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Old 01-26-2013, 08:41 PM   #1051
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Pretty pumped. Have a batch of apfelwein going for about a week and a half and will be racking it soon to use the slurry to make some SP. just bought all the ingredients today and bought a wine whip specifically for this. Any tips or tricks from anyone who has made this besides what the recipe says?
Just stick to the recipe, it's one of my favorites. The last batch I made I didn't bother waiting the 24hours and just pitched the yeast cake right into the must and it worked great.
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Old 01-27-2013, 05:24 PM   #1052
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Originally Posted by HopHeaven View Post
Pretty pumped. Have a batch of apfelwein going for about a week and a half and will be racking it soon to use the slurry to make some SP. just bought all the ingredients today and bought a wine whip specifically for this. Any tips or tricks from anyone who has made this besides what the recipe says?
No need for a wine whip but it does make it easier to degas. Becareful if you have a full carboy. I used a kitchen hand blender thing to degas my latest batch and forgot about what happens when you "disturb" a carbonated beverage...foam volcano all over the counter.

Another thing, if you don't have a yeast slurry, one packet of EC-1118 works great.
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Old 01-27-2013, 05:33 PM   #1053
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Originally Posted by looneybomber

Another thing, if you don't have a yeast slurry, one packet of EC-1118 works great.
Really? I read through the first couple pages and it seemed everyone was saying the slurry is amust considering the preservatives and the acid concentration. My apfelwein is almost ready for a racking so I should have a slurry soon but if that's the case, maybe next time I'll just pitch some 1118.
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Old 01-27-2013, 05:42 PM   #1054
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Made two batches so far using 1 packet of EC1118 each. Both fermented out just like the instructions said. I've had great luck with EC1118 regardless what I've used it for (making SP and carbing up high AbV beers).

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Queue: King Tut ale, BIG barleywine, Desire mead, .
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<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..
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Old 01-27-2013, 06:07 PM   #1055
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EC1118 works, but in my experience, be prepared for a SLOOOOW start. I've seen it take more than a week to show signs of fermentation, vs as quick as a few hours (ok, maybe 4-5) for a slurry start.

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Old 01-27-2013, 10:46 PM   #1056
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Really quick... I'm racking a batch and want to carbonate it, don't have the ability to force carb. Should I not add the k meta and sorbate but still add the sparkalloid? Thanks all

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Old 01-27-2013, 10:58 PM   #1057
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Really quick... I'm racking a batch and want to carbonate it, don't have the ability to force carb. Should I not add the k meta and sorbate but still add the sparkalloid? Thanks all
Don't add the sorbate, kmeta is ok.
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Old 01-27-2013, 11:10 PM   #1058
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Thanks. Sparkalloid good too right

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Old 01-28-2013, 12:27 AM   #1059
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Really quick... I'm racking a batch and want to carbonate it, don't have the ability to force carb. Should I not add the k meta and sorbate but still add the sparkalloid? Thanks all
How will you stop fermentation so as not to blow up bottles?
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Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Secondary:
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..
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Old 01-28-2013, 12:30 AM   #1060
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How will you stop fermentation so as not to blow up bottles?
Heat pasteurization, once desired level of carbonation is established and before they all grenade give them a soak in hot water to kill the yeast.
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