Sulphur from K-meta?

[Blacksmith1]

My latest cider has a heavy sulphur odor, not quite rhino fart level, one day after pitching. My notes do not mention the K-meta at all but I'm pretty sure I used it. It is also possible that I added twice as much as the package said to use..... Brain says I did 1/2 tsp in 6 gallons, package says use 1/4tsp. Since I used the nutes as prescribed, as well as the pectic enzyme, I should not have stressed the yeast that way. I did a 12 hr one gallonish starter and had noticeable activity within 12 hrs after pitching it in my fermenter.
So the question is, could the extra sulphur be from the K-meta, and will this be a problem if I aerate with copper for the next day or so?

 

[Maylar]

Leave it be.
K-Meta in primary will dissipate.

 

[Blacksmith1]

Yeeaah, I'm getting "Who farted?" From everyone that walks in the kitchen, including the 4 yr old. I'd like to get rid of the smell....
I'll give it till tomorrow, if it's no better I'm going to war on it.

 

[RPh_Guy]

How & when did you aerate?

K-meta removes dissolved oxygen. Lack of oxygen when pitching makes yeast very prone to creating sulfide.

 

[Blacksmith1]

Aerated before, during, and now several times after pitching using a wire whisk attachment for my immersion blender to create a whirlpool. Guess I'll just degas and aerate once an hr or so till the smell goes away?

 

[RPh_Guy]

I would gently stir maybe once or twice a day until it's gone, and then rack and add sulfite ASAP after it finishes fermenting.

You don't want to add so much oxygen that it oxidizes the cider.

A small amount of non-DAP yeast nutrient might be a good idea also, depending on gravity.

 

[Blacksmith1]

Ok I have a brand new 2ft length of 1/2 copper pipe. I'll stir it with that instead of the power whisk.

 

[Blacksmith1]

Fermentation is done for practical purposes. Some sulfur smell still in it, but it's less. Hopefully it will leave compleately.

 

[Blacksmith1]

Even less smell. Still some CO2 production.
Massive amount of lees.
Could over aerating cause an overpopulation of yeast, this causing stress?
i wish I had taken a picture of the carboy. There was at least 3 inches and more still in suspension even now. There was also about a pound of raisins in there.