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Old 07-13-2012, 05:04 PM   #10011
Recluse
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Aug 2009
NJ USA
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Quote:
Originally Posted by america View Post
I don't think this stuff is very good for the first 6-8 months... don't understand why everyone tries to rush this stuff.
It is odd. Maybe my sanitation isn't perfect or there is something wrong with my technique, but I have carefully saved bottles from each batch to try after long term bottle aging, and after a year or so, I find distinct off flavors, while it is crisp and delicious after 2 months in primary and a couple of weeks of bottle conditioning. Maintains this good flavor for at least six months, but it is usually gone long before that except for the few bottles I save.

Recently I found 2 750 mL wine bottles that I filled with my FIRST EVER batch of Apfelwein almost 3 years ago when I bottled half still and half carbed. Kind of scared to try it...

 
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Old 07-13-2012, 08:50 PM   #10012
oogaboogachiefwalkingdeer
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May 2012
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If you use regular cane sugar how much do you use. Also what is the main difference between corn sugar and cane sugars? Thanks Mike

 
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Old 07-13-2012, 08:56 PM   #10013
TimpanogosSlim
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Mar 2012
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Quote:
Originally Posted by oogaboogachiefwalkingdeer View Post
If you use regular cane sugar how much do you use. Also what is the main difference between corn sugar and cane sugars? Thanks Mike
A lot of people use 2 pounds of whatever sugar.

The main difference between corn sugar and cane sugar is that corn sugar is a monosaccharide - dextrose - and cane sugar is a disaccharide - a glucose bonded to a fructose. It means that the yeast have to work just a little bit harder to eat it.

 
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Old 07-13-2012, 11:29 PM   #10014
oogaboogachiefwalkingdeer
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May 2012
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Got 1 3/4 pounds of brown and a heaped cup table sugar mixed with 4 1/2 gal of Motts. 1060 sg tossed a pack of 1118 on top of it and put the lock on top. Going to wait about three or four days and then top it up. Mike

 
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Old 07-14-2012, 01:24 AM   #10015
Double-R
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Mar 2010
Newburgh,NY
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Quote:
Originally Posted by TimpanogosSlim View Post
A lot of people use 2 pounds of whatever sugar.

The main difference between corn sugar and cane sugar is that corn sugar is a monosaccharide - dextrose - and cane sugar is a disaccharide - a glucose bonded to a fructose. It means that the yeast have to work just a little bit harder to eat it.

Does cane make it taste different.???
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Old 07-14-2012, 06:15 PM   #10016
oogaboogachiefwalkingdeer
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May 2012
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Well I figured this morning it would be bubbling but is isn't........it is boiling like crazy. Wish I could sit it on top of the t.v. Mike

 
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Old 07-14-2012, 11:29 PM   #10017
DSmith
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Sep 2011
Robbinsdale, MN
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I have this yeast nutrient (and the wyeast brewing yeast nutrient)

http://www.midwestsupplies.com/yeast-nutrient.html

Can anyone comment on which one to use with the Montrachet yeast and the quantity/timing to add it? Is yeast nutrient boiled in a small amount of water when added?

 
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Old 07-15-2012, 12:51 AM   #10018
TimpanogosSlim
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Mar 2012
Orem, UT
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Quote:
Originally Posted by Double-R

Does cane make it taste different.???
Dunno, i'm on my first batch.

Some people attribute hot alcohol or green apple flavors to large amounts of cane sugar in belgian beers but both of those diminish with age.

 
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Old 07-15-2012, 12:52 AM   #10019
TimpanogosSlim
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Mar 2012
Orem, UT
Posts: 962
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Quote:
Originally Posted by DSmith
I have this yeast nutrient (and the wyeast brewing yeast nutrient)

http://www.midwestsupplies.com/yeast-nutrient.html

Can anyone comment on which one to use with the Montrachet yeast and the quantity/timing to add it? Is yeast nutrient boiled in a small amount of water when added?
I added a teaspoon or so dry to the same jug i was shaking brown sugar w/ juice in

 
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Old 07-15-2012, 01:00 AM   #10020
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
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Quote:
Originally Posted by TimpanogosSlim View Post
I added a teaspoon or so dry to the same jug i was shaking brown sugar w/ juice in
Thanks. So not the 1 tsp/gal written on the wine yeast nutrient bottle...

 
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