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Old 02-15-2013, 10:46 PM   #10781
res313
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Nov 2011
Georgetown, Texas
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Edwort has stated that you can go up to and beyond 6 months in primary.

 
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Old 02-16-2013, 09:26 AM   #10782
nhush
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Oct 2012
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just made and bottled my first Apfelwein but I noticed moisture/water droplets on the underside of the bung after it was racked and stabalized. Is this normal?

I did use a water cooler bottle so I am not certain it was airtight?

Anything to worry about?

 
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Old 02-16-2013, 07:05 PM   #10783
MidTNJasonF
 
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Jan 2013
Smyrna, Tennessee
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Quick question. Is there an ideal fermentation temp for Montrachet in this recipe? I could control it in the ferm chamber but if it is fine at an ambient of 68'ish I can just put it in the closet for a little while. Going to put my first batch (3 gallon) in the carboy this weekend.
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Old 02-17-2013, 01:19 AM   #10784
hiphopperforever
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Dec 2012
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Thanks, but my question is how soon does it become drinkable (good)? I think its been six weeks, but I don't want to start too early if letting it sit is better.

 
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Old 02-17-2013, 05:16 AM   #10785
mike_in_ak
 
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Apr 2012
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Read first post in thread. It literally tells you that very thing.

 
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Old 02-17-2013, 11:55 PM   #10786
LoudounBrew
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Jan 2012
Purcellville, VA
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I know that Edwort says that you don't need to rack to secondary, but cider people seem to swear by it, saying that leaving it on lees for too long makes for some bad flavors.

So how come the apfelwein is different from the cider when it comes to racking to a secondary?

Thanks.

 
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Old 02-18-2013, 12:59 AM   #10787
mike_in_ak
 
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Because they're wrong.

 
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Old 02-18-2013, 02:59 AM   #10788
thadius856
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Dec 2012
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Well, I'm 27 days in on the first 5g batch. Pitched on MLK Jr Day. OG 15.2 Brix, right now at 5 Brix (1.0047 corrected, 99.2% attenuation). Used EC-1118. Been at 68-72F the entire time. No blowoff tube activity for weeks. Have a second 5g batch using cider (sans dextrose) about 10 days behind it that stopped about shortly after.

Tastes like... very green wine to me. I'm not really a wine drinker, but I can tell this needs to age. I don't particularly enjoy the soured bite that's present still at room temperature. Wife loves it; said I should be glad I married a wine drinker. Never seen her pop a bottle of wine. I think she means "wine cooler drinker".

Will let this ride out to about 8 weeks before bottling.
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Old 02-18-2013, 04:36 AM   #10789
whoaru99
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Oct 2012
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I'm 4 weeks in to the day and just had the first look in a while (had it covered with a black plastic trash bag). It's cleared, but still some bubbling visible coming up the sides of the jug/bottle. Haven't taken a SG reading but that seems sorta moot if I still see bubbling in the jug/bottle, isn't it?
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Old 02-18-2013, 04:36 PM   #10790
WhiteDog87
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Mar 2012
Los Angeles, CA
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Trying this recipe this week!

 
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