HELP!
about 6 weeks ago I bought 6 gallons of fresh, untreated cider from a local orchard. I immediately began the fermentation process with it using a good recipe that I'd used twice prior with one exception, I started with metabifulfite and waited 48 hours to continue. I had trouble fermenting the juice but allowed the process to finish naturally down to .996 SG. Now the smell is awful and I'm afraid the cider has gone rancid and is not drinkable. I'm afraid to even taste it at this point.
I assume that the yeast may not have had enough food which caused the sulfur smell.
The question is, can I rid this of the smell or is it destined for my drain?
How do I know if the cider has gone bad or if it's just a bad smell??
Any advice/info would be greatly appreciated!!
Thanks, Jerry
about 6 weeks ago I bought 6 gallons of fresh, untreated cider from a local orchard. I immediately began the fermentation process with it using a good recipe that I'd used twice prior with one exception, I started with metabifulfite and waited 48 hours to continue. I had trouble fermenting the juice but allowed the process to finish naturally down to .996 SG. Now the smell is awful and I'm afraid the cider has gone rancid and is not drinkable. I'm afraid to even taste it at this point.
I assume that the yeast may not have had enough food which caused the sulfur smell.
The question is, can I rid this of the smell or is it destined for my drain?
How do I know if the cider has gone bad or if it's just a bad smell??
Any advice/info would be greatly appreciated!!
Thanks, Jerry