Oh and back to my previous question. Anyone know where the production of H2S comes from when fermenting ciders?Generally it is caused during amino acid production by the yeast, which is why nutrients can help. It may also come from the breakdown of sulfur compounds sprayed on the fruit too close to harvest.
i've done several batches of cider, sometimes i get a sulfur smell sometimes not. what i have noticed though, is that racking to a secondary got rid of most of the smell. my current batch absolutely reeked of sulfur. i racked it off the yeast cake after about 2 months and things got much better, then again 2 months later and now i can't smell any sulfur at all.