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Old 10-29-2005, 01:01 AM   #1
Windaria
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Default Paint thinner?

I have heard some people using champaigne yeast for their cider and the like, so I figured that I would use that... I also figured that I would use it for my hard lemonade and wine. All of it has an off rubbery flavor and I don't understand it. Is it because of the yeast? The stuff is like trying to drink turpentine.


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Old 10-29-2005, 02:02 AM   #2
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I doubt it's the yeast. Champaign yeast is about as neutral as yeasts get. I've probably used it on 8-10 batches over the last four years and have never gotten off flavors.

I did find this: "Phenols from infection are nasty medicine, paint thinner, Band-Aids, bleach. ...but the other bacterial phenols are always a sign of an infection."


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Old 10-29-2005, 03:20 AM   #3
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<sighs> If that is what it is then I will hang my head and simply start using starsan and use it on everything. <sighs> Oh how wrong I can be, oh how very wrong.

Everything just has such a rubbery taste poisonous taste to it.
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Old 10-29-2005, 08:34 AM   #4
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What Sanitiser have you been using?
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Old 10-29-2005, 08:03 PM   #5
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bleach, but then I continued to rinse real well to get the bleach out... I'd heard others say that was fine, so I figured to go that route... I was too worried that the taste of a sanitizer would foul the brew. <hangs head>

I have now learned my lesson, starsan will now be my best friend.
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Old 10-29-2005, 09:15 PM   #6
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I've never heard anyone say they've had a problem with bleach.

I guess saving a buck or two is not worth having to ditch a brew!
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Old 10-29-2005, 09:37 PM   #7
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Well I used the bleach wash, then I rinsed. Then I rinsed with vinegar, then I rinsed again. I wanted to make sure that the bleach was well washed out so there would be no flavoring as a result. I didn't want to even taste a hint of bleach.

Anyway... yeah. I guess that Starsan will become my best friend.
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Old 10-30-2005, 01:58 PM   #8
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Why did you rinse with vinegar? To neutralize the bleach?

There's no need to as long as you rinse with enough hot water.
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Old 10-30-2005, 02:25 PM   #9
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Vinegar isn't sterile, even when distilled it can be a problem.
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Old 10-30-2005, 09:15 PM   #10
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So did you use Champagne Yeast from the start? What OG and FG did you achieve and how did you secondary/bottle it? Give us more clues please!
I'd say soaking in (VERY MILD) bleachy water as a sanitiser is probably ok too. Just rinse really well in clean water after (No vinegar!!!)


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