smells like sulfur....

[Doug88]

so i recently bought a juicer and decided to make some hard cider with freshly juiced apples, and pears. i juiced a gallon of apple juice and a gallon of pear juice. i didnt think to filter, but next time i most deffinately will. after i got the juice i added 1 crushed campden to each jug and let it sit 24 hours. i then pitched rehydrated notthingham. the next day i noticed both of them stunk horribly of sulfur and its been about 2 weeks now and it still persists, i thought that it should have gone away by now but it hasnt. what is the reason behind this stench?

 

[gratus fermentatio]

Ya, around here that smell is known as "rhino farts." There's a whole 'nother thread (actually a few threads) on that subject, here's one of them:
https://www.homebrewtalk.com/f25/rhino-farts-43210/

You can virtually eliminate that smell by using yeast nutrient & DAP. For the most part, that smell is pretty common & will go away in a few days; then you'll be sniffing the airlock & thinking how good it smells.
Regards, GF.

 

[Doug88]

thanks for the help, it must have been that i didnt add the nutrient. but now that fermentation is pretty much finished and it still reeks should i just degas as much as possible and hope that the rest of the sulfur stench is released during degassing?

 

[gratus fermentatio]

You could degas, but that runs the risk of reintroducing O2. You could also just wait & let time work for you, that smell will age out. Some yeasts (especially English cider yeast) actually says it produces sulfur, but it ages out.

I guess if you can't stand the smell or the wait, degas. If you can deal with the smell & the wait, leave it be. Aging can do wonderful things to cider. Your cider, your choice. Regards, GF.