Sulfur smell after two months w 40 gallons!!! Help!

[lushcider]

I've got 40 gallons of cider I treated w pectic enzyme, yeast nutrient, and Camden. The taste and smell is still strong sulfur after two months! I've read a little bit about possibly the yeast being stressed? It's not a rotten egg smell. Does stirring w the copper wire/ spoon help? Do we keep it locked up w an air lock? Suggestions please!!!???


Sent from my iPhone using Home Brew

 

[BeastMaster]

Taste it.

 

[lushcider]

Yes tasted it and it smells like burnt match and taste like burnt match.


Sent from my iPhone using Home Brew

 

[EpicCider]

I would give it more time, but if you get desperate a copper wire/spoon might help. I've heard of wine producers pouring it over a copper liner before bottling.


What is the FG, was it backsweeten-ed? Sometimes that will take of the edge a bit.

 

[Archer]

What kind of container/vessel are you using for 40 gallons? (Interested in upping my volumes produced.)

 

[mikehu2]

OG was 1.07, then it was cold crashed at 30-35 degrees for 2 weeks and now has been sitting stable at 1.005 for 30 days. We racked it twice during cold crash.

Originally Used campden, nutrient, pectic enzyme and then pitched Nottingham. Vessel is a 55 gallon blue plastic (food grade) drum.

The sulfury smell is baffling. What causes this? Will age solve it?

 

[Randzor]

you might have stressed out the yeast if it stalled at 1.07...

 

[mikehu2]

Sorry for confusion, it started at 1.07 and had a nice two week ferment in 55-60 degree temps that brought It to 1.007. We then cold crashed. After cold crashing, it read 1.005, and that is where we sit today, 70 days since yeast pitch.

 

[gratus fermentatio]

You could try degassing, but I think that sulfur will age out.
Regards, GF.

 

[Xpertskir]

Do you keg?


I had a sulfur issue with a cider, put it in the keg, ran cO2 through the "out" side while the PRV was up, and after a 5 minutes or so the sulfur was gone.

 

[Pickled_Pepper]

Just curious, how many packs of Nottingham did you pitch? Did you use table sugar to bring it up to 1.070? What was the OG of the plain juice?

It sounds like a stressed yeast to me, but maybe someone has a different theory. I've never experienced a sulfur taste in my ciders before. I've gotten it in a couple of wines when using campden though. The only way I could get it out was degassing. (more than once)

 

[jsbarks]

Bubble co2 through it. I put the tubing in a carboy and it was gone in about 3-4 mins. I went from 2-20 psi bursts.

 

[RachmaelBenApplebaum]

Doing a little reading it looks like Notty has a tendency to throw sulfur at cooler temperatures. I just smelled my Irish red today and it smelled biscuity and great for a week and today, farts. Not a huge problem, they yeast still need to do their thing. I think maybe you cold-crashed it too soon after primary and stressed out the yeast. Maybe let it warm back up to the mid 60's? Mine it sitting at 60 degrees right now even and the smell is atrocious, even though the better part of primary is already done. Gonna move it up to a warmer area and see if it clears up, did the same thing with a perry I made and it worked out fine.