Location: between Boise Idaho, Rocheter NY, annapolis MD
Posts: 9
Made two batches last night both 6 gallons with 2.5 lbs combination of light and dark brown sugar. One i pitched the montrechet and the other i pitched cotes des blanc. We shall see how it comes out. I think i will be using something at the end to kill the yeast and then sweeten with apple juice. We will see
Going to take a gravity reading tonight--if the fermentation is not stuck, I'm going to add some clarifiers.
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On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale
Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:
Going to take a gravity reading tonight--if the fermentation is not stuck, I'm going to add some clarifiers.
I don't think finings will hurt a thing with this recipe - the flavor is a bit thin and dry (but TASTY!), so I doubt you'll "strip" much flavor with the finings.
As I mentioned in a previous post I started an apfelwein on Jan 2nd. No activity after 24 hours, but when I woke up the next morning it was fermenting like crazy! Twelve hours later and I began to notice the sulfur smell. Now it smells as though a rhino has been farting in my kitchen, LOL! I know that it has been stated that this will subside in a couple of days.
Someone on another beer forum that I frequent was discussing something similar to this so I posted my experience with the sulfur smell using Montrechet wine yeast in my apfelwein. He responded with this:
Quote:
Add more nutrient. Apple wines are prone to it. It is caused by a by product of stressed malnutritioned yeast, and also excess sulphur on the fruit itself (farmers spray this on fruits and grapes in order to prevent spoilage) which in turn converts to Hydrogen sulfide (rotten egg smell) when you ferment. Certain times if you dont correct the problem, it will end up ruining the end product. By stirring with a copper spoon the hydrogen sulfide react with the copper neutualizing the hydrogen sulfide, but a healthy dose of nutrient will work really well for solving your problem.
My question is, is he correct? Can anyone here confirm this? Maybe on my next batch I will try adding some yeast nutrient to see if it has any effect on the production of hydrogen sulfide. Any insight would be greatly appreciated.
My question is, is he correct? Can anyone here confirm this? Maybe on my next batch I will try adding some yeast nutrient to see if it has any effect on the production of hydrogen sulfide. Any insight would be greatly appreciated.
John
johnsma22,
I have a cider recipe in homebrewing for dummies that uses Nottingham. They call for a yeast nutrient. The quote about malnutritioned yeast makes sense to me, its a kin to the foul odor of autolysis (Yeast Cannibalism). The recipe I have has no added sugar.
5 gal cider
Nottinghams
2 oz yeast nutrient
I plan to make Ed's recipe as it stands, then try the nutrient on batch 2. What could it hurt? Maybe less chances of a hangover.
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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BTW, I had a buddy that stated empathetically that you should not try this stuff out of the fermenter due to the disappointing and disgusting taste. What's up with that??
And noone really answered the question about my clarity problem. . . Add finings or just wait??
__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale
Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:
Linear Mode
