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Cider Digest #0499
Subject: rotten eggs
Date: Mon, 14 Nov 1994 18:16:28 EST
From: Jay Hersh <hersh@x.org>
>While all four carboys are fermenting actively, they all _reek_ of rotten
>eggs. My question is this: is this cider going to be any good? What can I
>do to solve this problem?
relax. Almost every cider I've made with wild yeast vented sulfur at some
point. Just let it keep fermenting. The sulfur gets scrubbed with the carbon
dioxide rather than staying in the cider. Give it several weeks before
panicking.
JaH
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Date: Mon, 14 Nov 94 16:36:29 MST
From: Steve Kemp (skemp) <skemp@hp7013.ecae.StorTek.COM>
Subject: sweetening cider after it ferments.
In Cider Digest #497 Scott talks about sweetening cider after it ferments.
I also have the same situation, I fermented 3 gallons of apple cider down
to .996 with Lavlin (sp?) champagne yeast. It is now kegged and in a fridge,
has nice apple aroma, but is much too dry! A local brew shop recommended
"stabilizer crystals" which are supposed to kill the yeast when the cider
(or wine) has fermented down to your taste. I'm going to add some to my
cider to kill the yeast and then add a little corn sugar to bring the
sweetness back up. Anybody else every do this??? Comments or (gasp) flames
welcome. I'll let you know how it works.
- --
Steve Kemp skemp@hp7013.ecae.stortek.com
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Date: Mon, 14 Nov 94 16:11:55 PST
From: Scott_Pisani@notes.pw.com
Subject: Woodruff
Of course I must apologize. Although my "cider problems" entry was correctly
placed, the Woodruff entry was (or at least should have been) intended for
the Mead-Lovers digest. Sorry 'bout that...
Gotta go easier on the bottles of mead/cider/homebrew while reading the
digests...
- -- Scott.
Scott_Pisani@notes.pw.com
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Date: Tue, 15 Nov 1994 08:56:27 -0500
From: gwk@world.std.com (Greg Kushmerek)
Subject: Have patience
Concerning rotten eggs -- just wait. Initially, some yeasts produce a
fair amount of sulpher, but this gets scrubbed out in the fermentation
process.
(I mean 'sulpher aroma' BTW.)
- --gk
- --
Greg Kushmerek
gwk@world.std.com
(alter-ego in trunk)
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Date: Tue, 15 Nov 1994 08:34:37 -0500 (CDT)
From: Stephen J Butts <BUTTS@AC.GRIN.EDU>
Subject: Rotten egg smells
SDD6 reports a hydrogen sulfide-like smell from his fermenting must. I have
often noticed such a smell early in the primary ferment, with and without
Campden tablets, although not at "reeking" levels. In my own case, this
has always dissipated almost completely by first racking and entirely by March
or April when I bottle. I would hang on for a while and hope for the best,
especially if the ferment is strong and everything else is OK. Let us know
what happens.
By the way, when I use metabisulfite, it's one tablet per gallon, not per
carboy.
- -- Steve Butts, BUTTS@AC.GRIN.EDU
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