apfelwein gone bad

[MikeRLynch]

I've just sniffed my apfelwein after 54 days, and oh my god, it smells like a rotten eggs ass. Am I doomed or is there a solution? Very simple recipe, 1 gal Langers Apple Juice, ½ lb dextrose, k1-v1116, yeast nutrient. Fermented and cleared just fine, but it smells and tastes sulfury. If it's a gonner I'm not too upset, but I think I'm going to take a break from apfelwein for a bit.

mike

 

[EdWort]

Good question. You veered from the recipe by using k1-v116 yeast which is used for wines from fresh grapes or fruit, plus a yeast nutrient.

At 54 days it should be finished and drinkable, but I can't help ya with that yeast. I also do not use any nutrient for my 5 gallons. I just drop in a packet of Red Star Montrachet.

 

[RoaringBrewer]

Just drank my first sparkling apfelwein after aging for about 2 months (after fermentation was complete and it was cleared). Stuff was spectacular. Too smooth for 9%ABV!! No sulfur here... I would have stuck to the original or nottingham yeasts...

 

[MikeRLynch]

yeah, i'm used to having stuck fermentations with my meads, so I habitually get kickass yeasts. I didn't figure it would have a negative effect on the apfelwein. Lesson learned at a cost of about $6. Oh well, this is why I use 1 gallon batches until I know what the hell i'm doing...

mike