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terryb127 02-10-2012 05:59 PM

Bottling apfelwein
 
I want to bottle my apfelwein still in wine bottles. It has been aging in a 5 gallon carboy for 3 months, should I degas and wait a few days then bottle? I'd like to give a couple bottles away and don't wanna give bottle bombs. I took a sample last night and it's pretty good but it did have a bit of carbonation. I racked once after the first month. Thanks

Daze 02-10-2012 10:51 PM

what is the SG

terryb127 02-11-2012 03:56 AM

Quote:

Originally Posted by daze
what is the sg

1.001

kurtism 02-11-2012 04:02 AM

so i take it, it has been constant at 1.001 for a few days?

basically, if you want it still, degas it carefully. are you filtering at all?

terryb127 02-11-2012 04:54 AM

Quote:

Originally Posted by kurtism
so i take it, it has been constant at 1.001 for a few days?

basically, if you want it still, degas it carefully. are you filtering at all?

It has been constant but, I can't filter, I don't have filtering equipment. I just degassed for about 20 min by hand with a plastic spoon and it seemed like it was the first time I did it each time? Do I need to stabilize like wine? I really just wanna bottle it. Is it worth it to buy beer supplies and bottle that way? (caps and capper)

Dicky 02-11-2012 08:17 AM

You only need to stabilise if you are back sweetening. It inhibits reproduction of yeast. So long as you're keeping it dry, I wouldn't worry about it.

For how many days has it stayed at 1.001?

Dicky

terryb127 02-11-2012 02:28 PM

Quote:

Originally Posted by Dicky
You only need to stabilise if you are back sweetening. It inhibits reproduction of yeast. So long as you're keeping it dry, I wouldn't worry about it.

For how many days has it stayed at 1.001?

Dicky

It's only been 2 days

Daze 02-11-2012 03:11 PM

what did it start at??? 1.001 means there is still sugar in the liquid unless you maxed out the alcohol tolerance, in other words an active ferment so you don't want to bottle tell it is done. If it is active the only stabilize technique that will truly stop it is pasteurization either in or out of bottles.

terryb127 02-12-2012 02:50 AM

Quote:

Originally Posted by daze
what did it start at??? 1.001 means there is still sugar in the liquid unless you maxed out the alcohol tolerance, in other words an active ferment so you don't want to bottle tell it is done. If it is active the only stabilize technique that will truly stop it is pasteurization either in or out of bottles.

1.030

Daze 02-12-2012 03:37 AM

than if it started there it is not done yet. you need to let it finish at least 2 to 7 more points.


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