Spraentart
Well-Known Member
- Joined
- Jun 28, 2012
- Messages
- 1,465
- Reaction score
- 900
Thanks for the advice guys! I will go ahead and leave it in primary for 3 months and plan to enjoy it by November/December.
Akavango said:I hate to be the bad guy in this thread. I have been fermenting my apfewein for more than 3 months and i tasted tonight. And I don't like it
I'm not saying it is bad, just that I don't like it. I will bottle it anyway for the people that come to my place and don't like beer.
I don''t think I willl make it again. It is not just to my liking and I will stick to beer in the future.
I keep my full judgment unltil I taste it fullly carbonnated.
I don't think this stuff is very good for the first 6-8 months... don't understand why everyone tries to rush this stuff.
I don't think this stuff is very good for the first 6-8 months... don't understand why everyone tries to rush this stuff.
If you use regular cane sugar how much do you use. Also what is the main difference between corn sugar and cane sugars? Thanks Mike
A lot of people use 2 pounds of whatever sugar.
The main difference between corn sugar and cane sugar is that corn sugar is a monosaccharide - dextrose - and cane sugar is a disaccharide - a glucose bonded to a fructose. It means that the yeast have to work just a little bit harder to eat it.
Double-R said:Does cane make it taste different.???
DSmith said:I have this yeast nutrient (and the wyeast brewing yeast nutrient)
http://www.midwestsupplies.com/yeast-nutrient.html
Can anyone comment on which one to use with the Montrachet yeast and the quantity/timing to add it? Is yeast nutrient boiled in a small amount of water when added?
I added a teaspoon or so dry to the same jug i was shaking brown sugar w/ juice in
oh, should have been more clear - i used the wyeast stuff, because that's what i have
I want to make this recipe but NB is out of Montrachet yeast, whats a good replacement?
I want to make this recipe but NB is out of Montrachet yeast, whats a good replacement?
bigbeergeek said:I'll toss up yet another "I'm so excited I just started my first batch of the original recipe" post...
Why am I looking forward to my closet reeking of rhino farts?
...
This isn't a recipe. This isn't a thread. This is a legend.
Thanks for all the info Ed (and the rest of yous).
+1 to this.Pro tip: a wet paper towel over the airlock for the first few days really helps with the smell.
jholen said:+1 to this.
I thought some yeast nutrient would work, as others had posted that, but found that even with yeast nutrient my wife was still experiencing the rhino farts (I don't necessarily mind them), so on went a wet towel.
Adding yeast nutrient isn't going to do anything if your wife is the one experiencing the rhino farts. I would immediately kick that disgusting woman out of my bed.
.
Seriously though... what strain of yeast did you use? What nutrient did you use, and how much? What temp did you ferment at, and if you controlled it in any way, how? Information on what didn't work is just as helpful (if not EVEN MORE SO) as information on what did. Let's see if we can find more specific parameters for preventing rhino farts.
TimpanogosSlim said:Zero headspace can cause bottle bombs. Pour a little out.
Enter your email address to join: