Mar 14, 2018
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Prevention & Correction of Sulfur-Off Odors
in Cider Production was presented by Rebecca deKramer,
cider specialist at Scott Laboratories at CiderCon2018.
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This chat begins at approximately 9 minutes
in.
Rebecca presents on the following
topics
- Defining Sulfur-Off Odors
- Causes of Sulfur-Off Odors
- Methodologies for preventing Sulfur-Off Odor
formation
- Methodologies for correcting Sulfur-Off Odors
- What kind of strains of yeast to use
- Temperature for fermentation
- How much yeast to use?
Chemical Elements impacting cider
- Sulfur - H2S (hydrogen sulfur)
- mercaptans from by the break down of certain amino acids
- if they oxidize, Dimethyl sulfide (DMS) or
methylthiomethane is an organosulfur compound with the formula
(CH3)2S can be produced. DMS is aromatic and can not easily be
removed by copper - Rebekka speaks on the use of copper to remove
specific odors
The first thing to do for off odor - sulfur
- aireate
- the most simplest technique to control off odors?
- Rack cider off of the gross lees
- If at the end of fermentation the cider is producing off odors,
"simply stirring the gross lees into solution can help."
Most common factor contributing to sulfur off
odors?
Rebekka's recommendation - "Have happy yeast. If you have happy
yeast, you will have a good fermentation. If you have unhappy yeast
they will make your life hell."
- Orchards that use a sulfur based spray for orchard control.
Depending upon the timing of the spray it could leave residual
copper on the apple, that can affect the cider.
Additional cider and cider yeast
considerations
- The more clarified or concentrated the juice will affect the
fermentation as it will have less nutrients for the yeast.
- Canning cider can make cider suspectible to oxygen
as can some screws caps
24:16 - Fermentation
Indigenous Fermentations or using wild yeast. Rebekka
recommends management via nutrient control, because you do not know
what yeast is in the driver seat. "It is a leap of faith"
Commercial Pitch - there are numerous options, but make sure to
follow the manufacturer's recommendations.
- If you have no temperature control for fermentation, avoid
yeast that require temperature control.
- Do not under inoculate. The chances are high that you
will have a stressed yeast if you do not follow the manufacturer's
recommendations.
- rehydrate dry yeast before pitching - to nurture a happy yeast
environment
Treat as soon as you start smelling an off flavor
Use the Penny Test for finding H2S.
Drop a 1984 or earlier penny into a glass of cider and see if it
removes the H2S.
will H2s or a mercaptan
It responds instantly.
If it doesn't respond Rebekka says that the cider is likely in a
desulfite form treat with asorbic acid to reduce
Make sure it is a penny that is as old as 19
Contact Scott Laboratories
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