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02-21-2007, 01:14 AM
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#881
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Quote:
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Originally Posted by Schlenkerla
I never used vodka. I have always used a rinse-free sanitizer in my air locks.
Does it make a difference with winemaking?
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I prefer Captain Morgan. The darker color is easier to see from afar and the smell is awesome.
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02-21-2007, 12:20 PM
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#882
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Senior Member
Join Date: Oct 2006
Location: Madison, Wisconsin.
Posts: 339
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OK ill chime in
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OK I made 2 - 6 gallon batches of applewein. Same amount of sugar.
The first one made a week before the second one.
The first one I added one cinnamon stick too. That one is taking longer to clear.
The one done a week later is clearing faster than the first.
Could the cinnamon really lag it that bad? Ive had the first one going for 6 weeks now. 
__________________
Growler: Cran-Lemonwein
Primary: Ghetto Cider (Shur-Fine)
Primary: Chocolate Oatmeal Stout
Primary: Welches Grape Juice
Secondary: Pail Ale (American)
Secondary: Chocolate Oatmeal Stout
Bottled: Ghetto Cider (Roundys)
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02-21-2007, 01:08 PM
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#883
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Junior Member
Join Date: Feb 2007
Location: Knoxville, TN
Posts: 18
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Just an update for anyone who might care, its been a little over 12 hours and I'm getting a bubble every 2-3 seconds so it seems to be working. I also see a small layer of what I believe to be kreusen(sp?) forming.
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02-21-2007, 01:57 PM
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#884
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Quote:
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Originally Posted by britishbloke
The first one I added one cinnamon stick too. That one is taking longer to clear.
Could the cinnamon really lag it that bad? Ive |
You think you've got cloud. I used cinnamon powder. Great smell though and the top of the kruesen looks like apple crumb cake. I'm not concerned. I plan to cold condition in a keg for about 10 days after the 3-4 weeks. Hopefully, that will help settle out the "stuff". Either way, I think it is worth it to have that slight hint of cinnamon underneath the apple flavor. |
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02-21-2007, 05:28 PM
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#885
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Beer Geek
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,108
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Quote:
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Originally Posted by KalvinEddie
Either way, I think it is worth it to have that slight hint of cinnamon underneath the apple flavor.
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I thought about this earlier too. Last fall I was thinking about using Penzey's mulling spices.
Cloves, cracked China and Korintje cassia cinnamon, allspice, cardamom and mace. I make this at thanksgiving & X-mas with apple juice and cranberry and its awesome. (Non-Alcoholic)
I think it would be awesome start as hard spiced cider. (w/o the butter!!) In fact you can mull apfelwine you already made.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmulledwine.html
If anyone is interested on the recipe you call pull it from this catalog. (page 21 in the pdf)
Be advised its 21megs.
http://www.penzeys.com/images/A07.pdf
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie
BS Nano-Brewery
Primary: Dunkelweizen, Helles, Apfelwein
2ndary:empty
Drinking: Light Ale, Fat Tyre Clone, Portly Porter, Apfelwein
Next: Irish Dry Stout, Caribou Slobber,
|Myeast 50327|Easy Hop Oast|
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02-22-2007, 12:35 AM
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#886
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Check out this incredible Kruesen.
This looks like some sort of early sci fi special effect landscape...or a slice of great apple crumb cake.
I modified the recipe to try for a lower ABV%...that's why you see a 1054 OG. Also added some chopped apples and skins along with cinnamon and dark brown sugar.
Man I can't wait... 
Last edited by BierMuncher; 02-22-2007 at 01:25 AM.
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02-22-2007, 04:11 AM
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#887
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Junior Member
Join Date: Dec 2006
Location: Boise, ID
Posts: 14
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Man, Kalvin, your pic is making me want some apple crumb cake right now 
So if I want to carbonate about half of the bottles, I can just sprinkle corn sugar into the bottles I want to carbonate, yes? I think I heard something about 1/2 teaspoon per bottles, does that sound about right? |
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02-22-2007, 04:39 AM
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#888
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Senior Member
Join Date: Feb 2006
Location: Colorado
Posts: 5,600
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Quote:
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Originally Posted by KalvinEddie
Check out this incredible Kruesen.
Attachment 1004
This looks like some sort of early sci fi special effect landscape...or a slice of great apple crumb cake.
I modified the recipe to try for a lower ABV%...that's why you see a 1054 OG. Also added some chopped apples and skins along with cinnamon and dark brown sugar.
Man I can't wait... |
Looks good. What yeast did you use?
BTW. Your avatar is awesome. 
__________________
Cheers,
Rich
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02-22-2007, 04:46 AM
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#889
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Discover the motherlode
Join Date: Jan 2005
Location: Heidelberg, Germany, Baden Wurtemberg
Posts: 8,837
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Quote:
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Originally Posted by RichBrewer
BTW. Your avatar is awesome. |
Yeah it is...what is that from?
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:
www.IronOrrBrewery.com
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02-22-2007, 12:58 PM
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#890
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Quote:
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Originally Posted by RichBrewer
Looks good. What yeast did you use?
BTW. Your avatar is awesome. |
I used SafAle American Ale (DCL Yeast #US-56).
It happened to be lying around. I happened to be itching to "brew" something.
Avatar? - Thanks. Homemade. It's also the centerpiece on my American Red Pale Ale bottle.
I figured it was time to ante up for a membership. This forum has saved me a lot more than the nominal expense to belong. Plus I was tired of uploading pics to Google-Picasa everytime...
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