Any comments on what yeasts not to use in apple wines/ciders. Last year,
like the year before, I made 5 5 ga batches, only difference being the yeast
used.
Unfortunately, in March, due to using Zicam cold remedy, I completely lost
my sense of smell which still hasn't returned.
I entered all the batches in a local brew contest...3 of the 5 won
medals--the fourth was respectable and the fifth was called undrinkable and
"fecal smelling." The only difference in all was the yeast-but my manual of
notes was accidently tossed out, so I don't know which yeasts were the
offenders. I do know that for two of them, I had to use Bocksin to remove
very offending sulfur odors...I would like to chart yeasts for apple
ciders/wines so that I don't repeat the error. BTW, we did actually try the
fecal wine/cider, and it does taste decent when you get past the
smell...easy for me, not so easy for others.
IF YOU ENJOY YOUR HOMEMADE BREW/WINE, DON'T EVER USE ZICAM!