Dycokac

Recipes 

Making my first Apfelwein/non beer and I'm following Ed's recipie to the T.

Question is how often will I have to refill the Airlock? it's been about an hour with everything combined in my carboy and i've replaced atleast half the contents of the airlock already, it's oozing into the carboy.

Is this a phase or can I expect a daily refill of the airlock?

EdWort

Recipes 

Vigorous action the first week will require adding a bit of vodka to the airlock a couple times, after that, check it every couple of weeks for evaporation.

__________________
Cheers,

EdWort

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Dycokac

Recipes 

Thanks Ed!

Dycokac

Recipes 

Just checked again, about 3.5 hours down and the yeast dance is just starting.

Now to wait 4 weeks

Also, as the directions say I dont have to do anything else different for bottle conditioning this than I do to bottle condition my beer? (got my first dunkel weizen in the primary going on 2 weeks )

EdWort

Recipes 

Yep. 3/4 cup of Dextrose should do the job. Now all you need is patience.

When you get bored, start another batch. You'll thank me later.

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Adolphus79

Recipes 

And another, and another...

I'm trying to build up the equipment for a batch every week... can't seem to keep any in stock around here... every day one friend or another calls to see if I have any more...

I really need to start kegging...

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Cheers,
Mike

"Give me yesterday's bread, this day's flesh, and last year's cyder." - Benjamin Franklin

Dycokac

Recipes 

I hear ya... i'm hopeing to have a setup by february

Dycokac

Recipes 

how clear do I want to let this get before I bottle? I'm quickly approacing the 4 week mark and it is starting to settle out.

Do I want to wait till I can see all the way through the carboy?

I guess the best thing to do is get myself a wine thief so i can tell where the gravity is and i'll need one anyway since i'm going to start fermenting in carboys

Adolphus79

Recipes 

the scientific answer is 'when you take several SG readings over the course of a few days, and the SG does not change'... but 'round here, we just wait til it's clear... hold a newspaper up to the other side of the carboy, if you can read the print, yer good to go...

__________________
Cheers,
Mike

"Give me yesterday's bread, this day's flesh, and last year's cyder." - Benjamin Franklin

Dycokac

Recipes 

yeah, a fixed gravity reading and a clear product arn't always the same thing are they?

now that you saythat though I do remember reading that once you can read through it it's bottling time