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Old 05-04-2009, 11:46 PM   #1
misteradam
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Default made some apfelwein, not sure if fermentation is going right

hello,


i'm relatively new to brewing, the apfelwein i made the other day is my 3rd batch after doing 2 all grain beer brews.

it bubbled moderately on the 2nd day, but it just stopped on the 3rd, and it's a week in to fermentation now and there are no bubbles or yeast cake.

is this normal?

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Old 05-05-2009, 01:51 AM   #2
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What kind of yeast did you use, what temperature is it at, etc?

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Old 05-05-2009, 02:09 AM   #3
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Also, did you make sure your apple juice had no preservatives in it?

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Old 05-05-2009, 02:32 AM   #4
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I used red star montrachet yeast.

It's been 68-70 degrees

I used store bought apple juice, the only thing it has is apple concentrate, water and ascorbic acid. It was the cheap stuff from walmart.

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Old 05-05-2009, 02:37 AM   #5
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Quote:
Originally Posted by misteradam View Post
I used store bought apple juice, the only thing it has is apple concentrate, water and ascorbic acid. It was the cheap stuff from walmart.
Wal Mart's "Great Value," brand works, even if the name is a bit of a joke. Apfelwein takes a while, we're talking 6 weeks minimum before it's drinkable, and longer if you actually want it to taste good. Your fermentation is fine, just leave it alone for 6-8 weeks, then give it some time in the bottles to condition. 6 months seems to be the general consensus about when it gets really good.



But I'll let you in on a little secret. I like to drink it young... 2-3 months young.
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Old 05-05-2009, 02:44 AM   #6
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Ya, the Montrachet doesn't really make a huge krausen/yeast cake so I wouldn't worry about it.


I like it young, too... 5 weeks in the primary, straight to the bottle and drinking after 3 weeks...

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Old 05-05-2009, 03:01 AM   #7
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thanks, i wasn't sure if no yeast cake was normal at this point.

from the reading i've done, i plan to just let it ride until it looks like clear apple juice again, then drink the last bottle at 2 or 3 months.

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Old 05-05-2009, 03:09 AM   #8
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Dude, I made mine on 4/23 and it is still bubbling every 10 seconds.... then again I used "light" brown sugar so maybe I just fed my yeast too much.

shiuld be ready to bottle in July?!?

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Old 05-06-2009, 12:20 AM   #9
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how long should i wait for a yeast cake to form? i know the fermentation started, but it slowed down really early, after a few days, and there is still no yeast cake, and no airlock activity.

all i can do is take a hydrometer reading a few times. i forgot to take one in the beginning.

will it hurt to let it chill for another week if there is no more fermentation happening?

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Old 05-06-2009, 01:00 AM   #10
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I think you'll find that the yeast cake that forms with Apfelwein will appear as quite a fine film on the bottom of the fermentation vessel until it has dropped entirely clear. There is a lot more in wort that drops out of fermentation then there is in apple juice.

When I racked my hard cider into a secondary after 1 month the volume of the yeast cake at the bottom was probably double that of the volume of yeast I poured out of the Wyeast packet in the first place. Which isn't much!

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