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Old 11-08-2012, 12:28 AM   #10431
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My 9 month aged Apfelwein tastes awesome!! I let it sit on the cake that long too as I was too lazy to bottle it up. The apple flavor really is coming through.

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Old 11-08-2012, 11:10 AM   #10432
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I added a bit of cinnamon... gives it a nicer spicy note.

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Old 11-10-2012, 02:21 PM   #10433
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How much cinnamon did you add?

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Old 11-11-2012, 01:09 PM   #10434
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I just put one 2 inch stick in there and let it be for a month.

You should try this on your own though, as the strength of cinnamon sticks differs in different places.

I am from India and I thought that this one was particularly weak.

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Old 11-11-2012, 04:29 PM   #10435
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Only place we buy Cinnamon anymore is directly from Penzeys spices. They have a retail store in Omaha and peddle sever different types and all sizes....I mean all sizes.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscinnamon.html

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Old 11-11-2012, 06:31 PM   #10436
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Quote:
Originally Posted by fosgate View Post
Only place we buy Cinnamon anymore is directly from Penzeys spices. They have a retail store in Omaha and peddle sever different types and all sizes....I mean all sizes.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscinnamon.html
Penzeys Spices Rocks.
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Old 11-12-2012, 04:04 AM   #10437
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Have 5 gallons fermenting nicely. Only 3 days old, can't wait to try it. Im addicted to this hobby already haha! I bought some medium toast french oak, has anyone tried oaking this wine? It intrigues me, but im scared the oak will overshadow the apple flavors. Any experience with oak+edwort's wine?

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Old 11-13-2012, 03:54 PM   #10438
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n00b brewer here so I apologize if this question is dumb but how do you go about bottling this? Should I move it to a bottling bucket or just bottle straight into bottles from the carboy? If you move it to a bottling bucket I assume you don't need to mix any sugar with it? When moving it to the bottling bucket do i need to slowly move it with a siphon hose as well or is it ok to just dump it in? Or is it like beer where you don't want to dump because of potential contamination/adding extra o2?

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Old 11-13-2012, 07:25 PM   #10439
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Carefully rack to a bottling bucket so as to not disturb yeast cake on bottom of carboy. Then if you wanted to bottle still, go into wine bottles with cork (research degassing though or you may blow corks). If you wanted to use beer bottles for still wine, no need for degassing. If you wanted them sparkling, add 4-5 oz of boiled & cooled corn sugar in bottling bucket before starting racking. Then bottle into beer bottles and cap.

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Old 11-14-2012, 10:23 PM   #10440
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Has anyone tried refermenting a new batch right on top of the old yeast cake after racking to bottles? I saw this in the early pages but did not read where it worked.

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