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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > carbing Apfelwein after 1 year in the carboy
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Old 10-08-2009, 12:11 AM   #1
Liquisky
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Default carbing Apfelwein after 1 year in the carboy

I've had 5 gal of apfelwein in a carboy for exactly one year and would like to bottle it and have it carbed. What's the procedure for this? Should I repitch some yeast or just do it regularly?

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Old 10-08-2009, 12:12 AM   #2
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repitch some yeast and bottle as normal

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Old 10-12-2009, 01:38 PM   #3
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Or - If you have a keg setup, you can carbonate the cider in the keg, then bottle from there.
The plus side is no yeast sediment.
The down side is the cost of the kegging system / keggerator.
Personally I like still cider, or carbonated cider, hot cider, cold cider, it's all very very good.

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Old 10-14-2009, 01:03 AM   #4
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man, I wish I would have thought to repitch. I just bottled a batch from 9 months ago and bottled as normal.

I guess the 3/4 cup corn sugar will act as a back sweetener...

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Old 10-14-2009, 05:10 AM   #5
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How long should you wait after repitching before bottling??

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Old 10-14-2009, 05:19 AM   #6
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you dont wate. the fermenation gas has to happon in the closed bottle to make pressure and disolve co2 gas in to the water

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Old 10-14-2009, 10:57 AM   #7
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If you use a bottling bucket, you can add the sugar, and yeast, rack into it and go to town as normal. The racking should mix up everything.
If you racking from the carboy you need to insure you mix the sugar and yeast evenly before bottling.

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Old 02-22-2013, 10:37 AM   #8
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Do you have to repich the same yeast or do you use a champian yeast?

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