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Old 10-22-2008, 04:20 AM   #1
socalamcor
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Default 1.070 apfelwein

well i wasnt watching which bag i grabbed and dumped in about 4 lbs of corn sugar instead of the 2 lb. pitched the 5g of montrachet. about what abv am i looking at, and will i have any problems with the montrachet with the higher gravity. (didnt realize i made the mistake til i took the sg)(sorry if this has been answered elsewhere already)

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Old 10-22-2008, 04:30 AM   #2
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You should be fine with Montrachet as it's good to 13-14%.
It's going to be really dry and give you a heck of a hangover if you drink too much.

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Old 10-22-2008, 03:49 PM   #3
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would it be possible to split that batch between two fermentors and fill to the top with more apple juice to cut down on the amount of sugar, even though yeast was already pitched?

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Old 10-22-2008, 04:00 PM   #4
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would it be possible to split that batch between two fermentors and fill to the top with more apple juice to cut down on the amount of sugar, even though yeast was already pitched?
With absolutely no past experience of this situation I say go for it...

But do it now while the yeast are still multiplying don't wait that way they should mop up any of the oxygen (if any) introduced during the transfer.

If you are going to wait, just wait till someone with experience pipes in (shouldn't be long... )
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Old 10-22-2008, 04:04 PM   #5
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excelent thanks for the advice it was just pitched last night so i should have a little bit of time yet i need to pick up another airlock and drilled stopper anyways (well maybe another five or ten)

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Old 10-22-2008, 04:17 PM   #6
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i need to pick up another airlock and drilled stopper anyways (well maybe another five or ten)
That's the spirit... 10 gallons of apfelwine here you come...

Edit:
Oh and I'd like to add that there is no NEED to split it... But if you WANT the lower percentage drink you were aiming for go for it...

Otherwise lots of aging time will be needed for the high abv apple wine...
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Old 10-22-2008, 06:23 PM   #7
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very true i think i may just start a second batch with a lower abv, might as well have both so i can compare and see what i like. and thanks again for the reply

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Old 10-22-2008, 08:06 PM   #8
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very true i think i may just start a second batch with a lower abv, might as well have both so i can compare and see what i like. and thanks again for the reply
That sounds like a good idea to me, it'd be nice to have a comparison... I don't think I've seen anyone go quite that high ABV w/ apfelwein. Just make sure to let it age quite a while before you pass judgement.

Worst case you can just dilute it in the glass.
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Old 10-22-2008, 08:08 PM   #9
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well it will definatley be warming the stomache, how long would you recomend aging, i was thinking about 6-8 months but i have no problem letting it sit til next winter, or would that be too long for an apfelwein

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Old 10-22-2008, 08:41 PM   #10
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Next winter would be a good idea I'd say...

When it's done fermenting rack off the lees, then rack every three months. Campden might be a good addition every other racking. Then bottle next summer or so and keep till near christmas... Just a suggestion...

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