rod

Recipes 

the cinnamon version in the glass

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simplified signature:
beer, wine, cheese in various stages of production

rod

Recipes 

thanks again ed - this stuff is great!!!
note both are bottle carbed

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simplified signature:
beer, wine, cheese in various stages of production

EdWort

Recipes 

Sweet! Stuff looks mighty nice! I just kegged 10 gallons.

Whoo Hoo!

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Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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EdWort

Recipes 

I picked up a Final Gravity Hydrometer at Morebeer.com since it has larger graduations and is easier for a blind guy like me to read. Pretty sweet.

Here's the final on my just kegged Apfelwein. 0.998 is pretty dry.




I have a refractometer, but it requires some calculations to get F.G. I've broken so many hydrometers (during the brewing process) , I decided to go with the refractometer and it's been very handy.

Final gravity readings are less hectic with less equipment all over, so I took the chance to buy my last hydrometer. I must say, I'm impressed with the ease of reading this puppy. The scale range is only .990-1.020, but the individual gradients are extra large allowing for an easy read.

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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rdwj

Recipes 

So, I've got some Apfelwein on tap and need to bottle it. I'm wondering if it would be possible to put it in a wine bottle with my beer gun and cork it. I think it would look nice, but I'm not sure if it would store well. Any suggestions??

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On Tap: Whatever I just brewed (got sick of updating it)

sirsloop

Recipes 

If its carbonated you are not going to want to cork it w/o champagne bottles and wire locks on the cork.

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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

Schlenkerla

Recipes 

I've thought about this too. Champagne is the way to go. If you have a bench capper you might be able to cap them. The swage on the capper might need to be bigger.

You might be able to contact a wedding hall and see if they have a bunch of champagn bottles you can get on the cheap...

Closures;

http://www.grapestompers.com/product_thumbnails.asp?SubcatID=43

Bottles: Large & Small

http://www.grapestompers.com/product_thumbnails.asp?SubcatID=42

Real Ghetto Cheap - 2 liter bottles

Eurotrash Cheap - Green 2 liter bottles.

Carbonator caps.

http://oz.craftbrewer.org/Library/Gear/GLingwood/TyrePET.shtml

Standard Beer Bottle

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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

Chrus

Recipes 

Im gonna kick off a batch of this stuff tomorrow... but I got a question for ya'll... I did have a quick look through the thread... but couldnt find the answer...

The sugar that goes in this... 1KG of dextrose, right?

Did i read somewhere, something about using Maltodextron instead of/as well as the dextrose... something like a 600g dextrose/400g maltodextron blend?

Would this be a good or bad idea to try that?

I dont know why... but the idea's just stuck in my head... no idea where it came from... probably a stupid question... but i had to ask anyway...

Cheers

Chrus

Schlenkerla

Recipes 

The equivalent of 1kg = 2.2lbs YES - Dextrose.

If you add this it will be close to the original recipe only slightly higher in ABV. The original calls for 2lbs.

Maltodextrine will do nothing for acohol since its not fermentable. It will add some body, mouth feel and a little sweetness. How much to add? I can't tell you.

For beer 8oz - 233g is typical for body-mouth feel improvements. Taste not being a factor I don't think. If it taste is what you're after (Sweetening) I think splenda at bottling/kegging time is the best bet. I think 1/3 cup per gal is recomended ~ 78ml sugar per 3.7L Apfelwein.

The best advice is to follow the recipe as noted on page 1, post 1. Be advised it will be dry and kick-a$$ strong. Although you won't know that by the taste the alcohol is virtually undetectable.

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

Chrus

Recipes 

Thanks mate... I think ill just go with the 1kg of dextrose.