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Old 05-11-2007, 02:52 AM   #1
Mr. Mojo Rising
 
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My first batch of Apfelwein (Thanks EdWort!) is 2 days out from pitching. I went down to the fermenting room and openned the door to what smells like Yellowstone or a bad yeast drinking session. Does it usually give off a strong sulphur smell when fermenting. Temp is 63F.
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Old 05-11-2007, 02:55 AM   #2
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Yep. It'll subside in about 5 days. Montrachet yeast?

 
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Old 05-11-2007, 02:57 AM   #3
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Sulfur is a pleasant smell compared to what that montrachet puts out...YIKES.

I about gagged at that stuff.
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Old 05-11-2007, 02:58 AM   #4
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Sounds like you are right on track.
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Old 05-11-2007, 04:47 AM   #5
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yeah there is quite the smell. the apple smell comes back in about a week

looking good
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Old 05-11-2007, 11:15 AM   #6
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Montrachet Yeast is the winner. I am glad all is in working order! Thanks for the help.
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Old 05-11-2007, 09:49 PM   #7
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Quote:
Originally Posted by Dude
Sulfur is a pleasant smell compared to what that montrachet puts out...YIKES.

I about gagged at that stuff.

I got a little bit of fermenting apple juice mixed with the rum in my airlock--combine that with the smells coming out of the rest of the carboy, and it stunk up my brew cellar so bad I couldn't go in for almost a week.
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Old 01-23-2009, 09:40 PM   #8
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Yup, just brewed my first batch of Apfelwein and its been about two days. I don't think I could rip a fart that smelled that nasty!
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Old 01-23-2009, 09:43 PM   #9
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Holy thread resurrection Batman!
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Old 01-23-2009, 09:48 PM   #10
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I figured there was a thread already dedicated to apfelwein smelling like farts...
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