Notnice
Well-Known Member
u just cant let it get out of hand. 2 16's after a few beers and I'm at a good point.
After all these years, I'm finally on the band-wagon. Only made 2.5 gallons though. I'm hoping the apple crop isn't too bad so I can make some straight cider with fresh juice in the Fall.
BTW, I went to Sam's and had to get 8 of the 86 oz. bottles of Mott's to get enoughI did mine with a bit more juice and added more sugar.
First time I did this it came out to be 0.995. I used a different yeast this time to make it sweeter, but again it's 5 months in the carboy and at least 2 in the bottles to make a nice smooth product.
Re: Rhino Farts. Holy bats! What a stench! Is my yeast stressed or something? I need an airlock with an activated charcoal extension. It's stinking up my entire condo!
Are you guys just fermenting at room temp.?
Are you guys just fermenting at room temp.?
My 1st 5 gallons I ended up drinking in 3 weeks after I bottled it. boy o boy it was good The 2nd 5 gallons I have purposefully left in the primary to keep me out of it. It has been sitting for about 4 months after the became completely clear. My question is does the bulk aging add the character that it would otherwise gain in the bottle?
B-
+1mill on carbed apfel. i just tried some uncarbed and it not my cup of tea.
and on a side note for anyone that thinks its hoochy, i let some age for 2 weeks on some oak and it was nice to drink as soon as carbed. the oak really mutes the alcohol taste.
I'm not going to read every single post, but did have a quick question. What's the consensus on when to bottle? I just realized that I completely forgot about my apfelwein and I started it back on like June 15 so it's just been sitting there for about 7 weeks now. So should it go to bottles now to age for another few months or let it bulk age longer?
I let mine set for 12 weeks in primary then I bottled half still and half carbed. For the carbed I let set for 3 weeks min. I did try one at 1 1/2 weeks and it was good. I used Notty yeast.
How did you like the still version?
At this moment im sitting here a little confused. I had a 1 gallon jug of "still" apfelwein that has been aging for a few months. Running low on carbed apfelwein I decided to chill down the gallon of still wine and to my suprise i guess i must have bottled this batch too early cause it seems like it naturally carbinated itself.
My question is that is this normal? It tastes fine so I know its not an infection, but should I have added sulfites and potassium sorbate to this and is this why it carbed itself up? and also since I didnt add these will these still bottles turn into vinegar and if so how long do i have till i need to finish them off?
On a side note I did another batch of wine this morning, not really apfelwein since I used 100% grape juice but I made it like apfelwein even added the corn sugar.
Its only been a few hours and its starting to bubble.
I started my batch on the 29th of July, 10 days ago, and I'm getting less than 1 bubble/minute. Is this normal?
Due to my temperature situation, my Apfelwein has been around 76/78 degrees, so maybe the higher temp led to faster fermentation?
I'm tempted to take a "sample."
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