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Graz
Landlord.
As above, don't panic just yet, yeast can give off all sorts of funky smells during fermentation, sulphur being one of them. If it goes away after a few days then all good. Now just let it ferment out and then when it's done taste it before bottling / kegging just to make sure it's okay.
Sammy391
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Perfect thanks!
Smell has indeed gone- but could I just leave it in the same FV to clear etc or do I need to transfer it to another fermenting vessel?
thanks
Sammy391
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Thanks Tony,
As my cider only bubbles for 3 days or so - finishing last night- when would the best time to do this be?
The sulphur smell is a good indication the yeast is stressed and as John says this can be caused by a lack of nutrient, too high/low temperatures or both it may be worth adding some nutrient if its still fermenting (you have nothing to lose at this stage) members have posted similar posts before and after a few weeks have found the eggy smell subsides so i would not introduce it to the drain straight away as it may turn out OK (keep those fingers crossed)
I have just read under-pitching can cause eggy smells, is ale yeast up to the job and if so is 9g enough for 30 litres of TC (i don't make it so haven't a clue)
Sammy391
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Hi all
update :
Eggy smell went away after a day or so, and the airlock is still bubbling - albeit a bubble or two every 30+ mins!
I have pitched about 15+ g of yeast in total , and have added almost 3/4 pot of wilko yeast nutrient in collectively!
hopefully it’s all good?
update :
Eggy smell went away after a day or so, and the airlock is still bubbling - albeit a bubble or two every 30+ mins!
I have pitched about 15+ g of yeast in total , and have added almost 3/4 pot of wilko yeast nutrient in collectively!
hopefully it’s all good?
Sammy391
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Hi
I have added quite a bit of sugar - firstly in the original starter I added around a gram of normal sugar , and have proceeded to add little batches of sugar/honey solution made with steeped tea for the tannins
Edit: sugar could be guessed to be ‘more’ but using a friends original gravity reading of 1.043 (he used same recipe albeit without any additions - just AJ and yeast)
I have added quite a bit of sugar - firstly in the original starter I added around a gram of normal sugar , and have proceeded to add little batches of sugar/honey solution made with steeped tea for the tannins
Edit: sugar could be guessed to be ‘more’ but using a friends original gravity reading of 1.043 (he used same recipe albeit without any additions - just AJ and yeast)
Last edited:
Sammy391
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No bubbling - although I’m not sure I have it at the warmest temperature , but there is positive pressure in the airlock
DavieC
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Hi sammy, I'd try giving the fv a gentle swirl to rouse the yeast,no need to remove the lid, also worth checking your hydrometer is reading correctly ,in water it should be 1.000
The cider normally finishes around 1000 but may be slightly higher with the Ale yeast.
The cider normally finishes around 1000 but may be slightly higher with the Ale yeast.
Sammy391
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Update - tested three hydrometer readings and it got down to arround 1.005 so I have now put it out into the garage for secondary fermentation
is this correct to do?
Thanks
Edit : must add that I haven’t added any campden tablets/anything to stop fermentation - it has been at 1.005 for about a week now
is this correct to do?
Thanks
Edit : must add that I haven’t added any campden tablets/anything to stop fermentation - it has been at 1.005 for about a week now
