timdsmith72
Well-Known Member
Yep. That should do it I reckon.
My batch with Safale 33 is about two months into primary now; might be about time to keg it. The sample I drew today came out around 1.004, so definitely not as dry as the original Montrachet (which was my hope). The apple flavor is also *much* more pronounced, although I also used a bunch of frozen concentrate instead of the simple sugar I usually do. My next batch, I may use S-33 again but roll back to dextrose to see how that changes things. That said, I'm loving where this batch is so far, and it's still around 8-8.5%, which is certainly sufficient for me.
I'm curious how the flavors will concentrate further when I ice a few bottles to get some applejack. I have some bottles from the last batch that I can stand against them to see how things proceed.
I wouldn't say it hurts the outcome. If you were gonna leave it for a year, I don't see any harm in racking it to secondary after several months.
There are a lot of people on the cider side of things that will rack two, sometimes three times before bottling (bottling flat) to try and leave behind as much sediment as possible.
That's what I was trying to say in a convoluted way. My beer gets in the way of my complete sentences sometimes. Thank God I have spell check at least.This isn't cider, it's wine, and will only benefit from remaining on the yeast. Racking it off is completely unnecessary and will affect the outcome in a negative way. Negative meaning your final product will not be as good as the one left alone.
Kind of a debated area. Most wines you are racking at three months is fruit wines.
Ed kegs after three months and allows them to age in the keg.
nukinfuts29 said:For the record Apfelwein is the only wine I will ever keep on the lees longer than 3 months.
chevs15 said:Great! So I have 2, 1 gallon batches started! Now, the yeast all sunk to the bottom. Is that okay? Will all the yeast at the bottom eventually dissolve?
Another question... Should I cover the carboys to keep light out?
anyone used coconut palm sugar in their batch before? i'm guessing it would provide a similar flavor as brown sugar. thoughts?
Skagdog said:There's eleventy billion posts, I don't know if anyone has used that type of sugar but I think YOU should give it a try. Make a batch of the original AND a batch with the coconut palm sugar, compare the two, then post the results!!
Happy brewing!
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