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Old 02-02-2007, 05:28 PM   #771
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Default Energizer Bunny

To those of you who asked about the low temps.

Montrachet will work at pretty low temps. Last week and this week my batch is cracking away at 53-57'F in the basement. Mostly 55'F. IMHO the low temp has not made much of a visual impact when looking at the air lock.

I'm on day 26 and its still cranking away full bore... similiar to a normal ale ferment.

Day 1-3: Nothing, no activity

Day 4: Some bubbles, many really tiny ones floating up.

Day #5: It really took off, blew out my sanitzer in the lock and filled it with cider (I have a Sideways-S lock in place)

Days 6-21: The cider in the lock was suspended in the 2nd half of the lock.

Days 22-Now: Its now decended into the bottom of the trap, it still passes a bubble every 2 seconds.
The only question is when will it stop??? I need to have it bottled & bubbly by 3/1
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Old 02-02-2007, 05:41 PM   #772
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Quote:
Originally Posted by Schlenkerla
The only question is when will it stop??? I need to have it bottled & bubbly by 3/1
You jinxed yourself.
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Old 02-02-2007, 05:52 PM   #773
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Quote:
Originally Posted by olllllo
You jinxed yourself.
Damn it!!! I have to stop doing that!

I've been watching the thing to closely. I think its like watching water boil. If you watch it will never boil. I this case I have to forget about it for now. Start another batch get primary #3 into action.
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Old 02-02-2007, 06:43 PM   #774
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Quote:
Originally Posted by EdWort
Ya, it's got to make up 8.5% abv. That's hard work.
Hehe..

To be honest, I had a 2.5 lb. jug of dextrose from the LHBS that I dumped in the carboy. I figured there was no need to waste a good .5 lb of dextrose.
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Old 02-02-2007, 07:03 PM   #775
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So bottled my Cotes des Blancs and my montrechet batches last night. Both were 6.25 gallon batches made with 2 lbs of dark brown sugar and 1 lb of light bron sugar. So when we were bottling we tried a little. First taste of the Cotes batch was awesome and we continued to drink a couple of glasses. We tried the montrechet batch and after drinking the cotes neither of us finished a glass. The montrechet batch tasted bland after drinking the cotes batch. It had a really good apple taste and was slightly sweet at the start of you sip but finishes crisp and slightly dry. If making it again i would definitly go with the Cotes. Also i still have to do edworts try 3 glasses then make your decision for the montrechet batch. Threw both batches into bottles and will try them in two weeks when carbed.

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Old 02-03-2007, 03:36 AM   #776
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Quote:
Originally Posted by Orpheus
Hehe..

To be honest, I had a 2.5 lb. jug of dextrose from the LHBS that I dumped in the carboy. I figured there was no need to waste a good .5 lb of dextrose.
SWEET! Nothing like a little kick. I did one once with 3 lbs. and folks LOVED it......till the next day. Big hangover. I found that 2 pounds adds enough kick without after effects if you drink some water before hitting the sack.
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Old 02-03-2007, 03:40 AM   #777
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Default 3 Glasses In

Bottled my first 5 gallon batch of the sweet, sweet nectar last night; one that I started on December 30. I had three glasses left over and stuck them in the fridge. On my third now and have now joined in lock-step with the righteous men and women marching in celebration of Apfelwein.

I used the original recipe, thanks Edwort. Now the experimenting starts.

Has anyone tried adding applejuice, or any other flavor, concentrate?

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Old 02-03-2007, 03:57 AM   #778
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We also bottled our first batch of this stuff today,after 30 days in primary.Frankly,it's way drier and un-sweeter than i expected.We added 1 can of Apple Juice concentrate and almost a pound of lactose along with our priming sugar at bottling.Still dry and sour,but i'm not too big on wines anyway.SWMBO likes it better than me.So maybe after a few weeks in the bottle and some carbonation it might be better(to me).In all fairness though,i haven't given it the 3 glass test.I guess we'll have to wait and see.
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Old 02-03-2007, 04:03 AM   #779
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I think a bit of it is about taste. I don't like sweet alcoholic drinks at all. Give me vodka, bourbon and gin on the rocks and I am happy. I like my coffee black and strong.

I have tried three or four commercial ciders in build up to the one I was fermenting and they are all too sweet for me. When I read about dryness of this one, I jumped at it. The dryness is perfect for me.

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Old 02-03-2007, 01:49 PM   #780
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I just killed about a 1/2 gallon of my latest batch of apfelwein last night, and after two broken glasses, a soaked shirt/pair of pants, and a hangover like the ones from my college days, i can safely say this is some awesome shtuff I used eds recipe with the dextrose, and found that i prefer his way to the brown sugar method i used last. The molassass contributed to some off flavors in the wine last time, and since this is a quick fix i didn't let it sit around to age. The dextrose contributed to a much cleaner, brighter taste. I was hooked on my apfelwein after only one and a half glasses, not the requisite three

stop and shop has 1/2 gal of apple juice for $1. I'm putting on my coat as i type...

mike

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