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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 01-05-2007, 05:12 PM   #501
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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

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Old 01-05-2007, 08:11 PM   #502
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Mine's still not clearing.

Going to take a gravity reading tonight--if the fermentation is not stuck, I'm going to add some clarifiers.

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Old 01-05-2007, 08:13 PM   #503
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Quote:
Originally Posted by Biermann
Mine's still not clearing.

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.
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Old 01-05-2007, 08:51 PM   #504
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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:

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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.

John
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Old 01-05-2007, 08:55 PM   #505
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We should also note which Juice we used and level or duration of smell.

I used Tree Top from Costco, low sulpher smell and not for very long.

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Old 01-06-2007, 02:50 AM   #506
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Default Priming With Corn Sugar

How much corn sugar to prime and bottle a 3 gal batch?

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Old 01-06-2007, 07:17 AM   #507
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Quote:
Originally Posted by johnsma22
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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Old 01-06-2007, 10:19 AM   #508
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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??

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Old 01-06-2007, 02:51 PM   #509
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Mine took 5-6 weeks to drop clear using Ed's recipe. YMMV.

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Old 01-06-2007, 03:23 PM   #510
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Default Ed's Recipe at cellar temps

Couple questions..

Has anybody done Ed's recipe with Montrachet down in the low 60's?

I was thinking about the headaches commented about, it made me think about fusel alcohols. I couldn't find an ideal temp range for this yeast strain.

Who has had good success with bottle carbonating too? Many stated it was not carbed enough.

I know Toot said around page 37 - 1/2 cup for 5gal was this enough sugar?

Thanks!!

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