First day developed a brown kreusen similar to beer and blew into airlock. Replaced airlock and then a clean white kreusen developed which stayed in carboy quickly receded and is now gone. took place over 3 days now just clear bubbles and no kreusen.
Musta had a infection from the corn sugar(most likely place, no boil) then the Montrachet yeasties got it in gear and took over the show. Cool! My own little yeasty ethnic cleansing war in my own basement. Surprised it didn't make CNN.
1. What makes this a wine and not a cider? My guess would be because a wine yeast is used. Is this correct?
2. Is anyone using Beersmith and adding EdWorts Apfelwein? I like to track all of my brews in Beersmith and also use it to print labels and keep notes so it would be nice to add this. My problem is that I am not really sure what to add the apple juice as. I think I would add it under the grains, extracts, and sugars as a sugar, if I do this what would be the potential gravity?
1. What makes this a wine and not a cider? My guess would be because a wine yeast is used. Is this correct?
2. Is anyone using Beersmith and adding EdWorts Apfelwein? I like to track all of my brews in Beersmith and also use it to print labels and keep notes so it would be nice to add this. My problem is that I am not really sure what to add the apple juice as. I think I would add it under the grains, extracts, and sugars as a sugar, if I do this what would be the potential gravity?
Mike
1) Apfelwein is kind of a misnomer. Its a German form of cider. The ABV is quite higher than most ciders, with exception for New England Style. See Wiki link.
2) Lets do this backwards. The ABV has been 8.5% and ferments down to 1.000, so looking at hydrometer scale the OG should be ~1.061-1.065. I don't use beersmith but I would add it as liquid malt extract, or "other" if its a choice.
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Go for it, I think I saw somebody use champagne yeast a long long time ago.
The strawberry watermelon would be good, it might be very subtle at 1:4 parts.
I think thats a little high, 4 pounds sugar will make rocket fuel.... it will add another 5% to the original 8.5%. Netting 13.5%. It will really be wine and migraine material for those who have too many.
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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
Ahhh ok, Im making 6.5 gallons of this stuff in my primary as this really doesn't create any Krausen. Hopefully the Champagne yeast doesn't foam too much, id have to use a blow off tube.
I use the cheapest apple juice, I didnt add any sugar once and it was fairly weak. Id say around 4 percent. Maybe I got a stuck ferment. But adding sugar makes this stuff last longer. My friends wont drink it as quick. LOL.
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Growler: Cran-Lemonwein
Primary: Ghetto Cider (Shur-Fine)
Primary: Chocolate Oatmeal Stout
Primary: Welches Grape Juice
Secondary: Pail Ale (American)
Secondary: Chocolate Oatmeal Stout
Bottled: Ghetto Cider (Roundys)
A 6.5gal batch is still quite high in ABV with 4 lbs. The extra gal and half will cut it some.
I used yeast energizer/nutrients per my cider book so the yeast could do its thing w/o any trouble.
Yes - the higher abv will make it last longer and probably be greener longer too.
The stuff I'm bottling today is very close to 8.5% and its alcohol is virtually undetectable. I added the normal 2lbs of corn sugar with 5 gal of juice.
I don't know what brand of pasteur yeast you are using. Red Star Pasteur is not good for making sparkling cider.
I want to make it more sweet/appley. I know people have topped off with concentrate before yeast. How much concentrate per 5 gallons of juice? Or did I read do 4 gllons of juice and a gallon of contentrate.....what will the ABV go to with concentrate instead of sugar?
How about using both a lb. of sugar and concentrate?
I am using Cotes and going to bottle and use Coopers Carb drops. I think the high carbonation will be good in this....
mines been fermenting for about five weeks now, it's pretty clear and we used the redstar champaign yeast. we sampled some yesterday under the guise of taking a gravity reading, but i forgot to get an og.
it's good, really good, and could prolly go into the bottles now.
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