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Old 03-12-2014, 03:57 PM   #12181
HBngNOK
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Quote:
Originally Posted by WinterWarrior View Post
I just made a batch of Edwort's Apfelwein. I followed his instructions except I used a fermenting bucket instead of a glass carboy. There's a bit of head room.

Does it really matter? I used the bucket because that's what I had.
No. I start all my wines in a bucket, and rack to a carboy in a few weeks. The batch of cran-apple I have now spent a month in the bucket before I racked to carboy. Will be sweetening and bottling it tomorrow.

How's the hard lemonade coming?



 
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Old 03-15-2014, 07:41 PM   #12182
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Being on a time crunch yesterday, I decided to give this a whirl. Everything went smooth, but when I checked it this morning there is no visible fermentation in my carboy or an inkling of a bubble? is 24 hours not enough time to expect to see fermentation?

George



 
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Old 03-15-2014, 07:59 PM   #12183
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Bottled my first 5 gallon batch of Apfelwein after approx 6 weeks in primary. Made half bubbly, bottled in champagne bottles (with plastic champagne cork and wire). Other half is in wine bottles with regular cork and wire sleeve. Looks super classy.

It ended up finishing at 0.98, and I forgot to measure the OG (whoops!). I drank my hydrometer sample and was shocked at how good it was. I thought it would be quite alcoholic tasting, from how much people here talk about aging it, but it was very drinkable to me.

Now I've just got to move it to the basement to help with my will power not to break out a bottle prematurely.
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Old 03-15-2014, 08:00 PM   #12184
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Has it gone cloudy? Mine took 24 hours (becoming increasingly cloudy) before the airlock started to do much.
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Old 03-15-2014, 08:58 PM   #12185
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The bucket will be fine, just transfer to carboy later in the process


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Old 03-15-2014, 10:27 PM   #12186
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Originally Posted by sparkshooter View Post
Has it gone cloudy? Mine took 24 hours (becoming increasingly cloudy) before the airlock started to do much.
It doesn't look particularly cloudy....



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Old 03-16-2014, 01:50 PM   #12187
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I'm having trouble telling cloudiness from that picture, but I do see a ring of white bubbles around the edges - stare at them for a minute - do you see lots of little ones rising from below? That means you are fermenting. The little ring of bubbles is all you are likely to get. It doesn't build up a krausen or anything.
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Old 03-16-2014, 02:03 PM   #12188
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Just wondering, although its not mentioned in the original recipe, are you guys using yeast nutrient when you make this apple wine? If so, how much are you using?

Thanks.
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Old 03-16-2014, 08:41 PM   #12189
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Quote:
Originally Posted by SmokeyMcBong View Post
Just wondering, although its not mentioned in the original recipe, are you guys using yeast nutrient when you make this apple wine? If so, how much are you using?

Thanks.
I don't. I just use apple juice, sugar, yeast and try to get a good, consistent ferment temperature and just give it time.

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Old 03-17-2014, 11:01 AM   #12190
Culln5
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Quote:
Originally Posted by sparkshooter View Post
I'm having trouble telling cloudiness from that picture, but I do see a ring of white bubbles around the edges - stare at them for a minute - do you see lots of little ones rising from below? That means you are fermenting. The little ring of bubbles is all you are likely to get. It doesn't build up a krausen or anything.
She's steadily fermenting now.... Guess I was a bit anxious.



 
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