My cider turn awful smell in the room!

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FV43576

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My brew beers have been successful in the past with no issue, but I have issue with my very first brew cider, which start at 1.050 on Monday the 19th of August. Now it been over a week the airlock still bubble but the awful smell like a rotten eggs in my room it must be a hydrogen sulphide? someone told me that my apple is infected have to be throw away, but I have sanitizer it well, the airlock seal is good what have it gone wrong? my temperature is max of 24c on two day but the rest of the days keep under 22c. This morning it still bubbles and the colour of liquid is brown with no foam on the top but a piece of yeast on the top. Before I add yeast, I add Youngs Campden Tablets Sodium Metabisulphate because few of the apple was about bit brown not too bad left it for 48 hours then add yeast.

What should I do? carry on leave it for other 3 weeks or put in the sink?
thanks
Fab.
 
Don't throw it away. You have an opportunity to expand your knowledge, we learn more when things don't go as expected.

I suspect that the higher temp has stressed the yeast, stressed yeast often leads to off smells. What is the recommended temperature range of the yeast you used?
I've had brews with a bit of an eggy smell, but if you give them time to off gas once the fermentation has finished and before priming it normally reduces and often goes altogether.
 
Why chuck your cider away when you really haven't really given it a chance yet? Think of the effort you have put in so far. I would continue with it, bottle it and then leave it for six months before trying the first one. It might be fine, it might not. And if it isn't then chalk it up to experience and learn from it just as @LED_ZEP has said.
 
Don't throw it away. You have an opportunity to expand your knowledge, we learn more when things don't go as expected.

I suspect that the higher temp has stressed the yeast, stressed yeast often leads to off smells. What is the recommended temperature range of the yeast you used?
I've had brews with a bit of an eggy smell, but if you give them time to off gas once the fermentation has finished and before priming it normally reduces and often goes altogether.

My local alcohol shops where they sell beer, wine, brew kits and etc. told me the recommend to use
is "Youngs Brew Wine Yeast For White & Red Wine Dessert High Alcohol Yeast 5g Sachet" is a high alcohol tolerance but it doesn't said what the range of temperature is? also forgot to include more info that I used is a glass 25 litre bottle to fermentation not the plastic fermentation buck is this wrong method?
thanks
 
The FV you use won't make much difference so long as it's clean but most people would start in a plastic bucket then transfer to the glass carboy after a week or two leaving all the dead yeast and sediment behind in the bucket.

From what I can find the Youngs yeast operates 18 - 25c so you're on the limit.
 
I have made wine in high temperature and have never had eggy smells did you use nutrient as sometimes yeast gets stressed if there is t enough and can give off egg smells.
 
Today is cool day 20c inside my home, the cider produce less smell than yesterday and the day before it could be a good sign. How long should I leave it for finish to fermentation 2 more weeks or 3 weeks?
 
I made a one off cider last year, it didn't smell while it was in the FV, the smell may be to do with too high a temperature.
The cider I made tasted foul after a a few weeks of bottling.
I left it at the back of the garage and forgot about it until maybe may/June time, when I was going to empty the bottles down the drain.
I tried one again and I must say it was very, very nice, not mu taste but for cider, have been told it is good .
Thay may have taken 9 months to come good.
 
If I use one particular yeast (one of the lager yeasts) it smells exactly as you describe it. I often use this yeast through choice as it ferments clean and tolerates relatively high temperatures. It leaves no detectable traces of sulphur compounds in the beer. So take the advice above and push on with this batch of cider. Which yeast did you use, by the way?
 
If I use one particular yeast (one of the lager yeasts) it smells exactly as you describe it. I often use this yeast through choice as it ferments clean and tolerates relatively high temperatures. It leaves no detectable traces of sulphur compounds in the beer. So take the advice above and push on with this batch of cider. Which yeast did you use, by the way?
Youngs Brew Wine Yeast For White & Red Wine Dessert High Alcohol Yeast 5g Sachet
 
Any time I have made cider the fermentation has stunk to high heaven of eggs. Stick with it. It will blow off.
 
After reading this I will now add Brillo pads to all my wines, the ones I have even have a purple soap so the wine should have a clean taste...lol
I am sure the copper is poison to human I can remember that at school science? if I want to put in do it reaction with the sulfur reduce copper inside? or filter it before to bottles to cut down cooper go in bottles? this is all new to me sorry to keep ask question!
 
I am sure the copper is poison to human I can remember that at school science? if I want to put in do it reaction with the sulfur reduce copper inside? or filter it before to bottles to cut down cooper go in bottles? this is all new to me sorry to keep ask question!
Brewers traditionally used copper in the brewing process and some still do. Copper is also used extensively in domestic mains water distribution systems. If it were a serious health threat it would not be used. So I woudn't worry about it. But if you do want to worry about chemicals in your beer consider the impact on your body of the alcohol you consume in significant concentrations each time you have an alcoholic drink
 
Just made a gallon of elderberry according to Berry's "First Steps" which involves pouring boiling water over the elderberries, leaving to cool before adding the yeast and then leaving for a couple of days before straining onto the sugar. The only wine yeast I had was Youngs' cider yeast ( which I understand is much the same as Champagne yeast). Yesterday my laundry room stunk of eggs and drains and I thought the drains were blocked or there was something wrong with the cesspit. Not at all, it was my wine. I strained it onto the sugar and poured into into a (dark) demijohn. Even after contributing to this thread, I had doubts about the viability of my wine, which stunk to high heaven. This morning, it has overflowed a bit, but there's no bad smell. replacing the freezer bag and rubber band I use until fermentation has settled down, there's no eggy smell, just elderberries.
That was definitely the very worst pong I have had from any of my brews!
 

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