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Old 09-15-2013, 05:06 PM   #11581
dave8274
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Mine's been in the fermenter 6 weeks now, still no clearing. Pretty much looks the same is it did 3 weeks ago, back to the color of Apple Juice but can't see through the carboy.


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Old 09-15-2013, 05:18 PM   #11582
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Mine's been in the fermenter 6 weeks now, still no clearing. Pretty much looks the same is it did 3 weeks ago, back to the color of Apple Juice but can't see through the carboy.
If that's important to you, pick up some pectin enzyme. You probably have pectin haze. The directions say to use it before fermentation, it will still work after it just takes a few days instead of an hour.


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Old 09-15-2013, 06:36 PM   #11583
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Originally Posted by Leadgolem View Post
If that's important to you, pick up some pectin enzyme. You probably have pectin haze. The directions say to use it before fermentation, it will still work after it just takes a few days instead of an hour.
I'm assuming that it just isn't done. Last I checked, the SG was still 1.006
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Old 09-15-2013, 08:08 PM   #11584
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First batch is at .996 after 6 and a half weeks. Tastes pretty good. Going to carbonate it. Thinking maybe bottling so it will age more and not tie up a keg. Have my 2nd batch in as of last night. Sorry how do you back sweeten? Lactose?
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Old 09-15-2013, 08:09 PM   #11585
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Also I had to use Lalvin ec 1118 yeast. No one at my lhbs had even heard of Montrachet yeast or w/e it was
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Old 09-15-2013, 08:24 PM   #11586
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Quote:
Originally Posted by dave8274
Mine's been in the fermenter 6 weeks now, still no clearing. Pretty much looks the same is it did 3 weeks ago, back to the color of Apple Juice but can't see through the carboy.
Why not add something to clarify it? I added Super-Kleer to mine after 6 weeks and a week later it cleared right up and I bottle a week after that.
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Old 09-15-2013, 08:25 PM   #11587
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[QUOTE="munro"]First batch is at .996 after 6 and a half weeks. Tastes pretty good. Going to carbonate it. Thinking maybe bottling so it will age more and not tie up a keg. Have my 2nd batch in as of last night. Big difference between regular and back sweetened?
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Old 09-16-2013, 04:01 PM   #11588
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I just walked into my brew room where my Apfelwein is bubbling like crazy. I farted and the room instantly smelled better.
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Old 09-16-2013, 07:17 PM   #11589
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To be honest, I followed the recipe to the T and I thought my brew close smelled just like fermenting apple. In a good way. Nothing smelled bad at all.
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Old 09-17-2013, 09:41 AM   #11590
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This probably has been answered here but i don't have a 5 gal carboy, only 6.5 gal. Do I make the recipe for a 5 gal and not worry about the extra headspace or do I have to up the ingredients for 6.5 gal?


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