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Old 10-17-2013, 10:38 PM   #11801
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Took a sample of my EC-1118 batch. Crystal clear and tastes awesome, so I am gonng get it bottled or kegged even though it's only a month old.

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Old 10-21-2013, 12:24 PM   #11802
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Quick question. I want to bottle my first batch tonight but what I don't is this. So do I sanitize the corks? If so can I do this with Star san or do I need to use something else?

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Old 10-21-2013, 03:07 PM   #11803
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Quote:
Originally Posted by jstampler
Has anyone tries adding oak to their apfelwein for last 5-7 days?
It wasn't the apfelwein recipe, it was straight apple juice dumped on an EC-1118 yeast cake. I added two ounces of oak chips per gallon for 3 weeks leading up to bottling. I did a gallon using natural oak and a gallon using toasted oak - both French.

The natural oak was stronger flavour but was a good amount of oak flavour for me.

I have a 6 gallon batch based on apfelwein which will be getting the oak treatment as above soon.
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Old 10-21-2013, 03:16 PM   #11804
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Quick question. I want to bottle my first batch tonight but what I don't is this. So do I sanitize the corks? If so can I do this with Star san or do I need to use something else?

Never mind, the search function is my friend
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Old 10-23-2013, 01:14 PM   #11805
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For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.

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Old 10-23-2013, 02:00 PM   #11806
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For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.
3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes.

2 days later I can be found passed out on the couch from too much apfelly goodness.
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Old 10-23-2013, 02:47 PM   #11807
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3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes.

2 days later I can be found passed out on the couch from too much apfelly goodness.
Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains before being fermented out?

3 cups of sugar is probably around 1.5 lbs which is almost as much as went in from the original recipe..
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Old 10-23-2013, 03:07 PM   #11808
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Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains before being fermented out?

3 cups of sugar is probably around 1.5 lbs which is almost as much as went in from the original recipe..
Pretty sure the keezer keeps it cold enough that fermentation doesn't kick back up.
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Old 10-23-2013, 03:41 PM   #11809
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Pretty sure the keezer keeps it cold enough that fermentation doesn't kick back up.

Ahhh good point!
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Old 10-23-2013, 04:27 PM   #11810
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Ahhh good point!
Oh man I can only imagine what'd happen if I left the keg sitting outside of the keezer with 3 cups of sugar in there... I imagine the little blow off valve would be tested by that.
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