Recent content by TroutSwimmers

Sounds like a good answer. Yep, science is fun:ban: Thanks!

My 5 gallon batch fermented very strongly for 5 days and then it quickly slowed down. Just for good measure, I decided to toss 1/2 teaspoon extra of Montrachet dry yeast into my 5 gallon carboy of apfelwein and... Whoa! ...within about 60 seconds it started to boil very rapidly. I pulled off the...

Here are the early results after only 16 days (couldn't wait) which I observed right after the visual signs that the primary fermentation had ended (airlocks stopped bubbling for a few days). 1) Notty... not so good... I didn't get a F.G. reading, but the hazy, rubber-tire tasting overtones...

Alcoholic koolaid wooo hoooo! I just started 3 one-gallon batches as an experiment. 1) With corn sugar and Nottingham ale yeast. 2) With corn sugar and Montrachet yeast (Ed Wort's original recipe). And 3) With organic cane sugar and Montrachet yeast. Also using Martinelli's 100% pure apple...

Does it taste like classic "extract twang"? Burnt sugars are unfermenatable and can cause undesireable flavors. This problem may be due to over-cooking DME/LME, which has already been processed with a full boil i.e. you're double cooking your wort... like baking a loaf of bread a second time...