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20201024 182842
TheClue
last online: 07/29, 21:40
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I'm not sure how many of you out there make your own wine or beer, so I am going to just put this out there.

I have been making wine for a few years "Apple jack wine" I made 50 gallons this year and keep having the same result, there's a sulfur smell to it and its because of the fermentation process. Does anyone have a way to get rid of that smell? It's going to be there because of the high ABV that I'm going for. I use copper and aeration to make the smell more palatable but I was just wondering if anyone had a different method of doing this.

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Since writing this post TheClue may have helped people, but has not within the last four (4) days.
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wondering, smell, method, palatable, wine
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Electric
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☁
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1581744157174 1581744149313 miss bot
soco
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This may be your answer:
https://youtu.be/LxMu8Yh3_I4

Help me with:

We have another hurricane coming this way.

1581744157174 1581744149313 miss bot
soco
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Here is their Instagram page. https://www.instagram.com/smartwinemaking/?hl=en

Help me with:

We have another hurricane coming this way.

20201024 182842
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TheClue
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thanks for the responses I have seen the help videos. I was just wondering if there was another way to remedy that smell. I use copper scouring pads in a funnel to achieve the same results as the copper sulfate without the risk.

20201024 182842
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TheClue
last online: 07/29, 21:40
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Hey Big Al I ferment in 20 gal stainless stock pots :-) A little spendy but easy to clean.

Yorick
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i've done my share of brewiing 😄

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Padre_J_Roulston
last online: 07/29, 18:58
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What sort of sterilizer do you use?

I know if you use the sulfates it can cause the smell. It could be that you are using too much.

I just finished my second batch of mead this week.

Electric
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TheClue wrote:
Hey Big Al I ferment in 20 gal stainless stock pots :-) A little spendy but easy to clean.

👍
It was my best, considering what I don't know- haha!
Actually, it's good to see a post from you after so long

20201024 182842
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TheClue
last online: 07/29, 21:40
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Padre_J_Roulston wrote:
What sort of sterilizer do you use?

I know if you use the sulfates it can cause the smell. It could be that you are using too much.

I just finished my second batch of mead this week.

I use Potassium Bisulfite (Campden) It works really well and doesnt add any flavors to the mash. How did your first batch turn out?

20201024 182842
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TheClue
last online: 07/29, 21:40
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BIG.AL.ONE wrote:

TheClue wrote:
Hey Big Al I ferment in 20 gal stainless stock pots :-) A little spendy but easy to clean.

👍
It was my best, considering what I don't know- haha!
Actually, it's good to see a post from you after so long

Yes its been a while I'm going to try to be on more like I used to or close to it :-)

16935743 1750032141977429 1455532587 o
Padre_J_Roulston
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TheClue wrote:

I use Potassium Bisulfite (Campden) It works really well and doesnt add any flavors to the mash. How did your first batch turn out?

I've been told that the Campden can cause the sulfer smell. Try making sure that the dosage is correct for your volume.

My first batch was of mixed results...
The recipe that I was following did not have it ferment in a sealed environment, and it had a lot of wild yeast in it. I thought that it still tasted not bad, and a lot of people agreed with me... But there were a lot of people that thought it tasted like dirt as well.

This batch that I just bottled (obviously needs to age) I think that it stalled out in fermentation. It is really really sweet. It tastes good, but very sweet. I'm hoping that in aging, the spices will even the flavour our some.

20201024 182842
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TheClue
last online: 07/29, 21:40
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Padre_J_Roulston wrote:

TheClue wrote:

I use Potassium Bisulfite (Campden) It works really well and doesnt add any flavors to the mash. How did your first batch turn out?

I've been told that the Campden can cause the sulfer smell. Try making sure that the dosage is correct for your volume.

My first batch was of mixed results...

The recipe that I was following did not have it ferment in a sealed environment, and it had a lot of wild yeast in it. I thought that it still tasted not bad, and a lot of people agreed with me... But there were a lot of people that thought it tasted like dirt as well.

This batch that I just bottled (obviously needs to age) I think that it stalled out in fermentation. It is really really sweet. It tastes good, but very sweet. I'm hoping that in aging, the spices will even the flavour our some.

It is hard to please everyone when making wines thats why there are so many types. I just make what I like. I use yeast energizer for stuck fermentation which will start the yeast using those sugars that are making it really sweet. Here is something that you can use for fermentation depending on how much your making. https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/4...

You can use 1 gal to 5 gal jugs with a airlock and cork. I made the corks myself by drilling a hole to hold the airlock. These airlocks and corks can also be purchased premade and in combination packs
Heres a look at the fermentation as you can see its very vigorous which is the cause of the surfer smell to achieve the higher ABV
https://www.facebook.com/heywhats.thebuzz/video...

16935743 1750032141977429 1455532587 o
Padre_J_Roulston
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I'm small time compared with you. 😋 I only do 4 litres at a time.

With my second batch I used a balloon with a hole in it as an airlock and it worked great. If I were going to be doing more, I would look at getting a proper airlock, but for how small my batches are, the balloon works.

The recipe that I was following called for a second ferment... all the comments however agreed that a single ferment for a little longer would suffice. I now know that isn't the case. 😄

Live and learn.

20201024 182842
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TheClue
last online: 07/29, 21:40
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Padre_J_Roulston wrote:
I'm small time compared with you. 😋 I only do 4 litres at a time.

With my second batch I used a balloon with a hole in it as an airlock and it worked great. If I were going to be doing more, I would look at getting a proper airlock, but for how small my batches are, the balloon works.

The recipe that I was following called for a second ferment... all the comments however agreed that a single ferment for a little longer would suffice. I now know that isn't the case. 😄

Live and learn.

The way I do it is after 7 to 9 days or when the bubbling stops I siphon off the mash, using 1/4 inch tubing, into another container of equal size leaving behind the sediment then I add flavoring and wait another 7 days thats called the 2nd fermentation then siphon off the mash into another container this time make sure that you dont get any sediment, then let it sit for 2 to 4 weeks which is the racking stage, then enjoy what ever you made. Total time is a month or more depending on what you make.

Sherlock by olga tereshenko d9qdidc
Sherlock
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A friend who made his own beer said, "Bleach is your friend." He said you had to sterilize the heck out of your equipment.

I'd really like to do this if I had the room for it!

20201024 182842
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TheClue
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Sherlock wrote:
A friend who made his own beer said, "Bleach is your friend." He said you had to sterilize the heck out of your equipment.

I'd really like to do this if I had the room for it!

Hey hows it going? You never use bleach when making anything, it can ruin the flavor or cause you to get sick same with soap. I use Star San, it works great, food save and not to expensive. The only thing that is sterilized is med equipment, you have to sanitize the equipment and you dont have to take it to the extreme. If you want to make your own get a starter kit and give it a try. You should have something to drink in 30 days or less.

A
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