I’m currently fermenting a batch of cider using Windsor yeast. It’s just store bought 100% apple juice, cane sugar and some yeast nutrient. Currently rolling along at 66f. Pitched two packs, no rehydration into 4 gallons. OG of 1077. Just shaking, no O2. And there it is as soon as you step into the garage. Egg fart city. For my ciders I (usually) use Nottingham and have never experienced sulphur off gassing with virtually the same process. So my question is has anyone experienced this from Windsor in a cider before? Will that sulphur carry over in smell & flavor in the end product?
Just like @GormBrewhouse posted above I have used Windsor a lot for brewing beers with zero experience of sulfur during fermentation but I have never used this strain for a cider. FWIW I have brewed several ciders using Wyeast 4766 Cider yeast strain and I was pleased with the results. Cheers!
Yep. I used Windsor in a cider once and it was probably the smelliest fermentation I’ve ever had. Turned out well.
Yep, I recently saw a sulfur-bomb in a pro brewery cleaned up with a copper rod dipped into the kegs.
Copper and sulfur have an affinity. Wine makers have use copper to reduce sulfur for a long time. We have some recrpors in our olifactory that have copper in them, which explains why we can detect sulfur aromas in the parts per trillion range, per Stan Hieronymus.
