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Old 02-15-2012, 07:23 AM   #31
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Quote:
Originally Posted by Brewcrew86
If I wanted to cut the recipe in half should still use all 5g of yeast?
With the low price of yeast I usually use the whole pack but you can use half if you like. No difference really. There is plenty of yeast in that packet for 10+ gallons which I've proved more than once.


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Old 02-15-2012, 11:05 AM   #32
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Perfect. I'm still a noob and wad unsure thanks. Now one last question...I've been reading threads and people say not to use wine bottles to bottle apfelwein because that co2 will pop the cork out. What should I use to bottle?


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Old 02-15-2012, 11:15 AM   #33
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Quote:
Originally Posted by Brewcrew86 View Post
Perfect. I'm still a noob and wad unsure thanks. Now one last question...I've been reading threads and people say not to use wine bottles to bottle apfelwein because that co2 will pop the cork out. What should I use to bottle?
If you plan on carbing, beer bottles of any size work fine.
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Old 05-16-2012, 08:13 PM   #34
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Hi all,


I am kegging my Apfelwein at room temperature @ 26psi. I planned on drinking most of it at room temperature. I was wondering if it's possible to bottle a few bottles later on at room temperature. I've read its messy with beer. Wondering if it would cause the same problem here.

Also, I tasted it and it has a very subtle flavor. Seems sort of weak. The apple flavor isn't very pronounced. I started it in the beginning of February and let it sit in the primary until now. Just wanted to know if that's a normal taste for this time-frame?
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Old 02-28-2013, 03:03 AM   #35
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I am new to brewing, im thinking of making this. Looks pretty awesome! I saw someone use cinnamon sticks, how was the success with that? How much should you add to the carboy?

Also, has anyone tried using fresh apple juice to make this? How did it turn out?

Also, thoughts on carbonation vs not?
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Old 05-26-2013, 02:52 PM   #36
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Strange weather continues here in Michigan and I normally do not keep changing from heat to air conditioning. How important is a constant temp while fermenting this? Looking at the 10 day we are supposed to finally warm up so temp changes shouldn't be as bad as they have been but even with the AC on a 4-5 degree change throughout the day is fairly normal in my house.
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Old 09-01-2013, 08:06 PM   #37
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Just tried this recipe. Everything went smooth until, while transporting, all the yeast stirred in and settled at the bottom of the carboy. No action on the airlock yet. I believe Montrachet is top fermenting, so is this gonna be a problem? do I need to pitch the yeast again?
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Old 01-07-2015, 09:51 PM   #38
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just tried this, first timer, tweaked it a little

used 1/2 tsp pectin enzyme
1 tsp yeast nutrient
a pack of d47 instead of Montrachet as mine hasn't come in yet. figured what the hell lets give it a shot.

since i did 1 gallon, i used 0.5lbs table sugar

JUST A QUICK EDIT: within 2 hours bubbling airlock, 1 today we are at 1 bubble every 1 second!
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Old 01-10-2015, 11:24 PM   #39
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i had great fermentation going so i'm not sure why i messed iwth it, but i added some yeast energizer and had some overflow. lost approximately 4oz of liquid, so i topped it back off with apple juice/dextrose.

now for about 2ish days i had 2bubbles per second (down to 1 bubble per 2 seconds) fermentation so i'm curious... i just measured the gravity and it was at about 1.02. is it possible this has fermented down this much or did i somehow lose a lot of sugar or something... kinda confused

lesson learned by the way..
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Old 01-24-2015, 01:24 PM   #40
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Is there any reason to not take this off the yeast if it's fermented down to 0.99? Would it hurt to rack to clean carboy and add some priming sugar then age?


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