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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 03-08-2012, 12:13 AM   #9381
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Prepare for it to get worse! Reports indicate that yeast nutrient helps with the rhino farts. If nothing else, I'd recommend placing a damp towel over the bubbler, as it at least reduces their circulation.

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Old 03-08-2012, 01:30 AM   #9382
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Quote:
Originally Posted by smagee
Prepare for it to get worse! Reports indicate that yeast nutrient helps with the rhino farts. If nothing else, I'd recommend placing a damp towel over the bubbler, as it at least reduces their circulation.
Yeast nutrient worked for me! Mine has been sitting since new years in the carboy. I think I'll bottle this weekend and try it late april
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Old 03-08-2012, 03:19 AM   #9383
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Got a 1 gal batch of this going... just took a sample. Pitched yeast 5 days ago. reading was .999

Tastes like a white wine.

Tastes nice, definite lil alcohol bite to it but I don't mind. Suprised at how little time it took.

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Old 03-08-2012, 03:34 AM   #9384
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I am sure it says it somewhere here but I don't feel like reading through the last 939 pages of it.
What is starting OG if following OP recipe?

Thanks!

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Old 03-08-2012, 08:04 AM   #9385
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My first batch was done to exact specifications and it clocked in at 1.069. It'll vary depending on the type of juice, but it should be in that vicinity.

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Old 03-08-2012, 11:58 AM   #9386
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Quote:
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Yeast nutrient worked for me! Mine has been sitting since new years in the carboy. I think I'll bottle this weekend and try it late april
Worked for me as well.... Step fed mine like a mead and it's been very active and no sign of Rhino Farts....
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Old 03-08-2012, 06:16 PM   #9387
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My first batch was done to exact specifications and it clocked in at 1.069. It'll vary depending on the type of juice, but it should be in that vicinity.
After doing a batch with half apple-cranberry blend and then another with half blueberry-pomegranate-apple blend, but with and extra half pound of sugar, the latter batch came out to 1.07, just like the first. I then looked at the sugar content on the nutrition label, and they were different. This varies from apple to apple juice as well, depending on manufacturer.
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Old 03-08-2012, 08:57 PM   #9388
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Quote:
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Yeast nutrient worked for me! Mine has been sitting since new years in the carboy. I think I'll bottle this weekend and try it late april
Thanks guys. I was going something unusual wasn't going on. I have carboys but they are full of beer at the moment. I got a bucket specifically for apfelwein. I can't what is happening and don't want to open the bucket. Thanks again.
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Old 03-08-2012, 09:56 PM   #9389
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I'm curious....a number of people seem to be adding yeast nutrients purely to control sulphur odor production (da "rhino farts"). Has anyone noticed any difference in the end product such as changes in flavor, aroma, body/mouthfeel, yeast sedimentation, aging time, etc.? Any side-by-side nutrient/no-nutrient comparisons?

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Old 03-09-2012, 12:32 AM   #9390
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Read SEVERAL pages of this and it sounds very good. I will start a batch this week. One thing I never ran across was approx. how much Splenda would be added to a five gallon carboy to cut the edge of this stuff just a tad? And at bottling or beginning of fermentation? TIA. Had some apfelwein many years ago in Sachsenhausen outside Frankfurt. Can't wait to relive the moment.

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