adejesus
Member
I have been fermenting a batch of Apfelwein for 3 months. I just bottled it up and took a reading and it read 1.000 - 0%. I dont understand why this would happen any suggestions on what could have happened?
What are some other brands of juice used? Tree top is not available by me
adejesus said:I have been fermenting a batch of Apfelwein for 3 months. I just bottled it up and took a reading and it read 1.000 - 0%. I dont understand why this would happen any suggestions on what could have happened?
musicawal said:So I had my parents over for a bit last night and we were playing around with some drink recipes. We came up with this it's simple, easy, and delicious. 8oz apfelwein, 1oz Bacardi silver, and 1/2-1oz triple sec served on the rocks! It was delicious! Also my apfelwein is carbed and kegged. Anyways I encourage everyone to give it a try but be careful it'll sneak up on you real quick!!! Anybody else make any cocktails with this stuff?
seanthefreak said:Okay just finished making my first batch, the starting sugar was 1.6 or 1.61, if it finishes dry, what will be the abv
smagee said:Prepare for it to get worse! Reports indicate that yeast nutrient helps with the rhino farts. If nothing else, I'd recommend placing a damp towel over the bubbler, as it at least reduces their circulation.
Yeast nutrient worked for me! Mine has been sitting since new years in the carboy. I think I'll bottle this weekend and try it late april
My first batch was done to exact specifications and it clocked in at 1.069. It'll vary depending on the type of juice, but it should be in that vicinity.
Grumpybumpy said:Yeast nutrient worked for me! Mine has been sitting since new years in the carboy. I think I'll bottle this weekend and try it late april
DarkBrood said:I'm curious....a number of people seem to be adding yeast nutrients purely to control sulphur odor production (da "rhino farts"). Has anyone noticed any difference in the end product such as changes in flavor, aroma, body/mouthfeel, yeast sedimentation, aging time, etc.? Any side-by-side nutrient/no-nutrient comparisons?
I don't have any experience in tasting both methods, but I imagine the end product will end up the same given enough aging
befus said:Well didn't hear back on my questions and just pressed ahead. Used the original recipe with the exception of the 1118 yeast. Now the long wait begins.
befus said:Read SEVERAL pages of this and . . . . . . .Well didn't hear back on my questions and just pressed ahead.
befus said:Read SEVERAL pages of this and it sounds very good. I will start a batch this week. One thing I never ran across was approx. how much Splenda would be added to a five gallon carboy to cut the edge of this stuff just a tad? And at bottling or beginning of fermentation? TIA. Had some apfelwein many years ago in Sachsenhausen outside Frankfurt. Can't wait to relive the moment.
No need to be pissy about it....there are nearly 1000 pages of posts in this thread and your particular questions have been asked and answered repeatedly. If you had read more than "SEVERAL" pages of posts or searched the thread, you would have easily found several answers to your questions.
That said, backsweetening should be done at (or near) the end of fermentation, hence the name (after a wine has fermented out completely dry, vintners will use additives or heat to kill the yeast and then add new sugars "back in" to sweeten it....this allows for variations in how dry a particular fermentation may be and allows for adjusting to taste).
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