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Old 08-24-2008, 11:17 PM   #3731
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my whole bedroom smelled like sulfur with a hint of apple so SWMBO made me stash it in the basement. Is that normal?
No...It's not normal!






Most Women make you either take it to the garage or outside!
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Old 08-24-2008, 11:44 PM   #3732
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Default A taste of home for a nice German lady.

Last night I brought a few bottles of apfelwein to a dinner party, knowing my friend's wife would be there. She's from Germany, but has spent the second half of her life living here in the USA. Every time she visits home, she brings me a bottle of wonderful German brandy, so I wanted to do something for her. Well she lit up like a xmas tree when I told her I had apfelwein, and couldn't wait to try it.

To cut to the chase, she loved it, and said it was exactly like the commercial apfelwein she remembers from home. She even got rather emotional about it, which surprised me, but I'm sure she was sincere. Soon, all the guests were loudly "prosting" each other with apfelwein...considering that most of them were latino, this was rather amusing to hear!

I'm mailing her a printout of the recipe, hopefully she'll be making her own soon.

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Old 08-25-2008, 04:53 PM   #3733
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After reading through about 58 1/2 pages of this thread I noticed that I had to just post as everything has been asked, commented on and repeat...

I just started my cider last week using real apple juice that I pressed. I waited until the next morning to add the yeast and used Pasteur Champagne yeast. This is the style that I am looking for and I have more experience with wine than I do beer, so this is right up my alley. I am aiming for a very dry, crisp and refreshing cider that I will then carbonate similar to champagne.

Here are the questions that I am looking to get answered.

1. Has the bottle conditioning gotten figured out yet? For 5 gallons any thoughts on the amount of sugar?

2. What is the longest anyone has had this around in the bottle?

Thanks much for everyone. As I said, I got through a ton of pages and didn't yet see my answer. Sorry if you answer this for the hundredth time, but I am not going to read through 347 pages (took me five days to get through what I did)

Cheers,
Matt

PS...I am reading some wine forums too, but I think that in 350 pages, something might have been figured out

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Old 08-25-2008, 04:57 PM   #3734
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I think that in 350 pages, something might have been figured out
You'd think so right! Thing is we all drink up, drunk up...and forget whatever it is we learned,.....make some more and try again.

1 oz corn sugar per gallon works very nicely. I don't suspect you'll have it around very long for a while....because it takes a while to stock up enough that you have some to put back.
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Old 08-25-2008, 05:25 PM   #3735
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I think that I will make some more out of storebought juice that will go faster. I don't want to say that this is super special, but I put a couple days into harvesting and pressing this stuff. No 30 minute session on this guy, so I think I will save it a bit more.

Lastly I am interested in the aging potential.

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Old 08-26-2008, 01:09 AM   #3736
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Mmmmmmm...

Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...

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Old 08-26-2008, 01:14 AM   #3737
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Just checked my apfelwein started on July 26. Gravity is .998. It appears cloudy in the carboy. Once I sampled my sample, I found it to be a clear straw to gold in color. The flavor on the front of the palate is delicious! Time to bottle and start afresh.

Again and again, many many thanks Ed Wort!

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Old 08-26-2008, 02:44 AM   #3738
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I have my 2nd batch fermenting. To be honest I don't recall how long its been sitting but between feb and march. Used 4#'s of corn sugar. I'm going to try n make it like sparking wine, bottle, mushroom cork, n carb. Going to make it ready for thanksgiving I hope. Besides its slight darkness its crystal clear! Looks sooo yummy!!

Slight off topic question... Can a high end capper bottle mushroom corks? I'm looking at buying one and don't wanna buy a wine corker. (will probably borrow one if I have to.

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Old 08-26-2008, 03:13 AM   #3739
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Man, I can't wait. My Apfelwein has been working since 8/2. I'll check the gravity next week and try a sample...

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Old 08-26-2008, 03:47 PM   #3740
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DeadDoc, have you bottled already and if so what is the carbonation like? How long in the bottle so far? What yeast did you use?

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