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Old 12-26-2007, 03:29 PM   #1
Silviakitty
 
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So I started my second 2.5 gallon batch of Apfelwein on Christmas Eve. The first batch I started a couple of weeks ago, and pitched it on a cider yeast cake. Not really the same.

This batch I added fructose and honey to, and used the recommended Montrachet yeast. This morning, I wake up to the elephant fart smell I've heard about. Wooow.

Now here's the fun thing: Knowing that it wouldn't make a difference, I put a lilac aromatherapy diffuser next to the fermenter. Yay! Now it smells like lilacs.

Lilacs and elephant farts.

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  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout

 
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Old 12-28-2007, 02:20 AM   #2
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Yeah, I got that too!

First few days...wow, that rolling ferment is awesome...look at all those bubbles racing up the side of the carboy...look at the....wait a minute....what in the world is that smell?!?!

Had it in the coat closet unfortunately.
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Old 12-28-2007, 02:29 AM   #3
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Quote:
Originally Posted by Silviakitty
Lilacs and elephant farts.

You are such a girl! Only we women would do something like that! Incidently, I have potpourri and sulfur farts in my computer room. Smells like the wine undergoing MLF is screwing around with some roses.
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Old 12-28-2007, 02:55 AM   #4
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Yeah, us guys would take credit for the smell and never mention the fermenter.
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Old 12-28-2007, 03:03 AM   #5
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Yeast nutrient may help with that.
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Old 12-28-2007, 03:06 AM   #6
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Quote:
Originally Posted by YooperBrew
Smells like the wine undergoing MLF is screwing around with some roses.
What's undergoing MLF?!?
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Old 12-28-2007, 03:08 AM   #7
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malo lactic acid fermentation. It changes the rougher malic acid found in malic fruits (like grapes) to a softer lactic acid while reducing ph. Most grape wines have to undergo MLF to be good. It's smelly.
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Old 12-28-2007, 11:30 AM   #8
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cowgo: It goes away after a couple of days! Mine's okay now.

Yooper: Yup. I think I'm past the stinky stage now so I'm desperately trying to get rid of the cloying lilac oil smell...I think the scented oil's actually thick enough in the air to set off my smoke alarm (cheap apartment smoke alarm)!

o|||||o, I'll definitely try it next time. I think I underestimated the actual strength of the 'elephant fart' phenomenon and figured I didn't need to worry that much. *grins* Now I know. And knowing is half the battle.

Edit: Just caught another whiff. Apparently it's not done being stinky. *grin*
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Cathouse Brewery

  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout


 
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Old 12-31-2007, 07:14 PM   #9
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Quote:
Originally Posted by Silviakitty
I think I underestimated the actual strength of the 'elephant fart' phenomenon and figured I didn't need to worry that much.
I've got my sixth batch going, and I've yet to experience the "rhino" or "elephant fart" syndrome. At the worst, one batch had a sickly sweet smell, but nothing that a pachyderm might expel out the backdoor. The batch that is currently bubbling away just smells like apple juice!

I wonder if the olfactory impact varies with the brand of juice? Most of mine have been Tree Top.

 
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Old 12-31-2007, 07:48 PM   #10
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You know, I keep waiting for my rhino farts and have not gotten any.

Apoligies to you silviakitty for any thread hijacking but maybe this is close enough to be okay

So heres my apfelwine story.

Of course after reading all of the posts about edworts concoction, I had to do it.

In my first batch (still fermenting) I used a plastic 2 1/2 gallon water jug with tape over the vent hole I had previously made and a carboy rubber stopper with an airlock forced into the water hole. It gets worse. I used granulated sugar and because I didnt have the montrachet yeast or any spare yeast I just grabbed some out of the bottom of my carboy secondary (its a stout) after reracking it. There must be a leak somewhere in the top of it because there have never been any bubbles in this airlock.

It is fermenting and has a nice cake of yeast on the bottom and the gravity reading is looking alright so far. Down to 1.030 from 1.066 in two weeks.

My second batch is 4 gallons in a carboy with nottingham ale yeast. Still made with granulated sugar.

I love to just watch the bubbles, although I need to use a penlight to see them in the plastic one.

I feel like Tom Hanks in Castaway messing with the flashlight.

God I cannot wait to taste it.

I've already started stocking up everytime we go to the grocery store by getting an extra gallon of juice. My SWMBO is like, you're buying MORE? I say, yes I need to get more going because we are going to blow through the first batch. I dont think she believes me.
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