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Old 02-14-2012, 12:43 AM   #9211
Grumpybumpy
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Pitched with lalvin rc212 on new years and snuck my first taste tonight. Finished at 1.002 and I'm ready to drink it all now! My oh my is it good! Lots of apple flavor, mild tartness like white wine would have, and zero alcohol bite. My parents will love this one when they come to visit in april! I just hope it'll last that long....

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Old 02-14-2012, 12:56 AM   #9212
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What did it taste like I did two six gallon batches mid jan. and have been tested to tast but have been holding off

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Old 02-14-2012, 01:25 AM   #9213
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Just wondering if more people like to carb this stuff or drink it flat? And which way, flat or carbed does this stuff last longer?

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Old 02-14-2012, 04:45 AM   #9214
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I think most people are drinking it still. Myself, I am going to bottle about half of it still and the other half carbed and see which I like best.

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Old 02-14-2012, 05:10 AM   #9215
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I've carbed all my batches; I submitted it to several guests while flat and the consensus was that carbonation would help. If you like champagne (or are serving it to those who do), I'd suggest carbing.

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Old 02-14-2012, 03:59 PM   #9216
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Nevermind about premier cuvee being ready after 3 weeks, shouldn't have kegged >_<. I wonder if it takes larger batches longer to mellow out, also I only got about 3.75 gals so its VERY strong since I meant for 5.

Time to grab some 2 liters of squirt and have some friends over.

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Old 02-14-2012, 04:36 PM   #9217
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I over-carb mine so it is more like a champagne than a beer in terms of carb level. When I serve it to guests, I offer it strait up, over ice, or mixed like a cocktail. The ladies seem to love apfelwein with a splash of 7-up/sprite and a teaspoon of raspberry puree to sweeten it up.

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Old 02-14-2012, 04:43 PM   #9218
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I'm deployed right now and can't brew anything. To kill the urge I just bought my pops all the supplies to make some apfelwein.

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Old 02-14-2012, 05:09 PM   #9219
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How quickly do you see fermentation?

First attempt at apfelwein...

Not seeing any airlock activity, seems to be stuff forming in the surface however. My HBS didn't have Montrachet, and I couldn't remember the Lalvin EC-1118 alternative and the guy there suggested Lalvin 71B-1122.

I will rdwhahb, just curious since I've never done this.

It's sitting at about 60, which may be a bit cold...but I don't control the heat in my apartment.

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Old 02-14-2012, 05:26 PM   #9220
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I've got a first batch going now. I used the 71B yeast and it took off quite happily within the first day (sitting in a dark closet at ~67*F).

Mine has now cleared (mostly) and I'm wondering (haven't even taken a gravity test yet), has anyone tasted this really young, like Fedderweisser-style?

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