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Old 10-10-2009, 06:12 PM   #1
Nitsua
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Mar 2009
Lewisville, TX
Posts: 29


I aged my first batch of Apfelwien for four months. I bottled it 2 weeks ago. I made the mistake of not repitching yeast. Most bottles are completely flat, not all tho.
Will time fix this problem? Is there anything I can do at this point?

Thanks
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Brewed = 75 gallons
#15 Pale Ale #14 Wee Heavy, #13 Cascadian Black IPA, #12 Irish Red, #11 American Wheat, #10 Traditional Bock, #9 American Standard w/ ale yeast, #8-Newcastle Clone, #7-Belgian Triple, #6-DFH 60 minute IPA clone, #5-EdWort's Apfelwein, #4-Bee Cave Hefe, #3-Scotch Ale, #2-Nut Brown Ale,

 
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Old 10-10-2009, 06:16 PM   #2
ChshreCat
 
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Aug 2008
Camano Island, Washington
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One saving grace... when chilled, apfelwein is great uncarbonated.

How much priming sugar did you use? If some are flat and some are carbed, it may just be a matter of the priming sugar not getting completely mixed in before bottling.
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Old 10-10-2009, 06:27 PM   #3
Nitsua
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Mar 2009
Lewisville, TX
Posts: 29

I used 3/4 cup of dextrose.
Do I still need to take the precaution to oxygenate it as little a possible, like beer?
I thought I had mixed it well, I have my doubts now.

Edit:
The flat bottles are noticeably sweeter than the carbonated ones.
I'll just have to tell everyone that is how it is suppose to be.
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Brewed = 75 gallons
#15 Pale Ale #14 Wee Heavy, #13 Cascadian Black IPA, #12 Irish Red, #11 American Wheat, #10 Traditional Bock, #9 American Standard w/ ale yeast, #8-Newcastle Clone, #7-Belgian Triple, #6-DFH 60 minute IPA clone, #5-EdWort's Apfelwein, #4-Bee Cave Hefe, #3-Scotch Ale, #2-Nut Brown Ale,


 
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