I have noticed some cans of cider have sulfur smell in them

[cidre...@gmail.com]

I have been trying some cans of cider from different companies and a few of them had a sulfur smell in them. 

Does anybody know why that may be the case? 

What is the list of possible reasons that may happen? 

I find this to be interesting because I want to know how to prevent this issue in my cider-making or know why cans tend to have sulfur smells? 

Is it a lack of sulfites? 

Bad fermentation practices? 

Not enough can liner? 

Cider not pasteurized? 

What is the correct way to add sulfites? 

I already know how much to add based on pH and I have a SO2 tester.

Is there a certain temp. and amount of water needed for mixing? 

Thank you

[Andrew Lea]

Canned ciders are notoriously prone to H2S formation. The general reason is reduction of SO2 at the catalytic metal surface in acidic conditions. This can be avoided by using the correct sort of can lacquer and/or by minimising the use of SO2 at canning. Years ago it was a big problem in the UK cider industry but is no longer encountered over here. I suspect many smaller US cidermakers with a beer brewing background are unaware of the potential issue and its cause and solutions. 

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

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[Eric Tyira]

I'll take a stab from the amateur side of things.  Answers in Red (assuming colors will come through in the email).

On Wed, Oct 31, 2018 at 12:06 PM <cidre...@gmail.com> wrote:

I have been trying some cans of cider from different companies and a few of them had a sulfur smell in them. 

Does anybody know why that may be the case?  Yes

 

What is the list of possible reasons that may happen?   Stressed yeast.  Too long on lees.  Improper nutrients (leading to stressed yeast)

 

I find this to be interesting because I want to know how to prevent this issue in my cider-making or know why cans tend to have sulfur smells?  Keep your yeasts happy.  Rack off of lees.  I don't think cans vs. bottles, materials wise, makes much of a difference.

 

Is it a lack of sulfites?  Maybe too much SO2 added.

 

Bad fermentation practices?  Happens to many people.  Sometimes you just don't know why.

 

Not enough can liner?  No.  If can liner is damaged, acid will eat away at aluminum.  Will not cause sulfur smell.

 

Cider not pasteurized?   Doubt this is an issue.

What is the correct way to add sulfites?  Dissolve in water then pour into cider.  Stir.

 

I already know how much to add based on pH and I have a SO2 tester.  Good!

 

Is there a certain temp. and amount of water needed for mixing? Use cold water unless you like the smell of steamy SO2 in the nostrils.  Use as little water is necessary to dissolve the SO2 you're adding.  SO2 will dissolve easily as long as it is in powder form.

Thank you

[Eric Tyira]

Please ignore my aluminum comment as Andrew is the man.

[Chris Schmidt]

We can a lot of cider, and its all 100% juice content (unlike the commercial style ciders that have water and sugar added). We’ve had the odd batch with a hint of sulphur/funk smell to them, and here’s what I’ve found (mostly trial& error, as opposed from a scientific research);

- the can manufacturer (Ball) requires low FSO2 levels of <15ppm. So there isn’t a lot of active SO2.

- D.O. levels in cider can be high if you’re not careful racking & packaging.

- the cider doesn’t smell like sulphur going into the cans, so it’s a ‘in the can’ thing

- some of the batch #’s that have had the hint of smell were produced a 3-6 months prior to the complaint. reinforcing the ‘formation in a can’ theory.

- cider doesn’t foam like beer, so headspace in a can before the lid is seamed will carry some O2, despite the CO2 flushing during the seaming process. 

- all of our cider is pasteurized to 50PUs.

- we use a blend of wild fermented cider, and EC-1118 with Go-Ferm and Ferm-O. For the wilds we don’t use yeast nutrients, but I’ve never had a sulphur smell from a can of wild fermented cider blends. Some funk smells, but not sulphur smells.

So we’re very careful to watch our processes to prevent any O2 pickup, and we still keep our FSO2 levels low. The other thing we do is slightly overfill the can, to prevent any air in the head space, to compensate for the lack of foam. That seems to have solved the sulphur complaints.

I’m presuming you have a canning line? Can you check with your manufacturer for any advise?

 

Chris Schmidt

Tod Creek Craft Cider

Crafted on a farm...not in a factory

Cell: 250-882-1061

todcreekcider.com

[cidre...@gmail.com]

How can we know what can lacquer is right for the cider?

[cidre...@gmail.com]

Does having improper nutrients the only reason for stressed yeast? What about fast fermentation? 

Is there an argument for pasteurizing cider so you are not as reliant on sulfites? As you said, it might be too much SO2 added? 

How can we know if the water is safe to use if it is cold? That's why I was kind of asking if we need to boil the water off? 

[Chris Schmidt]

The can manufacturer usually tests your cider for the cans they make. However, if you are using blank generic cans, you may want to check with them directly. In N.A. its usually either Ball or Crown.

Chris Schmidt

Tod Creek Craft Cider

273 Prospect Lake Rd, Victoria

Crafted on a farm...not in a factory.

Visit our tasting room: Wed to Sat, 10am - 5pm

250-882-1061

Sent from my iPhone 

[cidre...@gmail.com]

How can we find out that Ball does actually require free So2 levels of 15ppm or less? 

What methods do you do to prevent D.O.?