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Old 01-26-2013, 06:47 PM   #10661
jiggs_casey
 
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Quote:
Originally Posted by stilly View Post
Wow, really, same containers? That would make it even easier! Are you using priming sugar before bottling, or are you going straight from fermenter to bottles?
I don't carbonate mine. I rack it back into the same plastic containers (cleaned out and sanitized, of course) straight from the primary. As far as storage? I wouldn't know. I usually trade a gallon or two off with a friend and the rest of it never lasts long...
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Old 01-26-2013, 11:04 PM   #10662
clengman
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I'm getting ready to bottle my first batch of this stuff. I'm going to put about 2/3 of it in plastic minikegs with priming sugar and drink it as soon as it's carbed up. The rest I thought I'd bottle in wine bottles and try to keep it a while to let it mature.

Should I add sulfite to the portion to store or is it okay without? If yes to the campden, can I add a tiny bit to each bottle then rack right into the bottle and stopper them, or do I need to add the campden to the carboy and let it gas off for a day before I bottle?

 
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Old 01-27-2013, 01:39 AM   #10663
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If it was done fermenting you won't need to sulfite it.

 
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Old 01-27-2013, 02:11 AM   #10664
clengman
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Quote:
Originally Posted by BrewerBear View Post
If it was done fermenting you won't need to sulfite it.
Thanks. Just to be sure I'm clear, I'm fairly certain that the fermentation is done. I haven't checked the gravity in a few weeks, but it was right around 1.00 the last time I checked. I plan to check it one last time before I bottle.

I was more concerned with stability for longer term storage. I was thinking more about oxidation and acetobacter than the yeast and sugar. I have StarSan to sanitize everything before I bottle, I just want to be sure I don't end up with vinegar.

 
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Old 01-27-2013, 04:39 AM   #10665
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Quote:
Originally Posted by clengman View Post

Thanks. Just to be sure I'm clear, I'm fairly certain that the fermentation is done. I haven't checked the gravity in a few weeks, but it was right around 1.00 the last time I checked. I plan to check it one last time before I bottle.

I was more concerned with stability for longer term storage. I was thinking more about oxidation and acetobacter than the yeast and sugar. I have StarSan to sanitize everything before I bottle, I just want to be sure I don't end up with vinegar.
Keep it well sealed and clean/sanatize well before bottling/kegging and you shouldn't have to worry too much about acetobacteria or vinegar. Just keep air space to a minimum.

 
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Old 01-27-2013, 01:38 PM   #10666
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It will not hurt anything if you want to use it for peace of mind.

 
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Old 01-27-2013, 06:27 PM   #10667
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So i just bottled my first batch that was born on 12-20. Its really good right now. Tastes very strong. I dont know if I can wait for it to carb.

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Old 01-27-2013, 06:34 PM   #10668
Bamsdealer
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Picked up some juice today... what temp should this be fermented at? I have no experience with wine yeast other than using it to bottle...

 
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Old 01-27-2013, 06:36 PM   #10669
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Quote:
Originally Posted by Bamsdealer
Picked up some juice today... what temp should this be fermented at? I have no experience with wine yeast other than using it to bottle...
"Room temperature". High 60s. Low 70s.
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Old 01-27-2013, 10:36 PM   #10670
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Okay, I am sure the answer is in the thread somewhere but it's a lot to sift through. I made a back of Apfelwein just like the recipe. It's to dry for my taste. What is a good way to sweeten it? Seems like if I put in some sugar, that would just get the yeast going again. Does fake sugar like splenda work? How much do you use?
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