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Old 02-04-2010, 01:51 PM   #21
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Originally Posted by Tusch View Post
Didn't carb mine, although with its light body I think that would work quite well with it. You can't carbonate in wine bottles, only champagne, beer (crown) or fliptop (grolsch). I would go with 1-1.25oz of priming sugar for every gallon you've got. Did you alter the recipe at all or did you stick to my original? Either way, I'd love to hear how yours is going and what it looks and tastes like.
Have stuck pretty close to the recipe, just tasted, and it is tart on the finish, but very clear and excellent nose. I think a little backsweeten and carbonation is due on this vintage.
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Old 02-04-2010, 10:11 PM   #22
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next time i make this- and i will deffinitly make it again- im going to add either raisins or tannin because when it ages it loses its body and it needs a bit more. Then again this is more of a wine than a cider but its killer still

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Old 11-13-2010, 10:00 PM   #23
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So I really want to make this recipe but I have a few questions I have munton's ale yeast and red star montrachet dry wine yeast. Could I use one of these yeast as a substitute? Also can I ferment this in an ale pale or is a carboy preferred?

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Old 11-14-2010, 01:44 PM   #24
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Either yeast will do, although if you used the ale yeast it will certainly leave a good amount of residual sweetness. If you don't want it very sweet or if you want it dry like mine was, you will need to lower the initial levels of sugar to account for the lower alcohol tolerance of the yeast you choose.

I at this point use an ale pale often, but for primary fermentation only. Once that is complete, I rack to an appropriately sized carboy to minimize airspace and oxidation risks. (Plus it looks oh so damn cool when it gets crystal clear and you can see the beautiful colors.)

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Old 11-14-2010, 09:22 PM   #25
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Like one pound brown sugar? what would you suggest dropping it to?

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Old 11-15-2010, 10:40 PM   #26
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I would suggest adjusting the ingredients to reach your desire OG or potential alcohol level. Keep in mind that if you want a similar flavor you should adjust all the added sugars, but to be simpler you could just lower the brown sugar amount. I'd probably mix it all up together without the brown sugar. Measure the SG then, and adding small (or calculated) amounts of brown sugar, raise the SG to your desired OG.

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Old 12-09-2010, 06:54 AM   #27
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Going to try this with a couple 1 gallon batches this week!

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Old 12-13-2010, 01:20 PM   #28
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So i started all of my cider/apfelwein endeavors for the year a week ago and they have been bubbling away ever since.

I wanted to do a blueberry apfelwein like this recipe, but my primary is already underway and I havent added the bluberries yet. Could I add the blueberries at this point? Will it change anything about the wine? Or could I wait for secondary to add the blueberries?

I'm somewhat new to the winemaking world, so any advice would be appreciated.

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Old 12-13-2010, 07:39 PM   #29
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As mentioned, adding fruit to primary and secondary have different strengths and weaknesses. Adding it to secondary would still add a lot of lovely flavors and colors, so go for it. I just preferred to get the benefits of both primary and secondary additions.

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Old 02-11-2011, 03:58 PM   #30
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What size fermenter do you need for this? Sounds like its going to be spilling over in my 5 gallon.

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