I recently made a lazy batch of cider with no aeration or nutrient and us-05 instead of ec1118.. bad mistake. About a month after starting fermentation i went to keg, while kegging i realized it tasted like sour rotten eggs.. yum. I read somewhere that CO2 through air stone will blow off the sulphur. Here is what worked for me so it seems;
hook up the air in line to the liquid out post (try it, it works just wont lock) , open pressure relief, turn on Co2 flow to a trickle for about 5 mins causing bubbles of Co2 through the keg. This noticeably reduced the sulphur taste and smell. I have it carbonating currently and plan to degass the dissolved Co2 in a few days by adding some dissolved honey. That typically causes a ****load of Co2 to release. That should hopefully blow off any remnants of S02.
Just wanted to share my experience
hook up the air in line to the liquid out post (try it, it works just wont lock) , open pressure relief, turn on Co2 flow to a trickle for about 5 mins causing bubbles of Co2 through the keg. This noticeably reduced the sulphur taste and smell. I have it carbonating currently and plan to degass the dissolved Co2 in a few days by adding some dissolved honey. That typically causes a ****load of Co2 to release. That should hopefully blow off any remnants of S02.
Just wanted to share my experience
