So I just wanted to do experiment on doing cider so I bought some grocery store apple juice and POG juice. I made sure there weren't any preservatives in them and it was good juice for this.
I used Red Star Premier cuvee and yeast nutrients, woke up the yeast and did a good shake for waking the little yeastys up.
All sanitized. This isn't my first brew, but is my 2nd attempt at cider. I also added a bit more yeast nutrients like 3 days in.
It's now been almost 2 weeks and for 4+ days now I've been smelling a strong sulfur smell from the carboy. Fermentation is at least very slowed and my temp range is 65-72 which is in the range for premier cuvee as far as I can tell.
The sulfur smells don't seem to be going away though. I've heard that some people fix it with racking to another container and hoping the air kind of cleans the smell but I'm worried about oxygenation. I also don't have many other fermenters to move it to so I'm avoiding that.
Any suggestions from anyone. It's almost at 2 weeks and I feel like fermentation isn't really going.
I used Red Star Premier cuvee and yeast nutrients, woke up the yeast and did a good shake for waking the little yeastys up.
All sanitized. This isn't my first brew, but is my 2nd attempt at cider. I also added a bit more yeast nutrients like 3 days in.
It's now been almost 2 weeks and for 4+ days now I've been smelling a strong sulfur smell from the carboy. Fermentation is at least very slowed and my temp range is 65-72 which is in the range for premier cuvee as far as I can tell.
The sulfur smells don't seem to be going away though. I've heard that some people fix it with racking to another container and hoping the air kind of cleans the smell but I'm worried about oxygenation. I also don't have many other fermenters to move it to so I'm avoiding that.
Any suggestions from anyone. It's almost at 2 weeks and I feel like fermentation isn't really going.