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Schneider Aventinus explosive bottles???
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- Posts: 321
- Joined: Sun May 15, 2005 8:57 am
Schneider Aventinus explosive bottles???
I recently picked up a few bottles of Schneider Aventunus at the local LC and every bottle so far foams all over soon as I pop the cap. Last bottle I tried just openning the cap a tiny bit to let air out but same thing...I store them around 55 f. Anyone else have this problem? I don't recall them doing this in the past, it's a pain to have to clean up everytime I open one.
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- Posts: 321
- Joined: Sun May 15, 2005 8:57 am
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- Posts: 321
- Joined: Sun May 15, 2005 8:57 am
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- Posts: 229
- Joined: Tue Mar 25, 2008 3:33 am
- Location: Kitchener-Waterloo, ON
Let them rest for a few weeks after you buy them and chill them well before drinking. Also be very gentle when handling the bottles just before consumption. Avoid shaking them as much as possible.
Also the shape of the glass and the pouring will have an effect.
Try to choose a weizen glass with a wider bottom section and tilt it as much as possible when pouring. I've had this problem with Aventinus for years. It will never stop me from enjoying it - still one of my favourites.
I ussually age mine for 6-12months before consumption. That will subdue the explosive fermentation.
Also the shape of the glass and the pouring will have an effect.
Try to choose a weizen glass with a wider bottom section and tilt it as much as possible when pouring. I've had this problem with Aventinus for years. It will never stop me from enjoying it - still one of my favourites.
I ussually age mine for 6-12months before consumption. That will subdue the explosive fermentation.
My Aventinus also gushed like a poorly tapped oil well, but I didn't lose much. In fact I used it to make the broth for some aventinus steamed mussels (influenced by talk of using christoffel). They were spectacular.
The advice on cellaring for 6 months to a year sounds ideal on several levels, and will be the course I take in the long term.
The advice on cellaring for 6 months to a year sounds ideal on several levels, and will be the course I take in the long term.