New answers tagged

1

Sulphur needs to gas off, it's usually from a slow fermentation that wasn't vigorous enough. If it's already attenuated there's a couple solutions. But both require putting the bottled cider back into a fermentor. 1) boost it up as a douple cider or Apple wine 4lb cane sugar to 5gal will give it +.040 points, then you can pitch a wine yeast to get it going ...


1

Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, going away now. It comes from metabolism of sulfur amino-acids. Sooner they are degenerated and sulfur is released, the less chance it'll get released in the ...



Top 50 recent answers are included