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Old 06-06-2012, 01:35 PM   #9851
SirElven
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Made my first batch 3 months ago and am about to make another because it's so damn good!!! Thanks ED for this and so many other great recipes!

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Old 06-06-2012, 03:52 PM   #9852
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Ok so I am drinking from my original batch done i would say about 4 or 5 months ago I had some in the fridge in a 1 gal container. Seems to be sour. I know it will be dry b/c it's wine like but does sour come with it? Or do you think it will go away? I am going to bottle carb my next batch july 1st being in primary for little over 2 months

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Old 06-06-2012, 05:21 PM   #9853
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Those of you who have used cinnamon in this.... How many sticks do you use and how? I have had mine in the fermentor about a month and a half... I was going to throw about 4-5 cinnamon sticks in there for a week or so... that too much/too little? Any suggestions?

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Old 06-06-2012, 05:45 PM   #9854
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Quote:
Originally Posted by mastamind
Ok so I am drinking from my original batch done i would say about 4 or 5 months ago I had some in the fridge in a 1 gal container. Seems to be sour. I know it will be dry b/c it's wine like but does sour come with it? Or do you think it will go away? I am going to bottle carb my next batch july 1st being in primary for little over 2 months
Could be excess Malic acid, maybe? Read up on Malo-lactic fermentation.
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Old 06-07-2012, 04:18 PM   #9855
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Originally Posted by Matteo57 View Post
Those of you who have used cinnamon in this.... How many sticks do you use and how? I have had mine in the fermentor about a month and a half... I was going to throw about 4-5 cinnamon sticks in there for a week or so... that too much/too little? Any suggestions?
I used 2 sticks, broke them in half and put them in a spice-bag with some cloves and marbles for weight. A piece of monofilament fishing line was tied to the bag and secured outside the carboy. The rubber bung seemed to seal it well. The 2 cinnamon sticks was just about right. The cinnamon flavor is nice, but not overpowering. The 7 cloves I used was TOO much! After only a few days, I pulled the bag, and removed ALL the cloves, and returned the bag with cinnamon sticks only. The nice thing about this setup is that you can let the spice bag in until the flavor is right, or adjust the contents as needed.
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Old 06-07-2012, 05:29 PM   #9856
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Never made this Apfelwien and not a big drinker. Can I make a smaller batch from this recipe? Say using a 3 gal carboy filling with 3 gals of apple juice and 1 pound of corn sugar?

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Old 06-07-2012, 05:48 PM   #9857
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Quote:
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Never made this Apfelwien and not a big drinker. Can I make a smaller batch from this recipe? Say using a 3 gal carboy filling with 3 gals of apple juice and 1 pound of corn sugar?
I have done just that for my first batch of this. Worked out perfectly.
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Old 06-07-2012, 05:56 PM   #9858
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I have done just that for my first batch of this. Worked out perfectly.
Thanks, good info....
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Old 06-07-2012, 11:12 PM   #9859
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Never made this Apfelwien and not a big drinker. Can I make a smaller batch from this recipe? Say using a 3 gal carboy filling with 3 gals of apple juice and 1 pound of corn sugar?
Oh, yeah....this recipe is pretty forgiving, compared to most wine recipes...

It scales up and down beautifully (I've done 0.5. 1, 3, 5, and 10 gallon batches).

I've varied the sugar from as little as 1#/5gal to 1/2#+concentrate in 1gal - creates a different product, but still quite good! People have used corn sugar, cane sugar, beet sugar, brown sugar, maple syrup, candi sugar, even molasses...

Right now, I have 8 different experimental batches with different spices, fruits, etc. fermenting away for comparison....
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Old 06-08-2012, 07:31 PM   #9860
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Sorry if this has been mentioned already, but I don't plan on reading all 986 pages, I read about 10 and didn't see the answer. But if I were to make this recipe with with no extra sugar added, just the 5 gallons of Apple Juice, will it still turn out exactly the same flavor-wise just without the extra alcohol?

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