PeteOz77
Well-Known Member
COOL!! All of those bottles have MY name on them!
PeteOz77 said:COOL!! All of those bottles have MY name on them!
BigKahuna said:Alcohol tends to do very funny (or Not So Funny) things to plastics. If you don't have the right kind of plastic...you'll at best come up with off flavors. The chemicals can make you sick as hell.
Do you still have bubbles? It should be actively fermenting still. I know that after only a week, and depending on the yeast you use, it might not smell too pleasant.Mr. Awesome said:So my Apfelwein has been fermenting for a week now. Original recipe, but used Mott's applejuice and a 6 gallon instead of a 5 (with 5 gallons of juice). After a week it has a pretty strong vinegary smell coming out of the airlock. The rhino farts are gone, but this doesn't really smell pleasant right now. I had to put the installation rod into the better bottle a few times to tighten the spigot. I did sanitize it, but I'm worried it maybe wasn't enough. Could this be a sign of infection? Never had one before, don't really know what to expect when it happens.
Empty Bottle Man said:Vinegar bacteria? As far as I know Vinegar is the oxidization of the ethanol. Is there such thing as a vinegar bacteria?
Fusel alcohols are formed when fermentation occurs:
* at higher temperatures,
* at lower pH,
* when yeast activity is limited by low nitrogen content.
Compared to wort, apple juice has a much lower pH, a much lower soluble nitrogen content, and a virtual absence of any sugars other than mono- and di-saccharides.
Apple juice usually contains one eighth of the soluble nitrogen content of wort.
[...]
Once the juice is separated from the pulp you must check the pH. If the correct balance of apple varieties is used, this step may be omitted. Few of us are fortunate enough to obtain the correct types so some compensation must be made to ensure that there is sufficient sharpness but that it is not overdone. pH should be in the range 3.9 to 4.0.
Higher or fusel alcohols are formed; unlike beer where they are unwanted compounds, in cider they form important components of the flavour profile.
SavageSteve said:Wait... I'm going to have wicked hangovers when I finally drink my first batch?
I added 1/2 tsp. of Wyeast Nutrient Blend to it, which claims it adds inorganic and organic nitrogen (among other things)-- I don't know if that's the same as FAN.
I guess I'll just have to take twice as much vitamin B before I drink my Ed's Apfelwein!
EdWort said:GENERAL WARNINGS
Excessive consumption of Apfelwein WILL get you drunk at warp speed.
Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR the next morning!
mrfocus said:You mean you didn't read the whole first post???
mrfocus said:So I was reading the Wikipedia page about Fusel alcohols:
I pretty much knew that apple juice was acid (it's the natural tartness), so I did some research: http://www.brewerylane.com/cider_making.html
So apple juice is at least 10 times more acid than wort and has 1/8th the amount of free amino acid.
He does go on to say:
I guess this is the reason for the wicked hangovers.
Although the recipe as is is quite good, I would be interested in adding at least more free amino nitrogen to help the yeast out a bit, to get less of the wicked hangover syndrome.
So, how can I add FAN? Is that what yeast nutrient is? (Diammonium sulphate IIRC). I will look up what to do with extract brewing (LME has low FAN content as well).
PeteOz77 said:So no one can give an informed opinion on whether or not it's OK to dump another 5 gallons of juice and 2 pounds of Dextrose into my fermenter on top of the leftover yeast after siphoning off the Apfelwein?
Someone MUST have tried this?
Zappa42 said:I am planning on making a batch soon. The recipe calls for 2 lbs of dextrose which, as I understand it, gives it the slightly increased alcohol content. If I wanted a slightly smaller alcohol content (6-7% ish) could I just add a little less dextrose and arrive at the same general flavor?
Zappa42 said:I am planning on making a batch soon. The recipe calls for 2 lbs of dextrose which, as I understand it, gives it the slightly increased alcohol content. If I wanted a slightly smaller alcohol content (6-7% ish) could I just add a little less dextrose and arrive at the same general flavor?
jeremy13586 said:so how long on average does this stuff take to ferment? I started on Feb. 7th and there is activity in the airlock about every 15-17 seconds. I'd take a hydrometer reading, but it broke. Also, how long after the start of fermentation does it take for the yeast to fall out?
That's still pretty sweet. It's going to be very different tasting once it's gone below 1.0. I just want to make sure you know it's going to be much more like a dry wine, and less like cider than you have sampled now.debaniel said:...
finally i filled an empty wine bottle for her last night... it's still at about 1.014, and it's getting consumed pretty quickly by the two of us...
...
:rockin:
Moonshae said:She likes the sound of this apfelwein, but at 8.5%, she just doesn't want to have to consume a large volume of liquid.
Thwizzit said:Does Apfelwein need to be stored in a dark place like beer?
When bottling do you need be concerned with oxygenation and not splash etc.?
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