jelsas
Well-Known Member
I made a 1-gallon batch of Apfelwein 5 weeks ago (thanks EdWort!), using unfiltered apple juice so I couldn't really tell when or if it cleared. Tonight I bottled in 12-oz beer bottles & it was off-gassing a ton while I was filling up bottles... really a PITA. The SG is almost exactly 1.000 (a hair under), so I'm pretty sure its done fermenting. I used Coopers carbonation drops to prime the bottles.
So, my question is: should I have de-gassed the Apfelwein before bottling? There was obviously a lot of CO2 in suspension. Do I have bottle bombs in my future? The fermentation lock wasn't bubbling much at all, so I'm not sure waiting another few weeks would have gotten the CO2 out of suspension.
Thanks!
(BTW-- its very tasty now, and I can't wait to try it when its chilled & carbed. yum)
So, my question is: should I have de-gassed the Apfelwein before bottling? There was obviously a lot of CO2 in suspension. Do I have bottle bombs in my future? The fermentation lock wasn't bubbling much at all, so I'm not sure waiting another few weeks would have gotten the CO2 out of suspension.
Thanks!
(BTW-- its very tasty now, and I can't wait to try it when its chilled & carbed. yum)