Just started a 1 gallon batch of apple wine. Wondering which yeast I should use. I have Montrachet, Cotes de Blancs, and a pack of champagne yeast. Which would everyone recommend and why ? I plan on pitching today.
2 days in now and it's got the terrible sulfur h2s smell. Why does this keep happening to all my wine ? I am using the cotes de Blancs yeast. I added yeast nutrient yesterday. Brewing room stays at about 69 degrees f.
kevinstan said:2 days in now and it's got the terrible sulfur h2s smell. Why does this keep happening to all my wine ? I am using the cotes de Blancs yeast. I added yeast nutrient yesterday. Brewing room stays at about 69 degrees f.
kevinstan said:Thanks for the help. I added a half a teaspoon and degassed by lightly stirring and letting it foam up a few times. It seems like each time the sulfer smell goes down more. Should I add another half teaspoon next time I stir also ? This would make 2 tsp of yeast nutrient total. Is that too much or is that ok ?
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