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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 01-13-2013, 03:37 AM   #10601
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On my 4th glass tonight from my second batch hopefully I can see tomorrow! Lol

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Old 01-13-2013, 06:17 AM   #10602
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i know there is alot of juice but its been in the carboy since the 2nd..bubbeled for the first couple of days ...now everything is great
Filling a carboy that full would still make me nervous. I'm glad you didn't lose any. I hate it when I end up with good brew on the floor.
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Old 01-13-2013, 06:56 AM   #10603
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Filling a carboy that full would still make me nervous. I'm glad you didn't lose any. I hate it when I end up with good brew on the floor.
I found the Montrachet yeast to be fairly tame, no krausen or anything..it just looked like a fizzy soda drink with a small layer of bubbles maybe 1/4th of an inch high on the ring of my carboy...i was expecting big things and it was pretty muted lol.

On the plus side mine is at 6 months now, it was in the primary for 5 1/2 months, never touched just sat in my closet until it went into the keg for new years.



Crystal clear and delicious.
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Old 01-13-2013, 02:00 PM   #10604
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I mistakenly bought Yeast Energizer yesterday instead of Nutrient, from what I've read its about the same? Can I still use this? Also, When about should I be adding this, my Apfelwein has been in the carboy for 2weeks now.

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Old 01-13-2013, 08:14 PM   #10605
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I mistakenly bought Yeast Energizer yesterday instead of Nutrient, from what I've read its about the same? Can I still use this? Also, When about should I be adding this, my Apfelwein has been in the carboy for 2weeks now.
If your Apfelwein has already been fermenting for 2 weeks... it's way too late to add any nutrient or energizer.
Most yeast reproduction happens in the first couple of days, which is when they can take advantage of those nutrients to build up stronger, healthier yeast cells that make fewer off flavors. After 2 weeks, you should be nearly at your final gravity (I'd imagine 99% of the way there), and the additional time recommended in the carboy is just the yeast lazily chomping down a few stray byproducts, clearing, and aging.
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Old 01-14-2013, 03:37 AM   #10606
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Going to do this, sounds too good to be true!

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Old 01-14-2013, 12:27 PM   #10607
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Thx @Raenon

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Old 01-15-2013, 02:13 AM   #10608
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Started mine on 12 20. I just took a hydro reading and its at 1.09. I drank the sample and its pretty good. No rocket fuel taste, but my stomach is warm right now. It's crystal clear already too. I kinda want to make another batch but I already have 10 gallons of other boozes in the making

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Old 01-15-2013, 07:28 PM   #10609
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Started my first batch 12/29.
Airlock finally slowed down to 1 bubble/sec last couple days

I did reconstitute the yeast in 97F will this adversely effect the product?
Still pretty cloudy. Forgot to take SG at start.
Thanks

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Old 01-16-2013, 03:56 AM   #10610
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Started my first batch 12/29.
Airlock finally slowed down to 1 bubble/sec last couple days

I did reconstitute the yeast in 97F will this adversely effect the product?
Still pretty cloudy. Forgot to take SG at start.
Thanks
No. It's recommended to activate most dried yeast at higher temps, it helps break up the dead yeast that form the outside of the granules.
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