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Old 02-10-2012, 08:20 PM   #1
beerhermit
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Default Apfelwein is sparkling in the primary?

How is this possible? Pulled a sample out of my primary today just for a taste......and it's bubbly as hell! It's tasty but how did it carbonate with an airlock on? And do I need to bottle it before it goes flat? Should I prime it?

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Old 02-10-2012, 08:23 PM   #2
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Sounds like it isn't done fermenting. Apfelwein should finish under 1.0 -- time to bring out the hydrometer.

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Old 02-10-2012, 08:54 PM   #3
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you don't need pressure to carbonate as long as the yeast are active. As the yeast works it will saturate the liquid with co2 and that is why it is sparkling when in the raw.

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Old 02-10-2012, 09:13 PM   #4
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even after the yeast have eaten all the sugar there will be CO2 bubbling out of solution. you will still need to prime it but for now give it time.
and enough with the german already

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Old 02-10-2012, 11:57 PM   #5
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+1 for what daze and stick say. You have CO2 in suspension and that's what's giving it the fizz. The longer it sits or if you rack it this will probably come out of suspension over time. Just prime it when bottling and the yeasties will eat that and carb the bottles.

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Old 02-11-2012, 01:18 AM   #6
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Quote:
Originally Posted by dinnerstick View Post
and enough with the german already
"Vin de Pommes" ... amIdoingitright.guys?
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Old 02-11-2012, 01:40 PM   #7
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haha even worse!!! just to be anal the gas is in solution not suspension. doesn't matter, words is just words
das ist kein spielplatz

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Old 02-11-2012, 01:43 PM   #8
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There's always co2 present in fermentation, that's why winemakers talk about having to "degas" their wines.

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Old 02-11-2012, 02:34 PM   #9
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haha even worse!!! just to be anal the gas is in solution not suspension. doesn't matter, words is just words
das ist kein spielplatz
correct! semantics be damned!
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Old 02-11-2012, 03:25 PM   #10
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Quote:
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correct! semantics be damned!
"saturation" "solution" "suspension" sounds like some other posts I have read on this forum.... "cider is?????"
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