EdWort
Well-Known Member
ArroganceFan said:Done, thanks for the help. Do I need to think about re-pitching? Or should I just sit on it and see what happens?
It should be fine.
ArroganceFan said:Done, thanks for the help. Do I need to think about re-pitching? Or should I just sit on it and see what happens?
EdWort said:Shouldn't be necessary. Patience will do it if you use Montrachet yeast. If you used something, else, then maybe someone will chime in.
EdWort said:I store mine in kegs, but have left it in the primary for 3 months without any issues. You can rack it to a secondary after two months and keep it there for several months with no problem. If you can purge the carboy with CO2 before racking, that would best, otherwise, racking to a keg is best.
Bottle ofcourse. Still you can bottle in wine bottles if you prefer but beer bottles work well also. If you want to have sparkling Apfelwein then prime and bottle as you would beer.Edcculus said:Even though I've been brewing for a while, I still dont keg. No space or money. Anyone else have recommendations on how they store once it is done. I'm sure I can keep it in the carboy for a long time...but I dont exactly want to siphon some out every time I want to drink some.
Shakz said:Howdy all...new here. Only my second post. This might help a few folks though.
I used brown sugar as a substitue for the corn sugar as I didnt wanna drive to my LHBS to get some and I didnt see any at the store.
For brown sugar you would compact it into your measuring cup (push it down) but the conversion is 2-1/3 Cup of brown sugar = one pound. So for me doing a 6 gallon bag it came out to 5.5 cups of brown sugar. I went ahead and rounded up as more sugar = more alcohol and put 6 cups of brown sugar in my mix.
You can add these numbers up easy for yourself no matter what size batch you have.
figure .92 cups of Brown Sugar per gallon based on EdWorts recipe!
Or you could just round up and use a cup of Brown sugar per gallon....should be fine
From the Imperial Sugar Website....
1-lb. granulated sugar = 2-1/4 cups
1-lb. carton brown sugar = 2-1/3 to 2-2/3 cup (brown sugar is packed and will vary with individual)
Beerrific said:Brown sugar probably won't ferment as completely as corn sugar, so you will probably end up with a higher FG/lower ABV, but good nonetheless.
I am considering brown sugar in my next batch.
ryser2k said:Dear God, I wish I had read this thread about the yeast nutrient before I did this... the smell is horiffic. Thankfully I have it in my second bathroom with the door closed and the vent fan on...
EdWort said:Ah, it gets better after a day or so. The sweet smell of Apfelwein bubbling away. Now get that second carboy started. You'll thank me later.
BobG said:After 33 days...
Tasty but a bit dry.
Shakz said:Well since I put a half a cup of extra sugar in my mix maybe it will balance out to a decent alcohol content thats not so dry. That would be cool. Depending on how this turns out I might go with a bit more suger and a more aggressive yeast.
Ever done anything with cranberry?Schlenkerla said:More Sugar = More Alcohol = More Wickedly Dry.
2lbs + 5 gal of juice renders 8.5% ABV. Its dangerously delicious. Next day you be saying WTF did I do last night.
If you want it less dry AW. Use 1 can concentrate per gal of juice, use RED STAR Cote De Blancs Yeast and back-sweeten at bottling time. Backsweeten with 1/3 cup splend per gal or 1lb of lactose/5 gal. Carb like beer. 5oz corn sugar. This renders a 7% ABV.
I have also used 16oz cans of oregon fruit per gallon of juice, but I rack it to a 2ndary when I use fruit. Basically I ferment as normal, then introduce the fruit to the 2ndary and rack to it then let it rip 2-3 weeks more.
Raspberry & Strawberry are panty removers!!! :rockin:
I've got to bottle my blackberry this weekend.
Beerrific said:Ever done anything with cranberry?
That is my next one. Trying to decide what to do to balance the tartness of the cranberry while maintaining the dryness.
Schlenkerla said:No not yet! Not fermented so far. I make this at Christmas and the proportions are just right.
~ 1 gal of mulled cider
12 Cups of Apple Juice
6 Cups of Cranberry Juice
½ Cup of Brown Sugar
2 Tablespoons of Butter
2 Teaspoons of Vanilla Extract
1-2 Tablespoons of Penzeys Mulling Spice
Blend of Cinnamon, Clove, Allspice, Cardamom & Mace
1/3 cranberry 2/3 apple juice
Boil the spices & sugar in a small amount of H20 so you don't set pectins or contaminate the AW. Then pitch the rest into a fermentor
You'd wanna scratch the butter!!!
If you want to extract fresh cranberry try one frozen bag mashed or chopped in blender for 5 gal.
Northern Brewer or Williams Brewing has cranberry extract I think. One of the bigger websites have it on hand. I don't remember which one.
Hope this helps....
Schlenkerla said:Your recipe sounds good. I will say the the mulling spice really makes it festive for the holiday. I suppose you can mull after the fact or mull before fermenting.
Here is the website for extract.
http://morebeer.com/view_product/16747/102194
Penzey's
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmulledwine.html
I think I'll make something like this for the holiday it sounds good. Let me know what you do and how it turns out. OK
Check with a natural foods store or in the organic section of your grocery. My grocery store has 100% Cranberry juice in the organic section. The juice blends usually contain only a little cranberry and mostly apple or white grape. A bottle or two of the real thing should give you better control of the flavor.Beerrific said:Do you think the amount of cranberry sounds good? Cranberry isn't very sweet so I don't think much of the flavor will ferment out. I would rather use the 'juice blend' than order extract.
deathweed said:I have been staring at this thread for about a week now, and I am salivating...... I'm thinking of trying a batch for myself, then doing a second with double the sugar and bottle it like a table wine... viola! instant Christmas presents! While I did make it through 40 some odd pages of text, has anyone (I'm sure you have) bottled it like wine?
Movinfr8 said:Am about 3 days from bottling my first batch, and everything is going well, but I used red star champagne yeast. Thinking yeast is yeast, right??
I swear it just hit me today, that this stuff might shoot out like champagne when opened.
Flame on at the noob, and help if you have any suggestions about maybe priming with less than the recommended amount of sugar, or just bottling w/o sugar (it is a pretty good drink just as it is)
thanks in advance,
Norm
efreem01 said:Quick question, why 6 weeks? I've had mine going for 3 weeks now and it seems that active fermentation is over. Is there any clarifying to speak of? Conditioning? There's basically no trub.
The reason i ask is i'm sick of waiting! Lol. BTW i did a 6 gallon batch with 1 packet of Montrachet. Maybe fermentation will take a bit longer.
Uhhh...interesting looking porcelain "fermenter" at the right of the frame.davidr2340 said:
Schlenkerla said:Drink cautiously.
Schlenkerla said:If you can wait till its clear - the taste will be cleaner. Mine stayed in the fermentor for 12 weeks and I still had settling in the bottle after 3 weeks.
If you decide to blow off waiting, you need to start another so you can let it clear a little more.
efreem01 said:Instead of waiting an extra 3 weeks for the apfelwein to clear, would the process speed up if I cold crash the carboy in my lagering fridge?
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