Streethawk
Member
Hi all,
I'm trying the above recipe for the first time (from Home Brewed Beers & Stouts) and getting back into brewing for the first time in over ten years (having only done kits before). I had too may apples off my new house's old tree to eat or freeze, so i had to have a go.
I chopped off any bad bits and froze the fruit to break it down, then soaked with 2 campden tablets in 1 gallon for 24 hours to clean it well (in the bucket). I pitched the yeast yesterday (dried & invigorated with some of the 2nd stage's sugar (using glucose)) and added the yeast nutrient.
I stirred this morning before i went to work and had a flash of inspriation today that I should use pectolase to release the juices from the apples better. I mixed and pitched that when I went to stir it tonight and IT STINKS! I've never brewed anything quite as foul - I've seen posts that cider can stink when fermenting, but is it really meant to smell this rotten?
any advice thankfully received (and let me know if you want the recipe!)
I'm trying the above recipe for the first time (from Home Brewed Beers & Stouts) and getting back into brewing for the first time in over ten years (having only done kits before). I had too may apples off my new house's old tree to eat or freeze, so i had to have a go.
I chopped off any bad bits and froze the fruit to break it down, then soaked with 2 campden tablets in 1 gallon for 24 hours to clean it well (in the bucket). I pitched the yeast yesterday (dried & invigorated with some of the 2nd stage's sugar (using glucose)) and added the yeast nutrient.
I stirred this morning before i went to work and had a flash of inspriation today that I should use pectolase to release the juices from the apples better. I mixed and pitched that when I went to stir it tonight and IT STINKS! I've never brewed anything quite as foul - I've seen posts that cider can stink when fermenting, but is it really meant to smell this rotten?
any advice thankfully received (and let me know if you want the recipe!)