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Old 02-03-2012, 04:55 PM   #9111
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I sampled my first batch after confirmed it had fermented out. It tasted sour and very hot but it's only a month old. I stuck it in the back of the closet and will try and forget about it for at least another 2 months and try again.

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Old 02-03-2012, 05:53 PM   #9112
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I sampled my first batch after confirmed it had fermented out. It tasted sour and very hot but it's only a month old. I stuck it in the back of the closet and will try and forget about it for at least another 2 months and try again.
Temperature has everything to do with it. You will notice that when it's cold some more of the apple characteristics will come out, and it won't seem nearly as hot if at all.
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Old 02-04-2012, 01:34 AM   #9113
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Hello,

This is my first post and I would like to know if it would be possible to ferment approximately 50 gallons of apfelwine inside of a 55 gallon food grade #2 ex sauge casing blue drum. It has no scratches and has been thoroughly cleaned and now containers sanitizer. Star San mix approx 15 gallons. Myself and a few friends have been throwing the idea around and I am just wondering if such a volume would significantly affect the fermentation process. Also the barrel would be left in an uninsulated garage. Any comments or suggestions would be helful. Overall the reciepe would be followed on a scaled up version. Maybe do a starter. Would like to get this going once spring hits new York area. Additionally I would like to leave it for about 4 months in the primary barrel. If anyone knows or has done large batches I would like any tips or concerns. Thanks

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Old 02-04-2012, 12:17 PM   #9114
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How many viable yeast cells are supposed to be in the dry montrachet packages? It might be easier to just pitch 10-20 packs at 60-80 cents a piece.

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Old 02-04-2012, 12:48 PM   #9115
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Hello,

This is my first post and I would like to know if it would be possible to ferment approximately 50 gallons of apfelwine inside of a 55 gallon food grade #2 ex sauge casing blue drum. It has no scratches and has been thoroughly cleaned and now containers sanitizer. Star San mix approx 15 gallons. Myself and a few friends have been throwing the idea around and I am just wondering if such a volume would significantly affect the fermentation process. Also the barrel would be left in an uninsulated garage. Any comments or suggestions would be helful. Overall the reciepe would be followed on a scaled up version. Maybe do a starter. Would like to get this going once spring hits new York area. Additionally I would like to leave it for about 4 months in the primary barrel. If anyone knows or has done large batches I would like any tips or concerns. Thanks
No reason you cant use it. Your going to need to keep the temp between 65 and 75. No starter needed, pitch 10 packets of yeast. No less than that, and no more really needed.

I have made 15.5 gallon batches in one of my large tanks, and i have made 30+ gallons of other things in my 50 gallon drums. Simply scale up.
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Old 02-04-2012, 01:58 PM   #9116
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Sounds good, now do you think the internal fermentation going on inside will swing the temperature significantly hotter like beer fermentation. If we kick this project off probably be when temps are avg in the 50s low 60s. Could I count of the fermentation process to make internal fermentation hover aroun mid 60s. Probably keep the garage heated for a few days until ferment starts if that's not the case.

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Old 02-04-2012, 06:16 PM   #9117
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Default FG seems high

I transfered my apfelwein to my glass 5 gallon carboy today to let it age for a month or two. (I needed my 6 gallon better bottle for another beer). It has been in the primary for a month. Airlock activity stopped a week ago and it has started to clear up. My concern is that my gravity reading is 1.010. Any idea why it seems to have finished so high? It tastes great so I am not too worried if it's finished just curious.

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Old 02-04-2012, 07:55 PM   #9118
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Speaking of ferment temps, can someone tell me how crucial controlling the temps of this are? I have a fridge i use to ferment in at a constant 60-70 degrees (pending on the beer), but I don't have room in it for a 5 gallon & a 6.5 gallon carboy. So I was planning on just stashing this away in the corner of the basement where temps will range from low to mid 60's... it just wont be a controlled constant.

Will I be ok?

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Old 02-04-2012, 08:05 PM   #9119
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I should note that I am using Wyeast 3068

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Old 02-04-2012, 08:42 PM   #9120
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Sounds good, now do you think the internal fermentation going on inside will swing the temperature significantly hotter like beer fermentation. If we kick this project off probably be when temps are avg in the 50s low 60s. Could I count of the fermentation process to make internal fermentation hover aroun mid 60s. Probably keep the garage heated for a few days until ferment starts if that's not the case.
No way it's going to generate 10 degrees. Maybe 1-2 but not 10. You really don't want to be below 65F even more so with such a large batch.

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Originally Posted by wookiemofo View Post
Speaking of ferment temps, can someone tell me how crucial controlling the temps of this are? I have a fridge i use to ferment in at a constant 60-70 degrees (pending on the beer), but I don't have room in it for a 5 gallon & a 6.5 gallon carboy. So I was planning on just stashing this away in the corner of the basement where temps will range from low to mid 60's... it just wont be a controlled constant.

Will I be ok?
Temps are important as the yeast requires them to be. I don't know about your yeast, read the package and stay in the suggested temp range.
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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