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Old 11-16-2006, 03:40 AM   #141
Klainmeister
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Hey mew, Homebrew Heaven on 12th is excellent. The guy is named Doug and he is very helpful and knowledgeable. He may not have a huge selection, but he has good prices and is very nice. Other than that, the Brew store in Corvallis on 4th is always worth a visit. Truely amazing store. Prost!

 
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Old 11-17-2006, 09:51 PM   #142
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Quote:
Originally Posted by SilkkyBrew
Interesting read:

http://en.wikipedia.org/wiki/Apfelwein

It says here Apfelwein is 5.5-7% ABV, but I'm sure the OP is more knowledgeable than this "encyclopedia" and the 8.5% is correct for the region he discussed. This IS where I saw the "no flavor until after 7 glasses..." note also.
Normal commercial Apfelwein is about 6% in the Frankfurt area. This is also about what you will get out of normal commercial apple juice without the added dextrose. It will taste the same, but I like the added kick for the money.

 
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Old 11-17-2006, 09:54 PM   #143
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Quote:
Originally Posted by SilkkyBrew
I had this in the pantry upstairs and it was at 74 when I pitched and sat overnight. The ferment activity has pushed the temp up to 78ish as of now, which is too high for my taste. So, I've moved it to the basement.
I have three carboys in my mudroom where it stays about 75 degrees all day. I've made all my Apfelwein this way with the Montrachet wine yeast. I would not take it to the basement till after a couple of weeks or so.

I'm going to get one this weekend to make room for a beer fermentor.

 
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Old 11-17-2006, 11:24 PM   #144
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Darn women!

1st off Ed, I think it tastes just fine as designed (followed your recipe verbatim). But that doesn't help me with swmbo ragging on me that the only thing I make is beverages for me . "I thought this was for me; you know I don't like things so dry" bla bla bla!!!

So, what would your recommendation be to sweeten this up a bit for her. I could either keg or bottle (thinking half & half personally). But she thinks splenda is evil so whats everyone recommend. Kill off the yeast and add some apple concentrate? I don't know diddly about lactose or killing off yeast for that matter... I feel like I'd prefer to bottle but yet still carb it up a bit to make it sparkling AND sweeten it up too. It's still in the primary until I figure this out.

Help a feller out so I stop getting ragged on .

 
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Old 11-18-2006, 01:02 AM   #145
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What if your apple juice has abscorbic acid as an additive. Abscorbic is Vitamin C, Will it hurt this recipe?

 
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Old 11-18-2006, 01:43 AM   #146
mew
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Tell SWMBO to make her own.

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Old 11-18-2006, 05:24 AM   #147
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Pirate - the abscorbic will be fine...


Ed - brought mine to the basement before I read your reply. It's down in the 70-72 range. All my other carboys down here are secondarys and sitting at 64-66. This apfelwein must give off some mad heat when fermenting!

 
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Old 11-18-2006, 08:49 PM   #148
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Quote:
Originally Posted by desertBrew
So, what would your recommendation be to sweeten this up a bit for her. Help a feller out so I stop getting ragged on .
Pour a glass 2/3 full and top off with chilled 7/up or Sprite. Have her taste it and see what it does for her. Tell her she can drink more since now the alchohol is cut to just under 6%.

 
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Old 11-18-2006, 08:51 PM   #149
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Quote:
Originally Posted by Pirate Ale
What if your apple juice has abscorbic acid as an additive. Abscorbic is Vitamin C, Will it hurt this recipe?
I've used Tree Top juice, so I don't know. Give it a try in a small batch.

 
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Old 11-18-2006, 09:00 PM   #150
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Ready for kegging. Now, off to clean two kegs and add new poppets & gaskets.


 
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