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Old 12-10-2006, 11:18 PM   #321
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Also just one question more if I may. I wanted to use regular crimp cap style bottles like for beer but the gent in my LHBS said that i should consider using champaigne bottles and corks if i planned to prime....could anyone else elaborate on that.
I would like to use regular bottles...thanks
anthony

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Old 12-11-2006, 12:10 AM   #322
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Quote:
Originally Posted by Preliator
Also just one question more if I may. I wanted to use regular crimp cap style bottles like for beer but the gent in my LHBS said that i should consider using champaigne bottles and corks if i planned to prime....could anyone else elaborate on that.
I would like to use regular bottles...thanks
anthony
You're good with the regular bottles - just be careful not to use too much priming sugar - else you'll have gushers that may blow the cap straight off of the bottle. In light of the fact that this is your first foray - get it done right!! If you have gushers going off in the middle of the night - the wife may abort your brewing career. Cheers!
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Old 12-11-2006, 12:35 AM   #323
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Chimone: what yeast did you pitch with and how far along is your ferementation ?

The sulfur is probably caused by dead yeast accumulations. Can you see any in the bottom of the ferementor ? If it were mine and I saw some, I'd rack it to a secondary.

Wines can be ruined by sulfurous gasses. I wouldn't chance my apfelwein, but maybe I am too picky.

I'm on day 5 and my airlock smells yummy.

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Old 12-11-2006, 12:49 AM   #324
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Just cracked my second bottle (probably been four weeks since I bottled), and this is much improved. I'm still doing it EdWort's way next time (bought the right yeast and some extra corn sugar this weekend), but this is pretty tasty. Still hasn't carbed very much, and I used a bit more corn sugar when I primed than I usually would have with beer. I can feel a little bit of carbonation, but there are no visible bubbles. Grr, guess I need to start kegging!

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Old 12-11-2006, 01:18 AM   #325
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Quote:
Originally Posted by brewman !
Chimone: what yeast did you pitch with and how far along is your ferementation ?

The sulfur is probably caused by dead yeast accumulations. Can you see any in the bottom of the ferementor ? If it were mine and I saw some, I'd rack it to a secondary.

Wines can be ruined by sulfurous gasses. I wouldn't chance my apfelwein, but maybe I am too picky.

.

Well from what I read, everyone that used Montrachet yeast experienced the sulfur smell for a couple days. I'm on day 4 , fermenting at 68*. Kind of funny, but I brewed a hefe using Wyeast 3333 that had the same sulfur smell for 2 days before it cleaned back up. Characteristic of that yeast too. I'm not seeing any yeast on the bottom, its just pretty cloudy atm.
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Old 12-11-2006, 01:52 AM   #326
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Mine's been in the bottle for two weeks and there is almost no carbonation. Why?

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Old 12-11-2006, 11:01 AM   #327
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Is it possible that (for those of us using ale yeast) four weeks in the primary is too long? I may bottle after 3 weeks after hearing all of these no carb stories. Although I may order kegging equipment so it might not matter.

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Old 12-11-2006, 03:01 PM   #328
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Default Awesome recipe, awesome results

EdWort,

Awesome recipe, awesome Apfelwein. I bottled last night and had my first drink and it blew me away. Very smooth, crisp but not too dry, slightly effervescent.

I was suprised how compact how little and how compact the lees were. The Apfelwein was perfectly clear. I had it in primary for around 5 1/2 weeks and bottled it right out of the primary. There were still small bubbles coming up from the lees, but not very many (fermented between 65 and 75). I am sure this will result in only mild (if any) carbonation...but I do not think it is going to last very long in the bottles.

Thanks again, EdWort, for this simple, inexpensive, tasty recipe. This one is going to be a regular for me.

Prost!

BrewStef

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Old 12-11-2006, 09:17 PM   #329
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Default i love my apfelwine

okay got home today and was wondering all day if things were going to be cooking in the carboy....well to my pleasant suprise they were.....i have this nice ring (i think its nice....you'll let me know if it isn't i am sure) and the air lock is throwing 1 bubble per minute give or take....the process has begun......a few more weeks and we'll be enjoying this batch....
thanks
anthony

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Old 12-11-2006, 09:26 PM   #330
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Put my first shot at this stuff together this weekend too. So far so good on the sulpher smell, I'd say it probably took about 20 hours before i got any good Airlock activity at around 68 degrees. And about that ring....I was pretty worried myself but everything looks good now.

Does anyone who's cracked one open yet have any indicators of what the final product tastes like....As in a commercially available alternative i.e. Hornsby's?

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