Hegh

Recipes 

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Triple Cat Brewery

Primary: EdWort's Apfelwein, Fuller's London Porter Clone
Secondary: (Empty)
In Bottles: Lots, most recently Black lager
In Kegs: Maris Otter's Jug Band Christmas Beer

"Bravery is not a function of fire power." ~J.C. Denton

Tweedle

Recipes 

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 .

RDWHAHB

Recipes 

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.

vitae_drinker

Recipes 

Man, when you go all in... you go ALL IN!

RDWHAHB

Recipes 

I re-read that and it didn't sound right. I recounted and it's 22 gal. Edwort might have caused my future divorce. Hopefully not.

Randar

Recipes 

I thought I was crazy throwing a 10g batch in to break in my conical, but dude, you made me look conservative!

Grasslands

Recipes 

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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Primary 1: n/a
Primary 2: n/a
Primary 3: EdWort's Apfelwein - exact recipe
Secondary: n/a
Bottled: Hobbes' Honey Brown Ale, Cooper's Aussie Lager (or a Foster's bootleg), EdWort's Apfelwein - All organic batch fermented w/Cote des Blanc and brown sugar, Yooper's Rogue Dead Guy extract clone

Morbeer

Recipes 

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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Happiness is just a bottle away!

vitae_drinker

Recipes 

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.

RDWHAHB!

BrewNinja1

Recipes 

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.