So at what point do you give in and toss a batch that's gone bad?
My current (and first) cyser has been stuck with the dreaded sulfur smell. It's all but done fermenting now, but I think a combination of errors on my part have made it unsalvageable. *Using too many campden tablets (5 in a 3 gallon batch, I know, I know...) and raking off the lees too early, with probably some other factors like using too much yeast and putting all my nutrients in up front * :BangHead:
I've tried a few things to get rid of the smell/taste, and while they've lessened the effect, it's still pretty nasty. At this point, I think it's time to pour out the batch and say last rites. Any advice before it leaves this world for the next?
My current (and first) cyser has been stuck with the dreaded sulfur smell. It's all but done fermenting now, but I think a combination of errors on my part have made it unsalvageable. *Using too many campden tablets (5 in a 3 gallon batch, I know, I know...) and raking off the lees too early, with probably some other factors like using too much yeast and putting all my nutrients in up front * :BangHead:
I've tried a few things to get rid of the smell/taste, and while they've lessened the effect, it's still pretty nasty. At this point, I think it's time to pour out the batch and say last rites. Any advice before it leaves this world for the next?