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Old 05-04-2007, 02:10 PM   #1381
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Well As you know I started my first batch of Apfelwein on the last day of April and it is bubbling like mad. However My question is.

I looked high and low for the perfect applejuice, everything I found had all the bad stuff in it. However I did find and decided to use a brand from Presidents Choice. This is an organic Apple juice it is 100% pure, also is 100% unfiltered. I also was going to get the montrachet wine yeast and it was suggested I use the Rudsheimer from Wyeast

I guess my question is should I leave it unfiltered. or use a wine filter machine to filter and make it clear?

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Old 05-04-2007, 04:18 PM   #1382
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I may be wrong but I think it will clear on it's own.

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Old 05-05-2007, 03:35 AM   #1383
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Has anyone had this stall before it hit 1.000 or lower.?

Maybe I'm impatient or anxious but I really want to bottle it and it's only at 1.006
as of Tuesday.. Am I asking for trouble to bottle before it hits 1.000 or lower..?

Plus I was going to carb just a little so maybe this would naturally carb it..

FYI I used Ed's exact recipe, nothing else added so it should ferment out dryer than this correct...?

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Old 05-05-2007, 04:09 AM   #1384
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This thread needs to be subdivided into about 3-4 sub-threads, it is impossible to find if questions have been asked before. Anyway. . .

I am starting a batch tomorrow, the original recipe with the Montrachet yeast. I am going to be fermenting at about 80 degrees. How long should I expect to need to leave this in the fermenter? Will it take 4 weeks to finish and clear at this temp? Just trying to schedule my carboys. Thanks.

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Old 05-05-2007, 07:09 PM   #1385
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Okay, well my 3 gal batch was in the primary for 20 days, and has been in the secondary for about 10. Its looking about as clear as it's going to get, and it tastes real nice (I used apple concentrate in addition to the apple juice in the primary for extra apple flavor). My OG was 1.07, and my FG was a whopping .992. Since it has such a low gravity, should I pitch some yeast in with priming sugar in order to carbonate? I'm going to keep one or two bottles still for aging purposes, but I want the rest sparkling. Any thoughts on the type of yeast and how much sugar? (this is a 3 gal batch)

thanks guys!
mike

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Old 05-07-2007, 11:17 PM   #1386
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Back on 4/21, I did this:
5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients per gal
OG 1.069
Fermented at 75ish degrees.

Today, only 16 days later, it's already at 1.002! Hurray! In comparison, my first batch took 6-7 weeks.

I'm still going to dangle some cinnamon in it for a week or so. I sprinkled some in my grav sample and it was great.

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Old 05-08-2007, 01:01 AM   #1387
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Quote:
Originally Posted by Paperface
Back on 4/21, I did this:
5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients per gal
OG 1.069
Fermented at 75ish degrees.

Today, only 16 days later, it's already at 1.002! Hurray! In comparison, my first batch took 6-7 weeks.

I'm still going to dangle some cinnamon in it for a week or so. I sprinkled some in my grav sample and it was great.
I was thinking of adding some cinnamon sticks, how many do you suppose your going to use?
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Old 05-08-2007, 01:07 AM   #1388
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So yesterday was my day off and I decided to keg the apfelwein. I drank a couple 23 oz glasses of APA that I had to kill first, then decided to clean and keg the wine. The first taste I had made me thirsty for more. I had about a quart left over, so I started drinking it by the fire last night. About 3/4 through the quart I realized that I was messed up, so I had a little more. Not good, as SWMBO came home and said I should stop drinking because I had "drunk written all over my face". Funny thing is, she tried it later and said she liked it too. Can't believe I have 5.5 gallons of this stuff for 13 bucks! Thanks, Ed!

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Old 05-08-2007, 03:00 AM   #1389
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Quote:
Originally Posted by buckeyemike75
I was thinking of adding some cinnamon sticks, how many do you suppose your going to use?
When i make a gallon of hot spiced apple cider in the winter time, i only use 1, and I only leave it in for a few days, so...

...I was thinking I'd take two sticks, and tie them together with some sanitized fishing line and then dangle it into the carboy, tying a knot at the top and wedging the airlock stopper in to hold it. I was planning on 4 days before i take it out to sample.

Not sure how well cinnamon settles, so I dont know how soon before bottling I'll do this. I dont want it to completely settle out before i get it in bottles
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Old 05-08-2007, 01:47 PM   #1390
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Made a couple of gallons apfelwein last november. Our German friends tasted it and i now have an order of 10 gallons brewing in the kitchen.

What is it with Germans and apfelwein ?

Cheers
Jakob

ps. did the x-mas apfelwein. Hot with cloves, cinnamon and orange peel. Turned out great.

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