NineMilBill

Recipes 

If you've let it go completely dry, just fill the gallon jugs up pretty high, and ensure the cap or however you're sealing it is air tight. It'll be good. Can you not bottle, either in beer bottles or wine bottles?

tennesseean_87

Recipes 

I'm having the longest fermentation of this stuff. It's batch number 3 on the same yeast, and it's taken nearly 2 months at 60* and is only down to about 1.010 from 1.070. Is the cold temperature to blame? I used a juice blend (apple-blueberry-pomegranate) for about half of the juice, maybe that blend has some extra mild preservative in it that the straight apple juice and cran-apple from old orchard don't have. I'm wondering how much longer it'll take to clear once it's done.

Edit: Montrachet is the yeast.

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Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
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slunkmonky

Recipes 

I did 3 gallons of organic apple juice and some corn sugar. It was about 72 degrees the whole time. My method was exactly the same as the first post in this thread except 3/5 's of everything since I used 3 gallons to his five. Mine bubbled hard for a week and then was done. I checked the gravity and like he said it finished near 1.002 or so. Really low. I'm just letting it sit to clear up now for a few more weeks. I think your temp did it but there might be preservatives.

Check the ingredients really well. I have a few bottles of 100% juice with vitamin c added (ascorbic acid) so I'll use a ph balancer when I do that batch. They say it has no preservatives, but I'm thinking they put the vitamin c in there to make it sound more nutritious and also to add a preservative while still calling it all natural since it's vitamin c and not a 'chemical'.

I can't wait to drink this stuff,, in a few months.. haha.

Towndrunk

Recipes 

I am wondering why my Apfelwein is still hazy after 5 weeks. Not sure if I did something wrong or if the cider used is keeping it from clearing up. I went to Whole Foods and got 2.5 gal of apple juice and 2.5 gal of apple cider. I had a 2.2# bag of corn sugar so I said screw it and threw it all in with one pack of Montrachet yeast. OG was 1.090 and current gravity after 5 weeks is 1.000. If my calculation is correct the ABV is 11.81 I think this is going to stay in the secondary for a few more months before I bottle. I think I am going to cold crash it for a couple days before bottleing. Maybe that will clear it up a little. Anyone have any opinions or comments on the high ABV? will this stuff ever be drinkable and will it clear up?

rico567

Recipes 

My Apfelwein was made Dec. 3rd. I followed the recipe just as you appear to have done: nothing but the apple juice (I used fresh cider from a local orchard), 2 lb dextrose and the Montrachet yeast. After several months in the primary it was hazy, so I got some pectic enzyme (haze is likely caused by pectin) and put in the recommended amount when I racked to secondary. I bottled after a total of three months (first week in March), and the Apfelwein clarified more, but still has a slight haze to it. It tastes very good, and I expect that it will only get better.

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Kampo

Recipes 

so took two bottles up last night to check to see if I will have any carbonation problems. tossed them in he freezer for an hour to get them nice and cold. first one I sweetend a bit to see if my fiance liked it better with a little sweetness, I didn't care much for it and neither did she, but carbonation was good, bit more than beer but didn't seem like it would be a problem.

then the second I poured straight from the bottle. Cold, Crisp, Tad bit Tart with a a hint of apple....started working on a project and the I relized holly crap I'm wasted.....

FlyDoctor

Recipes 

How long after bottling was this? I'm gearing up to bottle mine that I made 2/24 and I'm curious if it will be 3 weeks like beer or longer/shorter?

Barnzy02

Recipes 

just put another batch of this together over the weekend, rhino farts have taken over my basement! Won't be touching this til september at the earliest.

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Cjtabares

Recipes 

Just put my first batch of this together last night early this morning. The only thing I changed form the recipe was adding yeast nutrients, I live in an apartment and hope to keep the rhino fart smell to a minimum.

warndogg

Recipes 

I am wondering how exactly you added the pectic enzyme? I have the same issue with haze and I am reaching the end of fermentation. I have some powder enzyme. Do you just toss it right into the primary how is that sanitary?