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**EdWort** · 03-09-2007, 10:41 PM

In the mean time, shake the carboy up good and transfer 1/2 to another carboy and top both of them off with juice. You may have enough yeast suspended in it to take off by the time you get your yeast.

At 79 cents a pack, I always pick up 4 or 5 when I'm at the local HBS. Ya can never have too much on hand.

**BierMuncher** · 03-10-2007, 02:01 AM

I agree. Split those puppies up, bring down the sugar with some regular apple juice and aerate the sh!t out of them. Maybe by the time you are able to get some more yeast, the activity will pick back up.

Edwort, what would you have expected his G to be with 5 Lbs of dextrose?

**EdWort** · 03-10-2007, 02:21 PM

Quote:

Originally Posted by BierMuncher

Edwort, what would you have expected his G to be with 5 Lbs of dextrose?

Pretty Dang High. The first time I made this, I used THREE pounds of corn sugar for 5 gallons. I took 3 gallons to a party and the people LOVED it. They all got hammered and the next day swore they would never touch the stuff again.

I learned from that day to cut the sugar down to 2 pounds and to drink it in moderation (plus down a liter of water and 2 aspirin before heading to bed).

**Schlenkerla** · 03-10-2007, 05:39 PM

Quote:

Originally Posted by jdcoffman

That's what I was afraid of, and alas I have no more montrachet, just a bag of muntons and some liquid ale yeasts darnit.

I guess I'll place an order for some yeast and whatnot and maybe tackle this again next week.

I'm such an idiot.

Don't worry about starting, it will giddiyup. Mine took four days until I saw bubbles. After day 5 - I had cider in the airlock.

I would look at cutting your batch in half w/ plain "PASTUERIZED" cider.

If you don't your liver is going to want to know if you're trying to pickle it to death!

BTW - I'm at week #9 and mine is still passin' gas!!!!

XELA · 03-11-2007, 08:10 PM

jus put mine in secondary and im pretty sure its done fermenting after 2 weeks

drank some out of the bucket (which i learned isnt easy an now have it al down my top) and it was sour and had quite a strong alcohol flavour

think for my next one ill make it less strong and not use cloudy apple juice!

Branket · 03-11-2007, 08:35 PM

Mines been fermenting a little over 2 weeks now and the fermentation has slowed substantially. I'm assuming this is normal? But this is my first attempt at making my own wine so I just want to make sure.

fretman124 · 03-11-2007, 10:03 PM

I started what I thought was a 5 gallon carboy of apfelwine the Thursday before the Superbowl. I put it behind the couch and haven't even looked at it since. When I pulled the bottle out last night, it had magically grown into a 6 gallon carboy. It is nice and clear, tho

Now, I'll admit to being a little buzzed the night I made this. I'm also older than dirt. I know I bought 6 gallons of apple juice, but that was because the wife wanted some for drinking.

I followed the recipe, except for a couple little things. I used 2 lbs dark brown sugar and EC-1118 yeast and apparently topped up to 6 gallons. My wife said she had less than a half a gallon of apple juice to drink after my "expirment"

I'm assuming that it will come out extremely dry. I was planning on bottling this weekend. I was thinking rack it to another carboy, add some campden (how much?) then add cornsugar to sweeten it up to about 1.002. Bottle and age till summer.

OR...should I add the cornsugar (I have 1 lb) and let that ferment down to the level I want then kill it.

Will this work, or do I pour it in the compost bin and start over.

Thanks for the hep

DNisich · 03-11-2007, 10:29 PM

Finally ready to bottle my first batch of apfelwein this evening and I have a quick question. I think I recall reading in here somewhere that you back sweetened a batch with Splenda. Can you let me know how much Splenda per gallon that you used? Thanks a million.................DN

**EdWort** · 03-12-2007, 12:09 AM

Quote:

Originally Posted by DNisich

Finally ready to bottle my first batch of apfelwein this evening and I have a quick question. I think I recall reading in here somewhere that you back sweetened a batch with Splenda. Can you let me know how much Splenda per gallon that you used? Thanks a million.................DN

Yeah, I did try that experiment with a few glasses, but SWMBO didn't care for it, so I have not used any sweetner in the last 30 gallons or so.

Start out with 4 oz. samples and add 1/2 tsp. till you find the right ratio. Then do the math for the remaining Apfelwein is how I would do it.

DNisich · 03-12-2007, 12:26 AM

Well, SWMBO opened a Hardcore and tasted it beside the still, room-temp Apfelwein. She thinks that the Apfelwein is only marginally more tart. So,we just primed and bottled it straight up. Once it is has fully bottle conditioned we'll drink it for a while and decide then if we want to do any tweaking.

-DN