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Old 01-12-2007, 03:03 AM   #551
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Ok, just pulled a sample. . .

FG 1.000

Very dry, just a hint of apple--actually tastes more melony, white-wine like. Very little mouthfeel or body--quite watery.

Overall, its pretty freakin good.

I still think it could benefit from some aging.

Need to put in some finings tonight or tomorrow (still haven't done that yet).

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Old 01-12-2007, 03:17 AM   #552
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Quote:
Originally Posted by Biermann
I know I've said this before. . . but mine still looks like watered down pus.
Yeah, yeah, I know. You never followed instructions as a kid.
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Old 01-12-2007, 03:18 AM   #553
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Quote:
Originally Posted by EdWort
Yeah, yeah, I know. You never followed instructions as a kid.

Hey, how'd you know??!!!
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Old 01-12-2007, 03:29 AM   #554
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Wow. this stuff packs a punch. . .

I was going to make an analogy involving indiginous peoples, firewater and being trapped on a reservation on Saturday night, but I didn't think it was politically expedient.

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Old 01-12-2007, 04:29 AM   #555
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Hi guys, this is my first post I'm just getting ready to brew some apfelwein right now! but, I was hoping y'all could help me out with a question?

(I am from Australia, so bear with me)

I am using your recipy for 22.5 litres of apfelwein (5galons) using a 25litre demijhon (5.5galons)(I think its like a carboy) but its not the same shape as all of your guys. Instead of being a cylinder shaped carboy, mine is more of a globe shape?

http://www.creativecookware.com/images/demijohn.jpg

thats a link to what mine looks like... will this still work? cheers

PS still gona give it a shot!

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Old 01-12-2007, 04:53 AM   #556
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A demijohn with a stopper and an airlock will be absolutely fine for this.

John

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Old 01-12-2007, 05:49 AM   #557
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I finally bottled/mason jar-ed mine. I put 5 liters of non-carbonated brew into mason jars, since I was lacking a sufficient number of bottle caps to bottle everythnig.

I had done the following :
* 3 gallons cider, quick boil, cooled, pitched onto yeast cake from spiced pumpkin (really squash) ale
* 5 days later, added another 3 gallons cider + 1.5 lb sugar + 2 lbs honey (quick boil, cooled, added)
* left alone in primary for 5.5 weeks between 60 and 70 F

I eagerly cracked open a liter of the still brew last night and shared it with my girlfriend. I'd say that it still has a pretty great nose of baked apples and fresh green apples, but it doesn't appear to have picked up any particularly interesting spices from the Squash Ale (which is a nice ale). The brew is quite dry, and rather like white wine to the taste. I was surprised that it seemed so unremarkable taste-wise when it smells so good. I also thought that it tasted pretty alcoholic (no idea about the ABV due to the split introduction of fermentatbles), but after consuming a good 750ml, I didn't feel especially drunk. Perhaps that had to do with dinner and drinking it slowly. I'm going to check a bottle of the carbonated stuff this weekend. Then I'm going to let my cider age while I drink the Squash Ale and the Saisson. If it improves, I'll post something.

Could the quick boil have helped to dry out some of the flavor? I would guess from what people have written that is a "no", but I don't know. I'm glad I did boil because every batch of cider meant for drinking without fermentation seemed to spoil in a most gross smelling fashion.

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Old 01-12-2007, 07:47 AM   #558
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ok guys, so I followed your recipes but I used a juice from my local supermarket.. and I think I am f***ed... I read the ingredients just before and well... have a read...

Dimethyl dicarbonate: Dimethyl dicarbonate innactivates microbes and breaks down after packing within hours to components normailly found in fruit, leaving Juice Stop (juice company) preservative free....

so... my question is... will this Dimethyl Dicarbonate kill my yeast? its been about 3 hours since I pitched the yeast, I didnt rehydrate is, just sprinkled it in and poured about a quart of juice onto the funnel to rinse/mix it all in... and my cider is not cloudy yet... :S please tell me I did not just add my yeast to apple juice containing a yeast killing additive... because then I would be the biggest idiot on these forums lol...

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Old 01-12-2007, 08:01 AM   #559
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Quote:
Originally Posted by Kadmium
so... my question is... will this Dimethyl Dicarbonate kill my yeast?
I am going to go out an a big long limb here and say that there probably wouldn't be enough of the stuff in the liquid to kill the yeast. Total guess though. Does it say the quantities in the juice? What temp is the primary at?

James.
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Old 01-12-2007, 08:11 AM   #560
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Quote:
Originally Posted by kouphax
I am going to go out an a big long limb here and say that there probably wouldn't be enough of the stuff in the liquid to kill the yeast. Total guess though. Does it say the quantities in the juice? What temp is the primary at?

James.
I'd say if they are going to use it, they'll use enough to do the job. i.e. kill anything in there. They question is, is it only effective for a short time after addition or is it still active?

How much have you made? 1 gallon or 5?
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