Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 03-09-2013, 03:42 PM   #10881
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Originally Posted by PackerfaninSanDiego View Post
any one gallon recipes?
EdWort's recipe scales (just use 1/5th of everything for 1 gallon).

The jug of apple juice that I bought was actually about 3/4 gallon, and I subbed in honey for the corn sugar, worked out to be 1/2 cup of honey.


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Old 03-09-2013, 04:45 PM   #10882
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So this is the first wine I've ever made. I'm going to bottle 2.5 gallons of a 5 gallon batch I made back in October. It has been in Primary this whole time. If I were to transfer 2.5 gallons to another carboy and add another pound of brown sugar, would this work or should I just leave the extra sugar out?


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Old 03-09-2013, 05:52 PM   #10883
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Made the recipe exact except for I used wyeast cider 4766, and I kind of forgot about it in the carboy. It's been 6 months now. Is it still any good? No visual mold or anything funky like that. Has anyone fermented this long with this recipe? I'm going to keg it today if it tastes right. Thanks for the recipe Ed!
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Old 03-09-2013, 06:07 PM   #10884
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Made the recipe exact except for I used wyeast cider 4766, and I kind of forgot about it in the carboy. It's been 6 months now. Is it still any good? No visual mold or anything funky like that. Has anyone fermented this long with this recipe? I'm going to keg it today if it tastes right. Thanks for the recipe Ed!
I just tasted mine today for the first time after about 4.5 or 5 months and it was delicious.
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Old 03-09-2013, 06:19 PM   #10885
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Mooseman, thanks for the info! That gives me hope mine will turn out. I'll report later on my results.
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Old 03-09-2013, 08:23 PM   #10886
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Mooseman, thanks for the info! That gives me hope mine will turn out. I'll report later on my results.
Do you have any advice as to my earlier post? I just bottled a little over half of my 5 gallon batch. I'm going to transfer my other half into my other 2.5 gallon carboy to just age for a few more months. Would it be a good idea to add some more sugar to start up fermentation again? Or would that ruin my wine?
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Old 03-09-2013, 08:41 PM   #10887
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What purpose would starting fermentation again serve?
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Old 03-09-2013, 11:23 PM   #10888
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Do you have any advice as to my earlier post? I just bottled a little over half of my 5 gallon batch. I'm going to transfer my other half into my other 2.5 gallon carboy to just age for a few more months. Would it be a good idea to add some more sugar to start up fermentation again? Or would that ruin my wine?
I personally wouldn't do that. Possible off flavors?
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Old 03-09-2013, 11:28 PM   #10889
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Kegged mine up this afternoon. Tasted good! No off flavors (autolysis) from being in primary 6 months. Very dry. FG .995 Good apple flavor coming through! Looking forward to it being cooled and carbonated!
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Old 03-10-2013, 03:09 AM   #10890
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Do you have any advice as to my earlier post? I just bottled a little over half of my 5 gallon batch. I'm going to transfer my other half into my other 2.5 gallon carboy to just age for a few more months. Would it be a good idea to add some more sugar to start up fermentation again? Or would that ruin my wine?
Probably not. I can't think of any reason to restart the fermentation, other then the co2 blanket. You would be producing more of the compounds you have been waiting on to break down.


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