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Old 06-02-2011, 04:37 PM   #261
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Just started up a batch of this, with 4.5 gallons of store brand apple juice (didn't even list vitamin C as an ingredient), 2 cans of apple juice concentrate and 1.5 lbs of corn sugar. Pitched with the wyeast 3068 and had some bubbles started this morning. If it's not nice and vigourous when i get home, i'll throw in another pack of yeast, as the SG was 1.072. Pack of yeast said, i might need to pitch more if it was a high SG.

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Old 06-03-2011, 07:21 PM   #262
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Sorry if this has been asked but my brain hurts from reading so many posts on apfelwine. Has anyone had success using concentrate without adding juice to. I was thinking of using concentrate,water, and corn sugar. Any ideas?

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Old 06-03-2011, 07:50 PM   #263
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Sorry if this has been asked but my brain hurts from reading so many posts on apfelwine. Has anyone had success using concentrate without adding juice to. I was thinking of using concentrate,water, and corn sugar. Any ideas?
I don't see any problem with that, as long as the concentrate has no preservatives. After all, most juice from concentrate is just that, from concentrate!

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Old 04-24-2012, 12:29 AM   #264
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After reading this thread I popped the bung on my first batch of edwort's apfelwein (4 days in) and dumped in the bottom dregs from my wl653 vial that I kept from a berliner- added warm water and shook it up first. I know, I know - horribly underpitched. BUT first of all it's still chock full of easily digestible sugars AND the acidity and time that montrachet takes might let the brett multiply and add some complexity while the extreme attenuation of montrachet will keep it from stealing the show in the end...How is my logic?

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Old 05-18-2012, 02:32 AM   #265
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Found the Answer from a bit more searching: Yes, you need more room or a blowoff with the beer yeasts.

I'm about to try this with Wyeast 3056. My LHBS warned that I'll need more head room with this yeast than I would with the Montrachet. I was planning on doing a 5 gal batch in a 5 gal carboy per the Ed Wort recipe, but I was told to expect a lot more aggressive fermentation using the 3056 and I should use a 6 gal or larger primary. Any thoughts on this?

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Old 05-18-2012, 02:39 AM   #266
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Yeah, larger space for fermentation is needed with 3056. More like a beer fermentation, so I'd say 6 or 6.5gal

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Old 05-18-2012, 02:40 AM   #267
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Originally Posted by grumpydaddy
I'm about to try this with Wyeast 3056. My LHBS warned that I'll need more head room with this yeast than I would with the Montrachet. I was planning on doing a 5 gal batch in a 5 gal carboy per the Ed Wort recipe, but I was told to expect a lot more aggressive fermentation using the 3056 and I should use a 6 gal or larger primary. Any thoughts on this?

Mike
Definitely use 6 gallon. I've got some huge krausen from 3065, up to a foot of krausen in a 7.5 gallon bucket.
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Old 06-10-2012, 02:03 AM   #268
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Quote:
Originally Posted by grumpydaddy View Post
Found the Answer from a bit more searching: Yes, you need more room or a blowoff with the beer yeasts.

I'm about to try this with Wyeast 3056. My LHBS warned that I'll need more head room with this yeast than I would with the Montrachet. I was planning on doing a 5 gal batch in a 5 gal carboy per the Ed Wort recipe, but I was told to expect a lot more aggressive fermentation using the 3056 and I should use a 6 gal or larger primary. Any thoughts on this?

Mike
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Definitely use 6 gallon. I've got some huge krausen from 3065, up to a foot of krausen in a 7.5 gallon bucket.
Uh oh. I just came here to check this after pitching on 5 gallons in a 6 gallon container with 3068. Time to scramble another small fermenting vessel.
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Old 06-10-2012, 02:26 AM   #269
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Uh oh. I just came here to check this after pitching on 5 gallons in a 6 gallon container with 3068. Time to scramble another small fermenting vessel.
Hopefully this works, 3 gallon BB on the left, 6 gallon BB on the right.

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Old 12-28-2012, 06:30 AM   #270
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Subscribing for later

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