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Old 04-25-2007, 12:00 PM   #1341
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Quote:
Originally Posted by Paperface
I'd bet money that your carboy isnt exactly level. The bubbles go straight up, so if the carboy is tilted even slighty, they would come up on one side.
I've had three carboys going at one time, and all of them have bubbles going up the sides 360 degrees, not just one side.
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Old 04-25-2007, 01:10 PM   #1342
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I've got the bubbles forming up the one side of the carboy. The airlock activity is going strong. My carboy probably is not quite level, but I'm not too worried about it.

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Old 04-27-2007, 12:04 AM   #1343
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Only out laziness I thought of this. Ed, would you consider making a Apfelwein FAQ? I have a few questions like how dry does this typically ferment? I'm not into wine too much, I enjoy them somewhat dry, but 1/2 the reds I try are too dry. I have no idea how 0.999 tastes. I'm sure there are a bunch of other questions that people might have, and like me are way too lazy to read through all 100+ pages of the thread. Since you're the one typically answering the questions, you'd probably know the questions that get asked the most!

Just a thought.......and if you could give any insight to my specific question above I'd apperciate it!

Thanks!

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Old 04-27-2007, 12:29 AM   #1344
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Ok, I know RDWHAHB but I started my Apfelwein last evening. The only thing I did different was I added yeast nutrient.

Today it's not bubbling and has formed this white foam on the top. I was under the impression this didn't form any foam or krausen. I assume everything is OK?

Here are some pictures:





Thanks

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Old 04-27-2007, 12:31 AM   #1345
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mine looked just like that too hopleaf.. .then it got a wee bit cloudy, then it cleared up.

now it's in the bottles, crystal clear and like rocket fuel in terms of kicking my arse and head in when i drink more than 22oz in a sitting.... gah!!!

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Old 04-27-2007, 12:42 AM   #1346
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Quote:
Originally Posted by uglygoat
mine looked just like that too hopleaf.. .then it got a wee bit cloudy, then it cleared up.

now it's in the bottles, crystal clear and like rocket fuel in terms of kicking my arse and head in when i drink more than 22oz in a sitting.... gah!!!
Sweet, I figured as much but glad to hear it Thanks
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Old 04-27-2007, 01:46 AM   #1347
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mine has a head to it, i filled the better bottle all about half way up the neck thinkin it would be ok and it bubbled up threw the airlock and was spurting out the top, now its calmed down a bit but there is still a thick foam in the head space of the neck, im sure its due to the small space and all the bubbles coming up

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Old 04-27-2007, 02:23 AM   #1348
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[quote=uwmgdman]Only out laziness I thought of this. Ed, would you consider making a Apfelwein FAQ? I have a few questions like how dry does this typically ferment? I'm not into wine too much, I enjoy them somewhat dry, but 1/2 the reds I try are too dry. I have no idea how 0.999 tastes. I'm sure there are a bunch of other questions that people might have, and like me are way too lazy to read through all 100+ pages of the thread. Since you're the one typically answering the questions, you'd probably know the questions that get asked the most!

Just a thought.......and if you could give any insight to my specific question above I'd apperciate it!/quote]

Not a bad idea. I'll have to takle it next week. I'm busy this weekend at the Texas Eggfest cooking BBQ and drinking my Haus Pale Ale

I can't tell you what .999 tastes like. It's not sweet, but it tastes just like German Apfelwein if you ever have had that. Perhaps someone can describe it. I've had dry red wine before, and you cannot compare this to it.

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Old 04-27-2007, 04:43 AM   #1349
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took a hydro reading today. It read 1.006, down a couple points from 2 weeks ago. So hopefully in another couple weeks I can bottle this sucker. I can say it's very very light and not alcoholic at all. I can't wait to bottle and carb it..oh and I used the original recipe..no sense fooling around with perfection, right Ed


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Old 04-27-2007, 11:42 AM   #1350
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Quote:
Originally Posted by Willsellout
oh and I used the original recipe..no sense fooling around with perfection, right Ed
Yep, it's the way I make it and it's as close to the real thing from Germany (but with a bigger kick).

I can understand folks tweaking it to make it their own or perhaps they just don't have all the ingredients.

In the end, it's some tasty stuff that brain dead simple to make.
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