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Old 01-06-2007, 03:54 PM   #511

Quote:
Originally Posted by johnsma22

My question is, is he correct? Can anyone here confirm this? Maybe on my next batch I will try adding some yeast nutrient to see if it has any effect on the production of hydrogen sulfide. Any insight would be greatly appreciated.

This confirms Johnsma22 comments about yeast nutrient. It should help abate formation SO2

http://www.lesaffreyeastcorp.com/win.../products.html

Look for 1st yeast nutrient. "Superfood"
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Old 01-06-2007, 06:21 PM   #512

Picked up "Apfelsaft und hefe"

I picked up apple juice, corn sugar, Montrachet Yeast and some 2oz of nutrient.

Depending on any feedback on carbonating, I'm ready to go with Montrachet or Nottingham, with Nottingham the usuall 3/4 cup. The other ?

I can't carb with Ed's draft suggestions. All I have is empty bottles and corn sugar!! Any thoughts if I pitch Montrachet? 1/2 or 3/4 cup for 5 gal???
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Old 01-06-2007, 09:09 PM   #513
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what SG should we be at to carbonate? I don't have a keg either, but I have some leftover dextrose from my new batch. I just don't know where to stop so I can add it. I have 1 gal cooking with nothing but the apple juice and 1/3 lb of dextrose added. Used lalvin 71b-1122 yeast and 1 tablespoon of nutrient. OG at 1.055.

Thanx
mike
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Old 01-06-2007, 09:23 PM   #514
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Quote:
Originally Posted by Schlenkerla
Couple questions..

Has anybody done Ed's recipe with Montrachet down in the low 60's?

I was thinking about the headaches commented about, it made me think about fusel alcohols. I couldn't find an ideal temp range for this yeast strain.
Oddly enough, I'm the one that mentioned the headaches, and I fermented mine at exactly 60 F.
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Old 01-06-2007, 09:24 PM   #515

MLynchLtd,

I read somewhere to take SG readings 3 days in a row. If it doesn't change, its done.

How much sugar to carb is my question too.
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Old 01-06-2007, 09:24 PM   #516
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Quote:
Originally Posted by Biermann
BTW, I had a buddy that stated empathetically that you should not try this stuff out of the fermenter due to the disappointing and disgusting taste. What's up with that??

And noone really answered the question about my clarity problem. . . Add finings or just wait??
Read about a dozen posts up, I answered your question about finings. If it wasn't clear...add them.

I tried this multiple times during hydrometer samples, and it was GOOD! In fact, I probably sampled too often because it was so good!
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Old 01-06-2007, 09:30 PM   #517

Quote:
Originally Posted by Yuri_Rage
Oddly enough, I'm the one that mentioned the headaches, and I fermented mine at exactly 60 F.
Yuri

I wonder if its the SO2 from the yeast. SO2 is used as a preservative in some wines and cheap ciders.

I'm going to add my nutrient on my batch for sure. Did you see this link?

http://www.lesaffreyeastcorp.com/win...superfood.html


That answers my question about 60F working....
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Old 01-06-2007, 09:32 PM   #518
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Quote:
Originally Posted by Schlenkerla
Yuri

I wonder if its the SO2 from the yeast. SO2 is used as a preservative in some wines and cheap ciders.

I'm going to add my nutrient on my batch for sure. Did you see this link?

http://www.lesaffreyeastcorp.com/win...superfood.html


That answers my question about 60F working....
Hmm...good link. Go for it, and let us know how it works!
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Old 01-06-2007, 10:23 PM   #519
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Quote:
Originally Posted by Yuri_Rage
Read about a dozen posts up, I answered your question about finings. If it wasn't clear...add them.

I tried this multiple times during hydrometer samples, and it was GOOD! In fact, I probably sampled too often because it was so good!
Sweet. I'll add finings tomorrow and taste it tonight.
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Old 01-07-2007, 02:06 AM   #520
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Quote:
Originally Posted by Schlenkerla
How much sugar to carb is my question too.
I did the normal for a batch of beer; 5 oz? Anyways, it's not really carbed at all. I just have this feeling that it won't respond the same as beer (or 7up) for that matter. If I kegged it then... Anyways theres my take . Its good though without being amped up with co2.

Also, you PM is full

 
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