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Old 07-31-2009, 05:51 PM   #5261
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when i first bottled my batch of apfelwein not many people enjoyed it, being a lot dryer than traditional cider, however i saved a few bottles of woodchuck cider and bottled apfelwein in that. after 2 months a buddy was over and saw the "woodchuck" in the fridge and said it was the best "woodchuck" he had ever had. When i told him it was apfelwein, he asked me to make him a 5 gallon batch, he even paid for all the ingredients. So it looks like ill be making a 10 gallon batch of apfelwein soon, 5 for me and 5 for him.

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Old 08-01-2009, 12:17 AM   #5262
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Quote:
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My 1st 5 gallons I ended up drinking in 3 weeks after I bottled it. boy o boy it was good The 2nd 5 gallons I have purposefully left in the primary to keep me out of it. It has been sitting for about 4 months after the became completely clear. My question is does the bulk aging add the character that it would otherwise gain in the bottle?

B-
As far as I know, it adds the same character, but faster... Or maybe better character... I've not done a side-by-side test, but bulk-aging is generally considered the right way to go.
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Old 08-01-2009, 06:11 AM   #5263
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I finally made it to the end of this thread . My Mr Beer batch true to Ed Wort's recipe is 3.5 weeks in and will be bottled at the 5 week mark. My 3 gallon batch with 1 gallon cranberry juice cocktail is fermenting along nicely. I think I'll leave this in for 6 or 8 weeks then brew up the batch I already have the juice for with blueberry juice cocktail. The plan is to keep that 3 gallon better bottle always fermenting some version or another of Apfelwein.

I plan on carbing half of my first batch with apple juice and leaving the other half still. And by still, I mean I will be bottling it in beer bottles, but not degassing or killing off the yeasts. It'll probably end up with a slight carb if I can let it age as long as I would like. For those that care, I worked it out to 1 oz of juice for every 16 oz of Apfelwein should carb at the same rate as 1oz/gal of corn sugar. From this thread over here.

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Old 08-01-2009, 04:33 PM   #5264
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i didnt kill the yeast nor did i degass my still apfelwein. it has a slight carb to it and is very dangerous. goes down really smooth although i prefer my supercarbed apfelwein.

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Old 08-02-2009, 02:25 AM   #5265
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+1mill on carbed apfel. i just tried some uncarbed and it not my cup of tea.

and on a side note for anyone that thinks its hoochy, i let some age for 2 weeks on some oak and it was nice to drink as soon as carbed. the oak really mutes the alcohol taste.

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Old 08-02-2009, 07:59 AM   #5266
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+1mill on carbed apfel. i just tried some uncarbed and it not my cup of tea.

and on a side note for anyone that thinks its hoochy, i let some age for 2 weeks on some oak and it was nice to drink as soon as carbed. the oak really mutes the alcohol taste.
That sounds delicious. How much and what type of oak did you use? Was it the last two weeks of the primary or did you rack it onto the chips after it fermented out?
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Old 08-02-2009, 03:11 PM   #5267
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I'm not going to read every single post, but did have a quick question. What's the consensus on when to bottle? I just realized that I completely forgot about my apfelwein and I started it back on like June 15 so it's just been sitting there for about 7 weeks now. So should it go to bottles now to age for another few months or let it bulk age longer?

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Old 08-02-2009, 03:56 PM   #5268
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I'm not going to read every single post, but did have a quick question. What's the consensus on when to bottle? I just realized that I completely forgot about my apfelwein and I started it back on like June 15 so it's just been sitting there for about 7 weeks now. So should it go to bottles now to age for another few months or let it bulk age longer?
Between 1 and 8 months after pitching, I think
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Old 08-03-2009, 07:06 PM   #5269
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I let mine set for 12 weeks in primary then I bottled half still and half carbed. For the carbed I let set for 3 weeks min. I did try one at 1 1/2 weeks and it was good. I used Notty yeast.

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Old 08-03-2009, 07:15 PM   #5270
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I let mine set for 12 weeks in primary then I bottled half still and half carbed. For the carbed I let set for 3 weeks min. I did try one at 1 1/2 weeks and it was good. I used Notty yeast.
How did you like the still version?
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