lukabrazi
Active Member
I needed my pail so I racked to a carboy and my apfelwein no longer smells like ass. We should start a new thread. How many people have gotten laid due to Ed Worts panty solvent.
complete recipe:
2 gallons Mott's Apple Juice
3 gallons Musselman's Apple Cider
2 lbs Corn Sugar
2 lbs Turbinado Sugar (Sugar in the Raw)
1.5 lbs Clover Honey
2 x 12oz cans Welch's Apple Juice Concentrate
3/4 lb Golden Raisins
+ 32oz water to dissolve new ingredients
Just cracked open a bomber of 6 month Apfelwein. Man I love this stuff. Got several bottles of 10 month old left and a full carboy in the closet. I think it's probably time to experiment a little. Some of those recipes above look mighty tasty.
Did you need to add more yeast when you racked to secondary with the extras added or was the first pack enough.
Did you need to add more yeast when you racked to secondary with the extras added or was the first pack enough.
Ya know, I saw that too and it's been making me think. I have some three month old Apfelwein still sitting in the primary and I'm thinking I may rack into a secondary with a cinnamon stick and a couple of chopped apples for a week or so. After that, I'll throw it straight into a keg to serve around Christmas time.
Sound good?
I actually did add another pack of Montrachet, forgot to put that in my previous post. Though, as cloudy as it still was, I would have probably gotten by without re-pitching. Better safe than sorry, I guess.
The other thing I was wondering is how long do you leave it in the secondary with the raisins.I've never racked on fruit yet so is their a limit to how long before you have to keg/bottle?
Don't you worry about the yeasties that the raisins bring to the party on their own? Or do they spray raisins with some sort of sorbate before they box them up and send them to us?
BTW, how big of a carboy do you use for this recipe? I see 5.25 gallons of liquid, plus some dissolved solids (the dextrose & sugar), and the raisins. Are you using a 6-gallon primary?
I just started a half-batch [2.5 gallons] yesterday and used Lalvin yeast - it was the only wine yeast I had around. We'll see what happens.
Update - this is weird stuff. One moment it has a layer of white bubbles on the surface. Then the next, it's gone. Look again, and it's baaaaack. I can see this because the carboy sits right next to the computer. Also, little or no activity through the airlock. But I know it fermenting. None of the smell I've read other people experiencing. Is there vodoo involved here?
Don't you worry about the yeasties that the raisins bring to the party on their own? Or do they spray raisins with some sort of sorbate before they box them up and send them to us?
BTW, how big of a carboy do you use for this recipe? I see 5.25 gallons of liquid, plus some dissolved solids (the dextrose & sugar), and the raisins. Are you using a 6-gallon primary?
Just brewed a second batch yesterday. I added 32 oz of passionfruit juice and used Lalvin K1V-1116 yeast; anyone try that one yet?
Update - this is weird stuff. One moment it has a layer of white bubbles on the surface. Then the next, it's gone. Look again, and it's baaaaack. I can see this because the carboy sits right next to the computer. Also, little or no activity through the airlock. But I know it fermenting. None of the smell I've read other people experiencing. Is there vodoo involved here?
*n00b warning*
I tried 4.5gl tree top/2 lbs brown sugar/cote des blancs mix, got it all in a 5 gl bucket and let it sit....Until my 11 mo pulled the airlock out and waved it all over the place. I wound up re sanitizing the lid, stopper and airlock and it seems that everything is rolling along....I am curious about a few things tho...
Since my kid pulled the airlock and I did all the cleaning, does anyone think that I might have contaminated my mix? (and if so, how can I tell)
AND
It seems that my hole drilling skills for my stopper are less than ideal, and I seem to have developed a small leak... I have several more lids that I can wash/sanitize and put a new hole into for the airlock, but I'm hesitant to do so because I don't want to open the bucket back up and risk contamination...but if I leave it there, I'm looking at the same problem cos of the leak.
Any advice?
OK, so I made my first 5 gal batch a week or so ago, and it should be at 5 weeks just in time for Christmas. I also made another batch to age. When aging for extended periods of time, do you leave it in the fermenter, or do you rack to bottles after fermentation and age in the bottle? I've been looking through the thread, but have not seen the answer yet...
OK, so I made my first 5 gal batch a week or so ago, and it should be at 5 weeks just in time for Christmas. I also made another batch to age. When aging for extended periods of time, do you leave it in the fermenter, or do you rack to bottles after fermentation and age in the bottle? I've been looking through the thread, but have not seen the answer yet...
Both will work. From what I've read here, you can bulk age for a couple of months with no issues. Beyond that, my guess would be that it's best to bottle it.
I have a question about bottling. I see early in the thread that Ed Wort bottled it in Grolsch bottles. If I bottle it 'still' in Grolsch or some other glass bottles and let it age for a while (a year if I can!) should I be concerned about purging them at bottling time? With beer you don't have to worry, because the CO2 from bottle conditioning displaces the air/oxygen, but if it's going to be still should I have concerns?
... My question is, today bubbles are starting to form on top. This has slowly started happening since yesterday. Its real tiny bubbles like the fermenting bubbles, but non are starting to build up. Is this normal because most pics I see, they don't have a layer of bubbles on top.
My question is, today bubbles are starting to form on top. This has slowly started happening since yesterday. Its real tiny bubbles like the fermenting bubbles, but non are starting to build up. Is this normal because most pics I see, they don't have a layer of bubbles on top.
Enter your email address to join: