1st Batch Question - Page 2

johnnyo1977 · 03-25-2010, 12:11 PM

Just bottle it and forget about it for a month or so. It just needs to rest. Try a bottle in a month or so. Next time try another type of yeast. I have had good luck with champagne yeast.

**Yooper** · 03-25-2010, 12:37 PM

I'd give the opposite advice- don't bottle it. Keep it at room temperature at least a month, to allow it to finish up. With that yeast, it could finish as low as .990. Once it's completely done, and clear, the yeasty taste should fade and it'll be ready to bottle.

Barmanpoet · 03-26-2010, 09:46 PM

So now I'm really confused. A couple of weeks after putting down my first batch, I tried my second as follows.

5 gallons of Simply Apple apple juice
3.5 pounds of white sugar
Nottingham yeast
OG 1.063

This second batch took significantly longer to start bubbling and has never bubble as furiously as the first, but seemed to hit its stride and bubbled steadily away. Intending to rack and cold crash this batch around 1.010, I took a test sample today and it came out at 1.030. The interesting thing was that when I tasted the sample, while there was some hint of a yeast taste, it was barely noticeable, as opposed to overwhelming, even though it has not yet been racked or crashed! I would have rated it as drinkable now (lots of apple flavor), though a little too sweet for my taste. Is it possible my taste buds are just uber-sensitive to the cuvee yeast, and that's my problem? Otherwise, I'm confused!

CandleWineProject · 03-26-2010, 09:54 PM

1.030 is super sweet still, but some of the yeast could be settling out. Don't worry about it, it should keep going. And yes, different yeasts act differently on the airlock.

Barmanpoet · 03-27-2010, 12:23 AM

Yeah, I know the new batch isn't ready and I'll let it keep on chugging, but I was just amazed a batch with the yeast still in suspension would have such a slight yeast taste, and my first batch, racked off the yeast and cold crashed would still have such a strong yeast taste.

And everybody, in case I forget to mention it later, thanks for all the help!

Teromous · 03-27-2010, 02:16 AM

Yeah you'll notice that in cider, beer, or any homebrew. The yeast just needs to come out of suspension and flocculate. Rest assured the yeast flavor will probably go away first, then any sulfur taste produced, then alcohol burn (the order I've noticed at least). Time heals all