Ok folks I may have screwed up. I bottled 1 gallon into 4 one liter bottles. The thing is that the last bottle now has some dark stuff at the bottom. It was the last of the 4. I may have sucked up some stuff off the bottom of the primary. So , what is it and is it bad? The other 3 look OK. What do you think?
Just yeast. Drink that one first, and don't shake it, but it won't hurt you. Might taste a little funny if you get much into solution, but if you refrigerate for at least 2 days before pouring, it should all just stick to the bottom.
good to hear. I put on 2 batches at the same time, one with apple juice and the other with cider. The apple juice batch is starting to clear up around the 4 week mark now, but that apple cider is as turbid as ever. did you rack to a secondary at all or leave it in the primary for the full 5 months?
I just left it in primary I believe, nothing in my brew notes about a secondary. Who knows what could happen though, different brands of cider could have different results. Either way, it may not look as sharp in a glass but I'm sure it will still taste damn good .
I've now got 17 gallons of the stuff at various stages (0-4months) and I haven't even tried apfelwein before. SWMBO thinks I'm crazy. She might be right. I sure hope this works out.
I've now got 17 gallons of the stuff at various stages (0-4months) and I haven't even tried apfelwein before. SWMBO thinks I'm crazy. She might be right. I sure hope this works out.
I've got my second batch going right now...exactly as EdWort instructed. My first one has yet to clear up, and I'm guessing that's because I had a combo of brown sugar, unfiltered organic apple juice, and cote des blanc yeast.
I figured the unfiltered juice would take longer to clear up - anyone brewed a batch with unfiltered juice? How long did it take to get clear - if it did at all? I'm over the 4 week mark of my first batch and while I still get a bubble every now & then in the airlock, there's no bubbling in the fermenter and my gravity is lingering around 1.0.
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All right, so I mixed up a batch of Apfelwein, and set it aside to ferment, BUT I think it was too cold for the yeast. After I parked it in the bathroom (68 o) I looked at the temp strip on the side and it was reading 55, which is the temp of the kitchen at time of mixing. The temp has slowly risen but I see no signs of bubbles anywhere. I also had the yeast stored in the fridge. Maybe I should have warmed things up a bit first?? Or maybe I should just relax and wait?
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All right, so I mixed up a batch of Apfelwein, and set it aside to ferment, BUT I think it was too cold for the yeast. After I parked it in the bathroom (68 o) I looked at the temp strip on the side and it was reading 55, which is the temp of the kitchen at time of mixing. The temp has slowly risen but I see no signs of bubbles anywhere. I also had the yeast stored in the fridge. Maybe I should have warmed things up a bit first?? Or maybe I should just relax and wait?
I would say wait. If nothing else, maybe lift it off the floor (say up on a milk crate or something), especially if you have tile or linoleum floors. Water takes a quite a while to get up to ambient temperature.
Im fermenting mine at 60-62* and its definately much slower than what most people see. For me, thats my only option, so Im not going to sweat it....it just might take longer. It took nearly 2 days before I saw bubbles in the air lock. And now after 4 days, its still a pretty slow fermentation.
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