Interesting, good to know that it's across the board and pretty normal. Anyone have a timeframe on aging to get rid of off flavors? I was thinking something like 2 weeks in primary, then transfer out, washout the yeast bed to save it and then leave it in the carboy for about 4 weeks before bottling, let it carbonate for 2 and then let it chill in my mini fridge for about a month. Also if anyone happened to know some of the chemistry behind a cider fermentation and where the H2S is coming from that would be appreciated.