Typical Sulfur Smell Dissipation

[SoontoCidery]

Hi All,

We are doing some yeast experiments with 20 single gallons of cider each with a unique yeast variety including one natural. Though this has been a blast, tomorrow marks two weeks and there is still a strong lingering smell of sulfur coming from a number of the gallons airlocks. We used a crushed campden tablet for each gallon from brewcraft before fermenting 19 of the 20 gallons.

What is the typical time it takes for the sulfur dioxide to air out?


(Each Tablet Contains 0.50 - 0.55 Grams Of Potassium Metabisulfite; Chemically Speaking, Each Tablet Contains 57% Sulphur Content; Therefore, 1 Tablet Per Gallon = 75 Ppm So2).

 

[Pickled_Pepper]

Some people never get the dreaded Rhino Fart Smell. I usually get them during active fermentation and it dissipates towards the one week mark. 2 weeks seems a little odd. It's usually a sign of stressed yeast. You might rouse the vessels a little to see if you can help move it out of the airlock.

You mentioned 19 of the 20 had a campden tab. I'm curious...does the one without the campden tab have the sulfur smell? Also, what temps are you fermenting at?

 

[SoontoCidery]

Rhino Fart= my new favorite brewing term!

The one without the campden smells absolutely wonderful. It is naturally fermented and breathes of slight bitter apple notes. My temps have stayed steady from 60.0 to about 62.3F. Most days there is very little variation in temp and they are kept in a mostly dark cellar off the floor.

Would it make sense to wash out the airlocks and replace them or just rack them in another week and see if that will clear the smell? Other suggestions?

Thanks

 

[Pickled_Pepper]

The reason I asked about the campden in the 20th carboy is because I seem to get more of a sulfur smell when I use sulfites. It is an antioxidant and will help preserve the cider, but I typically put mine in a keg as soon as it's done fermenting/aging and it's consumed within 1-2 weeks. I just skip the campden unless it's fresh pressed juice. (I typically use pasteurized juice for my ciders so I don't need to worry about wild yeast)

 

[Pickled_Pepper]

oh, about the airlocks...it won't matter either way, just leave them as they are so you don't risk infection.

 

[WVMJ]

Did you add any nutrients to your cider at the start? What is the gravity on them now, might be time to add a little to help out the yeast. WVMJ

 

[SoontoCidery]

I did not add any nutrient to the start, WVMJ. The yeast have been going pretty strong, not sure if they need much in terms of nutrient at this point as most of them have been bubbling pretty strong for over a week and a half.

Pickled_Pepper- 10 of the 20 was pasteurized while the other 10 were not. I used campden across the board as a control on the yeast experiments.

When is it typical for the sulfur smell to dissipate?

 

[WVMJ]

Going strong and stinky is not what you want, a little nutrient now might stop the stink and make a better cider, rhino farts are frequently accepted by beer brewers making cider as beerbrewers dont add nutrients to their wort while winemakers typically accept adding nutrients. WVMJ

 

[Pickled_Pepper]

To nutrient or not to nutrient...

I got to be honest, I've made a lot of cider over the years and have added nutrients only a handful of times. If I use them it still gives off a slight odor for a couple of days. I'm able to turn out a cider without them that I enjoy very much and usually keep it running on tap through spring. My recipe is consistent and I like it. I finally decided to not bother with nutrients because the end results are the same either way. Why put something into your cider, wine, beer, or even pasta sauce if you can't tell the difference in the end? You have to brew for what you like and not worry about a "wine maker" or "beer brewer" label. If it works for you, by all means, go for it.