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Old 02-09-2007, 06:29 PM   #801
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Originally Posted by dmiller038
I don't think it does, at least I'm not planning on carbonating mine.

One thing that's got me kinda worried though... it's been 9 days and mine has slowed down to a bubble per minute or so. Isn't it too soon for it to slow down like this? Anybody else had this?
I've heard it goes pretty slowly, and you need to just leave it for at least a month. It'll clear eventually, but the activity is pretty calm during that time.
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Old 02-09-2007, 06:48 PM   #802
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I've heard it goes pretty slowly, and you need to just leave it for at least a month. It'll clear eventually, but the activity is pretty calm during that time.
I've heard that too I was just concerned after reading through the thread and seeing people talk about seeing bubbles for 2 weeks straight, or even longer...
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Old 02-10-2007, 11:51 PM   #803
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The time it takes depends mostly on how warm it is while fermenting. Mine is almost at week five and starting to slow down maybe 10 bubbles/min. My temp has been about 55 for about the last 2 weeks.

If yours is or was bubbling and cloudy I would think you're OK. I understand it take awhile to clear. When you think its done take a reading, it should be about 1.000 or lower.

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Old 02-11-2007, 02:38 PM   #804
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S.

Thanks for the heads up on the carbing time! I am about a HB virgin! I will wait 3 weeks then as mine was real, real clear!

I tried it still.....very tasty....but then a different "feel" in the mouth if your mind is set on a cider!

I like very dry wines....so this was great! I really think its just a matter of personal taste!

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Old 02-11-2007, 03:50 PM   #805
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S.

Thanks for the heads up on the carbing time! I am about a HB virgin! I will wait 3 weeks then as mine was real, real clear!

I tried it still.....very tasty....but then a different "feel" in the mouth if your mind is set on a cider!

I like very dry wines....so this was great! I really think its just a matter of personal taste!
Our HBS was trying to convince us it was more of a Cider than wine... that's when we had to explain it came out really dry. Personally, i don't mind a wine that is in between Dry and 'Wet', if it's too 'Wet' it's more like champaigne (which isn't bad), and too dry well, personal taste. So what i'm hoping we accomplished with ours is an in between. We kicked out the Dextrose and added a sleeve of frozen apple juice concentrate for every gallon. Our's is just finishing up week 1 at 17 bubbles a minute... I have high hopes for it...
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Old 02-11-2007, 04:26 PM   #806
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I've been watching the carbonation comments. It seem people get mixed results. I think waiting longer is key, especially before stocking the fridge. Also if its super clear you might consider pitching another starter with priming sugar.

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Old 02-11-2007, 05:50 PM   #807
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I did a 1.5 gallon batch with WLP300 hefeweizen yeast, used only straight apple juice (bottles on sale from BJ's Wholesale Club), fermented it at 74F, and the original gravity was 1.048 (about same as my hefe beer's OG). At 14 days it was clear - remarkably clear for a hefe-yeast - and the final gravity was 1.000. It is a bit dry, didn't pick up quite the banana/clove nose that I thought it might get from the yeast strain, tasted decent without carbonation. Now it's in the keg under pressure, and first sample seems nicer - the carbonation added some depth that was lacking - I want it more fully carbed so will retaste in another day or so. My thoughts -- Glad it isn't too sweet, but thought it should have a touch more actual apple flavor to it -- anyone here tried using some method of stalling the fermentation while still some residual sugars left in the cider? If so, how did you do it? What kind of starting gravity and final gravity are you getting if you use the Cotes de Blanc yeast (maybe this is the solution...)?

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Old 02-11-2007, 10:00 PM   #808
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Wow, lots of stuff going on in a week. I've been out of Internet range over here in Germany for a while, but have been taking plenty of beer porn pics. Now that I have a decent connection, I 'll see if I can get some uploaded. Here's one for the Apfelwein Gang.



I bought a couple of these and it was not bad. A bit lighter than my recipe and SWMBO says mine is better. This is not from the Hessen area, but from the Lindau area of Bavaria on the Bodensee (or Lake Constance). I'll post some pics from other brands as I find them over here. In the mean time.... PROST aus Munich!

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Old 02-12-2007, 01:07 AM   #809
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Default Watch out with apple juice bottles being overfilled

I decided to whip up a batch of this, after seeing so many rave reviews. I went to Sams to find the apple juice. I noticed they only sold it in 3qt (96oz) bottles, which I thought was a little odd, but whatever. So that means I need to use 6 full bottles, and 2/3rds of the 7th bottle. Easy enough.

Back at home I poured in a few bottles, then half the sugar and stirred the bejesus out of it. Next, I added in bottles 4 & 5, followed by the rest of the sugar and then bottle 6, making 18 qts so far. Then I poured in the yeast packet. Of course then I realized I had forgotten to mix in that last half of the sugar. Knowing it wasnt such a good idea, I stirred the bejesus out of the mix again, yeast and all.

So all was well and good as I began to add the final 2 qts. This is where things got hairy. I needed 2 of the 3 qts. 2 qts = 8 cups. Easy enough, I'll just use my measuring cup. I began to pour in the remaining fluid into my funnel, when I noticed, about halfway, through that apple juice had begun to overflow the carboy !! What in the world? how is that possible? I hadn't added the full 5 gallons yet and it was pouring over the top. Mystified, I sucked some apple juice/yeast/sugar mix out of the carboy with my baster to bring the level back down to the base of the carboy neck, closed it up and set it in the closet while I tried to figure out what had happend. A little investigating revealed that the juice jugs were NOT 96oz as stated, but were, in fact, a half cup overfilled, making them 100oz! So in adding 6 full bottles, I had actually added 3 cups more than I thought, hence the spill-over at the end.

Oh well, I'm sure it will be okay. A day later and it's barely starting to bubble...

The moral of this story? Pay attention to what you are doing, and dont trust the apple juice bottles!

Edit: FYI, my OG was 1.068

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Old 02-12-2007, 02:00 AM   #810
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well i got to say the apfelwine was a huge hit at a birthday party tonight, i brought over about 40 bottles....when i left they were asking if i was going out to the truck to get more....lol........all the commercial beer was still in the cooler....
so without a doubt i will be brewing a 3rd batch as soon as the carboy is empty making this my 3rd run...great recipe again Ed....and cool pic by the way....
bottoms up!!!!
anthony

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