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Old 01-03-2007, 02:02 AM   #481
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I just started a five gallon batch today. No modifications, just Ed's recipe to the letter. ( 6 gallon Better-Bottle too Ed!) I'm looking forward to the end results. Now it's time for patience.

Edit: I used the Montrachet Wine yeast but did not rehydrate it first. I wasn't sure if this would be a problem so I went back to Ed's recipe posted on the first page of this thread. He stated that he "Sprinkled the yeast into the funnel then rinse with the rest of the juice so all the yeast is now in the carboy". Can anyone tell me if not rehydrating the dry yeast will present any problems with the fermentation? Thanks.

John

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Old 01-03-2007, 02:45 AM   #482
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Quote:
Originally Posted by johnsma22
Can anyone tell me if not rehydrating the dry yeast will present any problems with the fermentation? Thanks. John
Welcome to the club! You'll love it. I never hydrate the yeast, so you are good to go. In a day, it will be bubbling like crazy.
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Old 01-03-2007, 02:50 AM   #483
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Quote:
Originally Posted by EdWort
Hmmm. Sounds tasty!

What yeast did you use and what's your fermenting temp? Did you use clear juice or Natur trub cider?
I used clear pasteurized cider, and I used Montrachet.
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Old 01-03-2007, 02:59 AM   #484
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Quote:
Originally Posted by EdWort
Welcome to the club! You'll love it. I never hydrate the yeast, so you are good to go. In a day, it will be bubbling like crazy.
Thanks for the reassurance Ed! Fermenting at room temp (~71˚F), just like you do. No reinventing the wheel on this one. I want to have a base for comparing mods to the recipe later on down the road. I suspect that I won't be changing a thing though.

John
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Old 01-03-2007, 04:02 AM   #485
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Quote:
Originally Posted by lorenae
Well, you'd get apple wine. You'd have about 13% alcohol, and a dry wine that you could sweeten up. It would take a year or so to age properly (but you could probably drink it as early as 6 months.) You'd have to be sure to use Campden tablets, since you'd have it around longer than the low alcohol "apfelwein".

Lorena
Well I'm actually making an apple wine. With an OG of 1.100 it's going to take quite awhile to get good. I think I will bottle it in wine bottles. I've got my camden tablets for when I need them.
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Old 01-03-2007, 06:27 PM   #486
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Can plain sugar be used in place of the corn sugar?

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Old 01-03-2007, 06:35 PM   #487
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Quote:
Originally Posted by JohnnyK68
Can plain sugar be used in place of the corn sugar?
If you haven't already, READ PAGE 37

That's not a swipe at you. That's aimed at everyone who might have gotten tired of reading part way through and skipped to the end. On p37, I have assembled a list of all the frequently asked questions and you will probably find it helpful.

To answer your question, using table sugar will result in a cidery taste which is largely considered an awful thing when brewing beer. However, this is not beer, this is cider. Some people have used brown sugar, which is just table sugar mixed with some molasses and have reported positive results. So maybe it will be quite tasty. Taste is a subjective thing, and ultimately that is for you to decide.

My apfelwein is now ready. I intend to bottle it tomorrow and, for priming sugar, I intend to experiment with table sugar, molasses, corn sugar, and apple juice concentrate. We will see how much of a difference that makes at the bottling stage.

Feel free to experiment. Cheers!
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Old 01-03-2007, 07:17 PM   #488
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Not everone's pagination is the same. Your 37 is my 10

Toot's award winning synopsis starts at post 366.

http://www.homebrewtalk.com/showpost...&postcount=366
http://www.homebrewtalk.com/showpost...&postcount=367
http://www.homebrewtalk.com/showpost...&postcount=369

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Old 01-04-2007, 12:40 AM   #489
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Quote:
Originally Posted by Toot
To answer your question, using table sugar will result in a cidery taste which is largely considered an awful thing when brewing beer. However, this is not beer, this is cider. Some people have used brown sugar, which is just table sugar mixed with some molasses and have reported positive results. So maybe it will be quite tasty. Taste is a subjective thing, and ultimately that is for you to decide.
I've been reading a book on home wine making (The Joy of Home Winemaking by Terry Garey and all of her recipes that require sugar call for regular granulated sugar. The book is about fruit wines and almost all recipes call for sugar. She mentions corn sugar and says some wine makers like it more but doesn't use it herself.
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Old 01-04-2007, 02:54 AM   #490
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I made a 1 gallon batch as a tester (mainly cause all I could find was 10oz bottles), and I'm heading to Florida for 3 months of work. I was wondering if it would hurt it if I took it with me in my truck on a trip from South Dakota to Florida? BTW I can't wait to give this baby a try. Its coming along very nicely.

Batch info:
1 Gal.
2 3/4 cups dextrose
1/2 pack of Montrachet
Mixed 23 Dec

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