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Old 08-26-2012, 05:41 AM   #1
akreider
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Apr 2012
Philadelphia, PA
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I used White Rose (cheap store brand, no added sugar) apple juice, a cup or so of sugar, and an entire packet of yeast to make a gallon of apple wine.

It quickly fermented to completion (alcohol).

It smells bad. It has a bit of a bread yeast smell to it. It doesn't taste that good either. I also notice that the particles that collected on the bottom of the gallon jug are very fine. Normally, I've made apple wine using Trader Joes cider - and the leftover particles are a lot larger.

I clean the jug with a very mild bleach solution. Did I get contaminated?

Right next to it I have a gallon of Zeigler's apple cider which I got to ferment by using two packets of yeast (it is hard to overcome the potassium sorbate). The Zeigler's cider does not have this smell/taste problem (at least so far). So I'm wondering if there could be something bad in the White Rose Apple Juice? This is the second batch that it has happened to.

 
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Old 08-26-2012, 06:10 AM   #2
petriach
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Birchwood, TN
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What exactly does it smell like?

 
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Old 08-27-2012, 06:33 AM   #4
Honda88
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Jan 2012
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its probably co2 and h2s, you need to splash rack it.

 
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Old 08-28-2012, 03:16 AM   #5
akreider
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Apr 2012
Philadelphia, PA
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Looks like it might be H2S. So the solution is to find apple juice that doesn't use sulfur.

Thanks!

 
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Old 08-28-2012, 03:53 AM   #6
Honda88
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you can get rid of the sulfur by wipping and splash racking, also you can use a copper pipe to stir it with...good luck

 
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Old 08-28-2012, 07:21 PM   #7
Yooper
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Quote:
Originally Posted by akreider View Post
Looks like it might be H2S. So the solution is to find apple juice that doesn't use sulfur.

Thanks!
No, that isn't a fix. Stressed yeast produce H2S. Splash racking may get rid of it.
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Old 08-28-2012, 07:30 PM   #8
CreamyGoodness
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I had sulphury apfelwein once, and an old member here, frydogbrews, suggested the copper rod. I used thick copper wire braided into a rod, and by jove it worked like a charm.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 08-29-2012, 03:17 AM   #9
Honda88
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yippee skippy!!! aint science great!!!

 
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Old 08-29-2012, 11:09 PM   #10
akreider
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Apr 2012
Philadelphia, PA
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If it isn't the juice, then how come this never happens to me (eg zero or only maybe one time out of twenty batches) when I used a different juice and now has happened to me twice with the White Rose juice?

Why would the yeast be "stressed"?

 
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