Copper does remove sulfur!

[mtnrockhopper]

My Asian pear cider had a slight sulfury nose that I'd hoped would age out (but it didn't after 5 months). After reading about copper binding sulfur compounds here, I bought a small piece of copper pipe and dropped it in the carboy on Saturday night. Last night the sulfur aroma was gone (2 days) and we bottled it. Awesome!!

[mtnrockhopper]

And here's a picture.

[morticaixavier]

pretty!

but how does it taste? I am very curious about the asian pear cider.

[davidgzach]

That's great to know.  Glad it worked out!

Dave

[mtnrockhopper]

The pear is subtle but distinctly different from apple cider. It is wine-like with slight residual sweetness. Pears contain sorbitol, an unfermentable sugar alcohol, and this is noticable compared to fully fermented apple ciders.

[skrag6713]

not that i don't believe that the copper worked, but does anyone know the science behind this?  seems like it could go into a paper titled 'metallurgy and the homebrewer'.

[punatic]

This is one of the main reasons why stills are made of copper.  Even stainless steel stills incorporate copper components in them to react with sulfur compounds.  It makes a big difference in the flavor of the distillate. 

[bboy9000]

Could it produce copper sulfate?
  I'd don't think it's reactive with ethanol so that wouldn't be an issue.

[mtnrockhopper]

Yes, copper reacts with sulfur compounds to create copper sulfate.

[mabrungard]

All breweries should have some copper in their system to supply ions for this reaction.  All stainless breweries have this sort of problem all the time.  They have to add some copper.  A piece of copper pipe is all it takes.

[majorvices]

My Asian pear cider had a slight sulfury nose that I'd hoped would age out (but it didn't after 5 months). After reading about copper binding sulfur compounds here, I bought a small piece of copper pipe and dropped it in the carboy on Saturday night. Last night the sulfur aroma was gone (2 days) and we bottled it. Awesome!!

yer welcome!

[narvin]

All breweries should have some copper in their system to supply ions for this reaction.  All stainless breweries have this sort of problem all the time.  They have to add some copper.  A piece of copper pipe is all it takes.

Do breweries have copper post-fermentation to reduce sulfur?  I've heard this but I thought it was in the kettle or on the way to the fermenter to provide trace yeast nutrients.

[majorvices]

i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.

[mtnrockhopper]

i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.

I originally thought I'd just run the cider through the copper tube as I was racking into the bottling bucket, but I was worried that wouldn't be enough contact time. Do you think that would have worked?

[anje]

Great to know, and it sounds delicious!

Also, I see you're getting in on this thumbring business.