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Old 05-21-2009, 02:34 PM   #5001
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Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.

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Old 05-21-2009, 04:16 PM   #5002
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Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?

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Old 05-21-2009, 04:19 PM   #5003
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Originally Posted by svengoat View Post
3 days in and the whole house smells like feet... I'm guessing that's what the rhino farts are eh?
Mine too! I've got some pretty impressive steady fermentation going on right now and I can really smell it when I walk in the house.
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Old 05-22-2009, 05:23 AM   #5004
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I like mine lightly carbonated. It tastes better. I don't care what z Germans say.
Who's afraid of zee-Germans? I tend to let my carbed stuff sit for awhile after pouring, and next batch I'll lower the priming sugar a bit as well. I also just corked my "still" half, CO2 and all, so it's still a bit tingly. (if those ^%&%* corks hold I'm happy)

(batch #2 is looking great, this recipe gives you drinks and a show)
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Drinking: Apfelwein, Irish Red Ale, Octane IPA
Fermenting: Apfelwein(version2)
Planned: ESB, Mead

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Old 05-22-2009, 11:49 AM   #5005
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SOLD!!!!!!

Thank you EdWort

Kegged up my first batch.
I think I'll pretty much keep one going year round!

As a side note, the 3qt juice bottles make GREAT storage containers for specialty grains!
Hold 4+ pounds.

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Old 05-22-2009, 12:22 PM   #5006
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Originally Posted by RandalG View Post
Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?
It isn't kept refrigerated at my LHBS. I think it'll be OK.

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Originally Posted by Ol' Grog View Post
Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.
It has been done though I wouldn't try it, 79 cents for a fresh pack vs all that juice, with the potential for autolysis and soapy apfelwein...
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Old 05-22-2009, 12:46 PM   #5007
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It isn't kept refrigerated at my LHBS. I think it'll be OK.
Cool. Thanks. I thought I read somewhere around here it needs to be refrigerated.
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Old 05-22-2009, 05:27 PM   #5008
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I plan to make this weekend but I'm going more for a wine not a cider. Can i do the same process as the cider but degas the wine once it has finished fermenting and it has cleared.

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Old 05-24-2009, 02:48 PM   #5009
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ok kegged the Apfelwein i started on April 24th, whoa!
Wife loved it..i loved it..both had hangovers this morning!, ugh!
but it came out excellent . good recipe.problem is its pretty strong.. i dont know how long it'll take to swill 5 gallons..I need to throw a party to get rid of it... hehe,
How can i make it closer to 3.5% - 5% ? my old man brain cant handle the 8% or whats left of it anyway..thnaks for the recipe.Joe

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Old 05-24-2009, 02:53 PM   #5010
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My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? .
i bet you could..but the cake is really stuck to the bottom..not like a beer yeast for sure. you may have to warm up some juice say 1/2 gallon and swish the heck out of it to get it off the bottom. since its been setting up for so long .
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