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Old 04-21-2007, 04:11 AM   #1311
Dude
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This is by far the most rancid smell of fermentation I've come across. Total funkiness going on there.

I find myself sniffing the airlock quite a bit--but not on this stuff! PEWWWW!!!!


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Old 04-21-2007, 04:20 AM   #1312
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Yeah mine is starting to smells rancid. Makes me wonder who the first person who made it wanted to drink it after the smell.



 
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Old 04-21-2007, 02:49 PM   #1313
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Montrachet wine yeast can produce some sulphery type aromas for a couple days. I can't comment on other yeasts though.

After 3 batches, it does grow on you, so I hereby declare the 3 batch rule. No judgment on fermentation aroma till after 3 batches.

 
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Old 04-21-2007, 03:17 PM   #1314

Quote:
Originally Posted by Dude
This is by far the most rancid smell of fermentation I've come across. Total funkiness going on there.

I find myself sniffing the airlock quite a bit--but not on this stuff! PEWWWW!!!!

Add yeast nutrient. Without it the yeast gets a case of the "Sputterfuchs" That's a technical term.

I used 2 oz as recommended in a english cider recipe. I never had a nasty smell.

By the way Lesaffrey the maker or Red Star Montrachet Yeast recomends using yeast nutrients or yeast energizer. Energizer has dead yeast hulls. The latter is slightly better. Both work well in this case.

I've done 2 oz with nutrients and gone with 1/2 tsp/gal on the energizer.

If you use Cote Des Blancs it MUST have one of these two added.
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Old 04-21-2007, 03:23 PM   #1315



Sputterfuchs - This is kind what you get if you drink a ton of Negra Modelo and eat lots of salsa & chips!!!

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Old 04-22-2007, 03:53 AM   #1316
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OK I'm not sure if this has been answered yet or not..........

I guess im just too lazy to sort through 132 pages of replies.

So heres my question...........

Has anybody primed Apfelwein to make a sparkling cider by using a 750ml bottle fo Apple Schnapps or Apple Pucker?

What were your results?
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Old 04-22-2007, 05:16 AM   #1317

I don't think so. Why would want to do that?
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Old 04-22-2007, 05:24 AM   #1318
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I hear priming with schnapps works really well with beer, I was just wondering the result with cider, or "Apfelwein".
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Old 04-22-2007, 01:31 PM   #1319

OK - I haven't heard anyone try this yet. The closest thing to this that I've seen is a recipe suggesting to add a liquoir 2ndary to add fruit flavors. It probably a cleaner way than using real fruit. I just did this with strawberry & raspberry and I got quite a bit of pulp in some of the last few bottles.
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Old 04-22-2007, 03:42 PM   #1320
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i finally bottled this stuff after about two months of fermentation.

for the record, apfelwein kicked my arse hard yesterday...


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