlow
Well-Known Member
So, mine fermented down to .995 and I transferred it to a new carboy. There was a slight sulfur smell at the time that I was hoping would go away. It sat for about a week and I just gave it a little whiff... O MY! Farts +1! I am planning on transferring and stabilizing this week along with degassing. How long should I expect the smell to linger or is it permanent?
Sulfur/Fart smell is usually hydrogen sulfide contamination. Skeeter Pee is especially susceptible to it because of the high acidity and low nutrition of the lemon juice. I have read that frequent aeration during primary fermentation helps prevent hydrogen sulfide contamination.
I'm afraid that smell might be permanent.