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Old 04-17-2009, 02:57 AM   #4821
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Interesting solution - no reason it shouldn't work, though I would rinse and sanitize the condom before applying to the bottle.

I have some fruit punch fermenting right now in its original container. I used a #8 stopper (7.5 would probably work better) to fit an airlock onto the opening. If you have those airlock sizes lying around, I'd give that a try as well.

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Old 04-17-2009, 03:04 AM   #4822
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Think it would be possible to carbonate in this container also? Add some sugar and put the cap on? Maybe this is asking too much.

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Old 04-17-2009, 03:08 AM   #4823
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make sure the condom hasn't yet been used.

Aside from any possible deposits from a used condom....I'd be concerned with lubricants being introduced to the fermenting Apfelwein. That, and the latex smell.

I'd strongly suggest an airlock instead of the rubber.

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Old 04-17-2009, 03:20 AM   #4824
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If you serve the aplwein directly out of the jug you will have a ton of sediment. Drill a hole in the cap and shove an airlock in if you want to go ghetto. Condoms are not for brewing purposes.

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Old 04-17-2009, 03:24 AM   #4825
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I used a condom because i assume they are sterile. I just moved into a new house and dont have any sanitizer or airlocks with me. I will see how it works. If i do it again, i will get an airlock. If it doesnt work, im out about $4.

If there is too much sediment, I will just bottle it.

The condom wasnt the idea i was excited about. I thought it would be nice to make apfelwein without needing a carboy, funnel, etc..

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Old 04-17-2009, 07:21 AM   #4826
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That totally looks like some wierd urban redneck sex toy.



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Originally Posted by Merz View Post
I had an idea. I dont know if anyone has tried this, and i didnt want to search all 100 pages to find out.

Anyone use the applejuice jug as the fermenter?

Add the corn sugar and yeast to the jug. Poke a pinhole in a condom or balloon and put over the top.



I figure when its done, i will pull the condom off and put the cap back on quickly. Now you have 1 gallon of uncarbonate apfelwein in a convenient and discreet travel container.

Any reason why this isnt going to work? Its bubbling nicely right now.
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Old 04-17-2009, 12:11 PM   #4827
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Quote:
Originally Posted by Merz View Post
Think it would be possible to carbonate in this container also? Add some sugar and put the cap on? Maybe this is asking too much.
I'd be surprised if the container was able to hold carbonation. It certainly wasn't meant to, and I'd bet those seams along the edges would burst.


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If you serve the aplwein directly out of the jug you will have a ton of sediment. ...
Yes, but you could probably stick it in the fridge for 4-6 days after it's done fermenting to cake the yeast on the bottom. Then pour off the apfelwein into a sanitized bowl or something, quickly rinse and re-sanitize the container, and pour it back in. Voila, no sediment!
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Old 04-17-2009, 12:37 PM   #4828
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The condom will let out less Co then a airlock probably causing carbonation.

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Old 04-17-2009, 01:34 PM   #4829
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Wow what a thread!!! I'm up to the 3000th post and forgetting some of the stuff I read. I got all the ingredients together and started my first batches. I made a 2.5 gallon batch with 1 lb of corn sugar, a 1 gallon batch with 5.63 oz of cane sugar and another 1 gallon batch with straight juice. I used Montrachet with all. The OG of the Natures Own Apple juice is 1.042 and both the cane and corn sugar batches bumped the OG to 1.055. Do these gravities sound right?
By the way 8 hours later all batches have a ring of small bubbles on the surface.

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Old 04-18-2009, 12:02 AM   #4830
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I made a 2 gallon batch of Apfelwein about 2 months ago and just had my first glass. It's better than I thought it would be. After hearing that it tastes similar to a white wine (I hate wine with a passion) I was pleasantly surprised. It tastes similar to apple juice mixed with champagne but without the dry/bitter aftertaste. I'm going to let the rest of it age for another month or so and see if it changes. I should mention I also used some lactose at bottling time because I was afraid it wouldn't be sweet enough.

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