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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 02-11-2013, 11:29 PM   #10751
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Originally Posted by mike_in_ak View Post
How old was it?
The batch was brewed on 10/26/2012, kegged 12/10/2012, bottled end of December. Carbonation was not were I expected. Judges thought it was petillant and would have liked to have it sparkling. Other then that it was well liked.
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Old 02-12-2013, 12:42 AM   #10752
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So im gonna give this a go. Im looking to get a slightly higher ABV than what the recipe is designed for. Does anyone have any suggestions on how much sugar to add to a 5 gallon batch if i want to get like 12-15% ABV? Should i double pitch because of the high abv or will i be fine if i use a yeast that can handle the higher abv well?

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Old 02-12-2013, 06:33 PM   #10753
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Default Mold?! Yeast growth?!

First of all, this is my first post - thank you all for being awesome and opening my eyes to what I know will soon be an obsession!

My question is simple - is this mold? I lifted the bottle up, and see similar "white circular growth" on the bottom as well; so I'm not sure if it's yeast growth or something more nefarious! This is roughly 12 hours after having pitched the yeast.

This is my first batch of Apfelwein (1 gallon, using ~1/4th the recommended Montrachet yeast packet, ~.3lbs corn sugar), and only my second fermentation so it's likely user error, but I just wanted to get some verification!

apfelwein1.jpg   apfelwein2.jpg  
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Old 02-12-2013, 07:00 PM   #10754
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You're fine HerrMunich it looks like it is starting to ferment.

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Old 02-12-2013, 07:07 PM   #10755
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Originally Posted by HerrMunich View Post
First of all, this is my first post - thank you all for being awesome and opening my eyes to what I know will soon be an obsession!

My question is simple - is this mold? I lifted the bottle up, and see similar "white circular growth" on the bottom as well; so I'm not sure if it's yeast growth or something more nefarious!

This is my first batch of Apfelwein (1 gallon, using ~1/4th the recommended Montrachet yeast packet, ~.3lbs corn sugar), and only my second fermentation so it's likely user error, but I just wanted to get some verification!
When did you start the batch?

What kind of juice?

Do you have an air lock on that jug? If not it could be an air born bacteria which may not ruin the batch but it would make it a sour apple wine.

Did you sanitize everthing (jug, yeast packet, sissors, Juice container, everything)?

It may not be mold but you will definitly know when you drink it. I would let it go. It looks like its fermenting if its got alcohol it ok.
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Old 02-12-2013, 07:22 PM   #10756
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Originally Posted by Skydog60 View Post
When did you start the batch?

What kind of juice?

Do you have an air lock on that jug? If not it could be an air born bacteria which may not ruin the batch but it would make it a sour apple wine.

Did you sanitize everthing (jug, yeast packet, sissors, Juice container, everything)?

It may not be mold but you will definitly know when you drink it. I would let it go. It looks like its fermenting if its got alcohol it ok.
I accidentally left it out of the original post - started roughly 12 hours ago! 100% Apple Juice (from Whole Foods, iirc the 365 organic brand), I did sanitize all the things you mentioned (maybe not thoroughly enough, we'll see!), and there is a 3-piece airlock on it, outside of the photo.

Thank you both BrewerBear and Skydog60 for the quick replies!
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Old 02-12-2013, 08:40 PM   #10757
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Looks like a normal fermentation starting up to me, id say run with it.

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Old 02-13-2013, 01:10 AM   #10758
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My wife has an app on her phone that she uses to track her calories with and Ed Worts Apfelwein is in it. I think it's called my fitness pal or something like that.
That one only estimates calories, I was more concerned with the carb count. But thank you! Do we know who figured out the calorie count, or how they worked it out?
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Old 02-13-2013, 12:19 PM   #10759
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lots of pages,,,,,,any one gallon recipes?
Yes,just divide by 5
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Old 02-13-2013, 02:52 PM   #10760
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I'm working my way through this thread in anticipation of making this as written Friday. It's funny around page 40 people are talking about a long thread.

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