deputyandy
Well-Known Member
Hey all. Tried my hand at edworts Apfeil wein receipe. followed the recipe pretty closely. The biggest deviation in the recipe was the use of local, natural granny smith cider, unpreserved, instead of bottled apple juice.
I added the pectic enzyme to kill remnant wild yeasts and let it sit for 24 hours. pitches the red star yeast edwort calls for and let it go. I had a very mild start so i pitched a second packet and added some LD carlson yeast nutrient. I added 4 teaspoons, which according to the ld carlson instructions, is less than they require for 5 gallons of "must".
I let this sit for 6 weeks and bottled. at bottling the mix smelled really sulfury. a week later i cracked a carbed bottle to check its progress and it's still really sulfury. I'm wondering if this will age out or if i've skunked the whole batch with too much yeast nutrient. has this happened to anyone and what results have you gotten?
I've done a search and the sulfur keyword only really shows a sulfur smell after a day or two in to fermentation.
I added the pectic enzyme to kill remnant wild yeasts and let it sit for 24 hours. pitches the red star yeast edwort calls for and let it go. I had a very mild start so i pitched a second packet and added some LD carlson yeast nutrient. I added 4 teaspoons, which according to the ld carlson instructions, is less than they require for 5 gallons of "must".
I let this sit for 6 weeks and bottled. at bottling the mix smelled really sulfury. a week later i cracked a carbed bottle to check its progress and it's still really sulfury. I'm wondering if this will age out or if i've skunked the whole batch with too much yeast nutrient. has this happened to anyone and what results have you gotten?
I've done a search and the sulfur keyword only really shows a sulfur smell after a day or two in to fermentation.