A NEW Apfelwien question!

Well, maybe not completely new, but I couldn't find a reference to this topic, so I just thought I would ask...

I only have 5 plastic barrel fermenters and 2 glass demijohns, so as you can imagine, I run out of fermenting space, especially if I am making a lager or two, and want to keep a barrel free for a bottling bucket..

I also have 2 x 22 gallon barrel fermenters that I have never used. I am considering doing a 20 gallon batch of Lager, and a 20 gallon batch of Apfelwein, both of which can age as long as I like without taking up my other fermenters.

Questions:

Has anyone else tried a batch of Apfelwein this large?
Other than the fact that it will weigh 170 lbs and be impossible for me to move on my own, other than sliding it on the floor, does anyone see an issue with such a big batch?
Obviously, I need to quadruple my Dextrose, but will I need to quadruple my yeast as well? I Currently use 11 grams per 5.5 gallon batch.
And last but not least, how many brain splitting headaches do you think would be contained in one fermenter?

You could triple the yeast, and add enough nutrient for 10 gallons. I suspect the consensus will be to add enough yeast for the whole 20 gallons, but yeast DOES divide.
Just my 2 cents worth.

Sounds interesting. Whatever you do, make sure both fermenters are put at a height where you can siphon the contents out

EdWort said:

Sounds interesting. Whatever you do, make sure both fermenters are put at a height where you can siphon the contents out

Click to expand...

Yeah, I plan to put a board across the bathtub and fill it there. Pics to follow....

Just a guess but with this volume you are kegging right?

Loweface said:

Just a guess but with this volume you are kegging right?

Click to expand...

No, I just have a long straw and drink it from the fermenter :fro:

Seriously though, I keep running out and I do 2 brews (11.5 gallons) at a time, and then forget to start more for 3-5 weeks and I run out. NEVER AGAIN!

Best part is that if I don't have kegs free, I can just leave it sit.

Hey Ed, what do you reckon if I have 75 litres of it aged and ready to keg, that I can just siphon off 19 litres at a time as I need it, thus only using 1 keg, but having an endless supply?

will_cbe said:

You could triple the yeast, and add enough nutrient for 10 gallons.

Click to expand...

I've never used nutrient in Apfelwein. I would just do it as you normally would: 20 gallons of juice, 8# Sugar, and 4 packs Montrichet!

You're going to be the most popular kid on your block.

Make sure you plug your tub up because when that board breaks and your fermenters start gushing Apfelwein into the bathtub you're gonna want to be the first man to bath in Apfelwein!

BigKahuna said:

I've never used nutrient in Apfelwein. I would just do it as you normally would: 20 gallons of juice, 8# Sugar, and 4 packs Montrichet!

Click to expand...

I agree. Just scale the recipe appropriately and run with it.

Only 20 gallons? Wuss

eschatz said:

Make sure you plug your tub up because when that board breaks and your fermenters start gushing Apfelwein into the bathtub you're gonna want to be the first man to bath in Apfelwein!

Click to expand...

Probably not the best idea seeing as it is live :fro:

PeteOz77 said:

if I have 75 litres of it aged and ready to keg, that I can just siphon off 19 litres at a time as I need it, thus only using 1 keg, but having an endless supply?

Click to expand...

To have an endless supply you'd need to restart the process before you are on that last keg... 75 Litres is only 4 kegs, you could look for some of those collapseable water containers campers use... Something similar to what this company sells... I'm sure you can get a US made supply...

Revvy said:

Only 20 gallons? Wuss

Click to expand...

HAHAHAHA
oh i wish...

Lately I have been VERY tempted to get a 50 gallon plastic barrel and try it...

Maybe ill just buy a septic tank and use that...
or a pool...
Olympic size would be minimum...

I'll be there in five minutes to wait for that pool to finish fermenting.

EdWort said:

Sounds interesting. Whatever you do, make sure both fermenters are put at a height where you can siphon the contents out

Click to expand...

I 'siphon' very nicely uphill into a carboy. I use a power suction unit that costs about $200, and a universal 2-hole carboy cap.
It works like a champ, with variable suction and excellent control.
Put your BIG fermenterction units safely where you want, and siphon out of them.

Siphon unit: http://www.specialty-medical.com/HCS7000.html

Carboy cap : http://www.finevinewines.com/ProdDetA.asp?PartNumber=14604