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Old 03-10-2013, 03:55 AM   #10891
HessenHelles
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Jan 2013
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I was at walmart today, and I noticed they had 3 quart jugs of apple juice on sale. So, I filled the cart with them. I will get a 5 gallon batch going when I get some yeast. My question is. Can I sub the dextrose for Brown sugar? I have 2 pounds on hand.

 
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Old 03-10-2013, 04:07 AM   #10892
Thursday88
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Feb 2013
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Just started a batch of this last night. Used Mott's, Montrachet yeast, and Wyeast nutrient and it is chugging away at the moment. Thanks for the recipe Edwort.

 
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Old 03-10-2013, 12:38 PM   #10893
BrewerBear
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Sep 2011
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Quote:
Originally Posted by HessenHelles View Post
I was at walmart today, and I noticed they had 3 quart jugs of apple juice on sale. So, I filled the cart with them. I will get a 5 gallon batch going when I get some yeast. My question is. Can I sub the dextrose for Brown sugar? I have 2 pounds on hand.
Yes you can use brown sugar,you can use any fermentable sugar you like or none at all. The batch I made with brown sugar came out very good.

 
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Old 03-10-2013, 01:50 PM   #10894
HopHeaven
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Jun 2012
Newark, NJ
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Well I bottled my first batch last night and drank 3 bottles...needless to say I started a second batch. This time I added a half cup of raisins soaked in Pinot Nior for some added mouth feel but mainly as yeast nutrient. Here's to another 5 gallons of this delishness!
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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 03-10-2013, 09:35 PM   #10895
klnosaj
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Sep 2011
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I just found a 3 gallon carboy of apfelwine that I started in June of last year. I'm thinking of adding a 1/4 packet of Champagne yeast along with a healthy amount of priming sugar and finally getting it into bottles. I'm also thinking that it's sat too long already on the yeast and I should just dump it all. Any experiences anyone would care to share along these lines?

 
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Old 03-10-2013, 11:04 PM   #10896
KBentley57
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Jun 2012
Birmingham, AL
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Why would you dump it? All it is going to cost you to bottle it is a cup of sugar, a pack of yeast and a little time. Bottle that and let it carb right away! If it turns out terrible in a few months, well, then you should have dumped it .

 
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Old 03-11-2013, 12:56 AM   #10897
Leadgolem
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by klnosaj View Post
I just found a 3 gallon carboy of apfelwine that I started in June of last year. I'm thinking of adding a 1/4 packet of Champagne yeast along with a healthy amount of priming sugar and finally getting it into bottles. I'm also thinking that it's sat too long already on the yeast and I should just dump it all. Any experiences anyone would care to share along these lines?
.....Taste some first. It will probably be fantastic.
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Old 03-11-2013, 02:06 AM   #10898
RosieTheGreat
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Oct 2009
Beijing
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So started some of this about a week ago.

I used pressed apples instead of juice, put a camden tablet and waited 36 hours before pitching, also used brown sugar.

OG 1.052

For the first 4 days real activity, with bubbles every 2-3 seconds.

Now at day 6 almost no activity, but did fermet down to about .999.

Anything wrong with this?

Also how long can i leave this in the carboy before bottling it? i.e. at what point will the yeast die and be unable to bottle carbonate?

 
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Old 03-11-2013, 02:46 AM   #10899
high5apparatus
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Mar 2012
Saint Louis, MO
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I had a bourbon barrel aged apple cider tonight and it has me thinking of throwing some bourbon soaked oak chips into my current batch.
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Old 03-11-2013, 02:59 AM   #10900
Leadgolem
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Jul 2012
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Quote:
Originally Posted by RosieTheGreat View Post
So started some of this about a week ago.

I used pressed apples instead of juice, put a camden tablet and waited 36 hours before pitching, also used brown sugar.

OG 1.052

For the first 4 days real activity, with bubbles every 2-3 seconds.

Now at day 6 almost no activity, but did fermet down to about .999.

Anything wrong with this?

Also how long can i leave this in the carboy before bottling it? i.e. at what point will the yeast die and be unable to bottle carbonate?
I don't think anything is wrong. I had a batch hit FG in 8 days last summer. Your batch probably fermented kinda hot. It was summer when I had the batch finish in 8 days, but I had a much higher OG of 1.110.

How long can you keep it on the yeast? .... I'm not sure exactly. A long time. As in six months or more. The yeast is going to take a nap when it runs out of food, but it usually takes some effort to actually kill it.
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