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Old 02-21-2007, 01:14 AM   #881
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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?

I prefer Captain Morgan. The darker color is easier to see from afar and the smell is awesome.
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Old 02-21-2007, 12:20 PM   #882
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Default OK ill chime in

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.

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Old 02-21-2007, 01:08 PM   #883
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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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Old 02-21-2007, 01:57 PM   #884
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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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Old 02-21-2007, 05:28 PM   #885
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Either way, I think it is worth it to have that slight hint of cinnamon underneath the apple flavor.
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/penze...ulledwine.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
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Old 02-22-2007, 12:35 AM   #886
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Check out this incredible Kruesen.
ciderkruesen_12hrs.jpg
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...

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Old 02-22-2007, 04:11 AM   #887
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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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Old 02-22-2007, 04:39 AM   #888
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Quote:
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.
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Old 02-22-2007, 04:46 AM   #889
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BTW. Your avatar is awesome.
Yeah it is...what is that from?
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Old 02-22-2007, 12:58 PM   #890
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Quote:
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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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