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Old 01-18-2013, 05:23 PM   #10621
brewcephus
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Dec 2012
Hattiesburg, MS
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So, made up a batch of this last night and just had a quick question.

I read in here already that since we are not using hops we do not have to worry about sunlight and skunky flavors. That being said is there a certain temperature we need to maintain during fermentation like there is with beer?



 
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Old 01-18-2013, 05:24 PM   #10622
pipapat
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Jun 2009
slc
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Quote:
Originally Posted by lakeslad View Post
lol excellent how do you loose this for 3 years? mine would have been drunk long before
I have about 20 kegs in my basement.
Mostly stuff i age, must have gotten pushed to the back of the room when my girlfriend decided to help me "clean" up.



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Old 01-18-2013, 06:46 PM   #10623
Ridenour64
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Sep 2012
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Also do you have to add metibisulphite or sorbate or anything before bottling?

 
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Old 01-18-2013, 07:01 PM   #10624
rideincircles
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Feb 2012
Fort Worth, Texas
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To answer a few questions. No need to degas, but I do twist my carboy a little every now and then to relase any bubbles at the bottom.

It can sit fine for 6 months on the lees with no issues and even longer as some people have reported. Make a batch and wait a minimum of 3 months is best. Big difference from 2-3 months. I bottled mine at 3 months due to 5.5 gallons in 6.5 gallon carboy (did want any chance of oxidation) and it goes quick, but I made two batches when I did it and letting the 2nd one sit at least 5.5 months. I saved around 20 bottles which are in a box in my closet to see how it improves with time.

No sorbate or metabisulphite needed at all in this recipe. Just bottle like beer with 5 oz priming sugar.
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Old 01-18-2013, 08:27 PM   #10625
hoppyhoppyhippo
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Dec 2012
New Brunswick, NJ
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So I've decided I'm gonna make this is touch different and use Table Sugar instead of corn sugar, simply for cost, At my LHBS corn sugar is 5.99 for 4 pounds, at my local grocery store I can get 5 pounds of white sugar for like 3 bucks which we use for baking so for something this big I'm thinking of makign the switch and will see how the taste works out. I'll probably go short of 2 pounds of table sugar since I know that you use less Sucrose than Glucose in carbing and see how it turns out.

 
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Old 01-19-2013, 02:09 PM   #10626
lakeslad
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Dec 2012
Manchester, cumbria
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rideincircles any chance of posting the cinnamon Apfelwein recipe? sounds delicious...
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Old 01-20-2013, 02:26 AM   #10627
HopHeaven
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Jun 2012
Newark, NJ
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Finally got my first 5 gallon batch started. Followed the recipe exactly yet added yeast nutrient. Slight problem...it was wyeast beer nutrient blend. Is this going to be a problem as this is wine yeast. Can't wait for 6 more months!!
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 01-20-2013, 03:44 AM   #10628
Leadgolem
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by HopHeaven View Post
Finally got my first 5 gallon batch started. Followed the recipe exactly yet added yeast nutrient. Slight problem...it was wyeast beer nutrient blend. Is this going to be a problem as this is wine yeast. Can't wait for 6 more months!!
No. There is virtually no difference in the nutrient requirements of different yeast strains.
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Old 01-20-2013, 05:56 AM   #10629
Ridenour64
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Sep 2012
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I just started a 1 gallon batch 2 days ago and at first I was very skeptical about the "Rhino Fart" smell. I've never smelled a rhino fart. But this does smell like a rhino fart.

 
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Old 01-20-2013, 07:46 PM   #10630
dannylerch
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Jan 2013
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Mine has been going strong for three days or so, Im getting no Rhino Fart smell. I think if you do get Rhino Farts, it is probably because you've used Apple Juice with Additives like Vitamin C, acids, etc. Stuff that gives the yeast a hard time to consume. This probably produces off flavor that take forever to condition.

I'm using wyeast cider strain. Haven't had any funky smells.



 
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