Apfelwein yeast question - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Apfelwein yeast question

Reply
 
Thread Tools
Old 12-07-2009, 01:10 AM   #11
jeffmeh
HBT_SUPPORTER.png
 
jeffmeh's Avatar
Recipes 
 
Feb 2009
Posts: 2,143
Liked 210 Times on 180 Posts


Quote:
Originally Posted by OHIOSTEVE View Post
Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?
Is it clear? Has the yeast settled to the bottom? Have patience with Apfelwein by all means, as it greatly improves with age. When it is clear, you can rack it, but it will still be better (and less like rocket fuel) as it ages.

 
Reply With Quote
Old 12-07-2009, 02:01 AM   #12
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


it is wrapped up and basically buried except the top sticking out of a pile of stuff to keep it dark.. so all I can say is that NO the sample I pulled was NOT clear... It was however VERY fizzy like champagne ( I liked it) tasted like apple champagne except a little bitter...
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Old 12-07-2009, 04:24 AM   #13
jackson_d
 
jackson_d's Avatar
Recipes 
 
Mar 2009
Wicker Park, Chicago IL
Posts: 261
Liked 4 Times on 3 Posts


dude i let my apfelwein sit in the primary for 6 MONTHS! dont even worry about hydrometer. if you have read some of the threads here, you'd know the you arent supposed to bottle or keg after 3-4 weeks anyways.... let it sit minimum 3 months if you can... or drink it right away if you have to.. but the threads clearly say it doesnt clear up for about 3 months... my apfelwein tastes like maple syrup after 6 months... its great
__________________

Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...

 
Reply With Quote
Old 12-07-2009, 03:47 PM   #14
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


I wasn't planning on bottling it. Just was curious as to the time frame for fermentation.
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Old 12-08-2009, 04:01 PM   #15
AlTheGud1sRtaken
Recipes 
 
Oct 2008
Posts: 39

i usually let it sit in there for 2 months just to be safe, then let it sit around in bottles for however long it takes to finish it i've had some batches that even with ale yeast kept bubbling for over 1 month.

and the pasteur red yeast works great too, but the flavor is completely different. try it sometime just to mix things up a bit.

 
Reply With Quote
Old 12-20-2009, 07:27 PM   #16
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


just checked the SG again and it is only down to 1.012 after a month in ......temps are a bit cool I think so that is a factor...air lock is still bubbling slowly about 1 time every 20 seconds....thinking about swirling it up a bit .... what should I do?
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Old 12-20-2009, 07:45 PM   #17
jackson_d
 
jackson_d's Avatar
Recipes 
 
Mar 2009
Wicker Park, Chicago IL
Posts: 261
Liked 4 Times on 3 Posts


Quote:
Originally Posted by OHIOSTEVE View Post
just checked the SG again and it is only down to 1.012 after a month in ......temps are a bit cool I think so that is a factor...air lock is still bubbling slowly about 1 time every 20 seconds....thinking about swirling it up a bit .... what should I do?
whats wrong with 1.012? that a fine FG for a beer..

dude, let it sit two months if you can stand it. dont take readings, just let it sit.
__________________

Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...

 
Reply With Quote
Old 12-20-2009, 07:58 PM   #18
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


Quote:
Originally Posted by jackson_d View Post
whats wrong with 1.012? that a fine FG for a beer..

dude, let it sit two months if you can stand it. dont take readings, just let it sit.
I thought with the champagne yeast it should finish completely dry?
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Old 12-20-2009, 08:21 PM   #19
WIP
Recipes 
 
Oct 2009
Arlington, Texas
Posts: 793
Liked 6 Times on 6 Posts


Champagne yeast takes about 3 months instead of the 1 month it takes for the Montrachet. I think it comes out better though.

 
Reply With Quote
Old 12-20-2009, 08:43 PM   #20
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


Quote:
Originally Posted by WIP View Post
Champagne yeast takes about 3 months instead of the 1 month it takes for the Montrachet. I think it comes out better though.
thanks.....back in the dark it goes
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein yeast question MCH Winemaking Forum 38 08-17-2010 05:13 PM
Ed's APFELWEIN Yeast Question! jhonda00 Winemaking Forum 16 09-23-2009 06:13 PM
Apfelwein Yeast Question bufordtjones Recipes/Ingredients 1 07-22-2009 08:00 PM
apfelwein yeast question mrfurlly Winemaking Forum 10 02-25-2009 04:39 AM
Apfelwein Yeast question soccerbigt Recipes/Ingredients 11 01-23-2009 04:22 PM


Forum Jump