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Old 03-16-2013, 02:28 AM   #10921
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I also made some more today this will be my 5th and 6th batch, tried using a high alcohol yeast and more sugar on one, ill see how it goes,the other was pretty much standard, heck i love this stuff.

just a quick one, the yeast used is capable of producing up to 21% alcohol, i have used 1kg (2.2lb) of sugar in a 1 gallon demijohn, sg was i think 1010, any idea what the final Alcohol percentage is likely to be?.
Uh, I think your gravity was more likely 1.110. So if you ferment to 1.0 you would have about 14.7% abv. Distillers yeast does tend to go completely dry.
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Old 03-17-2013, 06:36 AM   #10922
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I pitched my first batch of this today. I'm following the recipe exactly: 5 gallons of TreeTop 100% apple juice, 2 pounds of corn sugar, and 1 packet of Montrachet yeast.

I'm planning to bottle and carbonate it, which will be a first for me.

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Old 03-17-2013, 05:00 PM   #10923
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After 6 months being in the business of home brewing I have finally made up a batch of the famous edworts apfelwein. Used frozen concentrate and ec1118. Sounds like it should do the trick. She's happily murky and bubbling this morning. Glad I'm going on vacation so I don't have to sit here impatiently waiting.

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Old 03-17-2013, 05:00 PM   #10924
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I am brewing this in a 6 gallon bucket. Should I rack this to a 5 gallon carboy after a week or so, or is it fine to just leave it in the bucket and not worry about the extra head space?

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Old 03-17-2013, 10:58 PM   #10925
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What an epic thread.

I have never had any kind of apple wine before or cider.
I am really new to brewing in general. Im only in 3 months and have already blown 1500 bucks on gear and ingredients.

I had to try the apfelwein because it seemed so easy and I wasnt wrong.
I literally spent 10 min making this.

I didnt get a gravity reading but really who cares. I dont plan on touching this for 2-3 months at least. Here is my obligatory pic.

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Old 03-18-2013, 02:06 PM   #10926
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I am brewing this in a 6 gallon bucket. Should I rack this to a 5 gallon carboy after a week or so, or is it fine to just leave it in the bucket and not worry about the extra head space?
The ideal situation would be to ferment six gallons in the bucket, or just start the 5 gallons in the carboy. From your post, it sounds like you have already started with 5 gals in the bucket. If it has only been going for a week or so, I would add in another gallon of juice to top of the bucket.
5gals in a 6 gal bucket should be fine for a month, as this is common practice with beer. If you plan on aging longer than a month,either top up with apple juice early on or transfer to secondary after a few weeks.
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Old 03-18-2013, 03:09 PM   #10927
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Thanks. I'm planning on kegging it (I want it carbonated) so I guess I'll just leave it for a month in the bucket, and then I'll transfer to the keg and let it finish aging there.

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Old 03-20-2013, 02:34 AM   #10928
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Just kegged up my batch made 6 weeks ago. Had about 3 pints right off the keg. Damn this stuff is good. I will definitely be going to get more apple juice tomorrow

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Old 03-20-2013, 08:03 PM   #10929
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Put together my first batch last night. Original EdWort recipe....

They laughed at me at my LHBS and asked me if I was from (insert redneck state name here) when I asked for a packet of Montrachet (which I pronounced Mont-ratchet) hahaa. At least now I know the correct pronunciation

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Old 03-20-2013, 10:05 PM   #10930
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Quote:
Originally Posted by vivasbeer
Put together my first batch last night. Original EdWort recipe....

They laughed at me at my LHBS and asked me if I was from (insert redneck state name here) when I asked for a packet of Montrachet (which I pronounced Mont-ratchet) hahaa. At least now I know the correct pronunciation
Which is... Haha
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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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