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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 01-07-2007, 06:23 AM   #521
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Default Montrachet or Nottingham?

Thanks for telling me out the inbox.

SWMBO wants bubbles... I might go the Nottingham route 1st since I can't find anyone who's been able to carb Montrachet with corn sugar.

I think SWMBO would poo poo the 7UP or Club Soda idea.

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Old 01-07-2007, 01:52 PM   #522
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Quote:
Originally Posted by Schlenkerla
I might go the Nottingham route 1st since I can't find anyone who's been able to carb Montrachet with corn sugar.
I used the Montrachet and got good carbonation with corn sugar. Took about 3 weeks in the bottle. Unfortunately I did't document how much corn sugar (I think it was 1/2 cup) since I plan on kegging my next batch. Hopefully I will have all the equipment by then.
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Old 01-07-2007, 02:58 PM   #523
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Jimi,

What size batch?

How long did you let it sit, before bottling?

I recall hearing the sediment packing is tight. I wonder if the people who had low carbs needed to repitch.

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Old 01-07-2007, 08:13 PM   #524
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Hello all,

This is a great thread, though a bit daunting in length - 53 pages of reading left me thirsty, thank you Toot for the summary. Now I gotta hurry up so I can wait 4-6 weeks to try something tastey. I am a big fan of ciders, my favorite is Strongbow, but with regards to Scrumpy Jack - ick, I'd rather drink Hornsby! Blackthorn is nice. I've onced tried some really strong local "Scrumpy" cider while traveling in Wales - I was already well into my cups that night though. It's about time I try my hand at "brewing" some.

Here's what I am thinking about:

4 gallons Apple juice
1 # brown sugar

SafAle US 56 (it's on hand)
2 tsp. yeast nutrients

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Old 01-07-2007, 08:20 PM   #525
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Quote:
Originally Posted by MadPoet
Here's what I am thinking about:

4 gallons Apple juice
1 # brown sugar

SafAle US 56 (it's on hand)
2 tsp. yeast nutrients
I highly suggest starting with the original recipe. It' shard to try to improve on something if you don't know what it tastes like to begin with. ...and honestly, the original is darn good.
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Old 01-08-2007, 12:38 AM   #526
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Quote:
Originally Posted by Schlenkerla
What size batch?

How long did you let it sit, before bottling?

I recall hearing the sediment packing is tight. I wonder if the people who had low carbs needed to repitch.

5 Gallon batch, 5 weeks before bottling. I went straight by the origional recipe but just had to wait an extra week to bottle .... THANKS AGAIN ED
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Old 01-08-2007, 04:00 AM   #527
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Default Ok

I just got on the band wagon!!

I went as the recipe goes, using the Montrachet yeast, however I included yeast nutrient. I checked out a couple written sources, and a nutrient is recommended with ciders.

Now to wait it out...

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Old 01-08-2007, 04:22 AM   #528
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Well, I've been keeping my eye on this thread and I finally made a cider on Friday using Tree Top from Costco and Red Star Primere Cuvee Yeast. My LHBS was out of Montrachet. Today, (Sunday), I got about three hours worth of nasty rotten egg smell but that was it. Cleared up super fast. Since I'm 3 or 4 days into this, does anybody have any idea if it is too late to add yeast nutrient? Should I even bother?

Thanks Edwort for posting this recipe. Can't wait to try it.

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Old 01-08-2007, 07:28 AM   #529
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I had to use Primere Cuvee yeast on my first batch of Apfelwein as well because my LHBS didn't stock Montrachet. The apfelwein was a little rough at first but after a month in the bottle it is great. I liked this Apfelwein so much I got a second batch going already.

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Old 01-08-2007, 01:42 PM   #530
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I'm not that familiar with yeast nutrients but by following Ed's recipe exactly I fermented down to 0.995 so I don't think it's necessary (ie wasting $)...

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