EdWort said:Keep track of how many panties it removes will ya.
So far, its 1 for 1. :rockin:
EdWort said:Keep track of how many panties it removes will ya.
Biermann said:So far, its 1 for 1. :rockin:
Biermann said:So far, its 1 for 1. :rockin:
Orpheus said:Damn Biermann, you trying to make us all sick?
Put those panties back on!
EdWort said:Waydago! Beerman! Batting 1000!
Apfelwein! Apfwein!
Orpheus said:Again I searched for this with no success. There's no need to boil up the dextrose before dumping it in?
EdWort said:Nope. I buy it in one pound bags at Morebeer.com. It makes it easy to pour in the half full jug of Apple Juice.
I've never had a problem in not boiling. Dextrose dissolves very easily.
yeah baby! That's what I've been talking about! Then again, that's why I have 3 carboys sitting on the brew bench. If I had more room, I would have a couple more.:cross:Orpheus said:Man that stuff is quick to make. I made up a batch, cleaned up, drank a few homebrews, and programmed my television all in this time.
Drunk Monkey said:Is this like beer and have to keep it protected from the light? This is the first thing that I am going to put directly in my carboy. I have never seen an active fermentation, and just wanted to know if I should keep it covered with a towel to protect it from the light.
EdWort said:Nope. No hops in it.
Schlenkerla said:I think hoppy cider would be gross. My caramel apple is 50% hopped wheat extract and cider and its aweful. The tastes really clash. Think of an apple schnopps and a beer chaser.... however after swallowing it a second time. Made it for SWMBO. Bad decision!!!! I'm thinking this will be a homer.
I actually had 10 half gallon jugs. I drained about 3 of them half way and split the sugar between them. I shook them up good for about 20 seconds and the sugar was dissolved. I checked in the carboy after all 5 gallons was added and it looked like it all dissolved. I shook the carboy quite a bit as well to oxygenate the must and to be sure the sugars were mixed.EdWort said:how did the cane sugar dissolve? Did it take long? A pound of corn sugar dissolves in about 10 shake in a half gallon of apple juice. 1 packed of yeast always worked for me.
Schlenkerla said:My batch is on day 14 and its still blowing out CO2 full blast!!!!
I use a "S" Style Air lock. It doesn't have bubbles passing thru like normal. The 2nd half of the lock is completely suspended by back pressure. Bubbles are only coming out at the very top.
Its like a steady stream of CO2. Normal is having an air bubble push through the small part of the lock at the bottom where you can count bubbles per minute. At the bottom its like a constant bubble is there.
Its awesome to watch... Call me crazy, SWMBO hasn't caugh me sniffing the air lock yet. :cross:
Same here. Lot's of CO2 but no foam on the surface at all. Air lock smells like apple so far.Orpheus said:I pitched my yeast in mine Friday night and it's just getting going good now. It's neat to see after being so used to beer fermentations. There's not much going on in the carboy itself, but there's definitely gas bubbles rising up and blowing out.
If I back sweeten this I'm going to use apple juice. Not a ton of it just enough to take the dryness off and to add apple flavor.Toot said:I think I will try an ale-yeast next time. Though I must confess I like the dry-ness as a quality of the drink, I'm wondering if a little more residual sweetness could result in more recognizably-apple flavors.
RichBrewer said:If I back sweeten this I'm going to use apple juice. Not a ton of it just enough to take the dryness off and to add apple flavor.
I'm going to wait and try a sample after it finishes. I might keep it dry if I like it. At 8 point something percent it might not be too dry anyway.Yooper Brewmistress said:Do you think you'll need to backsweeten it? I think it would be really good dry, like a wine.
Post a picture after it clears, ok?
Lorena
butler1850 said:After fermenting out the first batch, I went for a second...
Poured the new juice right onto the old yeast cake (WLP 775 English Cider Yeast) and propped it up on the dining room table while I brewed my new stout.
In less than an hour it was bubbling. Overnight, a hurricane has formed in the bottle, the likes of which haven't been seen since Katrina. Yeast clumps swirling, jumping up & down, and air blasting out of the airlock like a politician on election night.
Now... if I was the type to use some sort of herbal products, this would give a hell of a visual... It's still pretty darn entertaining! The wife has even spent 5 minutes or so watching it swirl.
The first batch went into bottles for carbonation, with some lactose to sweeten it up. This batch will go unsweetened.
Orpheus said:Great idea! Was the activity enough to warrant a blow off tube? With the ease of making this stuff, doing what you've done would make brewing up a second batch even easier. I use a 5 gallon carboy filled all but a couple inches to the top, so would I be in trouble?
EdWort said:Yeah, you need to go 4 weeks. I really don't bother with a secondary, I just use a 5 gallon carboy.
It will ferment out dry, but you'll still note the apples and it can be sweetened with Splenda or Lactos, but everyone who has sampled mine tends to like it just the way it is. It shows by the speed of the empty kegs.
Schlenkerla said:Toot,
I have some natural carb questions;
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