Hi,
I'm getting sulfur smells in my mead. Details below.
6 gallon batch, 18 lbs Wildflower honey (Kirkland), 4.5 gallons water, pre-boiled and cooled, campden added.
12 grams Lalvin 71b rehydrated per Scott Labs' protocol (15 grams goferm, attemperated to meet must temps).
Pitched at 67f nearly 48 hours ago after oxygenating for 2.5 minutes with stone and pure oxygen. I use a stainless conical with temp control (all SSBrewtech), so temp differential is 1 degree of 67.
Good airlock activity within 12 hours of pitch.
Aerated must 24 hours later with drill and stirring bit, then added first nutrient addition (5.6 grams Fermaid O mixed in 1 liter of must until visibly dissolved, then added back to fermenter). Smelled fine, still good airlock activity.
Today, checked on my beasties, strong sulfuric smell. I have at least 3 hours until my nutrients are scheduled.
This is the second time this has happened with the exact recipe and protocols. After adding second dose of nutrient, smell dissipated and didn't return.
Questions: is Lalvin 71b prone to sulfuric smell early in fermentation? Could sulfur smell be caused by things other than yeast stress? Do TOSNA addition schedule need to be adjusted based on each fermentation, even if all controllable factors are the same each time?
I'm getting sulfur smells in my mead. Details below.
6 gallon batch, 18 lbs Wildflower honey (Kirkland), 4.5 gallons water, pre-boiled and cooled, campden added.
12 grams Lalvin 71b rehydrated per Scott Labs' protocol (15 grams goferm, attemperated to meet must temps).
Pitched at 67f nearly 48 hours ago after oxygenating for 2.5 minutes with stone and pure oxygen. I use a stainless conical with temp control (all SSBrewtech), so temp differential is 1 degree of 67.
Good airlock activity within 12 hours of pitch.
Aerated must 24 hours later with drill and stirring bit, then added first nutrient addition (5.6 grams Fermaid O mixed in 1 liter of must until visibly dissolved, then added back to fermenter). Smelled fine, still good airlock activity.
Today, checked on my beasties, strong sulfuric smell. I have at least 3 hours until my nutrients are scheduled.
This is the second time this has happened with the exact recipe and protocols. After adding second dose of nutrient, smell dissipated and didn't return.
Questions: is Lalvin 71b prone to sulfuric smell early in fermentation? Could sulfur smell be caused by things other than yeast stress? Do TOSNA addition schedule need to be adjusted based on each fermentation, even if all controllable factors are the same each time?