Cider/Apfelwein - Avoiding Rhino Farts for SWMBO

[Thunder_Chicken]

My apfelwein with Montrachet did kick off some sulfur, but nothing that really lingered. It seems that there is a lot of SO2 gas that has to get shaken out of suspension and that can get a little stinky. My apfelwein was pretty quiet today and there was no off-taste. I gave it one last good shake and put it into storage.

 

[arborman]

Can anyone chime in about the need for a blow off if using Notti yeast in a 5gal carboy (using the sugar)? That's the only yeast I've got on hand, and I'd like to not have to use my 6 gal glass carboy

 

[zachattack]

You should be fine. In my experience, cider gives zero to no krausen since there's no protein to stabilize the foam. On my last batch I topped off my carboy until it was close to full, I was fine with a regular airlock using Notti. It's very different than beer. I did ferment at 55-60 degrees for a couple months.

 

[arborman]

You should be fine. In my experience, cider gives zero to no krausen since there's no protein to stabilize the foam. On my last batch I topped off my carboy until it was close to full, I was fine with a regular airlock using Notti. It's very different than beer. I did ferment at 55-60 degrees for a couple months.

Right on, thanks for the reply! How'd your batch taste using the Notti? Would you use it again?

 

[Thunder_Chicken]

I have a 6 gallon batch of simple cider (6 gallons of juice and Nottingham yeast, no added sugar). No blowoff needed, but I would be careful if you slosh it as it can release a lot of bubbles all at once. No sulfur at all, and the taste is fabulous right now. A lot of folks use Nottingham in ciders, it's good. It does take a bit longer for Nottingham to attenuate out a cider than an ale - It's been going on about 4 weeks and it is still chipping away at the last few gravity points heading to 1.000.

 

[MrMonkey]

I've done four 5 gallon batches w/ this - never needed a blowoff tube. The foam on a couple did come close to neck height so I planned for a spill but wasn't needed.

 

[Pickled_Pepper]

It's been going on about 4 weeks and it is still chipping away at the last few gravity points heading to 1.000.

I took a reading on mine yesterday at 37 days and it's sitting at 1.014. It started fermenting around 58ºF and it's sitting at about 64ºF right now. I expect it will take another couple of weeks for it to get 1.005 for kegging.

 

[Thunder_Chicken]

I have been running in the high 60s in my house and it seems to run better. I just racked it back into the original 1-gallon PET bottles for a little aging and to free up my big fermenter. I need to get some summer brews going!

 

[zachattack]

Right on, thanks for the reply! How'd your batch taste using the Notti? Would you use it again?

Sure would! Notti is clean as hell if you keep the temperature low, and it drops like a rock to give you a very clear product. Even though I had a pretty strong cider / apfelwine (around 11% abv) it fermented clean and carbed up in the bottle within a couple weeks.