Sulphur smell

[hucker]

I'm using Alcotec Turbo yeast 23%. Have been for two years, all goes well. But this time I'm getting a sulphur smell, like a dried out car battery being charged, or rotten eggs. I've done a bit of googling and it says some yeast strains can emit this smell, but I've not changed the yeast, the only thing that's different is the brand of sugar I'm using (dextrose monohydrate). I'm happy just to wait and see what it tastes like, since it seems to be bubbling away so it's not dead.

But my real question is - where on earth does the sulphur come from? That element isn't present in the sugar, and I'm not doing alchemy, so what is the source?

 

[Applesnmore]

Hi Hucker, what are you brewing?

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[hucker]

I'm brewing vodka.

 

[Applesnmore]

Lol.
Sugar + water I guess.
As you say there should be no sulphur in the sugar, water, who knows.
Sorry am of no help on this. Did have a sulphur smell that was produced on a mixed fruit wine containing gooseberries. That was quite strong. On degassing it helped to ease the smell and when the wine was stored the smell gradually eased.
My only thought is keep going. Good luck.

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[hucker]

A retired chemist from BP has told me that sulphur is used as a bleaching agent and a preservative, so maybe it's in the sugar I'm using (as it's a different make than I usually get). Apparently it's in dried fruit aswell (as I have parrots and a parrot forum discusses if it's bad for them).

 

[Applesnmore]

No arguments with the info you have received. Sulphur dioxide is generated from the Sodium metabisulphate / Campden tablets. Hence it's sanitising properties. Equally used to bleach paper...
Used to sanitise dried fruit to kill natural yeasts etc.
Some tap water can leave an orange residue on the bathroom tiles etc. This can be iron or manganese sulphate residues coming out of the water.
The smell will disipate over time. Likely to be more rotten egg smell (hydrogen sulphide) than sulphur dioxide. In which case not likely to affect the efficiency of the brew.
Personally i would look to degas well as you won't want the liquor carrying a flavour over.

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[terrym]

Some yeasts are known to produce an eggy smell. I am brewing a one-off lager at present using a lager yeast and the smell is definitely more eggy than when I brew my normal beers using ale yeast.

 

[hucker]

I'm not too concerned about the flavour, I'm not fussy. Anyway I mix it with stronger flavours to drink.

But the gas is meant to be slightly toxic, and I have pet parrots. I guess I open some windows a bit when the smell arises.

Maybe it's hydrogen sulphide, I don't cook with eggs, but I know what an overcharged (or charging while dried out) car battery smells like, and it's precisely like that.

 

[Applesnmore]

Car battery = sulphuric acid so a cooked battery is probably hydrogen sulphide.
As for it being toxic. Yes but unlikely at the concentrations coming off the brew. A spring time airing won't hurt especially if it's as pleasant as it is today

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[hucker]

Unlikely to be toxic for me, but parrots are more sensitive. Some people even say not to use Teflon pans, or spray deoderant. I've never listened to that, and not had a problem with them.

 

[Chippy_Tea]

I have read a stressed yeast can give off the egg smell no idea why this batch should be any different to all the others you have made but just a thought.

 

[hucker]

Is stressed yeast bad? Will I still get a good % of alcohol?

All I've changed with this batch (after countless successful ones) is the brand of sugar. The supplier must have run out of Terios as he sent ADM.

The ambient temperature is identical (I have a thermostat and a greenhouse heater for it). Same yeast, nutrient, etc.

And why does yeast get stressed only 2 days after starting? It usually takes 2 weeks to complete, so it can't be the alcohol level.

 

[Chippy_Tea]

And why does yeast get stressed only 2 days after starting?

A lack of nutrient can cause it.

Same yeast, nutrient, etc.

That just blew my stressed yeast theory out of the water. :lol:

.

 

[hucker]

The nutrient comes in the pack with the yeast, along with the liquid carbon. I guess it could be a faulty batch of nutrient?

It's fizzing away as much as usual, so it must be doing something. Anybody know if I'll get less alcohol? Since I add flavour afterwards, all I care about is getting lots of alcohol (hick!)

 

[TheQuokka]

You are correct the sulphur comes from the nutrient, the smell tends to be more prevalent in faster brews/higher temperatures. If it's in the air, it's not in your brew, so what's the problem? In beer the sulphur adds flavour, but you distill a wash and filter it through carbon, so who cares?

 

[hucker]

The only problem I have is the smell might mean the yeast is dying so won't make so much alcohol.

 

[Chippy_Tea]

all I care about is getting lots of alcohol (hick!)

The forum is full of guides on how to make many different styles of home brew why not add quality to what you make instead of just making something that will get you pissed quick?

.

 

[hucker]

I prefer the flavour of fruit juice etc to things like beer. So I make strong plain alcohol (23%) then add mixers to it.

 

[Chippy_Tea]

So do i but i aim for around 10% - 14% ABV - http://www.thehomebrewforum.co.uk/showthread.php?t=49462

Do you drink this like you would a short (small glass) or wine (larger glass) ?

.

 

[hucker]

I mix the 23% vodka with orange juice etc (3/4 vodka, 1/4 juice), then swig it from the bottle whenever I feel like some.