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I typically use 71B in most of my Apfelwine, really works well at stopping it around where i want it. Premier Cuvee works wonders too

That is a little cold, it should be acceptable though. It will probably take longer to ferment because it is colder however. I usually say 68-72 is ideal

A i do it all the time, b best way is on it's side and cork is what i use but you can use synthetic too, c it affects the brew a lot you want it fermented between 60-75 and stored around 55 ( all temps Fahrenheit), d 2 weeks minimum probably closer to 1-3 months before bottling

Quick update, really dried out quickly, ready to rack and back sweeten already. Probably going to do that today

Yeah i used Martinelli's Pure Apple Juice and Looza Peach Juice and so far it is pretty balanced, i added 2 quarts of peach to 1 gal of apple

Premier Cuvee yeast, dash of nutrient, apple juice, about 4 lbs of sugar. Let it ferment for around a month and a half or until it stops, check the alcohol content to make sure it is close to where you want then degas, clear and bottle as needed. You can also use 71B-1122 yeast. Will be very dry...

Just started a new batch based on a suggestion by a chef friend of mine. Sparkling Peach Apfelwine, really good so far and going super quick. Gonna have to watch this one closely. Equal parts apple cider and peach juice

Also know as Cyser ;) which gives me an idea use Orange blossom honey in a cyser :)

Small bubbles typically means MLF (maliolactic fermentation) let it go a bit longer

Typically i rack mine off like a wine to clear and if it is a still batch to degas

Actually i was replying to you and the previous comment together. Sorry should have made that more clear

It should drop soon, as per siphoning off 3 gals and leaving 3 in the carboy it should be fine but be careful you don't contaminate the batch

Just fair warning, Premier Cuvee in my experience is a more aggressive yeast in the way of sugar consumption, depending on how dry you want the wine that might not matter though Also the bad smell could be sulphur dioxide (not harmful) being released as a byproduct of maliolactic fermentation...

Finished bottling a Gewürzapfelwein (apple pie spiced apple wine) a couple weeks ago, really proud of my first attempt at an Apfelwine

Trust me it will lol

Update to previous post, Filed the LLC a few days ago for the Viper's Den Winery, hopefully it is approved

Lol loving that name

Update to my previous post in this thread , my winery is on its way to becoming a real dream, just have to secure a couple more licenses before it is official, The Viper's Den Winery could be a reality soon

I'll have to scale this down, I might try a multi berry wine like this but in a 1 gal batch Sent from my iPod touch using Home Brew

the logo I've been using Sent from my iPod touch using Home Brew