Finally finished reading this entire thread. Took about 3 weeks but read it all. Got my batch chugging away and keeping an eye on it. Waiting to bottle it (some carb, some still). Condition for a few months and enjoy.
I know waiting is great for flavor, but eventually you will have to take a gravity reading. Once you get a taste of that, I doubt it will last a few months. Espcially if it's in bottles!
1.011 seems high for apfelwein, brown sugar or not.
Yeah, I'd have to agree. What yeast did you use? Did you use an ale yeast or a wine yeast? Those wine yeasts are able to ferment all of the sugars where I think most ale yeasts couldn't handle fermenting really dry like the wine yeasties do.
I plan on splitting this batch, half carbonated and half still. I will sweeten half of both styles, so four different styles to taste test.
Will bottle on 10/20, 8 weeks in primary, planning on letting it condition until New Years Eve.
Sorry I have been reading the other sections of this site, a lot of good info available here.
When I read through this monster of a thread, I copied and pasted things like back sweetening or different things people had tried, juice, sugar, yeast combinations. Did not want to ever go through this from the beginning again.
Quote:
Originally Posted by dunnright00
Thanks for that! I don't know why I couldn't find anything. I kept finding Lactose in the topics, but nothing on how much.
Only sweetening half eh? I might try that.
Are you going to carb it?
Yeah, I'd have to agree. What yeast did you use? Did you use an ale yeast or a wine yeast? Those wine yeasts are able to ferment all of the sugars where I think most ale yeasts couldn't handle fermenting really dry like the wine yeasties do.
My guess is it isn't done yet. When I use Montrachet it finishes around 1.002, I just had a batch with S-04 ale yeast finish at 0.998!!
My guess is it isn't done yet. When I use Montrachet it finishes around 1.002, I just had a batch with S-04 ale yeast finish at 0.998!!
Yeah, I bet you're right. MY LHBS didn't have Montrachet, so I used lalvin 1116. Mines been in the primary four about 3 weeks now and it's at about 1.000, but is still a bit clowdy. I noticed when I thiefed a glass out of it the other night it made me a little gassy.
Yeah, I bet you're right. MY LHBS didn't have Montrachet, so I used lalvin 1116. Mines been in the primary four about 3 weeks now and it's at about 1.000, but is still a bit clowdy. I noticed when I thiefed a glass out of it the other night it made me a little gassy.
I think I speak for the majority of us here when I second that about being gassy. I drank a 8oz sample when i did my first batch and it was still cloudy.
I even bottled mine a tad bit cloudy and after a month of bottle conditioning and then a month of lagering it came out fine
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primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops http://hopville.com/brewer/wcarter1227
Just started 2 gallons with lalvin ec-1118. Each gallon got 1 cup (8 oz . . . half pound) of table sugar.
I had good luck with a the lalvin ec-1118 last time around: First Try Cider
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Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
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