If you keep releasing the pressure from the keg you can usually get rid of the sulfer smell. Some yeast throw alot more sulfer than others.
Just drained the gas so it wouldn't pour... Then applied some gas... Good to go! Thank you B_C! Wife still isn't a fan... too dry, sounds like my kinda drink! Sneezles61
Racking through a short piece of copper tubing is sometimes effective at removing sulfur. Might be worth a shot.
I put raisons in mine and it seems to be less dry also try a different yeast the Belle goes pretty low. As will the Cote de Blanc. I use my London ale yeast
I'll rack my my Kviek one this W/E... I'll pull a big wiff of it... Ifn its mousy, I'll employ some copper... I don't mind it dry... You can always add some sweetness to a glass to suit your taste. Sneezles61
Interesting. Do you do anything with the raisins before adding them? Do you just drop them in?
I just toss them in but if your the nervous type soak them in vodka
I've had several recipes call for raisins. Typically I thought they play a role as a nutrient substitute. I can never detect at the levels used a taste. Grapes almost always come with their owns yeasts. I wouldn't be surprised if raisins did as well.
The other thing raisons do is add surface area on the bottom of the fermenter which stimulates fermentation I think it's the skins that help give some body. I'll bet you could buy some grape skins and add those for an expierimt
Tannins.. from grape skins... I brought some apple cider to practice last night... From out of the junior came that mousy smell. I'm going to configure some way to put a hunk of copper in line of the dispensing end to see if this helps... I mean the flavor is good to me... Sneezles61
Mousy smell huh...interesting...had a mousy smell in the brew cave for a few days...i did find a dead moust day 2 days ago but the smell persists...maybe it's my fermenting cider huh? Didn't notice when I sepped the hydro sample from the tube...
Maybe you can't get your nose into test jar like you can a glass.? I drained the gas off the keg, and recharged it again... not as mousy now... Sneezles61
You may have to do it a few times but it will clear. Don't serve it until it clears or you risk turning people off
How long did you ferment before you kegged?
Looks like I started fermenting 26 days ago... And 5 days ago I kegged the Belle... The Kviek went into the fridge 5 days ago for cold crashing.. Thinking I didn't let is sit long enough? Maybe on the same line as a DMS rest for barley? Tomorrow I'll tinker with the Kviek.. They started at the same time... See if the mouse has left the fermenter! Sneezles61
Time never hurts a cider. I think it may be the yeast. I had a sulfer bomb once can't remember if I used saison yeast on it but maybe because I changed yeast. By the way that sulfer bomb eventually cleared and it turned into a good cider. I bottled it
I had a mouse get into my 6-gallon carboy and die. Had to wash his/her skeletal remains out, but after a frontal cleaning assault with bleach, I made a cider in it. Threw ridiculous amounts of sulfur that never cleared. I named it dead mickey cider.
Only to a cat.