Lalvin K1-V1116 egg smell

[Bruce]

Trying to figure out some eggy smell (presumably H2S) coming from Lalvin K1-1116 just over a day into fermentation. I've started 4 batches of cider to see if any end-result differences occur between common yeasts: K1-1116, DV10, 71B-1122 and Wyeast 4766. Juice was pressed from dessert apples (Fuji), pH of 4.2 adjusted to 3.5 with malic acid, SG = 1.060, sulfites added per scale in Claude's book, pectinase added in varying low levels (2, 3, 4, & 5g) to see if makes a diff in the end. Each yeast was rehydrated with Goferm as directed, and 1/2 full dose of Fermaid adding 12hrs after pitching yeast. Must & room temp is steady @ 18C. Now 1 day later, SG has dropped for 3 batches to 1.052 and the 71B is still at 1.058 so I added the second half of the Fermaid to all. Generally everything has been uniform, as far as I can tell.

However, all smell of slightly fermenting juice except the K1 which already has an egg smell. I've been looking online and find everything from 'its normal at this stage', 'its normal for K1', 'it needs aerated', to 'add more thiamin/B-vitamins'. Being this early on, I'd obviously like to try and figure this out unless someone can confirm this is 'normal' for K1.

[Dick Dunn]

On Tue, Mar 17, 2015 at 09:13:23AM -0700, Bruce wrote:
>
> Trying to figure out some eggy smell (presumably H2S) coming from Lalvin

> K1-1116 just over a day into fermentation...

That's way too soon to judge anything about it.

Even though your other batches don't have the H2S, the 1116 yeast is
generally a faster fermenter than your others. So wait a few days and
see if the others develop some of the same smell.

Anyway don't worry about it -yet-.

--
Dick Dunn rc...@talisman.com Hygiene, Colorado USA

[Don Catharine]

Hey Bruce,

From what I understand during initial fermentation the egg smell/sulfur smell is generally from the yeast when it’s being stressed. This can be from lack of nutrients or oxygen. April, 2014 I dumped twelve gallons because of the sulfur smell I could not clear. Coincidentally I was using Lalvin K1-1116. This juice was pressed in March 2014.

I have done about 40 gallons this year using Lalvin 71B-1122 and Red Star Pasteur without any issues.

Presently, two days into fermentation, I have 18 gallons fermenting using Lalvin F2 and again yesterday found that I have the same smell. Juice was pressed last week. To try and alleviate the odor I added Yeast Nutrient and whipped the juice trying to oxygenate it. Tonight I returned home to again find the smell not quite as strong so I again whipped to try and oxygenate. Smell is gone for now.

My point is, my guess is, late season juice may not have enough nutrients and we need to add extra. If anyone else has more knowledge, please I can use advice too.

On Tuesday, March 17, 2015 at 12:13:23 PM UTC-4, Bruce wrote:

[Bruce]

Thanks Don, that's a good thought... seems logical stored Fujis would be low. I was going to wait another 10 degree SG drop before adding N so have done it now for the K1 batch, and sloshed in between buckets a couple times, plus moved it to a spot 1-2  degrees cooler. Its a way more active fermenter at this point than the other yeasts. I'll let you know how it goes.

Bruce

[Don Catharine]

Hey Bruce, Any improvements after aerating and adding nutrients to your must?

On Tuesday, March 17, 2015 at 12:13:23 PM UTC-4, Bruce wrote:

[Bruce]

Yes, seems so... after the thiamin/B-complex and sloshing, the K1 is down to 1.038 and the egginess has decreased a *little*, but noticeable. I think you were bang-on because the 71B fermentation has started (all other 3 batches are super slow to start fermentation) and behold, a slight egginess there too. I've added a smaller 2.5g thiamin/B-complex dose to that one to see if gradual additions work better, since I've heard adding nutrients 'less & more often' is better than a big whallop at once like I did with the K1. The 4766 is very slow... maybe a 0.0002 drop and the DV10 is similar but seems fine, though I'm not banking on things going well with those either. Hindsight is 20/20 and dessert apples coming out of commercial storage may very likely be just too low in quality to rely on as-is. I'll keep you posted, as its a good learning experience even if I fail to fix it and have wasted all this juice. Maybe I'll go old-school and chuck a lambchop in there as a last resort!

Bruce