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Old 11-25-2012, 03:22 PM   #10461
Vongo
 
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Jan 2011
Baltimore, MD
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I have a better bottle that's been sitting for 2 years now, airlock has not dried out, I've kept an eye on it. Will this be delicious? Will this be awful ? My concern is it sitting on the yeast for so long.
I do have to lift it to a higher surface to bottle. Should I lift it and let it sit for a few days to settle back down?
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Old 11-25-2012, 04:34 PM   #10462
EnjoyGoodBeer
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Aug 2012
Rockford, Illinois
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How much table suger? Im out of corn suget at the moment. If somone could let me know. (I did this apfelwein like edwort said.)

 
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Old 11-26-2012, 05:24 AM   #10463
baseballstar4
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Feb 2009
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So I went on a weekend vacation an forgetting I have 5 gallons fermenting I dropped my thermostat to 56 for almost 3 days. The temp on the fermenter was 58 when I got home. It has been going since 11-9 do I have anything to worry about with the yeast or should I pitch some more?

 
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Old 11-26-2012, 08:29 AM   #10464
mike_in_ak
 
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Apr 2012
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Bet it's fine. Maybe had already finished, depending on when you left. Can you see any CO2 bubbles now that it's back up to temp? Did your carboy clear up while you we gone?

If it's not clear, my reading of the OP would suggest yeast are still in suspension and active. My fermentation has been pretty obvious in terms of CO2.

If in doubt, check SG.

 
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Old 11-26-2012, 02:58 PM   #10465
rideincircles
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Feb 2012
Fort Worth, Texas
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Just bottled mine after 3 months for the holidays. I will definitely say the flavor is way improved from the 2 month mark and 3 months or longer is the way to go. I also added one cinnamon stick when I boiled the sugar and water for boiling. It was fine to drink as is last night without carbonation.

Next time I want to have more apple juice ready so I can just dump it back on the yeast already in there. This batch will hold me over for a while and I already have my batch of cherry cinnamon apfelwein at 2 months and will be letting it go well into next year. Will be keeping this in rotation for a while and may still spice it up even more. Possibly orange zest or who knows.

Also mentioned above, you can substitute table sugar for dextrose or corn sugar with no issues. This applies to bottling or the regualr recipe. Since I had 5.5 gallons, I used 5 oz corn sugar and added some table sugar for the extra ounce when bottling.
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Old 11-28-2012, 11:57 PM   #10466
blefferd
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Feb 2007
Jacksonville
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I just made another batch using Pasture Champaign yeast, not sure how it will turn out! It's bubbling away though.
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Old 11-29-2012, 05:44 AM   #10467
Barron
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Feb 2009
Minneapolis
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Quote:
Originally Posted by rideincircles View Post
Next time I want to have more apple juice ready so I can just dump it back on the yeast already in there.
I asked if i was able to do this about a month ago and had no reply. Will this work?

 
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Old 11-29-2012, 06:30 AM   #10468
rideincircles
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Feb 2012
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Quote:
Originally Posted by Barron View Post
I asked if i was able to do this about a month ago and had no reply. Will this work?
Yeah. It should work fine. I saw someone else post that it worked somewhere.
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Old 11-29-2012, 08:01 AM   #10469
Barron
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Feb 2009
Minneapolis
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Quote:
Originally Posted by rideincircles View Post
Yeah. It should work fine. I saw someone else post that it worked somewhere.
Nice! I'm kegging a batch this week so I'll try it out.

 
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Old 11-30-2012, 02:27 AM   #10470
BikeAndBrew
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Sep 2012
Shreveport, LA
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I brewed my first batch of apfelwein late this summer (started it in early July) and tapped it just before Thanksgiving. This stuff is amazing! Sure made Thanksgiving with the in-laws a lot more bearable...

 
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