Sulphur stink

[jsbarks]

Occasionally when I brew a cider I get a late sulphur smell. I add nutrients to the yeast and hold a temp of 60 with us-04, notty, and kit cider yeasts. I generally add 2.5 tsp at the beginning and 1 tsp a week in followed by another at week 2.

Any ideas? Should I be adding more in because the juice lacks nutrients compared to beer?

I know I Should add apple in there too. Just have not done it.

 

[mdabbles]

Could be you are using too much nutrient. Not sure what volume you are fermenting, but 2.5 tsp sounds like a lot. Also, adding nutrient past the 50 pct point won't help much, and could be a source of stink. I add a shot of nutrients at the beginning and the at the 33 pct mark of fermentation (if needed).

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[jsbarks]

It's a 5 gallon batch at 1.048.

Another at 1.080




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[BlackDogBrew]

Search "rhino fart" here in the cider forum. You'll see that smell can be pretty common and nothing to worry about.


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[tuumi]

After attending several sessions addressing this very issue at Cidercon I came away with some valuable tips. Aerate several times a day until 1/3 to 1/2 of the sugar is consumed. This has the added effect of mixing the yeast which was another tip. A representative from Scott Labs went as far as calling oxygen a yeast nutrient itself.


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[jsbarks]

Awesome tip. Never thought of that. I will have to get some O2 and a reg to hook my carb stone up to or do you suggest just a air pump?

 

[tuumi]

O2 and carb stone is good. I use a hand mixer and stir it at high speed. Mix the hell out of it. Lots of splashing. This only works in a plastic bucket. Glass carboys are hard to oxygenate unless you use the carb stone of you go that route make sure the yeast gets mixed up.


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[jsbarks]

Ok. I have a degasser and a 30L bucket I ferment in sometimes. Sounds like I have a plan for next time. Thanks!