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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 01-16-2013, 04:17 PM   #10611
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Default CO2 rafts on top of batch

I did my first batch according to the recipe on sight. I created the batch on 12.30.12 and fermented between 60F and 66F. It has stopped bubbling that I can see and it is starting to clear up some but I notice there are CO2 rafts on top of the cider. Has anyone else seen this and do they go away?

Thanks!

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Old 01-17-2013, 10:35 PM   #10612
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Ok, so I saw how to make this and I have just a few questions, I'm sure they've been asked before but there's well over a 1000 posts in this thread haha

I have a carboy sitting around so all I'd need to buy for this is an airlock (since mine's currently pre-occupie)

My 2 questions are do you boil these if they're not pasteurized? I assume most of these will be pasteurized but if I don't have a bottle of it can I just boil it to pasteurize it? Or no matter what do you just dump it in? And I also want to know if you just bottle these like normal beer or should you use wine bottles? I'm kinda confused if this is supposed to be more wine or cider.

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Old 01-17-2013, 11:33 PM   #10613
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Quote:
Originally Posted by hoppyhoppyhippo View Post
Ok, so I saw how to make this and I have just a few questions, I'm sure they've been asked before but there's well over a 1000 posts in this thread haha

I have a carboy sitting around so all I'd need to buy for this is an airlock (since mine's currently pre-occupie)

My 2 questions are do you boil these if they're not pasteurized? I assume most of these will be pasteurized but if I don't have a bottle of it can I just boil it to pasteurize it? Or no matter what do you just dump it in? And I also want to know if you just bottle these like normal beer or should you use wine bottles? I'm kinda confused if this is supposed to be more wine or cider.
No need to boil, stir in the sugar, add the yeast and wait. Bottle in wine or beer bottles if you don't carbonate, bottle in beer bottles if you do.
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Old 01-18-2013, 12:21 AM   #10614
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Awesome, thanks for the response, my only other question is since I know hops are the reason beer skunks, do I have to be cautious of light with Apfelwein?

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Old 01-18-2013, 02:05 AM   #10615
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Nope!

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Old 01-18-2013, 04:19 AM   #10616
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I made my first batch tonight. I altered the recipe though.

5 gallons of 100% pure apple juice
32 oz of corn sugar(dextrose)
1 wyeast cider smack pack
1 pound of local natural organic honey

I lightly boiled 1 gallon of the apple juice to dissolve the honey and dextrose.

I'll let you guys know in a few months how it tastes

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Old 01-18-2013, 08:09 AM   #10617
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i found a 3 year old keg of this last week....
its gotten pretty good. I was pretty suprized as i wasnt much of a fan the first time i tasted it.

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Old 01-18-2013, 04:28 PM   #10618
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i found a 3 year old keg of this last week....
its gotten pretty good. I was pretty suprized as i wasnt much of a fan the first time i tasted it.

lol excellent how do you loose this for 3 years? mine would have been drunk long before
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Old 01-18-2013, 04:32 PM   #10619
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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.
looks great mate!!
i have two batches that were started on the 12 and 17th of dec 2012, both have now stooped airlock activity, are you telling me im ok to leave them where they are on the used yeast (lees) for a few months yet?
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Old 01-18-2013, 04:36 PM   #10620
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I'm new at this. Do I have to degas this if only waiting a month or 2?

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