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Old 09-11-2012, 09:56 PM   #10261
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Originally Posted by rcp197
Made my first batch of this today and I'm excite to have it on hand in 1 month!! I followed this recipe exactly. Are there any other versions out there that have gotten rave reviews to consider for next time?
If by on hand you mean drinkable, I would advise you do not count on that. I bottled at six weeks and it tasted like rocket fuel. From reading hundreds of posts in this thread. Aging three to six months sounds like the minimum suggested time frame.


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Old 09-11-2012, 10:16 PM   #10262
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I am considering adding some chamomile in with my apfelwein after I transfer it to a secondary to help bring out the apple flavor. Anyone tried this? Anyone have suggestions as to how much I should put in? I am brewing a 5 gallon batch. Thanks.



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Old 09-12-2012, 01:18 AM   #10263
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Quote:
Originally Posted by Vox View Post
If by on hand you mean drinkable, I would advise you do not count on that. I bottled at six weeks and it tasted like rocket fuel. From reading hundreds of posts in this thread. Aging three to six months sounds like the minimum suggested time frame.
Make it without the added sugar and control your ferm temps in the mid 60's and you can easily drink it in about a month or so. Still gets better with age but no fusels or other nasty stuff this way.
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Old 09-12-2012, 01:32 AM   #10264
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Originally Posted by chumpsteak

Make it without the added sugar and control your ferm temps in the mid 60's and you can easily drink it in about a month or so. Still gets better with age but no fusels or other nasty stuff this way.
By added sugar, do you mean that you don't add any of the sugar in the recipe beyond the natural sugars in the juice?
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Old 09-12-2012, 11:05 AM   #10265
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By added sugar, do you mean that you don't add any of the sugar in the recipe beyond the natural sugars in the juice?
I believe that is exactly what is meant.Less sugar = quicker turnaround time.
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Old 09-12-2012, 12:46 PM   #10266
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Yes I did the same thing, just 5 gallons of Apple juice and yeast. Took about a month for it to clear and then bottled it, tasted great 4 weeks later carbed up. I fermented in mid 70s and there were no esters from the yeast.

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Old 09-12-2012, 02:11 PM   #10267
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Quote:
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I believe that is exactly what is meant.Less sugar = quicker turnaround time.
Does this leave a dry, low abv cider?
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Old 09-12-2012, 04:10 PM   #10268
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It's really not so dry, definitely leaves more residual sweetness. About 6-6.5% ABV. I believe my FG got down to 1.002 whereas the people adding extra sugar were getting down to 0.098 or so.

I just wish I carbed mine a little more, it was only at like 2 volumes when I wish it was closer to 3. It's more like a sweet apple wine with slight carbonation.

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Old 09-12-2012, 06:26 PM   #10269
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Default My first batch...

Bottled 9/10/2012. Age approximately 3 1/2 months in carboy.



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Old 09-13-2012, 02:24 AM   #10270
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i have a batch that has been in carboy for 3+ months that i would like to bottle this weekend. Will be bottling still and not carbonated. Is there anything special I need to do? Add any conditioners, camden tabs, etc? This is my first time bottling a wine. I have floor corker, bottles and a bag of corks. Anything else I need to consider/have on hand besides sanitizer?



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