bluespook
Well-Known Member
Guys--I can imagine that you "ol' timers" get tired of the questions us fish (newbes) keep throwing at you (I'm a Grandpa, so putting myself in a beginner's grouping, no matter what the hell it relates to, is a different experience). On the other hand, it should raise your self-esteem to know that we look up to you and depend on your good natures to share your hard-earned knowledge. Anyway, enough of the philosophical crap, here's another opportunity for us all.
I'm going to make a couple of batches of Ed's apfelwein over the next few weeks. I want to age them both for at least six months, but I have only 2 carboys, and certainly will need them for other adventures before the aging is completed. If I do a regular batch and keep it a carboy for, say 10 weeks at 70F, can I then transfer it to a cornelius keg for the remainder of the aging process at 45F? More particularly:
1. Can I age apfelwein in a keg?
2. If so, should I positively kill the fermentation after a couple of months, before the transfer, with campden?
3. If it is ok to age in the keg, what CO2 pressure is advisable?
4. When do you take the final OG reading in the process?
5. How am I going to drink all this stuff???
Thanks,
Blue
I'm going to make a couple of batches of Ed's apfelwein over the next few weeks. I want to age them both for at least six months, but I have only 2 carboys, and certainly will need them for other adventures before the aging is completed. If I do a regular batch and keep it a carboy for, say 10 weeks at 70F, can I then transfer it to a cornelius keg for the remainder of the aging process at 45F? More particularly:
1. Can I age apfelwein in a keg?
2. If so, should I positively kill the fermentation after a couple of months, before the transfer, with campden?
3. If it is ok to age in the keg, what CO2 pressure is advisable?
4. When do you take the final OG reading in the process?
5. How am I going to drink all this stuff???
Thanks,
Blue