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Old 12-09-2012, 03:51 PM   #10491
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I have tried fermenting with licorice and sasparila root just for a change. Its all good on ice.

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Old 12-10-2012, 03:30 AM   #10492
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Quote:
Originally Posted by lakeslad View Post
H im sorry if this has been asked but there are so many posts on this brew its hard to find out !! lol
i want to make this in a uk 5 litre demi john, can some one reproduce this in the right amounts for a demi john please?, and then what would be best to do with the grew? put it in bottles?,and if so do i have to add gas to it?
many thanks
lee.
Doing some calculations came out to 4 litres of juice and .19 kg of dextrose. I would think that would work out well for you. I would think carbonation would be a preference. I like the idea of a highly carbonated one so I added enough sugar when I bottled to bring it up to 4 volumes, but it also tasted really good without any carbonation.
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Old 12-10-2012, 01:26 PM   #10493
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Originally Posted by LoneWolfPR View Post
Doing some calculations came out to 4 litres of juice and .19 kg of dextrose. I would think that would work out well for you. I would think carbonation would be a preference. I like the idea of a highly carbonated one so I added enough sugar when I bottled to bring it up to 4 volumes, but it also tasted really good without any carbonation.
brllian thanks, im onwith it this afternoon!!
hmm just a thought (.19kg)=190 grams is that per litre?
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Old 12-10-2012, 04:17 PM   #10494
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mixed up my first batch of this stuff yesterday. followed directions with the exception of the addition of about a tablespoon of Super Ferment. hoping to cut down on sulfur smells and maybe hangover-causing byproducts. it was fermenting away nicely this morning. gonna try and wait 5+ months before kegging.

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Old 12-11-2012, 05:32 PM   #10495
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Looks like a TBSP of Super Ferment is not sufficient to totally remove the sulfur off gasses. Haven't done a batch with none, so I can't really tell whether it helped at all, but it does smell a tad "rhino-farty" in then manroom right now.

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Old 12-11-2012, 08:17 PM   #10496
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Haven't done a batch with none, so I can't really tell whether it helped at all, but it does smell a tad "rhino-farty" in then manroom right now.
Breath deeply in the man room. Take it all in. It's a manly smell.

Seriously though, I have made 2 batches. The first with just a tad of yeast nutrient and the second with a healthy dose. The second smelled less, although still had an "aroma" for about 36 hours.
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Old 12-11-2012, 08:21 PM   #10497
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Thanks; that info's good to know. I'm ok either way; SWMBO's pretty lax because she knows how much I love this hobby. And, as long as it makes apfelwein, I'm a happy camper!

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Old 12-16-2012, 02:27 PM   #10498
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Just Bottled 3 gallons of this yesterday!! tasted AWESOME but pretty strong.. I'm sure the alchohol taste will mellow out with a month or so bottle conditioning.. I didnt get the recipe broke down quite right from 5g to 3g so I ended up with a 9.6% ABV Great Recipe!!

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Old 12-17-2012, 04:25 AM   #10499
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I understand that time in the bottle is hugely beneficial to cider/apfelwein. I'm just curious if it needs to be kept refrigerated after a few weeks, and then kept for say 6 months or more? Or is it ok to keep it in (glass) bottles in the cupboard for 6 months (at say between 60-80 degrees F)?

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Old 12-17-2012, 11:54 AM   #10500
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It's ok to leave it in the cupboard.

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