EdWort

Recipes 

I would not let it go over 3 months before racking to a carboy or keg. After 3 months, get it off the yeast.

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Cheers,

EdWort

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Jukas

Recipes 

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

Akavango

Recipes 

I'm sold, will get a batch started as soon as I have an empty bucket.

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2374L brewed since August 2011.

BeerDoctor5

Recipes 

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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cram

Recipes 

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.

tennesseean_87

Recipes 

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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Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
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CreamyGoodness

Recipes 

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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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

funkapottomous

Recipes 

Carbing/priming should be proportional, but this stuff IS awesome with some lemon-lime soda

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CreamyGoodness

Recipes 

Thanks, Funk. I need to start another batch tonight.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

Matteo57

Recipes 

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?