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Sulfur aroma in cider

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erockrph:
Two weeks ago I started my first batches of hard cider. They were one gallon each of pressed cider from a local orchard, plus pectic enzyme and about 1/4 packet of T-58. I didn't add any sugar or adjuncts, OG=1.048. Fermented at 66F. They dropped clear in 14 days, gravity = 1.000. I racked them both to secondary and added 1/2 oz of Nelson Sauvin as dry hops to one of the batches.

I was a bit worried how it would turn out as the unfermented cider tasted super sweet and (seemingly) without much acidity to balance it out. The gravity sample tastes fantastic, however. It is pretty tart and has a nice apple flavor to it. I'd carb and bottle it right now, except for one small issue. There is still quite a powerful sulfur aroma. Will this age out? Would I have been better off leaving this in primary on the yeast? Should I raise/lower the temp to clear this out? Thanks for any help.

realbeerguy:
Was the cider sulfited?  I've gotten sulfur from sulfiting the cider.  You also may be getting some aroma from the yeast which T-58 will throw off peppery and spicy notes that you are interpreting as sufur.  Age it to let the sufur drop out.  As to the finished product, you did well with getting the cider dry and keeping the apple notes.  Good job!

denny:
It's not at all uncommon for cider to give off a lot of sulfur as it ferments.  As Shrek said, "Better out than in!".


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hamiltont:
If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!

Jimmy K:
Pretty common, especially in cider fermented at ale temps. It should age out.
 

--- Quote from: hamiltont on October 15, 2012, 09:14:50 AM ---If the sulphur aroma doesn't go away you can add a small piece of copper, like copper pipe, to the cider. Don't use pennies. They're mostly Zinc now, at least since ~1982. Cheers!!!

--- End quote ---

I've heard that and may give it a try with my perry. How long does it need contact?

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