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Just bottled this about a week ago and it already seems ready to drink. I followed the recipe exactly. For me, the acid level seems too low. If I make this again in the future I will definitely up the acidity I can't find the exact figure in the book, but after running a couple averages on both...

20 minutes if the water is hot, significantly more time if its cool. So the first couple batches go faster for me. Lately I've added phosphate free TSP to the mix in varying proportions, but not seen a huge difference. Here the tap water dictates that I also have to use an acid rinse of some...

I make it fermented all together, no back sweetening. I actually liked my first batch of 4+1 rather than my second of 3.5+1.5

FYI - This batch needed a blowoff which I was unprepared for. Much more activity than which apfelwein and ended up being pretty messy. I was only ever able to get that first set of nutrients in there but I think the result will be fine, and it has been calm for several days now.

I do it the same way I do my apfelwein, which is the same process as with beer but at a higher level of carbonation than most styles. Don't remember the exact sugar amount, maybe 2/3 cup with table sugar for a 5 gallon batch

Whatup old guy Future me just made batch two tonight. Last one turned out great with the 1lb so I repeated it again and amped up the blood. 3.5 gallons apple juice 1.5 gallons black cherry juice 1lb sugar 1pk Red Star Montrachet Yeast nutrients - at 0, 24, and 48hr

Thanks for the timely reply. Gonna pitch the lavlin, and if no action, follow with the red star. Here is a blurb on the Premier Cuvee- "This Prise de Mousse strain is fast-starting, clean and neutral. Premier Cuvee is a popular choice because of its consistently strong fermentation...

Making this tonight, went a little overboard with a full pound of sugar. Was originally going to make apfelwein so I assumed this would have at least a pound (I was reading the first page on my phone and thought you said 1lb instead of 1cup). What alternative yeast would you recommend to the...

More time in the bottle might help too.

I currently have this fermenting away and am debating about how to do the vanilla beans: 1) Cut up and throw in secondary (as per recipe) 2) Soak in vodka 24hr, add all a week before bottling 3) Soak in vodka 24hr, add half a week before bottling 4) Option 2 or 3 but with bourbon I've had the...

No carbonating, just back sweetening. Everything we bottle into will have held something carbonated in the past, just to be safe

Thanks for the replies, do I definitely need to degas for safe use of these containers or is that more for clarifying the skeeter pee? I've been taking extra time at each step and it cleared pretty fast on its own after adding the finings without any degassing

Can this just be "bottled" into growlers and other large vessels? Would there be a problem with oxidation if drinking from a larger bottle over several days? My capper broke during my last batch

I think most people bottle age. I would expect carbing with concentrate to take extra time, and you probably want to the double-check the math on the concentrate's amount of sugar compared to how much you'd prime with otherwise. On my last batch I added concentrate to the beginning of...

My third batch of apfelwein sat for about a year in a better bottle and I definitely pick up some oxidation notes (like the cardboard you describe). Not everyone seems to be as sensitive to the flavor, but I think your only option is blending once oxidation occurs I normally read cardboard...

You might try letting it sit in the bottle for a few months as well, trying it every few weeks to see how it changes. For juice, I've been happy enough with the Kroger store brand which is like $3.75 a gallon at full price. Here is a post I made with the different apfelwein variations I've done...

I shoot for 6 weeks minimum but don't worry too much about going past that. I did have a 6 month+ batch that had clearly detrimental oxidation. I ferment in a 5 gallon better bottle filled about to the neck. No transferring except to prime/bottle. Priming process is the same, but I go for a...

I carbonate mine, and drink it dry, so I do not add campden. Most likely it is just yeast if you used Motts Apple Juice. I normally leave the last ounce or maybe even less in the bottle and it comes out crystal clear. A smooth pour (no starting/stopping) will reduce the amount of sediment that...

I have not seen this with apfelwein. Did you use cider or a cloudy juice to begin with? Is it different than a normal yeast cake? Does it get smaller/compact if you put them in the fridge for a while?

I have made about 14 kits from Northern Brewer and most of them were excellent. The 3 that didn't turn out great were also 3 of my first 4 batches - american wheat (bland), peace coffee stout porter (too much coffee, even for coffee beer lovers), irish dry stout (bland). I tend to get my orders...