Pages: 1 2
Get Ready for the First Cider
I wonder if its something in the TJ's cider that's giving off the sulfur.
I don't know. It seems odd to me that the smell just developed recently. It wasn't there previously, when I racked it to the secondary. That is kind of what has me the most baffled. If the smell was there when I first racked it, I wouldn't be so concerned, but now that it is there after 2 weeks in the primary, it has me a bit thrown.
Usually with sulfur smells, if they're there at the beginning you're ok, once they develop later, something's going wrong. Lager and most German yeasts produce some sulfer smells, but they usually fade after primary.
I will test it again this weekend and see what is going on then. I hope that I didn't get a contamination or something, but I was pretty careful, so I don't believe that this would be the case.
I just reread the post, after only two weeks I wouldn't be worried, for some reason I read it as 4 weeks total the first time.
Well, I had a bit of a typo, I think. I had 4 weeks in the primary, which I didn't notice anything wrong. I tasted when I racked to the secondary, and it seemed fine. Obviously not too good just yet, but I could tell the potential was there. I gave it a sample over the weekend after 2 additional weeks in the secondary. That is when I noticed the sulfur smell. The flavor was about the same, but the smell was overpowering.
Well, sulfer is never good after that long.
I gave it another smell today, and the sulfur is pretty much gone now. I didn't taste it, but at least the smell is more or less gone. Smelled of apples, which I consider to be a good thing.
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|