Hi Everyone,
On my 5th batch now and learning something new everytime. My previous batches have all been with store bought juice and I havent had an issue. Here is the info on my most recent batch.
2/4/13
15 can meijer apple juice concentrate (5 gal tap water boiled)
1 gal motts apple juice
3 cups sucrose
2 cups dextrose
2 tsp pectic enzyme
3 campden tabs
6 gal total
2/4/13 11pm.
Pitched 1 pack safale S-05 at 10pm on 2/5/13
OG ~1.052
The problem with my cider is that it smells pretty bad, a sulfur smell, almost like sewage.
I only added 3 campden taps since I boiled the water and was pretty certain it was clean. However, I didnt crush them before adding, when I woke up the next morning they were only partially dissolved. I stirred them up by shaking the container a bit and I pitched a package of dry yeast ~8hrs later, wasnt re-hydrated before pitching but this hasnt been a problem in the past.
The fermentation didnt start for nearly a week after pitching the yeast, which is unlike my previous batches. None of those batches I have used campden either. I think I pitched the yeast too soon after adding campden and the yeast that were able to ferment the juice were very stressed resulting in the sulfur smell. My reason for thinking this is fermentation stopped at 1.010 I let it sit for nearly two weeks with no change. Could have added some nutrient and re-pitched but...
The batch is currently kegged. I dosed 3 campden taps and 1/2tsp per gallon of potassium sorbate to stabilize it and back sweetened with 5 cans apple juice concentrate.
Although I assume it is the stressed yeast there are several variables here:
City water (water doesn't smell bad, dont have numbers, but GF doesnt like)
Campden/sorbate (smelled bad before adding the sorbate though)
Delayed fermentation
The cider actually tastes pretty good, however the smell is very off putting. I know its there put can still drink it, my other friend liked the taste ad didnt comment about the smell. However my GF wont drink it because of the smell. However she doesnt like the tap water to begin with so might be a few issues here.
Anyways, what do you all think the issue may be? And is there anyway to limit the current rotten smell besides letting out some CO2 daily and hoping that off gasses the smell?
On my 5th batch now and learning something new everytime. My previous batches have all been with store bought juice and I havent had an issue. Here is the info on my most recent batch.
2/4/13
15 can meijer apple juice concentrate (5 gal tap water boiled)
1 gal motts apple juice
3 cups sucrose
2 cups dextrose
2 tsp pectic enzyme
3 campden tabs
6 gal total
2/4/13 11pm.
Pitched 1 pack safale S-05 at 10pm on 2/5/13
OG ~1.052
The problem with my cider is that it smells pretty bad, a sulfur smell, almost like sewage.
I only added 3 campden taps since I boiled the water and was pretty certain it was clean. However, I didnt crush them before adding, when I woke up the next morning they were only partially dissolved. I stirred them up by shaking the container a bit and I pitched a package of dry yeast ~8hrs later, wasnt re-hydrated before pitching but this hasnt been a problem in the past.
The fermentation didnt start for nearly a week after pitching the yeast, which is unlike my previous batches. None of those batches I have used campden either. I think I pitched the yeast too soon after adding campden and the yeast that were able to ferment the juice were very stressed resulting in the sulfur smell. My reason for thinking this is fermentation stopped at 1.010 I let it sit for nearly two weeks with no change. Could have added some nutrient and re-pitched but...
The batch is currently kegged. I dosed 3 campden taps and 1/2tsp per gallon of potassium sorbate to stabilize it and back sweetened with 5 cans apple juice concentrate.
Although I assume it is the stressed yeast there are several variables here:
City water (water doesn't smell bad, dont have numbers, but GF doesnt like)
Campden/sorbate (smelled bad before adding the sorbate though)
Delayed fermentation
The cider actually tastes pretty good, however the smell is very off putting. I know its there put can still drink it, my other friend liked the taste ad didnt comment about the smell. However my GF wont drink it because of the smell. However she doesnt like the tap water to begin with so might be a few issues here.
Anyways, what do you all think the issue may be? And is there anyway to limit the current rotten smell besides letting out some CO2 daily and hoping that off gasses the smell?
