Fermentation Off-Flavor & Defect Troubleshooter
Diagnose rotten egg sulfur smells, DMS, stalled fermentations, haze, and harsh fusel alcohols with certified BJCP/WSET resolution steps.
All Defects
Sulfur & Aromas
Oxidation & Contamination
Fermentation Health
Off-Flavors
Clarity & Appearance
Clarity & Appearance
Persistent Cloudiness / Haze That Won't Clear
Root Cause
Pectin haze from real fruits, suspended yeast cells, or heat-coagulated protein haze.
Step-by-Step Resolution
1. Add 1/2 tsp Pectic Enzyme per gallon (double dose if alcohol is already present).
2. Cold crash at 34°F - 38°F for 5-7 days.
3. Fine with Sparkolloid or Super-Kleer KC.
Prevention Tip: Add Pectic Enzyme 12-24 hours prior to pitching yeast when using real fruits.