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Copper does remove sulfur!

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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.

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