How long before sulfur dissipates?

tom_b · November 17, 2011, 12:47pm

Hello:

My batch of cider fermented well in about 10 days, dropping to 1.000, or slightly less, using Redstar Pasteur Champagne yeast. It put off a lot of SO2 but I know that is okay.

Racked to secondary and left it another week to clarify. The sulfur smell was pretty much gone after that time, so I racked it to a keg to clarify and carbonate. One week after kegging, when I purge the keg by pulling the poppet there is still a light sulfur smell.

I wanted to bottle now but am concerned about the sulfur smell. Will regular purging of the keg eventually get rid of the sulfur? Should I have left the cider in the secondary longer?

abrown001 · November 17, 2011, 2:50pm

I degass my ciders to get rid of the sulphur smell. I’d suggest you do that to yours, then recarbonate in the keg. I go at least 2 months in the carboy for ciders, but there are certainly people who keg them much sooner.

dmtaylo2 · November 17, 2011, 3:39pm

In my experience (bottling, not kegging), sulfur dioxide usually disappears in 3 to 4 weeks. Occasionally/rarely, it takes a lot longer. But in time, it always disappears, always. I once had a beer that took over a year before the sulfur was gone, but after that, it was just delicious with zero trace of sulfur.

tom_b · November 17, 2011, 5:28pm

Thanks for the information, guys. I plan on delaying bottling a little longer for my peace of mind.

But, which would be best; transfer the cider back to a carboy with an airlock and leave it there to condition/degas a few more weeks or leave it in the keg and purge occasionally?

dmtaylo2 · November 17, 2011, 6:41pm

Leave it where it’s at. The sulfur will disappear regardless of whether it is moved or degassed.

abrown001 · November 17, 2011, 11:37pm

I’m definitely glad you chimed in. I’ll always defer to you when it comes to cider. :cheers:

tom_b · November 18, 2011, 12:46pm

I’m leaving it in the keg and giving it some more time. I’m filling a growler for the group to try as we prepare our next 5 gal of cider tomorrow. The first batch was from NC apples and the next batch will be OH apples.

Cider making has been fun and educational, and a nice change of pace from our regular brewing. We look forward to doing it again next cider season. Thanks for all the advice.

Cheers!