Abort?

Sulfur happens some times. It's usually blown off by the time fermentation is finished.

 

I usually get sulfur with Belgian strains, dont give up yet. It will pass

 

Yeah sulfur is one of those things that is scary the first time you encounter it. I brewed what I'll call an apple ale for the purposes of this forum with whitbread and windsor yeasts that made my entire home smell like a rhino fart. The end product was fine though.

 

You should try lagers to see what a sulfur producing ferment is like.

 

Sugar will ferment 100%. Sweetness in triples can just be from the malt and lower hop rate.

 

I see this written everywhere, but I'm not 100% convinced.

My pure sugar brew that is fully fermented still tastes slightly sweet.

 

If you're not convinced, take a gravity reading. Simple sugars fully ferment, unless the yeast quits (due to reaching its ABV tolerance or for some other unhealthy reason).

Some people taste ethyl alcohol as slightly sweet.

 

How strong is your full sugar brew? Does it have enough nutrients for the yeast? Yeast have an upper alcohol tollerance, and once the alcohol gets too high, they die off or quit fermenting. The sugars in honey are 100% fermentable, but if you make the must with a very high OG, it will not all ferment and you have a sack (sweet) mead.

 

It may well be ethyl alcohol!

Stats were: initial SG ~1.030, and FG ~0.990 (so a bit over 5% ABV total).

Was made with a large starter, two sugar additions, and plenty of yeast nutrient.


Didn't taste good of course, but that wasn't the point!

 

The perception of sweetness and what is measurable are two different things.