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Old 01-26-2013, 06:47 PM   #10661
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Wow, really, same containers? That would make it even easier! Are you using priming sugar before bottling, or are you going straight from fermenter to bottles?
I don't carbonate mine. I rack it back into the same plastic containers (cleaned out and sanitized, of course) straight from the primary. As far as storage? I wouldn't know. I usually trade a gallon or two off with a friend and the rest of it never lasts long...
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Old 01-26-2013, 11:04 PM   #10662
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I'm getting ready to bottle my first batch of this stuff. I'm going to put about 2/3 of it in plastic minikegs with priming sugar and drink it as soon as it's carbed up. The rest I thought I'd bottle in wine bottles and try to keep it a while to let it mature.

Should I add sulfite to the portion to store or is it okay without? If yes to the campden, can I add a tiny bit to each bottle then rack right into the bottle and stopper them, or do I need to add the campden to the carboy and let it gas off for a day before I bottle?

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Old 01-27-2013, 01:39 AM   #10663
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If it was done fermenting you won't need to sulfite it.

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Old 01-27-2013, 02:11 AM   #10664
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If it was done fermenting you won't need to sulfite it.
Thanks. Just to be sure I'm clear, I'm fairly certain that the fermentation is done. I haven't checked the gravity in a few weeks, but it was right around 1.00 the last time I checked. I plan to check it one last time before I bottle.

I was more concerned with stability for longer term storage. I was thinking more about oxidation and acetobacter than the yeast and sugar. I have StarSan to sanitize everything before I bottle, I just want to be sure I don't end up with vinegar.
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Old 01-27-2013, 04:39 AM   #10665
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Thanks. Just to be sure I'm clear, I'm fairly certain that the fermentation is done. I haven't checked the gravity in a few weeks, but it was right around 1.00 the last time I checked. I plan to check it one last time before I bottle.

I was more concerned with stability for longer term storage. I was thinking more about oxidation and acetobacter than the yeast and sugar. I have StarSan to sanitize everything before I bottle, I just want to be sure I don't end up with vinegar.
Keep it well sealed and clean/sanatize well before bottling/kegging and you shouldn't have to worry too much about acetobacteria or vinegar. Just keep air space to a minimum.
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Old 01-27-2013, 01:38 PM   #10666
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It will not hurt anything if you want to use it for peace of mind.

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Old 01-27-2013, 06:27 PM   #10667
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So i just bottled my first batch that was born on 12-20. Its really good right now. Tastes very strong. I dont know if I can wait for it to carb.

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Old 01-27-2013, 06:34 PM   #10668
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Picked up some juice today... what temp should this be fermented at? I have no experience with wine yeast other than using it to bottle...

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Old 01-27-2013, 06:36 PM   #10669
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Picked up some juice today... what temp should this be fermented at? I have no experience with wine yeast other than using it to bottle...
"Room temperature". High 60s. Low 70s.
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Old 01-27-2013, 10:36 PM   #10670
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Okay, I am sure the answer is in the thread somewhere but it's a lot to sift through. I made a back of Apfelwein just like the recipe. It's to dry for my taste. What is a good way to sweeten it? Seems like if I put in some sugar, that would just get the yeast going again. Does fake sugar like splenda work? How much do you use?

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