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Old 02-15-2009, 08:01 PM   #1
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Default quick question on bottling Edwort's apfelwein

I've had the apfelwein in the carboy since Dec. 31st. Was going to bottle it today. In moving the carboy from downstairs to the upstairs kitchen, the apfelwein got shook up a bit. Nothing vigorous, just standard liquid movement when you carry a carboy. Since sitting the carboy on the kitchen countertop, I've noticed carbon dioxide bubbles coming out of the sediment in the bottom and causing the airlock to bubble about 1x / minute. Does this mean the yeast is not done working it's magic and I should not bottle yet? Or is this pretty common when you move a carboy and agitate the sediment a bit?

Thanks,

Jeff

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Old 02-15-2009, 08:03 PM   #2
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That's perfectly natural. A certain amount of CO2 is dissolved in solution even at room temperature. Agitating the carboy by moving it causes some of that gas to come out of solution.

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Old 02-15-2009, 11:34 PM   #3
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Have you taken a hydrometer reading? That will tell if fermentation is done more that the airlock. It is surely done at this point, but the hydro reading will confirm and put your mind at ease.

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Old 02-15-2009, 11:47 PM   #4
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Not to hijack, but anyone know the expected FG of Apfelwein?

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Old 02-16-2009, 12:35 AM   #5
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Quote:
Originally Posted by ISLAGI View Post
Not to hijack, but anyone know the expected FG of Apfelwein?
Hitting around 1.000. Some (Ed himself) report lower than that at 0.997 or some voodoo magic.

I just say 1.000 or close to it.
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Old 02-16-2009, 01:36 AM   #6
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Quote:
Originally Posted by Hikeon3 View Post
Hitting around 1.000. Some (Ed himself) report lower than that at 0.997 or some voodoo magic.

I just say 1.000 or close to it.
Mine was just below 1.000. I think it was 0.998.
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Old 02-16-2009, 03:23 PM   #7
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In my experience: slightly below 1.000 with wine/champagne yeasts; slightly above 1.000 with beer yeasts.

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