So, I dropped in five gallons of apple juice with wine yeast in it in mid Feb. It is still fermenting slowly (based on the ticking sound I hear from the bubbles when I listen to it), but clarifying on schedule as indicated in the original Edwort's post.
I plan to leave it for another month, or thereabouts, and then bottle it (probably 1/2 carbed, 1/2 not). However, I am concerned that at about four weeks, the smell emanating from the top is still somewhat reminiscent of rhino farts.
My first and only batch (about to start a second, though I may cut the sugar addition in half for a more mellow drink) started with the farts after about a week or so I think but they did last for some time. For me it was a steady smell that lasted for some time but wasn't really really bad (some people talk about their neighbors smelling it, but I actually had mine in my bedroom and was able to deal with it fine, it was only noticable for a couple days, unless I stuck my nose in the airlock).
I moved it to my garage to finish up after a month, and let it sit there in the cold for another month and a half or so, didn't bother racking. It had a bit of a stink to it up until a couple weeks before bottling. But it's great now. Unless it's really bad i don't think there's anything to worry about.
Oh, FYI, i used EC-1118 instead of Montrachet, just what was available to me, in case that makes a difference and I used a bit of yeast nutrient (a very small amount, looking back i probably ought to have not bothered or added more).
I've got my first batch going right now and it has that fart smell, but only when you put your nose to the airlock. I had trippel that did this for a week and it came out fine.
My first and only batch (about to start a second, though I may cut the sugar addition in half for a more mellow drink) started with the farts after about a week or so I think but they did last for some time. For me it was a steady smell that lasted for some time but wasn't really really bad (some people talk about their neighbors smelling it, but I actually had mine in my bedroom and was able to deal with it fine, it was only noticable for a couple days, unless I stuck my nose in the airlock).
I moved it to my garage to finish up after a month, and let it sit there in the cold for another month and a half or so, didn't bother racking. It had a bit of a stink to it up until a couple weeks before bottling. But it's great now. Unless it's really bad i don't think there's anything to worry about.
Oh, FYI, i used EC-1118 instead of Montrachet, just what was available to me, in case that makes a difference and I used a bit of yeast nutrient (a very small amount, looking back i probably ought to have not bothered or added more).
Cheers,
B_B
B_B,
Thanks! I do only detect it with my nose on top of it, so there ya go.
I have it in about 60 - 70 degree basement now, where it's been going for a little over a month.
Fermented mine in a hot condo starting in August and I added yeast nutrients. No rhino farts whatsoever and I have tasty Apfelwein on my second tap. Pretty darned good after 6 weeks even.
For those of you who use yeast nutrient, can you tell me how much you used?
When I'm reading recipes that call for it, for cider and apple wines, I am reading 1 tsp/gallon. I'd like to compare that with what you used, especially if you didn't have rhino farts.
I'm sure the lady of our house will thank you, as will I since no rhino farts would mean much less friction when I planned a second batch .
Edwort's Apfelwein
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