fratermus

Recipes 

True, but unless you were doing something fancy like acid washing your yeast the yeast wasn't sanitized either.

My understanding is that "cake reuse" here at HBT implies adding new fermentables onto a fresh yeast cake you've just uncovered by siphoning off the fermented fluid. You could also do the sterile water clarifcation method called "yeast washing" in the [sticky]. It reminds me of gold panning because you are letting stuff settle out in water. Yeast panning?

My rule of thumb: if you taste the hydro sample from your primary and there are no infected flavors it is likely ok to repitch into that primary.

Reusing yeast is not a big deal if you are using Monte or other inexpensive dry yeast; it becomes more practical if you are pitching with $$$ liquid yeasts. But maybe you really like that batch of yeast, or you (like me) are geeky, or make a game of it.

__________________
Adequate Mousetrap brewhouse
iam.homebrewtalk.com/fratermus/

Planted: Cascade, Goldings
Slanted: Wy1275 Thames Valley, Wy1098 British, Wy3068 Weihenstephan, WLP720 Sweet Mead, Wy1056 American, WLP005 English, Wy3726 Farmhouse, WLP011 European, Wy1084 Irish.

199q

Recipes 

has anyone tried going through MAL fermentation?

I really think it could smooth this stuff out nicely!

felix

Recipes 

This is what i've found on LALLEMAND's website. I'm also very curious about using malolactic fermentation to cut a bit of cider acidity... Pro wineries do this a lot with their whites...

Other Lallemand Products The use of immobilized microorganisms in foods has been developing for over 20 years. The immobilized microorganisms have the advantage of being easily introduced and removed from the culture media after total or partial biotransformation of the substrates. One of the typical techniques for the immobilization of microorganisms is encapsulation: this consists of coating the microorganism in a rigid alginate matrix. The technological advances of Proenol® encapsulated yeast cells in alginate gel, a natural polysaccharide extracted from seaweed, enables the substrates and metabolites to diffuse throughout the gel without releasing the yeast cells into must or wine. In the case of our encapsulated yeast, the primary benefits are convenience and improved wine quality by keeping spoilage and processing at a minimum.

ProMalic®
For naturally lowering juice acidity

Schizosaccharomyces pombe is a yeast that metabolizes malic acid into alcohol. In theory, this yeast would be a good alternative to malolactic fermentation or chemical deacidification, however, it is usually considered a spoilage organism due to its production of off-characters when left too long in the wine after fermentation. Proenol has successfully encapsulated Schizosaccharomyces pombe in double-layered alginate beads. The product, ProMalic®, is added to the juice at the beginning of the alcoholic fermentation and removed once the desired malic level is achieved. The safe use of ProMalic® Schizosaccharomyces pombe opens the door for winemakers who want an alternative to acid reduction without the production of lactic acid or chemical deacidification. ProMalic® is offered through Vinquiry.

source: http://www.lallemandwine.us/products/others.php

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Primary: Mead: local apple/peach/cherry blossoms honey + wild flowers honey ::: 1 Gallon
Apfelwine of mixed apples + local orchard honey ::: 1 Gallon (experimental)
Racked/carbing: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons
Pink Lady/Ambrosia/Fudji on Prise De Mousse
Worrenberg's juice + wild flowers honey on Prise De Mousse tastes great so far :)
Next: Red+Golden Delicious Ice Cider
Porter or Nut Brown Ale

Freezeblade

Recipes 

If you want to cut out some acid from the fruit, check out Lalvin 71B-1122 for your yeast, that strain metabolizes some of the malic acid in the juice, leaving it less acidy, I've done it in a few ciders before, but I don't like it that much, as I feel the acid and tannins is what makes ciders refreshing.

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Primary:Baker Street Brown, Belgian Draak Strong Ale, EngCid XI, Late Shipment Bitter, EngCid X, DunkleWit
Clearing:Mead, Apple Wine
Aging:Well It Ain't English...Pale Ale, Son of Highlander 80/-, ButterBeer, EngCid IX, Fig Melomel, EngCid IIX, ESBB, EngCid VII, EngCid VI, Acerglyn, Arrakis Ale, EngCid V, EngCid IV, EngCid III, EngCid II, EngCid I, Restorative Tonic Metheglyn, Ballistæ Cyser, Mayan Gold Mead, Aztec Blood Mead, EngCidv0.2, Pineapple Wine II, Pineapple Wine, Papple Cider

cabot

Recipes 

I made my apfelwein with cote des blanc...no nutrient or energizer and I haven't had a single problem.

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Primary:
EdWort's Apfelwein
Secondary:
O'Maolagain Nollaig Ale
Bottled:
None
Kegged:
O'Maolagain Donegal Red


Go confindently in the direction of your dreams, live the life you imagined. - Henry David Thoreau

NikolausXX

Recipes 

I got 3 questins.

1. I made my first monty apfelwein in a ale pale. Local hbs guy told me it would be bad due to bucket after several weeks. Is this true?

2. Made second apfelwein a 3068 yeast in glass carboy. I bought the yeast energizer and yeast nutrient today. I added 2 teaspoons of both into the carboy 4.5 gallon batch. This is what same lhbs guy said to do, so I did it. I think I remember someone saying 1/2 teaspoon per gallon, so might have under pitched them a little, but better to little than too much so I read.

3. Can I reharvest the yeast, if questin number 2 is ok, and wash and reuse in beer again, and will it be better with the nutrients and energizer in it?

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Primary- Apfelwein 3068, Irish Dry Stout, JAOM mead. Brown Porter
Bottles Ready-Dirty pale ale, Haus Pale Ale, Redneck Kristalweizen, Cream of 3 crops.
Kegged- Apfelwein
Drinking- Dirty Pale Ale, Cream of 3 crops, apfelwein and some store bought
Future projects- Natural gas burner. Larger mash tun.

199q

Recipes 

Double post sorry

199q

Recipes 

on a wine forum that I use they recommended not doing MAL fermentation. it will leave the finished cider very unbalanced. I used cote des blanc and to date that is the best apelfwien I have made. I also used the proper amount of yeast energizer. bottled it last night after 2 months in the carboy, had to do a few taste testings

MAL is only done in a few whites like an oak aged resling. almost all reds that are over $30 a bottle have had MAL, but its mostly done to red wines

in the next few batches I will try using the lavin 71b-1122 and compare it to the cote.


I like experimenting with this stuff because its cheap, simple and the results are easy to replicate, ie, its a science experiment

bkvail

Recipes 

my apfelwein is now a month old - this is the first wine I've made..... the wine has stopped fermenting (no more pressure in the airlock), and the wine is crystal clear with a thin layer of sediment on the bottom. Is this basically done except for aging? I can stablilize and backsweeten now if I want to have it for Christmas?

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.:Karin:.

secondary:
3 gallons strawberry lemon
1 gallon JAOM
1 gallon lime
1 gallon apfelwein

gwood

Recipes 

One would assume so, but the hydrometer will never fail you. Did you add sugar? What was your SG? FG?

__________________
The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman

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