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Old 04-14-2009, 11:51 AM   #81
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Something to add, and I'm sure Yooper will have input on this as well, but I noticed that if you start with juice that already contains ascorbic acid (many do) you should *not* add the 2tsp of acid blend mentioned in the original recipe. If you do, the end result is extremely tart.

Taste the finished wine first, then add acid blend a little at a time until you find a good balance.
I was drinking some Saturday and that was exactly what i was thinking it was a little tart.I was thinking of adding half next time.
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Old 05-03-2009, 02:43 PM   #82
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I am fermenting a gallon now.

It smells like eggs. Hard boiled eggs. Is this normal?

Everyone in the apartment was wandering around trying to figure out where the smell was coming from.

I can say that the yeast had a similar smell, but the beer I have brewed didn't have an eggy smell.

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Old 05-03-2009, 09:38 PM   #83
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I am fermenting a gallon now.

It smells like eggs. Hard boiled eggs. Is this normal?

Everyone in the apartment was wandering around trying to figure out where the smell was coming from.

I can say that the yeast had a similar smell, but the beer I have brewed didn't have an eggy smell.
Not really- it sounds like stressed yeast. If it's not finished fermenting, give the fermenter a stir, to get oxygen in there a little and see if it helps.
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Old 05-05-2009, 12:01 AM   #84
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The fermentation seems strong. Lots of bubbles (in the wine itself).

I wondered when I was making this why it wasn't necessary to agitate it a lot to get the oxygen count higher right before I pitched the yeast..

If I have an air lock, will stirring it help at all?

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Old 05-05-2009, 12:24 AM   #85
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The fermentation seems strong. Lots of bubbles (in the wine itself).

I wondered when I was making this why it wasn't necessary to agitate it a lot to get the oxygen count higher right before I pitched the yeast..

If I have an air lock, will stirring it help at all?
Usually, there is enough bubbling with just the fermentation going on and the napkin cover to give it enough oxygen. There are plenty of fermentables in there, so I haven't really had any issues with stressed yeast. If you have it airlocked, it'll still be fine.
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Old 05-05-2009, 12:52 AM   #86
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Yoop, can i use montrachet yeast with this recipe?

if so whats the rule with how much nutrient?

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Old 05-05-2009, 12:58 AM   #87
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Sure, you can use it. You probably don't need any extra nutrient; 1 tsp per gallon is still enough.

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Old 05-05-2009, 01:17 AM   #88
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awesome. also i want to make 6 gallons, can i simply multiply everything in the recipe by 6 and be good to go?

will i need 2 packs yeast or would that be too much?

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Old 05-05-2009, 02:42 AM   #89
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Sure, multiply everything by 6, except the yeast. One pack is enough.

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Old 06-18-2009, 04:46 AM   #90
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I'm curious, what does leaving it covered with a napkin for 12 hours before pitching yeast do?

Thanks.

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