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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 02-06-2013, 12:23 AM   #10721
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Can it really be this easy? This is my first ever Cider/Wine attempt and it was painless and simple. Thanks Edwort for posting this and everyones input into this thread. I've learned a lot and now have some fermenting away.

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Old 02-06-2013, 12:37 AM   #10722
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Quote:
Originally Posted by EHV
Can it really be this easy? This is my first ever Cider/Wine attempt and it was painless and simple. Thanks Edwort for posting this and everyones input into this thread. I've learned a lot and now have some fermenting away.
Yes it really can be,and it is!
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Old 02-06-2013, 07:01 AM   #10723
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Finally bottled a batch that fermented for a little over six months. I usually get too impatient and bottle after three months. Whew, you could smell the burn coming off of it. Can't wait to try this in about 4-6 weeks.

image-572610931.jpg

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Old 02-06-2013, 07:30 PM   #10724
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Originally Posted by natedoggaz View Post
Crack one open and give it a try...

I am very curious to see if your 7 teaspoons is enough for 2 gallons. I am about to carbonate just 1 gallon and maybe I can figure out how much I will need depending on results like yours...

Cracked one open last night, I'm not a beer drinker but it was pretty good. Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...
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Old 02-07-2013, 03:05 AM   #10725
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Anyone tried mead yeast? Also, should i play it safe and use a larger carboy because of the krausen (assuming i dont use montrachet)?

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Old 02-07-2013, 04:29 AM   #10726
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Quote:
Originally Posted by jab007 View Post
Cracked one open last night, I'm not a beer drinker but it was pretty good. Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...

OK cool - so for my 1 gallon I am looking at most 4 tablespoons...

Was yours sweet at all - or did the yeast eat most of it up?

Also, how did you add yours to the batch? Did you just dump the dry dextrose straight into your carboy or bottling bucket, or did you add a little water to it first?

Thanks!

ND
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Old 02-07-2013, 07:55 PM   #10727
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Quote:
Originally Posted by Leadgolem View Post
Lots of factors involved, so it's hard to say. You probably have very low yeast content in the bottles. After that it's mostly a matter of temperature. With relatively high yeast contents and temps around 75-85f, 48 hours is usually enough. I've also seen batches take 4-5 weeks at temps in the mid 50's and low yeast populations.
I guess I'll just have to pop one and see
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Old 02-08-2013, 03:54 AM   #10728
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Prepared my second batch last week. I changed one thing. I used Lalvin ec-1118 and aerated prior to pitching.

Only filled 5g better bottle right up to the neck since last ferment was uber tame (looked like a fizzy soda).

Whoops. Day one, OK. Day two, OK just went cloudy, good activity. Day three, OK cloudy, lots of airlock activity. Day four, sticky mess all over, airlock blown off. And remnants of Apfelwein geyser all over the place.

SWMBO was not impressed. Like I said...whoops.

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Old 02-08-2013, 01:28 PM   #10729
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Quote:
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Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...
I have never carbonated anything before. Judging by this, I would use about 3/4 of a tablespoon for a wine bottle (750ml).

Do I just put the dextrose in the bottom of the bottle and rack onto it?
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Old 02-08-2013, 02:50 PM   #10730
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Quote:
Originally Posted by lpsumo

I have never carbonated anything before. Judging by this, I would use about 3/4 of a tablespoon for a wine bottle (750ml).

Do I just put the dextrose in the bottom of the bottle and rack onto it?
No!! You can't carb in wine bottles. You will blow corks and Apfelwien EVERYWHERE. You can use clean coke bottles or bottle it like beer
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