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Old 04-19-2007, 07:20 PM   #1301
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I snuck a taste and a hydro reading last weekend after almost a month. It's at 1.010 and it tastes great. Still has a ways to go but it's damn good


Dan

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Old 04-19-2007, 10:04 PM   #1302
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Gah, too many pages to read through but i am about 2 weeks from bottling my second round of this apple goodness and was wondering if anyone has successfully bottle conditioned/carbed. I think it actually taste better as a kind of champagne and wanted to know how much primer to put in. Thanks guys

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Old 04-19-2007, 10:06 PM   #1303
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Quote:
Originally Posted by Klainmeister
Gah, too many pages to read through but i am about 2 weeks from bottling my second round of this apple goodness and was wondering if anyone has successfully bottle conditioned/carbed. I think it actually taste better as a kind of champagne and wanted to know how much primer to put in. Thanks guys
The same as you would beer; 3/4 cup


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Old 04-20-2007, 12:35 AM   #1304
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Originally Posted by Klainmeister
Gah, too many pages to read through
Whaaat? There's only 1,300+ posts. C'mon.
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Old 04-20-2007, 12:58 AM   #1305
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well i made my first batch of apfelwein tonite, and i wasnt paying attention when I was adding the apple juice and ended up adding to much when i realized i forgot the yeast lol so i added the yeast and washed it down with a couple .OZ's of apple juice and its all the way to the top of the neck on the 5 gal better bottle... it should come out ok though (im hopping it does!)

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Old 04-20-2007, 01:21 AM   #1306
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Quote:
Originally Posted by blefferd
well i made my first batch of apfelwein tonite, and i wasnt paying attention when I was adding the apple juice and ended up adding to much when i realized i forgot the yeast lol so i added the yeast and washed it down with a couple .OZ's of apple juice and its all the way to the top of the neck on the 5 gal better bottle... it should come out ok though (im hopping it does!)
Did you add it to the running total??
http://www.homebrewtalk.com/showthread.php?t=20383
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Old 04-20-2007, 01:45 PM   #1307
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Quote:
Originally Posted by Klainmeister
Gah, too many pages to read through but i am about 2 weeks from bottling my second round of this apple goodness and was wondering if anyone has successfully bottle conditioned/carbed. I think it actually taste better as a kind of champagne and wanted to know how much primer to put in. Thanks guys
You know, there wouldn't be so many pages if people didn't keep posting the same questions over and over.

Yes, you can bottle condition it; prime it the same as beer, but some people have noted that carbonation can take a while; be prepared to let it sit for a bit longer than you would expect.
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Old 04-20-2007, 03:38 PM   #1308
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I found this thread and I'm a wannabe Apfelwein maker! I am waiting for my 5 gal carboy to free up, week and a half, but I have a couple questions. (I apologize in advance if these have been previously asked!!! But ther were so many posts to read through!)

1. Really can add 100% apple juice straight to the sanitized carboy? No heating of it required?
2. Do you need to add any kind of yeast nutrient?
3. Any suggestions if I wanted to replace some of the apple juice with some fresh crushed apples, kinda tweak it with some of my favorite apples. I am guessing I would have to heat, low simmer, the fresh apples with some water to kinda kill off any of the bugs.

Thanks for putting this brew in my TO DO list!!! Its gonna be awesome!

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Old 04-20-2007, 03:52 PM   #1309
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Quote:
Originally Posted by Mulcahey's Brewing
I found this thread and I'm a wannabe Apfelwein maker! I am waiting for my 5 gal carboy to free up, week and a half, but I have a couple questions. (I apologize in advance if these have been previously asked!!! But ther were so many posts to read through!)

1. Really can add 100% apple juice straight to the sanitized carboy? No heating of it required?
2. Do you need to add any kind of yeast nutrient?
3. Any suggestions if I wanted to replace some of the apple juice with some fresh crushed apples, kinda tweak it with some of my favorite apples. I am guessing I would have to heat, low simmer, the fresh apples with some water to kinda kill off any of the bugs.

Thanks for putting this brew in my TO DO list!!! Its gonna be awesome!
1. Yes
2. Not required but others report that it cuts down on initial sulpher smell. Impact on overall flavor unknown. Can't hurt.
3. I woudn't risk it. If you want the character of your apples to come through, I suggest that you juice enough apples for an entire batch. Someone in this thread has done that.
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Old 04-21-2007, 04:08 AM   #1310
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I'm making this soon and I'm looking forward to it...

The first thing I ever tried to make was 5 gallons of apple wine. It went well until I smelt sulphur and I thought it was ruined.. I pitched all of it...

Now I read it's pretty normal... opps

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