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Old 11-26-2009, 09:37 PM   #1
etisdale
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Default Young Apfelwein got garlic

Hi, All. I bottled some Apfelwein a couple of weeks ago and just cracked open a mildly carbonated bottle around noon. Just wanted to see how it was progressing as it is my first batch.

Anyway, the Apfelwein definitely has a sulfurous nose, garlic, I think--which is also present in the taste to some extent.

I added Campden to the apple juice 24 hours before I pitched rehydrated Montrachet. I also threw in Fermaid-K about 8 hours after inoculation and again about halfway through fermentation.

Is sulfur in the nose normal for a young Apfelwein, or did I screw this up somehow?

Any comments would be much appreciated as I am about to prepare another batch.

Thanks!


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Old 11-27-2009, 06:04 AM   #2
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I can't say that garlic is normal, but the sulfur smell will subside over time. Let it sit for a few months and you'll notice an overall improvement in smell as well as alcohol mellowness.


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Old 11-28-2009, 03:15 PM   #3
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If age doesn't cure that garlic flavor/smell, then I'd bet it would make a wonderful marinade and/or sauce for roast pork or even some nice fish!
there is even a garlic wine that is made for the Gilroy Garlic Festival.
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Old 11-28-2009, 09:35 PM   #4
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Sulfurous is usually that rotten egg smell, I wouldn't call it garlic at all. Microbial spoilage can cause a rotten onion type smell which may seem like garlic, I hope it isn't this because it will only get worse.
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Old 12-29-2009, 10:38 PM   #5
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Yeah I have a batch brewing and the rotten egg smell has me thinking of moving it to our basement!!!
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Old 12-31-2009, 10:34 AM   #6
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But an air freshener fixed that and now I can only smell it when I sniff the airlock.


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