BlueStimulator
Senior Member
- Joined
- Aug 16, 2015
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Well I had two 4 gallon batches of pear cider going. I used proper Camden tabs to both in the must and I also added 2lbs of brown sugar to one and the other I added 1.5lbs of honey. Put in yeast nutrient in them in the evening after pressing and rehydrationed some Nottingham yeast and pitched it the next morning.
The fermentation started in 2-4 hours then went like crazy boiling and finished in a 5-7 days. It was warm in my city 78-80 degrees during the day and 40-50 at night and these are in my shop so the were covered with towls for light and when I smelled them yesterday morning I smelled sulphur.
There was almost no bubbling going on so I read a few posts on this smell during the day and last night I racked them off the sediment added a little yeast nutrient. Added a little more brown sugar and honey in juice. Put the air locks back on and no bubbling this morning. They fermented fast and in the 70-80 degree range I am guessing. I think they may be bad but I am chalking this up to learning experience.
Should I dump or wait a few months to see what happens. Also what effects do you all think the high temp and fast fermentation will have on the off smells. I will use my hydrometer tonight to see where I sit. Thanks for any of your thoughts. I guess I need to regulate the fermentation temps better.
The fermentation started in 2-4 hours then went like crazy boiling and finished in a 5-7 days. It was warm in my city 78-80 degrees during the day and 40-50 at night and these are in my shop so the were covered with towls for light and when I smelled them yesterday morning I smelled sulphur.
There was almost no bubbling going on so I read a few posts on this smell during the day and last night I racked them off the sediment added a little yeast nutrient. Added a little more brown sugar and honey in juice. Put the air locks back on and no bubbling this morning. They fermented fast and in the 70-80 degree range I am guessing. I think they may be bad but I am chalking this up to learning experience.
Should I dump or wait a few months to see what happens. Also what effects do you all think the high temp and fast fermentation will have on the off smells. I will use my hydrometer tonight to see where I sit. Thanks for any of your thoughts. I guess I need to regulate the fermentation temps better.