Sulphur taste

Just starting out and need some advise? then post it in here.

Re: Sulphur taste

Postby RC Al » Thu Dec 20, 2018 5:51 pm

Ive worked out my only fermenter giving me issues is the one not using a proper lid and airlock, i keep my airlocks topped up with fores

Havent had a pest control or carpets or anything like that done recently?

Maybe start going the hardcore with yeast hydration before pitching
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Re: Sulphur taste

Postby Shayned » Thu Dec 27, 2018 5:01 pm

Mate it sounds like sulphur dioxide, it can occur when you have stressed yeast when doing a ferment. You can strip it out with a product used in wine making. The quick way to test is to take some of your wash put in a jar with a piece of copper, leave it sit for a few hours and then do a smell check if it is reduced then you are on the money. Do not drink this, THROW IT OUT.
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Re: Sulphur taste

Postby Professor Green » Thu Dec 27, 2018 8:14 pm

Welcome to the forum Shayned.

How about popping into the Welcome Centre and introducing yourself.

Cheers,
Prof. Green.
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Re: Sulphur taste

Postby bluc » Thu Dec 27, 2018 8:29 pm

So doing stripping runs without packed section has removed all but a little smell. Are you saying a packed section wont clean it up with good cuts shayned?...

Whats the product used in winemaking?
Last edited by bluc on Thu Dec 27, 2018 8:31 pm, edited 2 times in total.
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Re: Sulphur taste

Postby bluc » Thu Dec 27, 2018 9:03 pm

I found this https://onlinelibrary.wiley.com/doi/full/10.1002/jib.100
But dont really understand it but I It says it cant be removed by simple distillation.

relegating 6l spirit to cleaning duty is not a big deal. Drinking it and making me or someone I know sick is a big deal...but I dont want to ditch it unnessacarely.. Db you are a chemist, are you not, or warra could you fellas shed some light on things... :D
Last edited by bluc on Thu Dec 27, 2018 9:03 pm, edited 1 time in total.
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Re: Sulphur taste

Postby Shayned » Mon Dec 31, 2018 1:31 pm

bluc wrote:So doing stripping runs without packed section has removed all but a little smell. Are you saying a packed section wont clean it up with good cuts shayned?...

Whats the product used in winemaking?

Hi Mate, I know nothing about distilling, but I’ve had the same problem in wine making when I’ve pushed the envelope a bit too hard or haven’t allowed enough nutrient.

The product is called Reduless from Llalmand (?) it is a copper based chemical that binds with the sulphur and contains a clay agent to clear the bound sulphur takes about 3 days to work then rack it off. I think Winequip stocks it or do the eBay thing. Hope that helps.
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