so, I have a 3 gallon batch of apfelwein going. I used the wyeast sweet mead yeast, since i had some on had. Been fermenting for about 5 weeks and is down to 1.000sg Problem is the samples i have pulled smell really bread-like. Will this go away as it ages? ?
"Bready" batch
- Thread starter skx
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Sounds like it still has a bit of yeast in suspension. It should all fall out over time.
DoctorHops
Well-Known Member
My Apfelwein smells yeasty or bready when the bottle is first opened and poured. It does not taste bready or yeasty though, and the smell dissipates quickly.
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