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IdahoBen · 07-09-2012, 04:59 AM

Quote:

Originally Posted by Labratbrew

I made this 9 days ago.
OG was 1.071! Praying for an FG of 1.000 or less!
Still very active and actually looks like its turning clear again.... Any thoughts on when to transfer to corny keg?

I just did a batch and I had an OG of 1.070 as well! Hoping it drops over time. Planning to let it sit as long as needed.

VanHeroy · 07-09-2012, 06:39 PM

So I have completed and bottled and opened the first batch and the only problem I've run into is that it actually isn't carbonating sufficiently. I used only the Camden tabs and bottled in champagne bottles so as to avoid bombs. Taste is good but it is almost flat. Thoughts?

D_Nyholm · 07-09-2012, 07:42 PM

Did you add any extra sugar?

VanHeroy · 07-09-2012, 09:55 PM

Nope, in reading the original recipe I thought it said no priming sugar was needed as the simple syrup added at the end more than compensated.

D_Nyholm · 07-10-2012, 11:42 AM

Quote:

Originally Posted by VanHeroy

Nope, in reading the original recipe I thought it said no priming sugar was needed as the simple syrup added at the end more than compensated.

Good point! I kegged so didn't think about that. I don't think campden alone will kill all your yeast, but I guess it is possible. Maybe it stunted them enough that bottle carbing will just take a little longer? How long has it been?

VanHeroy · 07-10-2012, 06:57 PM

I think I'm looking at about a month in bottle. Very little carbonation to speak of at present. I also though it might take longer also because I'm using larger bottles, but I should think it would be done by now.

D_Nyholm · 07-10-2012, 09:00 PM

Hmm, only thing I can think is that the yeast is dead? Though I didn't think only campden could do that? You keeping them warm enough?

RelicBrewingSupply · 07-11-2012, 03:20 PM

Yes, that is odd. The syrup alone will provide plenty of sugar for carbonation and the campden will only prevent "wild" yeast from growing. I'm guessing the yeast were mostly dead but since you have them in champagne bottles, give them all a LITTLE shake to maybe rejuvenate the yeast/sugar then let sit for a week.

brazedowl · 07-14-2012, 03:27 AM

I already have a batch of Edwort's Apfelwein going which is almost exactly the same except no caramel syrup, no extra concentrate, and Montrachet yeast. Can I just add the concentrate and caramel syrup at bottling and get the same effect? I really think it'll be better carbed, but not sure how the yeast change up will affect it. Any thoughts?

djs4000 · 07-16-2012, 12:51 AM

Just got a 5 gal batch in my carboy. This is my first 5 gal batch of anything so wish me luck!