Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?
Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?
just checked the SG again and it is only down to 1.012 after a month in ......temps are a bit cool I think so that is a factor...air lock is still bubbling slowly about 1 time every 20 seconds....thinking about swirling it up a bit .... what should I do?
whats wrong with 1.012? that a fine FG for a beer..
dude, let it sit two months if you can stand it. dont take readings, just let it sit.
yes you can bottle it like beer. Ed Wort suggests 3/4 cup of priming sugar.
I wouldnt do the apple juice primer without some research first, it might be too much sugar and you might get bottle bombs.
it is german style dry cider. it is not supposed to taste like woodchuck, etc. its very smooth. the flavor will come out in time. as i've said, mine has a slight maple syrup taste at 8 months.. Its very good and very smooth but it doesnt necessarily scream APPLE CIDER at me.
why dont you just leave it be and then you've made Apfelwein. After you drink your batch in all of its glory, you can take notes and alter the next batch. For instance, a friend of mine used 2# brown sugar to mix into the juice instead of Corn Sugar. The brown sugar doesnt ferment all the way and it leaves a lot of sweetness. Tasted much more like a sweet cider instead of dry, as the Apfelwein is meant to be dry.
What do you mean 'top off the carboy' ?
Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?
Just started a batch; probably just newbie concerns but...I found a ton of 1L (approx 4L=1gal) apple juices on sale so I dissolved my sugar differently, just in a mixing bowl. I also started my yeast 12hrs before brewing using lalvin 1118. I forgot to take an OG reading until after I added the yeast, and have a reading of 1.055, which seems very low! I'm wondering if maybe the sugar wasn't fully dissolved and is sitting on the bottom? I did it in my kitchen sink and now can't move it until tonight when the hubby gets home to see if it needs mixing. Any thoughts? Should I mix it up well with a wine whip then take another SG or just leave it and trust it to do it's thing? Thank you!
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