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Old 07-15-2013, 02:23 AM   #11391
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I only use spirits in my airlock if I'm having issues with fruit flies.


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Old 07-15-2013, 03:19 PM   #11392
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Quote:
Originally Posted by Leadgolem
I've got a gallon of a batch I ran out of bottles for in a musselmans plastic apple cider jug. After 6 months in the jug, I've got a hint of cardboard. The same batch in glass does not have this flavor.

It's up to you, but if you're not going to drink it within 6 months or so I'd bottle in glass if I could.
Helpful, thanks.


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Old 07-17-2013, 07:03 AM   #11393
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Here's my 1 gallon. Was in the jug for a about 3.5 months because I couldn't get around to bottling it. The bottles on the right came out a little bit cloudy because I accidentally stirred up some of the yeast and sediment when moving to the last bottle.
Forgot to take an OG measurement but FG came out to about 0.998. I should be safe from having to pasteurize or bottle bombs right?

Took a sample and I can definitely smell the effects of the extra sugar. A little bit more tart than I thought but not bad still.
These bottles are going into hiding now. Can't wait to taste them in 6-8 months.
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Bottles: JAOM, Apfelwein, Blood Orange Hef
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Old 07-17-2013, 11:32 AM   #11394
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Hi guys! I've been following this thread for some time now and just yesterday bottles by 20th gal thus far.

Just wondering if anyone here has any experience repitching?

I just dumped the sugar onto the lees and topped it off with a fresh batch of apple juice.

In any case, I'll be sure to share the outcome

Cheers!
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Old 07-17-2013, 12:39 PM   #11395
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I am going to be working with a 6.5 gallon Carboy, I understand (or think to understand) that the mesurements are .4 (4 ounces) of Dextrose to every gallon. So for 6.5 Gallons would 3 pounds of Dextrose suffice or will it effect the taste ("tart" as I read two posts up)?

Is there an OG/SG that anyone possibly has to ensure consistency and accuracy? (used the search option couldn't find it)

Also, is the measurement moved to a full cup of Dextrose for bottling or does it stay at 3/4s? Thanks!
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Old 07-17-2013, 02:03 PM   #11396
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Quote:
Originally Posted by Wineomatic View Post
I am going to be working with a 6.5 gallon Carboy, I understand (or think to understand) that the mesurements are .4 (4 ounces) of Dextrose to every gallon. So for 6.5 Gallons would 3 pounds of Dextrose suffice or will it effect the taste ("tart" as I read two posts up)?

Is there an OG/SG that anyone possibly has to ensure consistency and accuracy? (used the search option couldn't find it)

Also, is the measurement moved to a full cup of Dextrose for bottling or does it stay at 3/4s? Thanks!
If the original recipe calls for 2 lbs in a 5 gal batch, that is 32 ounces of dextrose, right (16 ounces to a pound)? divided by 5 gallons, that is 6.4 ounces per gallon. so you should use 41.6 ounces in a 6.5 gallon batch, or about 2 and a half pounds. That is what I use in my 6.5 gallon batches.

*Ed buys his dextrose by the 1lb bag, but I buy mine by the 10kg (22.5lb) bag, and since my wife has a digital scale for baking, and I've been also making apfelwein in a 54L demi, I've had to do a few calculations...
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Old 07-18-2013, 04:26 PM   #11397
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Starting batch #3. Good things from last 3 gallon batch- using Nottinham yeast, adding raisins (after boiling them) for taste and yeast nutrient and less rhino burps. The bad I added too much sugar, I put in 2#'s into a 3 gallon carboy. I let it brew longer -for 3 months, it tastes fine, got good reviews from drinking buddies, but tasting it away from peer pressure I see the back end is sharp and musty, too much sugar. I also used cheap apple juice, Motts which had lots of vitamin C which could lead to tartness.

This time I'm going back to Trader Joe's fresh pressed, using there MacIntosh juice. I notice it has less sugar then other brands, only 25 grams per 8 oz, vs 30 in other brands and no vitamin C, which could come back to bite me later due to no preservative qualities. Still the juice by itself tastes very good.

This batch 2 3/4 gallon TJ MacIntosh fresh press apple juice, nottingham yeast, roughly 8 oz of dextrose, roughly 8 oz of light brown sugar, 5 oz of non sulphured raisins, 1 vanilla pod, one ball nutmeg, one cinnamon stick and 1 packet of nottingham yeast.

I'm thinking dextrose is a fast neutral sugar, light brown sugar is slower and leaves a bit more color and flavor, lastly the raisins will a bit of sugar and flavoring throughout the whole process as well as keep the yeast happy. Also as a cooking theory to make the best, use the best ingredients. So $2.99 a half gallon fresh press vs $1.39 Motts.

I borrowed a neighbors hydrometer, I got a reading of 1.49 that seems low, but I'm chasing flavor now, not alcohol content.
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Old 07-19-2013, 02:29 PM   #11398
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New to this guys. So, made my batch about a month ago. It's in a 6 gallon carboy. Followed the recipe to the t. It blew the airlock off! I wasn't gonna bottle till oct/nov. is it ok to leave it in that same carboy all that time? Will it go rancid in there? Thanks
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Old 07-19-2013, 02:36 PM   #11399
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thefojizzle, it'll probably be fine in the same carboy but I'd probably rack it to a new one at the 3 month mark just to be safe. I left my batch in the same bucket for about 3 months before I bottled it and it came out great.
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Old 07-19-2013, 08:17 PM   #11400
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cool thanks endorphine44. do you think I can make a priming sugar and instead of putting it in bottles, that it would work if I put it in mason jars to give as gifts? thanks


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