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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 06-25-2013, 02:27 PM   #11341
arborman
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Ive had this in my primary 5 gallon carboy since April 14th.... kinda forgot about it. Now all of a sudden I am worried that I have let it sit too long on the yeast/carboy. Am I OK to leave it for a bit longer in the primary, or should I consider transferring to a secondary or bottling it?

Id prefer a secondary, I am not prepared to bottle in the next month or so


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Old 06-25-2013, 03:25 PM   #11342
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Originally Posted by Roughster View Post
I started my 2nd batch yesterday using Montrachet. Woke up to a distinct apple smell and immediately knew what happened. Walked down stairs check the tub and saw that the Apfelwein had blew out its airlock. My first batch fermented vigorously using White Labs WLP720 Sweat Mead Yeast, but I never had to worry about an airlock blow out. This will be interesting to see the difference between the two batches!

If you use Montrachet, think about slapping a blowtube on instead of an airlock!
For what it's worth, I followed the recipe to the T. Same Apple juice, corn sugar amount and Montrachet wine yeast and did not have any overflow problems like that.


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Old 06-25-2013, 03:56 PM   #11343
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Yeah not sure why this batch took off so fiercely. It is still bubbling like mad and if I didn't have a blow off tube, it would be fouling an airlock still for sure. Maybe I got a weird batch of apple juice with higher than average sugar content?
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Old 06-25-2013, 06:43 PM   #11344
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Yeah i'm not sure. Mine bubbled like CRAZY for the first couple days but there was very little faom. Just tons of little bubbles floating upwards and along the sides.
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Old 06-25-2013, 09:10 PM   #11345
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Originally Posted by arborman View Post
Ive had this in my primary 5 gallon carboy since April 14th.... kinda forgot about it. Now all of a sudden I am worried that I have let it sit too long on the yeast/carboy. Am I OK to leave it for a bit longer in the primary, or should I consider transferring to a secondary or bottling it?

Id prefer a secondary, I am not prepared to bottle in the next month or so
Mine have been aging since December on the yeast cake, no issue.
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Old 06-26-2013, 01:24 PM   #11346
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Originally Posted by timcadieux

Mine have been aging since December on the yeast cake, no issue.
Awesome, thank you! What's the longest I could leave in primary? A year?
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Old 06-26-2013, 08:58 PM   #11347
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Just bottled my apfelwein that was in the primary for over 2 months. Anybody notice what a nice apfelwein dispenser a bottling bucket and spigot makes?

This stuff is ridiculous. I'm looking forward to a cold winter evening with SWMBO when I break this stuff out after 6 months...it's a liquid Barry White album.
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Old 06-27-2013, 05:04 AM   #11348
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Just bottled my apfelwein that was in the primary for over 2 months. Anybody notice what a nice apfelwein dispenser a bottling bucket and spigot makes?

This stuff is ridiculous. I'm looking forward to a cold winter evening with SWMBO when I break this stuff out after 6 months...it's a liquid Barry White album.
Yeah, bottling buckets make great dispensers. Though I like mine chilled, and my bottling bucket won't fit in the fridge.

Yeah, this stuff is pretty much LPR.
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Old 06-27-2013, 01:38 PM   #11349
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Forgot I made this till I went to use my carboy for a barleywine! Its been on the yeast for 6 months... hopefully that doesn't hurt. Question... do most drink this carbed or uncarbed? Its my first batch and I do keg.
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Old 06-27-2013, 02:54 PM   #11350
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Forgot I made this till I went to use my carboy for a barleywine! Its been on the yeast for 6 months... hopefully that doesn't hurt. Question... do most drink this carbed or uncarbed? Its my first batch and I do keg.
Drinking this stuff uncarbbed will give you quite a kick. Carb it up, and should knock you near out cold. I've drank as much as a gallon of it in a night, and don't remember a thing.

I rightfully name it "Apple Stumble Surprise" cause it will literally take you by surprise.


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