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Old 03-15-2012, 03:03 AM   #9421
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Quote:
Originally Posted by EdWort View Post
I would not let it go over 3 months before racking to a carboy or keg. After 3 months, get it off the yeast.
EdWort, That's what I was alluding to, though I didn't get as specific as to say get it off the yeast... I figured that was implied
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Old 03-15-2012, 02:30 PM   #9422
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I'm sold, will get a batch started as soon as I have an empty bucket.

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Old 03-15-2012, 03:28 PM   #9423
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I've been searching online and in this thread for a good amount of time and have yet to find my answer. I would like to carb my apfelwein. I followed EdWort's directions 100% so far. However, my wife drinks Strongbow/Woodchuck and likes the amount of carbonation in those. I'm thinking the 3/4 cup dextrose/5 gal batch might be substantially more carbonated than the ciders she's used to. Also, I'm assuming she'll be spiking her apfelwein with sprite/7up. So my question is...

How much dextrose should I add to my 5 gal batch of apfelwein to yield similar carbonation levels to Strongbow/Woodchuck? TIA

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Old 03-15-2012, 03:41 PM   #9424
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Most folks treat it as they would bottling beer--1/2-3/4 cup of dextrose would be the norm. But if she'd prefer it to be just slightly effervescent, and she plans to add sprite/7up, then maybe leave it still and let the soda add the fizz, or bottle with 1/3 cup of dextrose.

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Old 03-15-2012, 05:20 PM   #9425
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I would recommend weighing your sugar. I have just carbed a few batches without my scale (a friend had it) and trying to convert table sugar from weight to volume resulted in some way undercarbed beverages. Maybe that's less of a problem with larger batches and dextrose, but I won't risk it again.

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Old 03-15-2012, 05:27 PM   #9426
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Is carbing just proportional with a gallon batch? If its more complicated with less wine then I'll just hit it with some 7up and call it a day.

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Old 03-15-2012, 05:36 PM   #9427
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Quote:
Originally Posted by CreamyGoodness
Is carbing just proportional with a gallon batch? If its more complicated with less wine then I'll just hit it with some 7up and call it a day.
Carbing/priming should be proportional, but this stuff IS awesome with some lemon-lime soda
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Old 03-15-2012, 06:17 PM   #9428
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Thanks, Funk. I need to start another batch tonight.

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Old 03-15-2012, 08:52 PM   #9429
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I didn't see it amongst the million posts but has anyone tried oaking this? Any thoughts on that idea? Think it would turn out well?
Thinking along the lines of slightly oaky.... nothing crazy at all. Just a slight touch.
Any thoughts?

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Old 03-15-2012, 10:57 PM   #9430
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I just had a taste test of some apfelwein made with the following recipe:

OG: 1.070
1 lb cane sugar
3 rolls concentrate
~4 gallons Juice
3056 yeast
3+ months in primary (I am about to get it off the yeast).

I just took a gravity sample: 0.996
taste: pretty bad. Bland, very dry, the wife said yeasty, and not really much character. A similar recipe with half cran-apple juice blend and montrachet finished at 1.008 and has more wine character. I won't use the 3056 again (though it smelled wonderful coming out of the airlock), and am curious if the juice blends (not pure apple) have more unfermentable sugars somehow, or if the last batch was just a fluke.

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