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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 02-21-2015, 03:15 PM   #12671
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Oh yeah, wasn't planning on that! Although wasn't entirely sure when to add it so thanks. And you recommend also adding yeast nutrient then?

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Old 02-21-2015, 05:20 PM   #12672
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Yes, I always do, I think this is usual practice. I THINK it is to encourage the chosen yeast to dominate and multiply, rather than less favourable living organisms which may be in the mix!

I did a quick search, and theres more onthe subject here:

http://www.grapestompers.com/article..._nutrients.htm

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Old 02-22-2015, 01:48 AM   #12673
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Good enough for me! I've been using nutrient in my beers ever since I started saving my yeast, so I can't see any reason not to here either. Just hadn't seen it mentioned so thanks for the heads up!

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Old 02-22-2015, 05:05 PM   #12674
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Been pondering on doing this for 2 years now. I finally made a 5 gallon batch i used 1 lb corn sugar and 1lb table sugar. Is this going to be a problem?

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Old 02-22-2015, 08:51 PM   #12675
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Started bubbling away within 24 hours.

https://instagram.com/p/zYQ71cR9KK/?modal=true

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Old 02-23-2015, 02:52 AM   #12676
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Did the last batch by the book. I started a new batch on 2/20. Only change I made was to use Premier Cuvee instead of the Montrachet yeast. Guess I'll know in a couple of months if it made a difference.

The Montrachet got a little smelly about the 4th day. Be interesting to see if the Premier Cuvee has the same issue. Didn't seem to affect the batch at all, never got to the rhino fart point. Was just a little smelly. Wife wasn't buying it when I blamed it on the dog.

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Old 02-23-2015, 04:23 AM   #12677
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Quote:
Originally Posted by DerrangedPOJO View Post
Been pondering on doing this for 2 years now. I finally made a 5 gallon batch i used 1 lb corn sugar and 1lb table sugar. Is this going to be a problem?
Nopers.
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Old 02-23-2015, 05:53 AM   #12678
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Quote:
Originally Posted by bwdilli View Post
Did the last batch by the book. I started a new batch on 2/20. Only change I made was to use Premier Cuvee instead of the Montrachet yeast. Guess I'll know in a couple of months if it made a difference.

The Montrachet got a little smelly about the 4th day. Be interesting to see if the Premier Cuvee has the same issue. Didn't seem to affect the batch at all, never got to the rhino fart point. Was just a little smelly. Wife wasn't buying it when I blamed it on the dog.
Just fair warning, Premier Cuvee in my experience is a more aggressive yeast in the way of sugar consumption, depending on how dry you want the wine that might not matter though

Also the bad smell could be sulphur dioxide (not harmful) being released as a byproduct of maliolactic fermentation (mlf) which can sometimes occur with wines.
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Old 02-24-2015, 03:30 PM   #12679
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Hi all,

I'm trying to figure out the best way to bottle this stuff. I intend to give a fair bit of it away. I have dozens of 12 oz beer bottles I've been saving. Was also thinking of ordering some 22 oz bottles. Also considered some 1/4 gallon growlers because it looks cool and has a screw cap because I plan on bottling still, not carbed. Any thoughts?

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Old 02-24-2015, 04:33 PM   #12680
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If you're bottling still then all of those should be fine. Just make sure fermentation is complete before you go and bottle.

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