hahayepyep
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- Jun 28, 2017
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I went to check a bulk-aging cider (6 months from pitch) to find a strong rotten egg sulphur smell had developed. I've not encountered this occurring so late before. There are no other signs that scream contamination, so I'm not so sure it's spoilage from an organism. I've had this smell during primary before, but it always subsides. This is my first attempt using D47 for a cider, but I haven't heard of this being a trait of it.
I have a little experience making ciders and have never encountered this particular problem before. In fact, time usually seems to help with sulphur problems in the past. I'm hoping someone here can help me sort this out. I'd really like to know where I went wrong here and, ideally, save this batch.
PROCESS:
I started the ~5 gallon batch October 23, 2017. Recipe is as follows:
In 6.5 PET BMB:
The cider sat undisturbed aside from airlock top-up in a ~64F basement until April 23 (6 months from pitch). I intended to bottle that day, but when I pulled the cover, I got a strong whiff of rotten egg.
Shooting from the hip, I racked to another 5 gallon carboy to see if it drove off the smell. I had a sulphur problem with a much younger cider once. After reading that introducing the cider to copper might remediate the sulphur smell, I made a little copper tubing apparatus that I fit on the end of my siphon hose to pass the batch through the copper. It seemed to work that time, so I tried it again.
A week later, no change, so I tried it again. Another week later, no change.
Next I tried adding campden tablets and 1tsp of ascorbic acid. After a 3rd rack through the copper tubing, there seems to be LESS rotten egg smell, but I still catch much more than I would like.
So, what now? The advice I've gotten so far is: "wait longer", "dump it", and (the one I'm most curious about) introduce fresh yeast and more sugars to see if restarting the ferment could get the yeast to clean up.
Any help?
(edited for omissions/corrections)
I have a little experience making ciders and have never encountered this particular problem before. In fact, time usually seems to help with sulphur problems in the past. I'm hoping someone here can help me sort this out. I'd really like to know where I went wrong here and, ideally, save this batch.
PROCESS:
I started the ~5 gallon batch October 23, 2017. Recipe is as follows:
In 6.5 PET BMB:
- 5.5 gallons fresh, unfiltered, pasteurized orchard cider.
- 2.5 tsp pectinase (thought I had more on hand, used what I had)
- (pectinase allowed 12 hrs to work)
- 1 tsp FT Blanc Soft (tannins)
- 1.25 tsp Booster Blanc (nutrient)
- 1 pkg D-47 (rehydrated with Go-Ferm)
- 0.5 tsp Fermaid O (added at 72 hrs)
- Day 2 strong signs of fermentation.
- Day 7 ferment had slowed substantially.
- Day 14 much of the yeast had fallen.
- Day 30 racked to 5 gallon carboy.
The cider sat undisturbed aside from airlock top-up in a ~64F basement until April 23 (6 months from pitch). I intended to bottle that day, but when I pulled the cover, I got a strong whiff of rotten egg.
Shooting from the hip, I racked to another 5 gallon carboy to see if it drove off the smell. I had a sulphur problem with a much younger cider once. After reading that introducing the cider to copper might remediate the sulphur smell, I made a little copper tubing apparatus that I fit on the end of my siphon hose to pass the batch through the copper. It seemed to work that time, so I tried it again.
A week later, no change, so I tried it again. Another week later, no change.
Next I tried adding campden tablets and 1tsp of ascorbic acid. After a 3rd rack through the copper tubing, there seems to be LESS rotten egg smell, but I still catch much more than I would like.
So, what now? The advice I've gotten so far is: "wait longer", "dump it", and (the one I'm most curious about) introduce fresh yeast and more sugars to see if restarting the ferment could get the yeast to clean up.
Any help?
(edited for omissions/corrections)
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