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Old 01-27-2013, 10:04 PM   #10671
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Originally Posted by tochsner
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?
You can cold crash, add sorbate, and back sweeten with sugar or juice concentrate.
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Old 01-27-2013, 10:29 PM   #10672
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Default Near the end of fermenting my first batch. Couple Questions.

Very excited first timer. My brew = 3 gallons of apple juice, 1 pound dextrose, Nottingham yeast and a couple of raisins.

Once I siphon it out, can I immediately refill the carboy with apple juice sugar & more raisins? Will the old yeast on the bottom come back to life and the magic will start again without having to empty clean or refill with yeast? I assume yes, I can do this trick a few times safely.? Or is it foolish and I should clean everything thoroughly and start afresh.

Would it make sense to throw in some extra sugar a day or two before hand to sweeten and/or help keep the yeast active? Say 2 or 3 oz in the 3 gallon carboy?

I'd like to fill up old plastic quart size seltzer bottles. What strategies are recommended? To carbonate should I put in a table spoon or two of sugar, then cap? Or use carbonation tablet? Afterwards do I need to cold crash and keep cold. If I just bottle will it continue to get drier unless I kill the yeast or am I okay just to bottle and forget.

Thanks & my apologies for asking undoubtedly redundant questions.

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Old 01-28-2013, 02:13 AM   #10673
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Just immediately throw more just on it. Don't worry about slowly adding sugar.

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Old 01-28-2013, 02:34 AM   #10674
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Most likely an answer to this in the previous 1100 pages, just I am entirely too lazy to spend 100 hours reading all of them.

Does this stuff have to be carbonated? Can it be bottled in wine bottles? I have zero beer making supplies.


Thanks!
Will

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Old 01-28-2013, 02:35 AM   #10675
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Most likely an answer to this in the previous 1100 pages, just I am entirely too lazy to spend 100 hours reading all of them.

Does this stuff have to be carbonated? Can it be bottled in wine bottles? I have zero beer making supplies.


Thanks!
Will
No. Therefore yes. I have 8 claret bottles full of still cider in my wine rack.
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Old 01-28-2013, 02:41 AM   #10676
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No. Therefore yes. I have 8 claret bottles full of still cider in my wine rack.

Thank you! This may be my next, simple, project!
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Old 01-28-2013, 03:45 AM   #10677
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2 weeks in and the airlock is smelling great!!

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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider
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Old 01-28-2013, 07:06 AM   #10678
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Has anyone ever calculated the nutritional values for this stuff? Is there a way to figure out how many calories, carbs, etc. are in a serving?

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Old 01-28-2013, 05:10 PM   #10679
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Quote:
Originally Posted by tochsner View Post
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?
Lactose if you dont want to use the fake stuff... it wont ferment out like dextrose or fructose. Also, you might be able to use campden tablets to kill the yeast then just add sugar. Id look into that more brfore you try it though as I only use them to remove chlorine from my brew water
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Old 01-28-2013, 06:31 PM   #10680
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Mmmmmm, milk juice.

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