Stinky Nottingham Cider

[Henry1]

I pitched some Nottingham yeast in cider must a couple of weeks ago. I sulphited the must, let it sit for a couple of days in my basement, fed it with vitamins and DAP. I thought that it had come up to 15C before pitching from a 20C starter, but it hadn't and was more like 10C. I finally got it up to a high enough temperature that the yeast would activate and it smelled absolutely awful almost right away. I think that it's hydrogen suphide. I was hoping that it would go away on its own as I've heard of people having hydrogen sulphide issues with their under-nourished ciders. It didn't.

Since then, I've sulphited, cold crashed and racked off as much of the Nottingham, replacing it with some EC1118 from a starter in the hopes that it will kill off the Nottingham and stop making H2S. The smell's as bad as ever 2 days later.

Is my cider a goner?

[Dirt Chicken]

I pitched some Nottingham yeast in cider must a couple of weeks ago. I sulphited the must, let it sit for a couple of days in my basement, fed it with vitamins and DAP. I thought that it had come up to 15C before pitching from a 20C starter, but it hadn't and was more like 10C. I finally got it up to a high enough temperature that the yeast would activate and it smelled absolutely awful almost right away. I think that it's hydrogen suphide. I was hoping that it would go away on its own as I've heard of people having hydrogen sulphide issues with their under-nourished ciders. It didn't.

Since then, I've sulphited, cold crashed and racked off as much of the Nottingham, replacing it with some EC1118 from a starter in the hopes that it will kill off the Nottingham and stop making H2S. The smell's as bad as ever 2 days later.

Is my cider a goner?

What gave you the idea to put nottingham into a cider? Hope it wasn't hbt?

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[Jimmy]

What's wrong with nottingham in a cider?

[Dirt Chicken]

I have found the ciders frome some apples produce more sulfur aroma durring and after fermentation has finished. it will need aome time to condition, so I always found it best to bottle it and forget it for a while, in a dark place of course

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[wortly]

Nottingham is fine. That smell is from yeast being stressed and it only seems to happen in cider. I found that when I pasteurized my cider, rather than using the camden tabs, I didn't get that smell. Another way to stave it off is to keep smelling it daily and adding the DAP when you start to smell sulfur, rather than adding it all together at once at the beginning. 10 is too cold for making cider and is likely another stressor for the yeast.

A buddy of mine had good luck and aerated the smell away with an aquarium and an airstone, but I am not that patient. The couple of times that this happened to me I just chucked out the batch.

[Henry1]

What gave you the idea to put nottingham into a cider? Hope it wasn't hbt?

It was HBT, from the sticky thread. I've had a lot of luck in the past with the Safale yeasts, particularly with Saflager S-23.

These apples were Northern Spy from a farm in Lower Canard. I've made another particularly delicious batch with Northern Spy from Canning, 10 minutes down the road. That was with the Saflager and there was no H2S smell.

Will the H2S break down in the bottle, or does it need to escape? I'm happy to leave a carboy in the corner of the basement as long as is necessary.

[Henry1]

A buddy of mine had good luck and aerated the smell away with an aquarium and an airstone, but I am not that patient.

I can only imagine the stench that would make!

[CorneliusAlphonse]

I'm guessing you don't want to have it in a bottle if it is a sulphur smell. If it has nowhere to escape (like in a bottle) the sulphur will stick around in one form or another, and it will stink.

Also, I hate nottingham. /offtopic

[wortly]

What gave you the idea to put nottingham into a cider? Hope it wasn't hbt?

It was HBT, from the sticky thread. I've had a lot of luck in the past with the Safale yeasts, particularly with Saflager S-23.

These apples were Northern Spy from a farm in Lower Canard. I've made another particularly delicious batch with Northern Spy from Canning, 10 minutes down the road. That was with the Saflager and there was no H2S smell.

Will the H2S break down in the bottle, or does it need to escape? I'm happy to leave a carboy in the corner of the basement as long as is necessary.

It's not the spy, you don't get a better apple for cider. Definitely don't bottle it until it tastes good.

Yeah, my buddy's whole house smelled like ass.

[misterdalliard]

Cider farts strike again.

[Dirt Chicken]

I'm guessing you don't want to have it in a bottle if it is a sulphur smell. If it has nowhere to escape (like in a bottle) the sulphur will stick around in one form or another, and it will stink.

Also, I hate nottingham. /offtopic

Fart breath!!! Quit cutt'n!!!

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[Dirt Chicken]

I have always used a good clean champange yeast, never went to nottingham

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[Henry1]

I'm giving up on this batch to free up a fermenter. Does anyone want it? I'm in Hammonds Plains and I'd like it out of here ASAP.

[akr71]

If only I was closer...