Jer

Recipes 

How clear does it get?

Mine has been in primary for a little over 4 weeks and it's still a bit opaque... I followed Ed's recipe exactly..

EdWort

Recipes 

It gets pretty clear. The pics up in the thread kind of show what's going on. What temp are you fermenting at? Mine's a room temp.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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EdWort

Recipes 

That's too much brain power for this for me. I did some testing with one batch, so I figure it's gonna be the same for most of the. With Montrachet yeast, it will ferment below 1.000, so RDWHAHB.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Jer

Recipes 

Usually in the mid to high 60's... I did go on vacation for 7 days during the second week and we had the house set at 62...

Shipwrecked

Recipes 

EdWort, I just have to say "Thank you". I read this post about 3 weeks ago (give or take a few days) and went right out to get some supplies. I transferred my 3 gallons of apfelwein this past weekend, and tasted some in the process. This stuff is really fantastic! I'm much more of a beer lover, but I can see myself really getting into this. It's so easy.

In my next batch, I might substitute some honey for part of the sugar (I have some left over from my last batch of Mead). Has anyone ever tried this?

Anyway, thanks for sharing this with us all!

alemonkey

Recipes 

I've used honey instead of sugar and it tastes great, but it definitely takes longer. It ferments out just as fast, but I think it needs to age at least a couple of months to peak, depending on how much honey you use.

I can't wait to try this stuff and see how it compares. I have to empty a keg first. Darn.

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And the Trogdor comes in the niiiiiiiiiiiiiiiiight!

brewman !

Recipes 

I brewed up my apfelwein tonight. The SG on my juice alone was 1.050. I added 3 pounds of sugar for a 6 gallon batch. The SG with the dextrose was 1.068. This is going to be pretty strong stuff. I didn't measure the SG of the juice alone until after we had added the sugar.

To get the sugar dissolved, we dumped the sugar in the carboy and then heated apple juice in the microwave and added it to the carboy. I'm did this with a BB carboy, btw. It took 4 litres of heated apple juice to absorb the sugar. Lots of stirring.

I hate air locks. The BB carboys flex a bit and change volume when you move them. This action sucked a bit of air lock sterilizer into my must. I hope that doesn't inhibit fermentation or cause off tastes.

The wait begins.

brewman !

Recipes 

I have strong fermentation this morning. Yeah !

ilikebeer

Recipes 

what is the difference between using dextrose and table sugar? I've been using table sugar for the last few batches and find the batches very tasty. I am not sure where to get dextrose. Does it affect taste?

EdWort

Recipes 

I pour half a gallon of Apple juice into my carboy and then add the pound of dextrose to the half bottle of juice and shake it up good. I repeat with a second bottle. By the time I'm done with the second bottle, the first bottle is already dissolved. (this is why I like dextrose. It dissolves readily). I then shake the second bottle and pour it in. Those two bottles of apple juice added areated juice and extra sugar. I then top off with 3 more gallons and give the Better Bottle a couple of swirls and I'm done.

I use cheap vodka in my airlocks so I if I get suck back on a Better Bottle, I did nothing but boost the abv %

If you grab the Better Bottle by the neck and put your other hand underneath there is not much flexing.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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