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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 12-21-2014, 07:20 AM   #12601
egiblock
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i was thinking about doing it in a smaller 3 gallon carboy. same steps ? how much space to leave at the top ?

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Old 12-21-2014, 02:10 PM   #12602
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i was thinking about doing it in a smaller 3 gallon carboy. same steps ? how much space to leave at the top ?
In my opinion I fill it to almost the neck of my carboy..if your worried about a good rapid fermentation. .than use a blow off tube..t
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Old 12-21-2014, 02:37 PM   #12603
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Some variation also comes from the juice...different juices and yeasts, there are bound to be differences in what the ferment looks like

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Old 12-21-2014, 04:49 PM   #12604
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Some variation also comes from the juice...different juices and yeasts, there are bound to be differences in what the ferment looks like

I followed the original recipe without any changes. From Tree Top brand apple juice, to corn sugar to the yeast. Edwort states no krausen, so that concerned me a bit.
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Old 12-22-2014, 01:22 AM   #12605
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i was thinking about doing it in a smaller 3 gallon carboy. same steps ? how much space to leave at the top ?
Started it tonight. Only concern is that after adding the yeast i added more juice,the yeast all went to the bottom of the carboy..

Should i be concerned ?
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Old 12-22-2014, 05:48 AM   #12606
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nevemind about it.. i looked at it 3 hrs later and it's bubbling very nice.

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Old 12-25-2014, 08:39 PM   #12607
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Well Folks, This is what I did. I got into making mead because I can't find it anywhere and it simply gels with me. In the process I though I would make some cider as it was near the end of August and I knew that one of the local farms would be pressing soon. We picked up 4 primary tubs and dropped them off at Trax farms in SW PA. They call and said that our order was done within a week. I didn't do anything special to is. It was fresh, smelled wonderfully sweet, except add some yeast D47 I think, a couple of packages each tub. I mixed in 5 pounds of brown sugar in one tub and air locked it and left it alone. September 1. Labor Day in the US, I think. Yesterday, December 24 I racked it. I sampled each one of the four primaries with a 16 ounce sample. MAN. this stuff is extremely dry, almost neutral in the flavor, perhaps a bit on the really strong side. I was rocked. I mean fellin no pain, I did not gravity it at all but in my experience it has to be above 12% which would make it more of a wine than a hard cider. I was looking for something like the Strongbow that I had in Portsmouth GB at the Sailors Club in 1985, this is as strong as it if not stronger but it is not sweet at all. I just quaffed two glasses and I find it difficult to type.... So. Questions are. How close was this to becoming vinegar? What can I do to increase the sweet apple flavor. I don't mind strong as it obtains the desired effect alcoholic beverages. Oh, Merry Christmas.

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Old 12-25-2014, 09:06 PM   #12608
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I cracked a bottle from '09. I think it hit its aging limit. Tastes great, I just remember liking it more last year. Also had it while drinking a lot of other stuff so that could be it.

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Fermenting: malbec, Chocolate Raspberry Porter
Bottled: Ridgeback Red, Apfelwein, Blackberry Wheat
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Old Yesterday, 03:42 AM   #12609
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Cracked open two one gallon bottles of this aged properly this holiday season.

One gallon corn sugar then other one gallon brown sugar.

Both great.

Thanks Ed.

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