dagamore
Well-Known Member
I started a 5 gallon Apfelwein a few weeks ago and then a few days ago i upped the volume to 7.5 gallons here what i used.
7 gallons of Tree top Apple juice
4.5lbs of karo corn syrup(could not find corn sugar localy)
~.5 gallon of hot water
1 vial of Westlabs Champaine yeast
I added 3 gallons of the juice to the carboy, then boiled the water for 5 minutes and added the syrup and simmered for 10 minutes, then covered with the burner off and allowed to cool to the touch (~80*f) and added it to the carboy, pitched in the yeast, and then shoock the hell out of the carboy with then lid on(it was only about half full) and then added the rest of the juice to the carboy, and put in the 2 piece air lock, and it was bubbling in less then 24 hours.
Dont have the start SG with me, will update once i get it.
But in less then a week the airlock went from letting out a big bubble 2 to 3 times a second, to less then one bubble every 20 seconds.
Now here is my questions, is it normal for the airlock activity to go like that? i though that apfelwein was a slow fermentor?
It smells great in the fermentation room, so not too worried about the wein, but just hopeing i did not mess something up.
any help and guidance would be great, also how long is it normal for apfelwein to stay in primary, do you even ever move it to secondary? also how long should it be allowed to bottle age?
7 gallons of Tree top Apple juice
4.5lbs of karo corn syrup(could not find corn sugar localy)
~.5 gallon of hot water
1 vial of Westlabs Champaine yeast
I added 3 gallons of the juice to the carboy, then boiled the water for 5 minutes and added the syrup and simmered for 10 minutes, then covered with the burner off and allowed to cool to the touch (~80*f) and added it to the carboy, pitched in the yeast, and then shoock the hell out of the carboy with then lid on(it was only about half full) and then added the rest of the juice to the carboy, and put in the 2 piece air lock, and it was bubbling in less then 24 hours.
Dont have the start SG with me, will update once i get it.
But in less then a week the airlock went from letting out a big bubble 2 to 3 times a second, to less then one bubble every 20 seconds.
Now here is my questions, is it normal for the airlock activity to go like that? i though that apfelwein was a slow fermentor?
It smells great in the fermentation room, so not too worried about the wein, but just hopeing i did not mess something up.
any help and guidance would be great, also how long is it normal for apfelwein to stay in primary, do you even ever move it to secondary? also how long should it be allowed to bottle age?