HessenHelles
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Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.I've been lurking this thread for some time, and I wanted to try this, but didn't want to take a carboy out of action for 6 months. So, I couldn't take it anymore and started a 1 gallon batch 2 days ago, she's bubbling away! SG was 1.060
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Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.
I might try that too. I saved the original bottles from the juice plus have a ton of corked whiskey bottles.
Leadgolem said:Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.
If you need the space though.There's a lot in this thread about the benefits of bulk aging.
You might want to try RW Knudsen Black Cherry Juice instead. It maintains its color and cherry flavor extremely well post fermentation.Just bottled my cherry cinnamon apfelwein after 5 months. It finished at 1.001. The cherry is very subtle but noticable at this point. I plan to let as much sit as possible.
The recipe was 1 gallon trader joes cherry juice cocktail, 4 gallons of apple juice, 2 lbs of sugar, montrachet, and two cinnamon sticks. Next time I will go ahead and bump up the cherry juice to 2 gallons.
It should be ready to drink by sxsw.
1. Yes. Ferment it dry, then sweeten to taste just before bottling. Keep some in a plastic bottle of about the same volume as the glass bottles. When the plastic bottle is hard, pasteurize the glass bottles in a pot on your stove. The amount of sugar you lose to co2 is actually very small, so you don't need to compensate for the lost sugar in your sweetening.Hi All, Im posting from Halifax, Nova Scotia, Canada.
I am pretty much brand new to brewing. Just a few baisc beer and wine kits but looking to experiment now that i'm into it. I have stumbled across this recipe and it looks fantastic. What I would like to do is to make something that is a medium-dry finish, and I plan on carbonating it to make it more of a cider. I have read many pages and there seems to be a wide variety of ways to do this so I have some questions for those who are the veterans of brewing this product.
1. Judging from the posts, the montrachet brews very dry. I am looking for a medium to dry finish that still packs the high ABV. Any suggestions?
2. I'm seeing that aging is key to a really great product. Would it be better to let it age in a carboy or in bottles?
3. Has anyone messed around with pressing their own juice from fresh apples? Ive seen in some posts that this might not give you as much ABV. Any way to boost this up?
Any help would be awesome. Thanks
Any reason I shouldnt prime and bottle in the pint and a half size guinness bottles?
CreamyGoodness said:Any reason I shouldnt prime and bottle in the pint and a half size guinness bottles?
Let's see, a Mr. Beer is designed for 2 gallon batches I believe. So 40% of the ingredients would be.Is there a recipe for making this in the mr.beer keg it's just sitting here wanting to ferment some more. I'm on our iPad and i can't find a search thread tool so figured some one can point me in the right dirrection
bleme said:I know citric acid can really wreak havoc on yeast but give it a shot by all means.
You might want to check out the skeeter pee thread for ideas on how to get citrus to ferment though.
I did something kinda similar with pink grapefruit.I'm getting ready to make a batch of this with the original recipe. Has anybody done this with grapefruit juice? SWMBO loves grapefruit crushes. Just thinking it may be a "win" for me to make a grapefruit concoction. Thinking of getting a one gallon jug and experimenting. Any thoughts?
That's a good idea. A lot of the fruit bases for the skeeter pee recipes are really acidic.I know citric acid can really wreak havoc on yeast but give it a shot by all means.
You might want to check out the skeeter pee thread for ideas on how to get citrus to ferment though.
I did something kinda similar with pink grapefruit.
This is from my notes:
5 cans great value pink grapefruit juice 46oz.
5 bottles grapefruit perrier 750ml.
5.74 lbs sugar.
3.5 tsp yeast nutrient.
3.5 tsp yeast energizer.
1.75 tsp pectin enzyme.
20 oz bottle of harvested distillers yeast.
OG: 1.1
FG: 0.99
ABV: 14.7%
I thinks this was a 3.5 gallon batch. It's been a while. It really needed sweetening before it went in the bottle, which I didn't do. I usually add a little simple syrup to the glass before I drink it. It's still very sour otherwise.
When this was young it was absolutely horrible. It took about 4 months in the bottle before it was good. Though it is now very good indeed. Much more complex and smoother then I expected.
That's a good idea. A lot of the fruit bases for the skeeter pee recipes are really acidic.
This thread is killing me. I started a gallon of apfelwein last week with the sugar substituted with honey. I haven't even tasted it yet, but this thread is making me consider buying another 5 gallon primary and loading it up with apfelwein and just ditching it in my equipment room for 6-9 months, just in case it is awesome.
One thing to be aware of about this: since what you have just made is more like a cyser (apple mead) than an apfelwein (apple mead) it may take longer to ferment and it WILL require more ageing. Patience will pay off though!
Hmm, I don't think using honey instead of sugar is going to really take much longer. I've done mead to FG in 14 days. You can, you just need to use twice the normal amount of nutrients as the directions for must say.It would figure that I'd make something a) that I never heard of before, and b) will require more patience on my part.
EdWort's original recipe uses 5 gallons apple juice and 2 lbs of corn sugar. My scaled recipe with honey was 101 oz (about 0.8 gallons) of juice, and about 3/4 cup of honey, with Montrachet yeast. Is this going to require any other special handing as a cyser, other than longer aging? What would be an appropriate temperature range to age this?
If possible, after fermentation is good and done, can I cap the carboy and safely hide it someplace out of sight for a few seasons? It's on top of my fridge now and is going to be too much temptation if I have to sit and watch it age.
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