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Another stuck mead, repitch with different yeast?

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Actually, bread yeast is great. Wine yeast works too, but bread yeast is less expensive and easier to kill. Which is the whole point of boiling it, to kill it so the other, living yeast can cannibalize the hulls. The nitrogen and others nutrients should help with your stinkies.
 
Hi everyone, heres my update:

I boiled 2 Fleischmann bread yeast pacquets in some water for 15 minutes and put it in my 5 gallon bucket and it picked up bubbling. 7 days later it's still bubbling, when from a 1,028 to a 1,014 so it's almost done I guess.
Problem: the sulfur smell did'nt go away, but I did'nt mix the brew, aerate or opened the bucket ether, if it makes any difference.
I'm gonna finally rack on sunday, it will probably help, I hope.

I'm getting damn scared of that smell, 'cause if it stays it's game over.
I read somewhere I could fight it with campden tablets, should I try that?

Note: I already put 5 tablets in at the beggining
 
Azagal said:
the sulfur smell did'nt go away, but I did'nt mix the brew, aerate or opened the bucket ether, if it makes any difference.
I'm gonna finally rack on sunday, it will probably help, I hope.

...I read somewhere I could fight it with campden tablets, should I try that?
Click to expand...

Campden tablets will not help cure a sulfur odor.

Sulfur odors are typically due to undernourished or stressed yeast. Since your fermentation is about done, you can just give a very good aerating, splash racking. That may help get rid of the odor. If that doesn't cure it, and the fermentation is still active, you can give it another dose of boiled yeast as the hulls can bind sulfur compounds.

Once the fermentation is totally finished, if it is still stinky, you can treat with copper by stirring with copper tubing or using a copper scrub pad and that will usually take care of the problem.
 
The copper mesh scrub pad seems like a good idea. After rack, aerating and splashing, should I dump it in and leave it in there a few days, for example?

EDIT: other question after rereading your advice, should I do things in that order = racking manipulations, wait a little, do the boiled yeasts again, check if fermentation is finished and then do the copper scrub?
 
If the fermentation is still active, I'd add the yeast (hulls). As soon as fermentation stops, if it is still stinky, my approach is to splash rack with a copper scrub pad attached to the racking cane. That usually gets it done.

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