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Old 05-22-2013, 02:28 PM   #11221
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Anyone try wlp720 for apfelwein? I've got a batch 2 weeks in primary so far and it smells awesome!

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Old 05-22-2013, 04:18 PM   #11222
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I'm amazed at the amount of activity in my 5 gallon carboy. I made a batch of this last Friday afternoon (5-17-13) and within 12 hours it was bubbling furiously. It still hasn't slowed down as of this morning! How long does it take before it "calms" down?

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Old 05-22-2013, 04:23 PM   #11223
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I just bottled my first batch on Sunday after 3 months in the primary. It tasted delightful. Any suggestions on what to expect from the bottle - how long should I age in the bottle before I start cracking these open?

I bottled part of this batch still and primed the rest. And I immediately started a new batch on the yeast cake which is now happily churning away.

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Old 05-22-2013, 08:47 PM   #11224
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Originally Posted by truvr View Post
I just bottled my first batch on Sunday after 3 months in the primary. It tasted delightful. Any suggestions on what to expect from the bottle - how long should I age in the bottle before I start cracking these open?

I bottled part of this batch still and primed the rest. And I immediately started a new batch on the yeast cake which is now happily churning away.
When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar
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Old 05-22-2013, 08:58 PM   #11225
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Originally Posted by integra93ls

When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar
No need to add yeast or shake.
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Old 05-23-2013, 12:13 AM   #11226
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My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.

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Old 05-23-2013, 02:35 AM   #11227
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My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.
Opinions vary a lot here. I prefer to bottle before I hit 6 weeks. I've had wine start tasting like soy sauce if it was left in primary after 7-8 weeks. To be honest though, I've never left any kind of cider in primary for more then 4.

Yes, the priming is identical to how beer is done.
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Old 05-23-2013, 03:17 AM   #11228
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I've had my first batch made exactly to Ed's recipe in the fermentor for five weeks and thieving a taster, I thought it was great! Gotta get more going and read up here on opinions on carbing. Should make great holiday favors next Christmas!

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Old 05-23-2013, 05:36 AM   #11229
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When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar
I just poured the new juice on top. Some of the yeast cake broke apart and floated up to the top so I scooped a bunch of that out so I could take a reading.
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Old 05-23-2013, 06:55 AM   #11230
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My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.
I shoot for 6 weeks minimum but don't worry too much about going past that. I did have a 6 month+ batch that had clearly detrimental oxidation. I ferment in a 5 gallon better bottle filled about to the neck. No transferring except to prime/bottle. Priming process is the same, but I go for a higher volume of co2
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Primary: Highrise IPA w/ extra Simcoe and Citra, Smoke Bomb Imperial Smoked Chipotle Porter, Lime Apfelwein
Secondary: Houblonmonstre 3
Bottled: ApfelweinC (+Concentrate), Unicorn Blood 2 (AW+1.5g Black Cherry Juice), Bavarian Hefeweizen 2
Next Batches: Wheat Stout, Quick n Dirty Berliner Weiss, Antithesis Saison du Vin, Split Open and Melt Imperial Stout
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