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Old 11-11-2007, 05:06 AM   #2321
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i just got home from work and it's bubbling now with a good 1/2 inch of krausen (is it still called that when we're fermenting apple juice instead of wort?).

I think the last batch got well aerated in my dissolving of the sugar. I had spread it between 4 of the 1 gal bottles and shook the hell out of all of it. I realized later that corn sugar dissolves easier than listerine strips. I shook less this time to avoid all the foam.

Oh well, it's fermenting now and i should be able to have this batch carbonated in bottles by christmas. I'm guessing I'll give most of this one away as small gifts to co-workers and friends.

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Old 11-11-2007, 11:25 PM   #2322
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Quote:
Originally Posted by ma2brew
I'm beginning to get the idea that the first batch of this isn't going to last long. If a person was to plan on reusing the yeast cake, is it as simple as racking off the current batch, and then pouring a new batch right into the freshly emptied carboy, no sanitization (aside from the funnel) needed?
You could, but at about a dollar for a packet of yeast, why not start over?
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Old 11-12-2007, 03:32 AM   #2323
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Default Yet another Apfelwein querie

I am giving the Apfelwein a go tomorrow after work. This is my first attempt at ANY type of hard cider/wine. If one were to add flavoring (such as cinnamon) at what point in the process would it be done?

Thanks,

JW

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Old 11-12-2007, 03:39 AM   #2324
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Originally Posted by TronCarter
You could, but at about a dollar for a packet of yeast, why not start over?
That makes much more sense, in practical thinking. In fact, I paid ¢70 for the packet of D47 that's made such a nice cake in the carboy right now. I think I am just interested in seeing the thing happen, and maybe even seeing what differences there might be using the same juice and sugar, but with a yeast that's already grown from a previous batch. Call me goofy, but I'm still shocked I can make beer and wine on my kitchen counter.
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Old 11-12-2007, 06:50 AM   #2325
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Edwort, I recently (about 10 days ago) tried your Apelwein recipe. I followed it to the T save that I used honey instead of dextrose as I do not have access to dextrose (so I guess it would be a cyser).

Anyway, within the first two days it was flying, fermenting like mad. Now, it is stopped and cleared quite a bit. Is this normally how things go? Do you ever have trouble with a stuck ferment with this stuff?

Also, I didn't use any yeast nutrient, as per the recipe.

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Old 11-12-2007, 07:27 AM   #2326
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Quote:
Originally Posted by Gusizhuo
Edwort, I recently (about 10 days ago) tried your Apelwein recipe. I followed it to the T save that I used honey instead of dextrose as I do not have access to dextrose (so I guess it would be a cyser).

Anyway, within the first two days it was flying, fermenting like mad. Now, it is stopped and cleared quite a bit. Is this normally how things go? Do you ever have trouble with a stuck ferment with this stuff?

Also, I didn't use any yeast nutrient, as per the recipe.
Normally, honey takes forever to ferment out, how much did you use?
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Old 11-12-2007, 09:01 AM   #2327
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Just under 1 kilo, so about 2 pounds.

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Old 11-12-2007, 09:02 AM   #2328
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So, as honey is taking its "forever" is it fermenting with little to no apparent sign of activity?

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Old 11-12-2007, 12:16 PM   #2329
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Originally Posted by Gusizhuo
So, as honey is taking its "forever" is it fermenting with little to no apparent sign of activity?
Perhaps the initial activity was the natural sugars in the juice and the honey hasn't started to ferment yet? You may get a secondary burst of activity (but I'm just guessing).

Also, I don't have a LBS within an hour of me, but I found dextrose at a health food store about a mile from my house. It was $4.49 for 2 pounds which is a little pricey, but cheaper than shipping or driving 60 miles each way.
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Old 11-12-2007, 12:39 PM   #2330
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Default Add 3 More Gallons!

First time attempting this Apfelwein stuff. I'm very intrigued. Hopefully the wife and sister-in-law like it. They are not big fans of heavier beers.

I used everything but 8oz of Apple Juice (376oz total). I hope I left enough of headspace in the carboy.

Mike

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