Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Young Apfelwein got garlic

Reply
 
LinkBack Thread Tools
Old 11-26-2009, 08:37 PM   #1
etisdale
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: San Mateo, CA
Posts: 19
Default Young Apfelwein got garlic

Hi, All. I bottled some Apfelwein a couple of weeks ago and just cracked open a mildly carbonated bottle around noon. Just wanted to see how it was progressing as it is my first batch.

Anyway, the Apfelwein definitely has a sulfurous nose, garlic, I think--which is also present in the taste to some extent.

I added Campden to the apple juice 24 hours before I pitched rehydrated Montrachet. I also threw in Fermaid-K about 8 hours after inoculation and again about halfway through fermentation.

Is sulfur in the nose normal for a young Apfelwein, or did I screw this up somehow?

Any comments would be much appreciated as I am about to prepare another batch.

Thanks!

__________________
etisdale is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2009, 05:04 AM   #2
Teromous
Beer Gnome
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Teromous's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Virginia Beach, VA
Posts: 2,514
Liked 295 Times on 175 Posts
Likes Given: 48

Default

I can't say that garlic is normal, but the sulfur smell will subside over time. Let it sit for a few months and you'll notice an overall improvement in smell as well as alcohol mellowness.

__________________
Teromous is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2009, 02:15 PM   #3
Emerald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Michigan
Posts: 237
Liked 4 Times on 3 Posts

Default

If age doesn't cure that garlic flavor/smell, then I'd bet it would make a wonderful marinade and/or sauce for roast pork or even some nice fish!
there is even a garlic wine that is made for the Gilroy Garlic Festival.
__________________
Emerald is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2009, 08:35 PM   #4
gregbathurst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Australia
Posts: 849
Liked 30 Times on 28 Posts
Likes Given: 1

Default

Sulfurous is usually that rotten egg smell, I wouldn't call it garlic at all. Microbial spoilage can cause a rotten onion type smell which may seem like garlic, I hope it isn't this because it will only get worse.

__________________
gregbathurst is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 09:38 PM   #5
BrewPahl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Wisconsin
Posts: 30
Default

Yeah I have a batch brewing and the rotten egg smell has me thinking of moving it to our basement!!!

__________________
BrewPahl is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2009, 09:34 AM   #6
BrewPahl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Wisconsin
Posts: 30
Default

But an air freshener fixed that and now I can only smell it when I sniff the airlock.

__________________
BrewPahl is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Garlic beer noobrewer Extract Brewing 59 10-22-2011 07:14 PM
Garlic Ideas zoebisch01 Cooking & Pairing 65 07-22-2008 10:04 PM
Garlic. Orfy Cooking & Pairing 32 02-12-2008 03:00 PM