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!

D P Wigley wrote:

> 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!

It may not have been a yeast problem although certain yeast are supposedly
more prone to have this problem. I believe the yeast that some blame is
Montrachet.

It is more likely due to a reductive environment - ie your wine sitting on
the gross lees too long. Fine lees can be beneficial to aging a wine but
the 'gross' lees (those containing pulp debris) can cause the problem you
describe.

On Oct 4, 11:44*am, "D P Wigley" > wrote:

> IF YOU ENJOY YOUR HOMEMADE BREW/WINE, DON'T EVER USE ZICAM!

I'd call that damned good advice, even without the "if".

Zicam is one of those "remedies" which are labelled as "homeopathic"
simply so that they can sneak around most of the laws required FDA or
other government approval.

Don't ever use it. Don't ever use anything labelled homeopathic,
either- it's either not really homeopathic, or it won't do anything
anyway.

Sorry to hear about your loss of the sense of smell.