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I'm curious, what does leaving it covered with a napkin for 12 hours before pitching yeast do? Thanks.

4 More Gallons! 4 More Gallons! = 12 913

I made some Apfelwein pretty much in accordance to EdWort's recipe. The exception being that I brewed on top of my last batch's scrap, and didn't add any dextrose. SG 1.049 Week one went well. The AJ/AW looked and smelled exactly like the other batches I've brewed (awesome yeasty-apply smell +...

A common water filter that removes chloramine is Activated Silver Impregnated Charcoal ("chlorogon"). It is a special type of activated carbon. If the filter is used or old (even if you bought it new since it could have been sitting) it could be ineffective.Potassium Metabisulfite (as khiddy...

They are saying it is possible that PET plastics are leaching out a compound similar to Bisphenol-A. Polycarbonates leaching BPA only heavily leach when the bottles are heated. Heated bottles were found to leach 500x the levels of BPA as non-heated. Which is a problem when heated bottles were...

I would do about a 1:5 mixture of Sprite to Apfelwein. That little bit really makes it taste a ton better when it is new.

I would just divide the ingredients quantity by five: 1 gal 100% Apple Juice no preservative. .4lb dextrose (corn sugar) Follow the rest from the first page.

ten thousand eight hundred fifty-two

How are they Cork if they are also plastic?

I wonder why some people get them and others don't. Maybe it has something to do with the dissolved oxygen in there since it seems to happen during the start of fermentation. I can't remember what exactly I did, I think I shook it all really hard in carboy to get a bunch of oxygen dissolved in...

Decided to start 6 more gallons.:mug:

My stuff has been bottled for a little over 6 weeks and it tastes twice as good as when I first bottled it. How much carbonation can beer bottles handle? I put a 3/4 cup of dextrose in 5gals. and it isn't as carbonated as I'd expect. I'm thinking for my next batch I'd like to make a couple...

So how long before it starts tasting good? It finally finished up and it's not the best right now. Not bad, but not very good either. I carb'd it all and plan on trying some out again in about a month.

I noticed a smell for about a day after fermentation started, then it went away. It smelt like old apples. I used Langers juice.

I'm not sure bubbling is an accurate indicator of fermentation. At day 5 you still have a long way to go. It should still take about the same amount of time as a 5 gallon batch, unless you put less sugar in per gallon. I would wait another 26 days or so... plenty of time to put your pocket...

I'd stick to food-grade plastic.

A homebrew store might special order them if you ask.

I did it a long time ago and the results were not pleasant. It tasted horrible. Wine yeast is made for a reason.... and it isn't any more expensive than baker's yeast. Trust me on this one, use wine yeast!

That would explain why mine doesn't have as much foam. I guess that yeast just makes more?

Did you use Montrachet? Mine has only a small ring of bubbles around the outside, and it's been going for almost a week.