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Old 10-14-2012, 01:20 PM   #10361
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Will it benefit from me waiting longer than 4 weeks?

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Old 10-14-2012, 02:50 PM   #10362
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yes

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Old 10-14-2012, 05:12 PM   #10363
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Quote:
Originally Posted by FuzzeWuzze View Post
Way too many cloves. Most people put 2-3 in max and many think its too much, at 8 i hate to break it too you but its going to be undrinkable for a very very long time...fish some of them out if you can somehow lol.
I don't know... I made a one gallon batch with two cloves and it's actually very tasty. I did also put in a little more than the proportional amount of sugar so there may be some extra sweetness offsetting the cloves. Since I put two one gallon I think the eight in five gallons might be ok.

I also kept the fermentation to a tight six weeks. I worry (maybe unnecessarily) that leaving any extra organic matter in there too long will create off-flavors.
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Old 10-15-2012, 03:09 AM   #10364
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Glad I checked this thread. My batch has been in the fermenter for a month as of today. Still have held off taking a sample, and I guess I'll let it sit for at least another month. Just wanna have it ready for the holidays.

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Old 10-15-2012, 06:23 PM   #10365
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Can I bottle/cork this? Also, I read that you can carbonate this, where do I find that information?

Thanks!

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Old 10-16-2012, 04:05 AM   #10366
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After letting my first batch of this sit for about 8 months I refer to it as drunk juice!! Yum..

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Old 10-16-2012, 05:52 PM   #10367
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Having trouble finding an answer. Read the first 50 pages or so and tried a search. I want to bottle and carb with a can of apple concentrate. Will this work? I followed the recipe but used 2lbs brown sugar instead. I don't want bottle bombs but am not sure how concentrate would work. Thanks!

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Old 10-16-2012, 06:53 PM   #10368
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My god this site is evil. Going through a brewing course and just got into brewing and came over here to share a link when I found this thread. I have not had this stuff since I was stationed in Germany 92-94 and hit the Apfelwein Fest in Trier GE. Street vendor near the Roman Aqueduct gave us a free full glass which we quickly drank and reached into our pockets to take a few bottles back with us to Strassberg Kassrne. I remember waking up the next morning feeling fine but thirsty. Drank a couple glasses of water and started getting a buzz again. Someone told me the reason was because of all the sediment in the wine was still in our stomach and still had alcohol in it. Dunno, but I remember being pretty messed up for a couple days from that stuff. Man I miss that. Guess I'm going to have to make a batch of this too.

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Old 10-16-2012, 10:51 PM   #10369
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Search the thread for bottling posts using terms like carbonate or prime, etc. Here are a couple thread links that talk about it:

572: http://www.homebrewtalk.com/f25/man-...tml#post187034
902: http://www.homebrewtalk.com/f25/man-...tml#post221703
905: http://www.homebrewtalk.com/f25/man-...tml#post221740

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Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 10-16-2012, 10:53 PM   #10370
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Quote:
Originally Posted by Sean0718 View Post
Can I bottle/cork this? Also, I read that you can carbonate this, where do I find that information?

Thanks!
One more tidbit, if you plan to carbonate, do not use wine bottles/corks. Use beer bottles/crowns, flip-top bottles, or champange/corks. Use a bottling environment that will handle the contents being under pressure.
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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