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Old 12-23-2008, 01:53 AM   #4311
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Hi Everyone,

It sounds like the majority goes through their Apfelwein quickly. However, my wife and I are just occasional drinkers. I bottled my first batch recently and I was wondering what other's experiences on shelf life was for their Apfelwein.

Thanks,
Andrew C.
It gets better with age - a lot of us like to have it at least 6 months old before even tapping into it.
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Old 12-23-2008, 03:26 PM   #4312
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Prepare for the stink...
You ain't kiddin'! My first batch has been going for a few days now, and it's beginning to smell like an elephant farted into my better bottle. On the bright side, it definitely makes it easier to just leave it alone until it's finished. Nobody in their right mind would try to sample it at this moment.
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Old 12-24-2008, 03:52 AM   #4313
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You ain't kiddin'! My first batch has been going for a few days now, and it's beginning to smell like an elephant farted into my better bottle. On the bright side, it definitely makes it easier to just leave it alone until it's finished. Nobody in their right mind would try to sample it at this moment.
HAHA...awesome! It must be the different yeast strains or somethin. I'm using champagne yeast and with it chillin in the closet in my office at home, it nows has a faint smell of apples when I walk in the room!

What yeast are you using?
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Old 12-24-2008, 07:13 AM   #4314
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Red Star Montrachet is the yeast I'm using. I think I probably will experiment with other types of yeast eventually, but I figured I'd follow EdWort's recipe as closely as possible on my first attempt.

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Old 12-26-2008, 06:49 PM   #4315
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I use the Red Start Montrachet and I don't smell a thing. I am currently fermenting a batch with a different type of apple juice than my first batch and I do not smell anything. The only difference is that I use glass, but I don't think that this would make a difference.

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Old 12-27-2008, 01:37 PM   #4316
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Last I checked, mine was still fermenting, and it's been three full weeks since I pitched. Will it need a couple extra weeks once it looks to have settled to clean up esters and fusels? Or does this not act the same way that beer does?

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Old 12-29-2008, 03:07 PM   #4317
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I have a couple of questions. Mine has been sitting in the primary for almost 5 weeks. It has cleared up nicely but there are still little bubbles coming to the top. Can I bottle this today? I'm just worried about bottle bombs because there are still little bubbles coming to the top (at a slow rate though)

If I bottle this today and do half carbonated and half still, do you think it would be decent tasting if I opened a couple of the still bottles in two days???

Thanks!!

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Old 12-29-2008, 06:08 PM   #4318
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What's your SG reading now?

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Old 12-30-2008, 05:56 AM   #4319
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it all depends on the gravity. what kind of yeast did you use? Some of them will work quicker than others. Assuming you used a wine yeast, and your gravity is at or below 1.000, you should be good to go.

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Old 12-30-2008, 02:03 PM   #4320
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Default Apfelwein Glasses (Geripptes)

Becky Sundberg with Possmann USA just got a fresh shipment from Germany. She will fill your orders. possmannusa@yahoo.com

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On Deck: Hefeweizen
Primary: English Pale Ale, Apfelwein, Graff
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