That amount of priming makes for an excellent apfelwein, I carb mine to that level in the keg. Make sure the bottles are THICK, I would recommend Grolsch-type bottles. Standard brown beer bottles may explode if they are thin... American-style champagne bottles will also work well at that level of carb, and you can even use a plastic stopper and wire cage which looks cool but doesn't require a floor corker.
It will age and mature in the bottle, in a box, or with a brown fox.
Thank you!
I recycled some beer bottles and they do look a bit thin...Is the pressure more than a beer? Thanks again!
My first attempt at fermentation.. hope it turns out good!
Oh it will my friend.
I started my first batch 5 weeks ago. I sampled the gravity and the flavor yesterday, the former being 1.000 and the latter being very very tasty! I am not a big fan of dry wines so I was concerned about the supposed dryness of this stuff. It is, but what it lacks is that dry grape wine after taste, the sort of metallic punch-you-in-the-face-and-hang-around-in-your-mouth-ness dry wines have that I don't like. (Sorry, I am no vintner so I lack the proper nomenclature.)
Made this in late February with lavlin K(something)-1116 red wine yeast. It cleared around the start of April, but due to crazy work schedules, I didn't bottle until the start of May (it was crystal clear by then).
Fast forward to now: everyone that tries it is asking me to give them bottles, and I'm flatly refusing! This stuff is great! My only regret is that I didn't start another batch IMMEDIATELY after bottling the first. It's already half gone!!
My only other regret is the night that I decided to drink three bottles (500ml each). The gnomes in my head were a little too hammer-happy the next morning.
My only other regret is the night that I decided to drink three bottles (500ml each). The gnomes in my head were a little too hammer-happy the next morning.
Ohhhohoho my friend. Last weekend I mistakenly put down 4 bombers in about a 2.5 hour time span........ good times that night.
I started my first batch 5 weeks ago. I sampled the gravity and the flavor yesterday, the former being 1.000 and the latter being very very tasty! I am not a big fan of dry wines so I was concerned about the supposed dryness of this stuff. It is, but what it lacks is that dry grape wine after taste, the sort of metallic punch-you-in-the-face-and-hang-around-in-your-mouth-ness dry wines have that I don't like. (Sorry, I am no vintner so I lack the proper nomenclature.)
Brew a second batch in a couple weeks!
I know exactly what you mean about the dry wine thing.. I like dry to a point, but there is a point where its funky.
I got the woman excited on it as well.. We were hanging out at a brewery in Tucson, and she got ahold of some orange wheat they had on tap. Now I am on the hook for brewing some stuff for her.
The good news, however, is she let me pick up a freezer today and im ordering the kegging gear =)
So I brewed up a batch of apfelwein last month substituting English ale yeast for the wine yeast in the original recipe. I thought the fermentation was pretty week but it was fermenting in any case so i put it in the basement to do it's thing. I check on the airlock now and again, but here is the thing....It has been almost 5 weeks now and this stuff is still fermenting, should i be worried? Bill
I've been wondering the same thing about my batch. If I remember correctly, today makes 4 weeks since I put my together and I'm still getting a little bit of bubbling. I sure would like to draw off a sample to taste.....
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