use better juice. if you can find apple juice that has more flavor in the beginning then it finishes out with more flavor
Oh My God...
I just pulled the first sample of my first batch which has been in primary for 7.5 weeks without me touching it.
This stuff is AWESOME! Waaay exceeded my expectations. It tastes so good I think I'm going to bottle it without priming sugar. Its fine the way it is, and now that I've tasted it, there is no way I can let it sit any longer. Its crystal clear, and ended at 1.004 so there is just a hint of sweetness.
I was planning on bottling my pale ale tomorrow, then doing a brown ale to take up my primary, but I think I'll be getting another batch of this stuff going instead.
ok, so here's my problem, I made a batch of Apfelwein that I plan to give as a gift this Christmas. The batch came out good, but not as boozy as I expected it to be. I followed the directions as they were written. Now that's I've bottled and corked using short rubber with black plastic caps on top I'm realizing that fermentation is not complete. I opened a bottle a few days ago and there was a noticeable pop as pressure was released. I let the pressure out of the rest of the bottles but I don't want the wine to pop the corks out. I'd hate to give these bottles as gifts and have to warn my friends to keep it upright. How can I solve this problem? I was thinking about pasteurizing but I thought I'd go to the pros first.
Thanks.
I fermented for about eight weeks and it was clear when I bottled. I hadent even thought about bottle bombs...I was only thinking about blown corks. I bottled about a week ago and I let out some pressure 3 days after bottling then again thismorning. There was still a psssst when I loosed the cork. So how do you think I can stop these yeast
I have an empty 3 gallon carboy and want to try to make my first batch. Would I just cut the original recipe to 3/5. Also, can I use my 7.5 gallon primary for primary fermentation then rack into my 3 gallon carboy? or will that primary be too large?
Thanks
Yep...
3 gallons of juice and as much sugar or honey as you can fit.
3 gallons juice, 2 lb clover honey and a crushed pear and a packet of Nottingham dry..
That should make the perfect scrumpy....About 8%
Mine is almost carbed perfect now and stronggggg....:rockin:
I used Montpelier instead of Montrachet (my LHBS didn't have Montrachet), and ended up putting a drop of fermcap-s/gas-x/simethicone into the carboy once I saw the krausen start to rise up the neck.Yeah, but the Nottingham will make a krausen, so you will have to use a larger carboy.
I used Montpelier instead of Montrachet (my LHBS didn't have Montrachet), and ended up putting a drop of fermcap-s/gas-x/simethicone into the carboy once I saw the krausen start to rise up the neck.
I just want to let everyone know, I have a 6 gallon batch that I have had sitting in the better bottle for 14 months now...today is bottling day! I'm so excited, oh, and I'm filling her back up again as well
Too bad we don't have a sh*t eating grin smiley
I just want to let everyone know, I have a 6 gallon batch that I have had sitting in the better bottle for 14 months now...today is bottling day! I'm so excited, oh, and I'm filling her back up again as well
Too bad we don't have a sh*t eating grin smiley
There's an apple festival in High Rolls, NM, next weekend. We went last year and got some great cider by the gallon (the fresh-pressed stuff, not fermented). This year I want to stock up and ferment a batch. I'm guessing, EdWort, that you serve this stuff non-sparkling. SWMBO likes the commercial ciders like Hornsby's, Scrumpy Jack's, Woodpecker, etc. Do you think your method would taste good with carbonation, or might I have to sweeten a bit with some lactose or other unfermentable?
EDIT:
Nevermind, all the info I needed was right here! The rest of the thread describes the pros/cons of sweetening. Remind me to read more closely next time!
Additionally, although I planned to get the Red Star Montrachet my LHBS does not carry it but claimed Lalvin K1-V116 was it's equal (can anyone confirm this?).
Lalvin's published alcohol tolerance for K1V-116 is 16%, while Red Star's Montrachet is 13%. From my experience, K1V will go as high as EC-1118. I wouldn't exactly call it an equal.
How big was the sample you tired?I'm not sure I would use it for sur lie aging.
Nope. Meant sur lie.
Enter your email address to join: