MirImage
Well-Known Member
I have made this 3 times and each time hasn't shown more then a tiny layer if bubbles even when the airlock is going crazy. You are probably fine.
So I just mixed up my first batch. I used a glass carboy. Do I need to cover it to keep the light out? It's going to be hard to wait for this to be ready to drink. Thanks for the recipe Ed!
Originally Posted by rockytoptim
So I just mixed up my first batch. I used a glass carboy. Do I need to cover it to keep the light out? It's going to be hard to wait for this to be ready to drink. Thanks for the recipe Ed!
Yeah I was wondering this as well. Also, what is optimal temp? I googled montrachet yeast and a website said 60-80ish, but just trying to confirm. I will be keeping mine in room temp (roughly 77 Fahrenheit)
Also, how long does it take for fermentation to start? It's been 2 hours and not much activity going on. I'm afraid of such a huge batch getting stuck.
Yeast generally prefers darkness - just toss an old towel around it...it'll help keep a constant temp anyway.
Optimum temps are defined by your yeast choice. Obviously, consider the range stated on the package. The higher end will give you faster fermentation, more yeast-derived aromas and flavors, while the lower end will take longer, but give you a cleaner-tasting result. Most people just go with the room temp of an interior closet or basement, yeah, you guessed it, somewhere between 60 and 80. Below 55 or 60, your yeast may work extremely slowly or stop altogether (leaving you with undrinkably sweet syrup), much above 80 and you'll be getting more harsh results and rocket fuel to drink.
How long fermentation takes to start depends on your sanitation, health of your yeast, amount of yeast/size of your starter, liquid temp, ambient room temp, potential of thermal or sugar-shock to the yeast being added, air pressure within the fermentation vessel, etc. In other words, you haven't supplied nearly enough information for us to diagnose your fermentation start. That said, you're worrying after 2 hours? First, you may see NOTHING when fermentation starts...watching airlocks, looking for bubbles or sediment, etc. are all famously poor indicators. The only way to be sure is to take gravity readings with a hydrometer or spectrometer regularly and see that it is dropping. If you are a really paranoid type, I highly suggest buying a spare hydrometer, sanitizing it well, and simply leaving it in your carboy - you can see at a glance what it going on. Then simply RDWHAHB!!!
I just made a batch of this. I had a few ounces of apple juice left over when I thought that I shouldn't fill up the carboy anymore. So I heated it up and used it to rehydrate the yeast, poured all of it in and the carboy is now filled up to 2-3 inches from the top of the neck. hopefully it isn't too much, but good thing is i used all of the juice.
You should be fine, i fill mine pretty high, this produces no real krausen like beer. This yeast just has little CO2 bubbles that pile up near the top in a ring.
Give it 24 hours, it will go trust me. In a carboy you will see big waves of co2 flowing up the neck area of your Carboy soon enough.
irchowi said:I just made a batch of this. I had a few ounces of apple juice left over when I thought that I shouldn't fill up the carboy anymore. So I heated it up and used it to rehydrate the yeast, poured all of it in and the carboy is now filled up to 2-3 inches from the top of the neck. hopefully it isn't too much, but good thing is i used all of the juice.
Good thing I'm not using lalvin 1118 or I would have apple juice all over my closet. I actually had the carboy suck water from the fermentation lock so its even fuller now.
If I plan to carbonate, wine bottles and corks wouldn't be suitable would it?
i'm planning on going to the local pub and asking them for their beer bottles.
I know the answer is here SOMEWHERE in this thread... but I don't have the patience to read through 10,000 replies. LOL
What is the recommended formula/ingredient for backsweetening? Small can of apple juice concentrate? Large can?
What do you add to the fermented apfelwein to prevent further fermentation after backsweetening? What quantity?
Thanks!
Never used 1118 in cider but i used it in my skeeterpee and it actually foams at the top. not quite krausen but almost. That one has about a gallon of headspace.
I may use 1118 in my next batch of apfelwein, which I'm considering because there seems to be a deal on kirkland brand apple juice. Maybe four gallons of apple and a few quarts of whatever looks good at the grocery store in my other 18L carboy.
And yet my first batch of apfelwein isn't ready for drinking yet.
I know the answer is here SOMEWHERE in this thread... but I don't have the patience to read through 10,000 replies. LOL
What is the recommended formula/ingredient for backsweetening? Small can of apple juice concentrate? Large can?
What do you add to the fermented apfelwein to prevent further fermentation after backsweetening? What quantity?
Thanks!
detlion1643 said:Well, I bottled all of mine on 8/9 and since then, I consumed 2 bottles of it already. The first wasn't that great, it was room temp, and one night I just couldn't wait longer to try it.
However, the second bottle, amazing!!! It was chilled for 2-3 days in the fridge, and even though it was dry, being chilled, it was soooo smooth! It was the perfect compliment after mowing the grass in the sun! This is definately going to be available every day.
Oh, and official, EdWort, you MF'er (J/K) !!!!
Was it carbed up already?
FuzzeWuzze said:Would aging this (after fermentation is done) in a keezer or some other cold environment make things better, worse? Speed up drinkability?
I have two that fermented out totally dry, i can just keep them in my closet at around 68-70, but have a new chest freezer for storing kegs and probably have room for 1 Carboy, so curious if there would be a benefit to storing it in there at 35-40F
FuzzeWuzze said:Would aging this (after fermentation is done) in a keezer or some other cold environment make things better, worse? Speed up drinkability?
I have two that fermented out totally dry, i can just keep them in my closet at around 68-70, but have a new chest freezer for storing kegs and probably have room for 1 Carboy, so curious if there would be a benefit to storing it in there at 35-40F
america said:Im no pro but I think this would slow things down.
I made a batch of this up a few days ago. With 10,000+posts I figured you might be on to something. Hopfully i didn't stray too far from your recipe by adding 2# of brown sugar and 12 cinnamon sticks.
I made a batch of this up a few days ago. With 10,000+posts I figured you might be on to something. Hopfully i didn't stray too far from your recipe by adding 2# of brown sugar and 12 cinnamon sticks.
Yeah, you may have added 11 cinnamon sticks too many. It might be alright if you fish them out now.
People tend to go crazy with the spices, i read yesterday of a guy who put a half dollar sized bundle of cloves into his 5g batch of cider....he's gonna have to age it forever to get that clove taste out.
i read yesterday of a guy who put a half dollar sized bundle of cloves into his 5g batch of cider....he's gonna have to age it forever to get that clove taste out.
That will never, ever age out.
ArcaneXor said:I just poured myself the contents of an unlabeled bottle that I figure must be at least four years old - and it turns out that it's from my very first batch of Apfelwein. Very delicious. I need to make another batch sometime soon...
How'd this taste vs. a one year old batch? Was it carbed up at all? Any off flavors?
Seems my fermenting is done (been about 2 1/2 weeks)
Any reason I couldn't rack this to corny keg, flush/pressurize with CO2 and let it age at room temp for the next 3-4 months? (room temp is controlled at 70-72 degrees)?
Or is it helpful to have an airlock to let out nasties and such?
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