hahayepyep
Active Member
- Joined
- Jun 28, 2017
- Messages
- 35
- Reaction score
- 7
The tech data sheet for D47 suggested extended lees contact could be beneficial and that it was a low H2S producer. That's why I gave myself licence to go somewhat laissez faire. Clearly, my technique is the culprit, here, and I can't blame the tools. I'll take better care with the next batch.
I took a small sample before racking, swirled it vigorously in a wine glass, and chilled it. Sulphur was minimal, so I think a splash rack may just do it. I have to say that I'm very happy with the flavor. It's certainly more complex than the ale yeast batch I made with the same juice. The tannin addition in this batch likely takes part in that, too, but it's hard to tell they were ever the same apples. There's a light peppery/spicy thing going on that I assume is a positive result of the extended yeast contact. In the next D47 batch I try I'll be aiming to get that flavor profile again but without the stench.
I took a small sample before racking, swirled it vigorously in a wine glass, and chilled it. Sulphur was minimal, so I think a splash rack may just do it. I have to say that I'm very happy with the flavor. It's certainly more complex than the ale yeast batch I made with the same juice. The tannin addition in this batch likely takes part in that, too, but it's hard to tell they were ever the same apples. There's a light peppery/spicy thing going on that I assume is a positive result of the extended yeast contact. In the next D47 batch I try I'll be aiming to get that flavor profile again but without the stench.
