Ok so I'm sure this has been asked about before but I cant find anything. I made my first batch of ginger ale not too long ago. Before I get to the question let me get to some details. I used whole ginger, not peeled, and juiced it, some morena sugar (pure cane sugar but not as bleached as white sugar), and bread yeast. I used way more ginger than the recipe called for, though I cant remember how much exactly. Anyway, based on the recipe and lots of different threads here ginger ale is supposed to be done carbonating in around 2 days. On days 2,3,4 or so I tasted it and it tasted dirty and sulphury. I really wanted it to work so I refrigerated one of the containers and continued to drink it anyway. It was tolerable but not good. A few weeks later I tasted one of the containers I left out and it wasn't sulphury at all. It was actually decent except for it tasting a little yeasty and not sweet. Any idea why it was sulphury? What can I do different next time to prevent it? Maybe contamination somewhere? Thanks for reading through my long story.
sulpur smell in ginger ale?
- Thread starter schoch79
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MrFoodScientist
Well-Known Member
Did you sanitize with bleach? Any chlorine in your fermentation and it can create H2S which is a rotten egg smell.
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