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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 09-02-2009, 04:58 PM   #5381
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I made this with the Kirkland brand of apple juice from Costco and never had the sulfur smell. Was I just lucky? Or is this normal with some brands of juice?

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Old 09-02-2009, 09:52 PM   #5382
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Going to try this next week first thing!

Curious why this is 'drinkable' after 6 wks or so and why some of my brewing buddies have let their cider condition for 9 months +

Thanks for the fantastic recipe!

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Old 09-03-2009, 02:01 AM   #5383
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I made this with the Kirkland brand of apple juice from Costco and never had the sulfur smell. Was I just lucky? Or is this normal with some brands of juice?
That's what I use and I get very little sulphur smell. At least compared to what some people describe here.
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Old 09-03-2009, 02:35 AM   #5384
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Default Kirkland brand

Is it cheaper from Costco? (not like it's already cheap enough)

I'll be making this next week!

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That's what I use and I get very little sulphur smell. At least compared to what some people describe here.
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Old 09-03-2009, 03:23 AM   #5385
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Going to try this next week first thing!

Curious why this is 'drinkable' after 6 wks or so and why some of my brewing buddies have let their cider condition for 9 months +

Thanks for the fantastic recipe!

it is somewhat drinkable at 6 weeks but does get better with age. you will lose the yeast bite and he alcohol burn as time goes on. Also if you plan on carbing it, the carbination will get better with time. At first its very little, then it will get supercarbed like champagne.
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Old 09-03-2009, 04:06 AM   #5386
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Default Carbing?

I'm guessing you mean carbonation of any sorts? When you say 'supercarbed' do you mean in the keg only or can you achieve that same uber-bubbliness by bottling and just using the 3/4c. of dextrose that EdWort prescribes?

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it is somewhat drinkable at 6 weeks but does get better with age. you will lose the yeast bite and he alcohol burn as time goes on. Also if you plan on carbing it, the carbination will get better with time. At first its very little, then it will get supercarbed like champagne.
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Old 09-03-2009, 02:23 PM   #5387
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I'm guessing you mean carbonation of any sorts? When you say 'supercarbed' do you mean in the keg only or can you achieve that same uber-bubbliness by bottling and just using the 3/4c. of dextrose that EdWort prescribes?

Thanks
It will become supercarbed just from normal bottle carbonation. Mine was nearly flat even a month after bottling, but after three or four months, it was like champagne.
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Old 09-03-2009, 03:14 PM   #5388
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The Kirkland juice from Costco was $6 for 2 gallons. So it cost me $18 for juice for one batch with an extra gallon of juice for drinking. This was cheaper than most other places.

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Old 09-03-2009, 08:20 PM   #5389
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it is somewhat drinkable at 6 weeks but does get better with age. you will lose the yeast bite and he alcohol burn as time goes on. Also if you plan on carbing it, the carbination will get better with time. At first its very little, then it will get supercarbed like champagne.
I would think that if it became as carbonated as champagne it would be an issue with exploding bottles and possibly caps blowing off.

How much priming sugar are you adding when bottling??
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Old 09-03-2009, 08:29 PM   #5390
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I hear tell that if you add some yeast nutrients at some frequent interval during fermentation, you will not get sulfur either. I usually smell like that, so it doesn't bother me.

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