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Old 12-04-2006, 10:00 AM   #241
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I guess a useful question to ask at this point is what yeasts are people using and are they having a sulfur problem ?

Also, what are people doing for racking and do they have a problem ?

I'd like to know this before I start my apfelwein...

Thanks.

 
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Old 12-04-2006, 01:14 PM   #242
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I use Montrachet and don't have any problems. You will get obvious smells of fermentation for a couple of days, but it clears up pretty quick.

 
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Old 12-04-2006, 01:50 PM   #243
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I used Nottingham ale yeast and didn't notice any sulfur smell...

 
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Old 12-04-2006, 02:20 PM   #244
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I also used Montrachet.

Sulfur for 2-3 days, then gone. Still actively bubbling, and is a cloudy tan color.
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Old 12-04-2006, 02:25 PM   #245
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I used Montrachet too. I had the sulfer smell when I hydrated the yeast, but after it was in the primary and in my brew closet, I didn't notice the smell unless I was right on top of it - and even then, it wasn't that bad and didn't last long.

...But then again, SWMBO tells me that I don't smell anything unless it's STRONG.
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Old 12-04-2006, 03:51 PM   #246
brewman !
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Ed: was there any particular reason why you chose Montrachet yeast ?

Anyone have comments on using apple concentrate + water instead of the liquid apple juice ?

Thanks.

 
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Old 12-04-2006, 03:56 PM   #247
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I really need to get a 3 gallon glass carboy. Mines been in plastic for 16 days now. Hopefully this doesn't hurt it!?


Eh... It's only $9.90 (2.5 gallons) wasted, even if it does...

 
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Old 12-04-2006, 04:57 PM   #248
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Quote:
Originally Posted by brewman !
Ed: was there any particular reason why you chose Montrachet yeast ?
Since I'm making basically Apple Wine, I used a wine yeast. Montrachet has some good characteristics, it handles the higher alcohol content of my batches, has a neutral flavor and the sediment is very firm sitting at the bottom of my carboy. When I move it to a racking height it does not get stirred up at all.

Most of all, it works in making very authentic German Apfelwein.

 
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Old 12-04-2006, 08:19 PM   #249
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I just did a shopping run so I can start my apfelwein tonight. I'm hoping it will done around Christmas, 3 weeks from today. Or at least by New Years ! I could filter it if needed.

I bought 24 litres of Sun-Rype unsweetened "Not From Concentrate" 100% pure apple juice. The ingredient list is "Apple Juice, vitamin C". The box says its pasteurized.

I'll be using the yeast variety "Saccharomyces bayanus" by Lalvin. Its what they call a champagne yeast. But its still used for wines. I've used it on a number of fruit wines over the years.

I'm trying to decide how much dextrose to use. I've got 2KG of it (4.4 pounds). I'm brewing 6 gallons. The juice boxes say "Naturally occurring fruit sugars 30g/250ml." That is a bit over an ounce per cup. I wonder how this compares with other juices. The calorie content is 120 calories per 250 ml.

22L x 4 cups per litre = 88 cups 88 cups x 30 g/cup = 2.640KG = 5.8 pounds of "naturally occurring fruit sugars"

Does anyone know what sort of OG that would make ?

Does anyone have info from their juice to compare with ?

Thanks.

 
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Old 12-04-2006, 10:22 PM   #250
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http://home.iitk.ac.in/~ashishg/hydrometer.htm

According to this, for 8.6% alcohol, we need a SG of 1.065 which is about 1 pound 11 ounces of fermentable sugars per gallon. I have a little less than 1 pound per gallon now. (5.8 pounds per 22 litres) So I need to add about 11 ounces per gallon. I am assuming my apfelwein will ferment to an SG of 1.000, which may be a little bit conservative.

11 ounces/16 x 454g/pound = 312 grams per gallon 312 grams per gallon x 6 gallons = 1872 grams. So nearly the full 2 Kg of dextrose. (4.4 pounds) 1872 grams would be 4.125 pounds of dextrose.

Does anyone see a flaw with this logic ?

If I assume it ferments to 0.990, then I'll have an alcohol content of about 9.9% ! If it goes to 0.990, then I should have a SG of about 1.055 and 1lb 7 ounces of sugar per gallon. 7 /16 x 454 = 200 grams per gallon or 1.2 KG for the batch. 2.65 pounds for the batch.

I'll check the SG of the apple juice before I add the dextrose just to be sure.

I suspect the SG of the various juices differs a bit, depending on how concentrated the juice is, how it is reformulated, etc. The juice I am using is straight from the apple, thus my worry that it is different from what others are using.


 
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