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Old 03-22-2013, 12:34 AM   #10941
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Should be pretty interesting come sampling time as she is a bit of a teetotaler at times.
That reminds me of judging a competition ... we were travelling so I wanted to be on our best behavior. I was judging Belgians and Scotch ales (!) and my fellow judge was judging meads. Late in the flight he jumped up, chair flying backwards, precariously balancing on what looked like a flat floor. In a very Keith Richards flowing move his hands waved around the current victim's mean to which he loudly proclaimed: "You give your woman this mead, her legs will just FLY (hands flinging out, distributing said mead evenly over the judges) open!"

They never invited us back
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Old 03-22-2013, 01:17 AM   #10942
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My apfelwein is like 2 months old. Has been bottled. But doesn't really have any flavor to it. Made it following all direction but cut it to one gallon. I did add cinnamon sticks and can taste the cinnamon tho. Do I just need to age more?

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Old 03-22-2013, 07:40 PM   #10943
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what is the typical starting gravity of this applewein?

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Old 03-22-2013, 09:07 PM   #10944
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what is the typical starting gravity of this applewein?
I used honey instead of the corn sugar, but my OG was 1.065. Apple juice from the store runs around 1.050-1.055 by itself.
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Old 03-22-2013, 10:04 PM   #10945
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Everybody so far on this page is not bulk aging long enough. I would go 3 months at a minimum. that's when the apple flavor really starts to show back. I plan on making another batch with 1 gallon of cherry juice added to it. It is killer at 5 months bulk aging. Started my recent batch in January and will keg it in a few months. Build up an inventory and or dedicate a carboy to let this stuff age. It improves immensely. My batches are a little over 6 months old now.

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Old 03-22-2013, 10:45 PM   #10946
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Everybody so far on this page is not bulk aging long enough. I would go 3 months at a minimum. that's when the apple flavor really starts to show back. I plan on making another batch with 1 gallon of cherry juice added to it. It is killer at 5 months bulk aging. Started my recent batch in January and will keg it in a few months. Build up an inventory and or dedicate a carboy to let this stuff age. It improves immensely. My batches are a little over 6 months old now.
You mean bulk age in primary right? No need to rack even for 6 months?
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Old 03-23-2013, 12:41 AM   #10947
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Everybody so far on this page is not bulk aging long enough. I would go 3 months at a minimum. that's when the apple flavor really starts to show back. I plan on making another batch with 1 gallon of cherry juice added to it. It is killer at 5 months bulk aging. Started my recent batch in January and will keg it in a few months. Build up an inventory and or dedicate a carboy to let this stuff age. It improves immensely. My batches are a little over 6 months old now.
I propose an experiment. Pull off and bottle a gallon or 2. Bulk age the rest. Taste test in 3 months and let us know which is better.
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Old 03-23-2013, 01:07 AM   #10948
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There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast.
Unless you bump it and disturb all the gas - apple soda fountain!
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Old 03-23-2013, 01:40 AM   #10949
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+1 on the test

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Old 03-23-2013, 03:34 AM   #10950
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While 6 months is a long time, I've recently found irrefutable proof that age helps this. I bottled after letting it sit for 2 months. The day of bottling, roommate who is a big wine drinker really liked it. Popped open a bottle a week later, roommate said it was even better. I'll be letting the batch I have going now with wine-soaked raisins go for about 5 months and then bottle.

Then again, I thought this stuff tasted great at the 2 month mark, but age would make it taste even more glorious. So balance your patience against need to drink some of this stuff ASAP.

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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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