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Old 05-11-2008, 01:20 PM   #1
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Default Sparkling Apfelwein in Champagne bottles

I have some Apfelwein in the primary at 5 weeks today. I was planning on bottleing at 7-8 weeks with a cup of priming sugar in champagne bottles and corking them.

Has anyone else done this? Do you think one cup is too much or less? Does anyone think I should bottle sooner? Do you think I should have to add a little yeast at bottling time?

Thanks for the help in advance.

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Old 05-11-2008, 02:12 PM   #2
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I tried naturally carbonating a cider after over 2 months in the fermenter, and it really didn't work well. Based on that experience, add a couple of grains of champagne yeast to each bottle to ensure carbonation. A cup of corn sugar to ~5 gallons of apfelwein sounds just about perfect.

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Old 05-11-2008, 04:12 PM   #3
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thanks for the advice. I'll let you know if it works.

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Old 05-11-2008, 05:31 PM   #4
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No question that Yuri's suggestion will work.

The question becomes is it necessary? I've bottle carbed 3 batches (parts of 3 anyway) and I have never had a problem.

I guess as Yuri Said, If you want to be 100% positive, add some more yeast.

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Old 05-11-2008, 10:04 PM   #5
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Do you have a champagne corker? I don't have one, but I always thought having a sparkling cider or apfelwein would be such a nice holiday drink. I know that some LHBS rent corkers, but we don't even have a LHBS around here! I just have a regular corker for wines, so anything sparkling or carbonated has to go into beer bottles or soda bottles. I know it tastes the same, but it just seems like it would taste better after popping a champagne cork!

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Old 05-11-2008, 10:33 PM   #6
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Quote:
Originally Posted by YooperBrew View Post
Do you have a champagne corker?
I don't have one but my LHBS will rent one for $7. I thought it would be pretty cool to pop a bottle every once and awhile.
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Old 06-23-2008, 02:49 AM   #7
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So I put a cup of corn sugar for the five gallon batch and bottled/corked the apfelwein in 12 champagne bottles (with 3-4 grains of yeast per bottle) and 12 22oz bottles with no yeast. The 22 oz bottles are pretty carbed. Haven't opened any of the champagne bottles but they should be even more so.

I also kegged a 5 gallon batch with 3/4 cup of corn sugar along with 4oz of rasberry wine flavoring.

If anyone is interested I'll update when I crack/tap either one of them open.

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Old 07-03-2008, 01:06 PM   #8
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I bottled in 2 champagne bottles and capped them with crown caps. I have also bottled with champagne stoppers. They are plastic and don't need to be compressed. with a little force they can be pushed in by hand. sometimes a lite tapping with a rubber mallet. I bottled a few as tests with champagne stoppers and it was fine when pushed in by hand. Add the wire so it doesn't come out and your all set.

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Old 07-25-2008, 05:15 AM   #9
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i am bottling apfelwein in 12 champagne bottles this weekend. the rest will be still. I want to sweeten this a little, do you think i should use maltodextrin or lactose? which one do you think will taste better?

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Old 07-25-2008, 04:52 PM   #10
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Quote:
Originally Posted by rh348877 View Post
If anyone is interested I'll update when I crack/tap either one of them open.
Definitely. Gotta have a nice classy way to drink apfelwein.
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