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Old 03-05-2012, 01:01 AM   #9361
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I have been fermenting a batch of Apfelwein for 3 months. I just bottled it up and took a reading and it read 1.000 - 0%. I dont understand why this would happen any suggestions on what could have happened?

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Old 03-05-2012, 01:06 AM   #9362
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Originally Posted by davis119 View Post
What are some other brands of juice used? Tree top is not available by me
Don't know about others, but I use the Indian Summer brand. I've also got some frozen concentrate from Aldi's that I plan to use in the near future.
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Old 03-05-2012, 01:36 AM   #9363
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Quote:
Originally Posted by adejesus
I have been fermenting a batch of Apfelwein for 3 months. I just bottled it up and took a reading and it read 1.000 - 0%. I dont understand why this would happen any suggestions on what could have happened?
It fermented.... Don't read the potential alcohol scale when you've fermented. It's all about the og vs the fg. 1.000 means it dried out, which is a good thing!
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Old 03-05-2012, 03:51 PM   #9364
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So im deploying for a year pretty soon. Good thing comijg out of it. The inlaws will let me ferment...so im doing a 5gal batch of apfelwein, and one batch with 3gal apple juice and 2gal cranberry juice!! Should i use 2 lbs of sugar in the cranapfel batch as well or more or less? Its gonna age for a whole year!! I cant wait

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Old 03-05-2012, 04:05 PM   #9365
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Best of luck and thanks for the service odh.

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Old 03-05-2012, 04:35 PM   #9366
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So I had my parents over for a bit last night and we were playing around with some drink recipes. We came up with this it's simple, easy, and delicious. 8oz apfelwein, 1oz Bacardi silver, and 1/2-1oz triple sec served on the rocks! It was delicious! Also my apfelwein is carbed and kegged. Anyways I encourage everyone to give it a try but be careful it'll sneak up on you real quick!!! Anybody else make any cocktails with this stuff?

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Old 03-05-2012, 05:23 PM   #9367
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Mixed with Butterscotch schnaps.

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Old 03-05-2012, 06:14 PM   #9368
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Assistance with back sweetening.

My method up to this point has been to let it ferment down to 1.016 and bottle. At 1.01 pasteurize. For this batch, I wanted to add bourbon and oak, ala woodchuck private reserve from the fall.

So, if it ferments all the way down to 1.00ish, how much sugar do I add to back sweeten to 1.01. I figure add that amount plus the normal carbing amount, let it carb then pasteurize.

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Old 03-06-2012, 05:38 AM   #9369
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Quote:
Originally Posted by musicawal
So I had my parents over for a bit last night and we were playing around with some drink recipes. We came up with this it's simple, easy, and delicious. 8oz apfelwein, 1oz Bacardi silver, and 1/2-1oz triple sec served on the rocks! It was delicious! Also my apfelwein is carbed and kegged. Anyways I encourage everyone to give it a try but be careful it'll sneak up on you real quick!!! Anybody else make any cocktails with this stuff?
1 part glass
5 parts Apfelwein
1 apple juice ice cube

:-)
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Old 03-06-2012, 06:33 PM   #9370
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I like hard cider and ginger ale

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