Good point Schlenkerla! Gotta make sure folks follow the rules here!
This makes 1,500th post in the thread! Wow!
Edwort - Congratulations!!!!
Most people fail to remember how much they loved their first beer. I recall back when I was 15 or 16 years old. I was like wow this is great when it was really horrible tasting (I recall drinking Schlitz & Hudipol)! Its what my buddies were doing to feel like adults.
To all Apfelwein Neophites; Apfelwein is a quickly acquired taste. My first cider tasted like appley wine, not sure whether I liked it, after getting through 1 or 2 glasses the dry bitter twang was gone. The rest of the night I drank cider and boy did I have a rude awaking after I got off the bar stool to take a leak. Wham, the buzz hit me with some wobbley legs. Drink with caution. It can sneak up on you.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
Ok im not sure but I think I might have a problem. Mine is still bubbling away and hydrometer reading is .90. it have been 6 weeks and a few days. Is their any reason why it would go this low? It taste very good though.
Your fine! Its done! - The damn thing will bubble forever it you let it go. Its at a trickle rate.
Out of curiosity what's the temp comp???
Mine No.1 was bubbling at .9 the thing is filled with gas and will pass bubbles for awhile. I'm not a wine maker but i think this is why they degass wine.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
So if in a few days the gravity is the same should I go ahead and bottle? I have it in a tub of water that stays around 65 maybe a little higher. Also should I consider degassing it? ah I feel like such a moron, lol. I just want to drink the stuff now.
So if in a few days the gravity is the same should I go ahead and bottle? I have it in a tub of water that stays around 65 maybe a little higher. Also should I consider degassing it? ah I feel like such a moron, lol. I just want to drink the stuff now.
It not a bad idea to let wait, if its dropping day to day. My question is how much is it off with the fermentation temp. The gravity readings fluctuate with temperature. My thoughts were that its not off much since the temp is low. That's all. Something to consider in your readings.
Don't think you're a moron we've all been there. You don't need to degass it, I was saying this about wines seeming to have residual carbonation. It continues to bubble even when its done. If you want to bottle it still (w/o any bubbles) then degass. If you want carbonation like 90% of us just make a priming solution equivalent to beer. Your apfelwein is possibly 25% of the way to being carbonated. If you want to drink it now leave some to the side and chill it in a bucket of ice. A small Paul Mason Carafe works well. An old wine bottle does a good job too.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
How does this stuff do ageing in the keg? I'm gonna make a batch next payday and if I like it I was thinking I'd make another batch and put it away in the keg for a few months. It dosne't turn to vinegar or anything, right?
I finally made myself a batch. I used Farm Flavor apple juice from Shoprite (99 cents per half gallon) for a total of $10, boiled 1/2qt of water and 2lbs dextrose. Montrachet yeast of course. The total price including the local LHBS ripoff $4 for 20oz of dextrose was $16.25 for 5 gallons.
Yeah, I bought mine for $.88 per half gallon. So $8.80 for 5 gallons, about $2 for corn sugar and $.75 for the montrachet. A whopping $11.55. That is my first batch and it is still in the carboy. I think it has been a month? Have to check that. Tasted it and took a reading a week ago. Tasted like white wine apple flavored of course. It was only down to 1.008. So, I'll let it sit I guess.
Got 5 more gallons of juice waiting to go. Not as good a sale on those but hey only a couple of bucks more.
I finally made myself a batch. I used Farm Flavor apple juice from Shoprite (99 cents per half gallon) for a total of $10, boiled 1/2qt of water and 2lbs dextrose. Montrachet yeast of course. The total price including the local LHBS ripoff $4 for 20oz of dextrose was $16.25 for 5 gallons.
Not bad. You don't need to boil water for the dextrose though, you can put a pound in each jug after you make room for it. Just shake and it dissolves in a few seconds. That's what I do.
Congrats!!!
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