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Old 04-02-2007, 02:26 AM   #1171

Quote:
Originally Posted by AleHole
My first batch has been in the carboy for 32 days and the gravity is 1.010. I thought that by now it should be around 1.000 and ready to bottle. Any suggestions? There are still some bubbles rising to the surafce and a little airlock activity.

Wait until it stops bubbling or measures 1.000 FG.
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Old 04-02-2007, 03:37 AM   #1172
AleHole
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Quote:
Originally Posted by Schlenkerla
Wait until it stops bubbling or measures 1.000 FG.
I figured that. I swirled the carboy around and resuspended the yeast. Hopefully it will ferment out soon I am anxious to drink this. When I tasted my hydrometer sample I was surprised of how much it tasted like wine. I was really expecting something more like Applecorn with more of a pronounced apple flavor. It was good though and don't think Ed's 3 rule will apply to me because I like it already!

 
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Old 04-02-2007, 03:42 AM   #1173

Quote:
Originally Posted by AleHole
I figured that. I swirled the carboy around and resuspended the yeast. Hopefully it will ferment out soon I am anxious to drink this. When I tasted my hydrometer sample I was surprised of how much it tasted like wine. I was really expecting something more like Applecorn with more of a pronounced apple flavor. It was good though and don't think Ed's 3 rule will apply to me because I like it already!

Patience Grasshopper!! You must have patience!
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Old 04-02-2007, 01:28 PM   #1174
mot
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OK back with my lag time question again, I made this on Sunday night at about 8 or 9 pm, I still do not have any action in my airlock, no bubbling what so ever. Should I let it go longer yet, or do you think something may be stuck with it? I am sitting at about 67-68 degrees.
And I am in a ale pale , it is all I had so I cant see anything? Do I pop the top off and see what it looks like?

 
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Old 04-02-2007, 02:35 PM   #1175
Whelk
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Jan 2007
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Quote:
Originally Posted by mot
OK back with my lag time question again, I made this on Sunday night at about 8 or 9 pm, I still do not have any action in my airlock, no bubbling what so ever. Should I let it go longer yet, or do you think something may be stuck with it? I am sitting at about 67-68 degrees.
And I am in a ale pale , it is all I had so I cant see anything? Do I pop the top off and see what it looks like?

I'm in the exact place you are (same time, same temp, same activity), but I was reading something buried in this thread that all you can see is a thin layer of bubbles to indicate fermentation. I'm in a carboy, so I can see the bubbles forming. I'll assume you're probably getting the same thing, but can't see it. Probably just building up CO2 before it starts bubbling, or something.
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Old 04-02-2007, 04:28 PM   #1176
EdWort
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Quote:
Originally Posted by mot
OK back with my lag time question again, I made this on Sunday night at about 8 or 9 pm, I still do not have any action in my airlock, no bubbling what so ever. Should I let it go longer yet, or do you think something may be stuck with it? I am sitting at about 67-68 degrees.
And I am in a ale pale , it is all I had so I cant see anything? Do I pop the top off and see what it looks like?
Patience. Don't take the top off. A carboy with very little head space would show airlock activity sooner than a ale pale with a massive amount of head space (I think). Give it another day and let it warm up to 70 or so degrees.

 
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Old 04-02-2007, 05:44 PM   #1177
aekdbbop
 
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so to sweeten it up.. could you add a can of apple juice concentrate after the fermentation?

 
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Old 04-02-2007, 05:58 PM   #1178

Quote:
Originally Posted by aekdbbop
so to sweeten it up.. could you add a can of apple juice concentrate after the fermentation?
Yes & No - You could added concentrate to another carboy then rack over the balance and drink whatever you can't fit into the carboy.

You'd want it to ferment out so it doesn't over carb. In think this is the original meaning of the 2ndary ferment. So often the 2ndary is just a clearing vessel.


Whelk & Mot - wait longer just like Ed said. When I made my first batch it took about 3.5 days. Mine was slightly colder. The fermentation looks like a beer w/o a head just bubbles coming up no foam usually. It starts slow then picks up going fairly fast for a long long time.

My batch is going full bore for almost 7 days.

Aekdbop - Almost forgot - If you go with Cote Des Blanc .... You MUST use yeast energizer.
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Old 04-02-2007, 11:50 PM   #1179
Reidman
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Just made 5 gals of this stuff and I'm excited to try it!

Treetop was on sale at Winco too, imagine that!

So is this better uncarbed as I've had a friend tell me it's basically wine which you wouldn't carbonate but then I know some of you guys keg it so how would you do that without CO2...?
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Old 04-03-2007, 12:52 AM   #1180

Don't forget to update the gallon count of Apfelwein...

http://www.homebrewtalk.com/showthre...=20383&page=17

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