BeerDoctor5 said:Since Feb 20.
Swirl it around and raise the temp a bit? Just a thought.
BeerDoctor5 said:Since Feb 20.
Since Feb 20.
My fermentation has been weak. I have had little to no air lock activity. If I swirl my bucket I get some bubbles, but that's it. I know there's fermentation going on in there cause I had that lovely smell and when I opened the lid a bit I could here the fizzing. I am fermenting at about 68 degrees. I have not take a hydrometer reading since its only been a week, and again, I know its fermenting just not as strong as I expected so I'm not going to Rick an infection pulling a sample this early.
Before I get slammed by everyone saying you can't base fermentation on air lock activity, let me say I know that... This is also the first time I have ever brewed using a wine yeast. I'm just wondering if this slow performance is normal or if I should pitch more yeast. I used Edworts original recipe to the letter and rehydrated the yeast, no starter.
garnede said:Sometimes I don't think my bucket has a good enough seal and I don't see any airlock activity. Otherwise you should see air lock activity.
IrishBrewer74 said:I was wondering if it wasn't sealed good but by just gently pressing on the lid I can see the levels i the airlock change, and never had an issue with brewing beer. I guess I'm not too worried since I know fermentation is active, just not the violent crazy fermentation most post about.
NineMilBill said:Just started a 1 gallon batch to use the slurry for some Skeeter Pee.
tulsabrewdaddy said:I made this in January and haven't messed with it until today. I went to look at it and I noticed that it is not clear, it looks like the second one in the original picture. Notes, it did bubble for awhile but I never got the rotten egg smell out of it. Any concern or ideas?
Grumpybumpy said:Check your gravity. What kind of juice did you use? Mine took more than a month to clear
BTW, my FG is: .997.
high5apparatus said:How long was yours fermenting?
After 1 month I was at 1.011
Bottling in about a week, carb or not? 935 pages is a lot....
We'll see how long my resolve lasts, but I've started combing through this thread to try and condense the knowledge down with respect to recipe and process questions and variations. I keep on seeing the same questions over and over, and I have my own questions that I know have been dealt with somewhere in the middle that I just can't remember the answers to.
It's long past time that we had a central *easily accessible* reference for what has to be one of the most popular homebrew recipes ever.
bamer101 said:I've had the apfelwein in primary for about a week now. I have two questions; answers to either won't effect the outcome as this sucker is in full throttle fermentation, but it'd still be nice to get some input.
First question: I used only about a pound of sucrose. I also used my own strain of yeast that I rinsed off a very malty beer a few months back. How do you think this will effect the end product?
Second question: I used pasteurized apple juice with no additives/preservatives, BUT the cubed sugar that I used was not sterilized in any fashion. I just dissolved it in the bottles before I poured it into the carboy. Is there a major risk of infection?
Brianyear said:I'm sure that this was covered already, but I'd love it if someone would save me the time of reading all these pages.
I plan on bottling my Apfelwein in the next day or so and was wondering if I could prime my 5 gallon batch with (thawed) frozen concentrate? It's a 12 fl. oz. can with 162 grams of sugar. By my calculations, that's a hair under 5 3/4 oz. of sugar. Will this carb up my batch, or give me some bottle bombs?
BTW, my FG is: .997.
Any input/opinions would be appreciated.
Once I bottle in 1 gallon jugs and open it, how long do I have to drink it before any I'll effects present themselves?
lesticx said:Soo I think I primed my batch a bit too much.
3 months in primary, then to bottles with priming sugar. And now it's been about 6 weeks in the bottle.
Open a bottle: it opens like a champagne bottle, and there's soo much bubbles that the bubbles somehow stir all the yeast from the bottom of the bottle back to the apfelwein..
Is there a way to solve this?
Should I just let it sit in the bottles for 1-2 months more?
Or would it help if I cooled it really cold, like 1-2 C.
I may have used around 8g of sugar per litre of apfelwein. Not so sure, wasn't so precise..
That's just over 5 oz per 5 gallons, which is a bit on the high end but I wouldn't expect it to be too carbed..
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