Find sulfur in survival craft 2
Most brewers regard DMS as an off-flavor, but in moderation it does make a significant contribution to the aroma of many lager beers and indeed has been identified as a key feature of German-style lagers. Its a good starting point if you chose to avoid populated areas and other players. Walking around, finding dead animals to harvest their skulls should do it. Bone fragments in Rust are everywhere and can be used for craft knives, clubs, armor, and helmets. Wort spoilage bacteria such as Obesumbacterium proteus are especially capable of converting DMSO to DMS. All this is made possible with bones, hopefully not your characters. There is further loss of DMS with the carbon dioxide evolved during fermentation, but the compound is replenished by reduction by yeast of DMSO that is produced during curing of the malt. Partly for this reason most brewers seek to minimize the hot wort stand and get the wort chilled and into the fermenter as quickly as possible. It is at this latter stage that the DMS is not purged and survives into the fermenter. Therefore, there tends to be a high survival of SMM in more gently dried lager malts, this SMM being broken down to DMS during wort boiling and in the hot wort stand (the period post-boiling but pre-cooling). It is heat-sensitive and is lost to a great extent during malt kilning. The principal one is S-methylmethionine (SMM also known as DMS precursor, or DMSP), a molecule that develops in the embryo of barley during germination. In beer, DMS can arise from two precursors. There, it is oxidized to dimethyl sulfoxide (DMSO), a moisture-absorbing, high-boiling-point material that returns to earth in precipitation and is subsequently reduced back to DMS by microorganisms. It plays a major environmental role in being the principal vehicle by which sulfur is cycled in nature, arising from the breakdown of chemical species within algae, including seaweed, and then evaporating to the atmosphere. Most people are able to detect it in very low concentrations, typically above 30 parts per billion. It has a low boiling point (98.6 ☏ or 37 ☌) and an odor that is generally described as “cooked sweet corn.” DMS contributes to the aroma of many foodstuffs, including cooked vegetables (beet, cabbage), tomato ketchup, milk, and seafood, as well as beer, especially lagers. Dimethyl Sulfide (Dms) is an organic sulfur-containing molecule with the formula (CH 3) 2S.