Egg smells - is the batch ruined or just done wrong?

[Saturday]

So, one of my more recent batches ended up smelling of eggs and tasting of some kind of cleaning agent (perhaps I didn't wash it out right? I'd already done a couple that day, so maybe I wasn't paying enough attention :P ) and the internet at large had conflicting opinions on what this meant. Apparently it could mean either that the yeast was infected or that there was some problem with the batch itself. It suggested leaving it longer and trying to save it with extra flavours or just chucking the lot, but didn't seem to have any idea how to tell which was which. Is there any way of differentiating between the two problems, or am I just gonna have to make a judgement call? :)

 

[Scott]

What stage is the batch currently at? It'll help people evaluate the situation.

For example, if the eggy smell is coming from the FV then I wouldn't worry. However, if its been conditioning for a number of weeks and it isn't getting better, then chances are its not going to.

 

[alanywiseman.]

Give it a gentle stir to degas it will help with the smell and in turn help with the taste.

What have brewed would help and what yeast did you use?

 

[Saturday]

The brew's finished, but it's only been on secondary for a week or so. It was an orange wine and I've been giving different batches of wine a try each time one lot runs out/has been open too long and this time I thought I'd try some unassuming, basic bread yeast (we had some on hand and it worked surprisingly well, so I stuck with it for a bit). As things stand I'll probably follow both the suggestions here for a week or so before deciding whether or not to chuck it, unless this is throwing up any red flags for anyone :)

 

[migwelda]

Hi i have made a few brews that have smelt of eggs in the past, all of them being ciders . what i have found is if its a small batch ie 1gallon then bottle it and age it, the smell will usually go. try a bottle in a few weeks to see if it has got less stinky :lol: . but if it hasn't dont throw it all away. i made the same mistake with some wine, threw 3.5 gallons away,2yrs later found a bottle and tried it OMG wish i hadnt't thrown it away. possibly best wine i have ever made. :

 

[alanywiseman.]

I have found that if wines smell of sulphur then this is due to a lack of nutrient during fermentation. If you notice it again during fermentation then add some nutrient to the must.

 

[tonyhibbett]

Egg smell, especially bad egg smell, is caused by sulphur, which can, in time, make cider more interesting. Don't panic.

 

[Jonny69]

Egg smell while brewing is quite normal, in my experience. I'd let it finish and clear before deciding if it's off or not.