Beer Forum

Hey,
I'm making 10 gallons of cider, which are fermenting with two different yeast strains. English cider yeast from white labs and MA33 from Vinters Harvest. They have been actively fermenting for 3-4 weeks and both have a distinctive rotten egg/ sulfur smell. I wasn't sure if this is a natural smell for cider or if it means that the must needs nutrients. Any thoughts will be greatly appreciated.
Thanks,
Patrick

Hi My family & I just finished fermenting & bottle carbonating 7 Gal cider as we had unlimited access to apples. We split the batches up into as many yeast as we could get ahold of.Last year we used lavlin 1118 totally very dry champagne like .This year yeast also scrubbed out most of the apple character but the lavlin 1122 was the nicest with red star montrechet close second . However back to your issue the lavlin D47 produced the sulpher character you mentioned.havent gotten past the first bottle so dont know if it will age out or if those examples are screwed. Its much more so in the smell than taste but still so pronounced that its impossible to get past. Used it in the past with a heavier elderberry mojo with no such problems. keep me informed of your cider doings as I am interested in this free alchol thing im working on