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Old 12-07-2009, 12:10 AM   #11
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Originally Posted by OHIOSTEVE View Post
Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?
Is it clear? Has the yeast settled to the bottom? Have patience with Apfelwein by all means, as it greatly improves with age. When it is clear, you can rack it, but it will still be better (and less like rocket fuel) as it ages.
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Old 12-07-2009, 01:01 AM   #12
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it is wrapped up and basically buried except the top sticking out of a pile of stuff to keep it dark.. so all I can say is that NO the sample I pulled was NOT clear... It was however VERY fizzy like champagne ( I liked it) tasted like apple champagne except a little bitter...

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Old 12-07-2009, 03:24 AM   #13
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dude i let my apfelwein sit in the primary for 6 MONTHS! dont even worry about hydrometer. if you have read some of the threads here, you'd know the you arent supposed to bottle or keg after 3-4 weeks anyways.... let it sit minimum 3 months if you can... or drink it right away if you have to.. but the threads clearly say it doesnt clear up for about 3 months... my apfelwein tastes like maple syrup after 6 months... its great

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Old 12-07-2009, 02:47 PM   #14
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I wasn't planning on bottling it. Just was curious as to the time frame for fermentation.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 12-08-2009, 03:01 PM   #15
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i usually let it sit in there for 2 months just to be safe, then let it sit around in bottles for however long it takes to finish it i've had some batches that even with ale yeast kept bubbling for over 1 month.

and the pasteur red yeast works great too, but the flavor is completely different. try it sometime just to mix things up a bit.

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Old 12-20-2009, 06:27 PM   #16
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just checked the SG again and it is only down to 1.012 after a month in ......temps are a bit cool I think so that is a factor...air lock is still bubbling slowly about 1 time every 20 seconds....thinking about swirling it up a bit .... what should I do?

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 12-20-2009, 06:45 PM   #17
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just checked the SG again and it is only down to 1.012 after a month in ......temps are a bit cool I think so that is a factor...air lock is still bubbling slowly about 1 time every 20 seconds....thinking about swirling it up a bit .... what should I do?
whats wrong with 1.012? that a fine FG for a beer..

dude, let it sit two months if you can stand it. dont take readings, just let it sit.
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Old 12-20-2009, 06:58 PM   #18
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whats wrong with 1.012? that a fine FG for a beer..

dude, let it sit two months if you can stand it. dont take readings, just let it sit.
I thought with the champagne yeast it should finish completely dry?
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Old 12-20-2009, 07:21 PM   #19
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Champagne yeast takes about 3 months instead of the 1 month it takes for the Montrachet. I think it comes out better though.

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Old 12-20-2009, 07:43 PM   #20
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Champagne yeast takes about 3 months instead of the 1 month it takes for the Montrachet. I think it comes out better though.
thanks.....back in the dark it goes
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