One way to find out. Let us know how it goes.
Has anyone ever made this with pure unfiltered juice? I'm assuming it will never clarify?
Has anyone ever made this with pure unfiltered juice? I'm assuming it will never clarify?
Just added about 7oz of Wine Conditioner to mine today, after 6 weeks of fermentation and secondary transfer.
Gonna wait about a week, and then bottle it up for aging
What if someone was to pour the apple juice and sugar right on top of some trub? Do we think this would work? Sorry I haven't read through the mega thread to see if anyone has tried. I think I will give it a shot and see what happens.
If you feed them, they will eat.
So, after the primary is racked, one could literally dump apple juice and dextrose on the trub and fermentation would restart?
Isnt all the yeast at the bottom dead? Or are there a few survivors after the Great Yeast Famine that are waiting with their hands out for more sugar?
Well, I've been reading and researching long enough, and have just finished pitching my first batch of EdWort's Apfelwien! Not sure how I could possibly have any questions after reading this entire thread... HBT rocks!
SG was a solid 1.075
UPDATE: this thing went CRAZY. 18 hours after pitching, the whole thing's spewing bubbles up the sides like a just-cracked bottle of Mountain Dew. I thought the Montrachet would take longer to "go", but it's burping twice a second through the S-lock and isn't showing any signs of slowing...
What do you guys use to get drool out of your carpet?
It's a non-fermentable sweetener (usually lactose) combined with potassium sorbate in a clear syrup form. About $6 a bottle at LHBS. You use it to touch up a wine that ends up a little dryer than you prefer. It's just a convenient way to polish a wine before bottling, plus you can be a little more precise with your backsweetening. I have a wine in secondary that is a bit dry and I think it would benefit from being just the slightest bit sweet, so I'm planning to add just a bit of conditioner when I bottle in a couple of weeks.
Yep just rack right into the dirty fermenter, it is that easy. If the gravity is similar you would be fine using the same yeast for several generations. There is a limit though. You'll start to get off flavors if you reuse too many times due to mutation of the yeast. Search the science section, I'm sure there are good resources for more info there. Also, you want to always go from lighter gravity to heavier if changing the style. If you do the opposite, you could be using overstressed yeast and get off flavors.
I usually wash my yeast and don't just toss right on top of a cake. The times I have done it, it's when I'm brewing one of my favorites and I throw the same style on top. Like you said, you want to go to a lower abv style b/c you don't want to overwork the yeast, but I've got a question for you. I'm brewing Brandon O's graff (I know this is the Apfelwine thread, but is it really that different?) I have a porter that I'm planning on racking into the keg in a couple of days. The porter was about 1.060's and I'm thinking the graff will be about the same. I'm planning on making the graff that same day that I transfer the porter. Should I just throw the graff on top of the "nottingham" cake or should I just pitch a new packet of nottingham (after all it is only a dollar, but I'd like to be as efficient as possible).
Any opinions would be great.
Thanks,
J
id just pitch a new packet of notty. I typically only wash yeast from my fav liquid cultures. As for dry yeast i find its just easier to pitch it and forget about it
Well, I'm joining the apfelwein club tonight. 5 gallons of treetop cider purchased, unfortunately it was about $5/gallon at my grocery store. So my total bill's closer to $35 for 5 gallons, but that works out to around 66 cents per bottle, a damn good deal regardless.
I've decided to use my bottling bucket as the mixing chamber. I'm going to dump in the sugar, then dump all the apple cider on top of it. Then I'll stir with a sanitized stir-stick. I'll then dump my Montrachet yeast into the empty carboy and rack the "wort" on top of it.
And then the game of extreme patience begins.
edit: Despite the simplicity of this process, I still managed to spill about 6 ounces of cider all over the floor.
hi guys, am i in trouble? i pitched EC1116 wine yeast yesterday but no bubbles and yeast floating i think it's dead also could be because it was about 1-2 years in my fridge. Anyway i panic'd and had no yeast on hand so i put in a little bit of bakers yeast and it took off right away what will my final product taste like im going to back sweetin with 3.5 litres of apple juice and kegging it?
thanks guys
I have had my 5 gallon batch going for about 6 weeks now.
Is there any advtange to keeping it in the carboy now, Or will aging it longer in the bottle instead be just as good? I just kinda need my carboy but if the carboy would be better then aging then the bottle Ill just leave it alone. any thoughts?
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