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Old 12-17-2006, 02:42 AM   #371
Sir Humpsalot
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Quote:
Originally Posted by rdwj
Well done Toot - you should get a job with Cliff notes
Thanks. I'd take a job with just about anyone who offered me one... so long as they weren't con-artists or whatever.

I'd bet I've read more about brewing than 80% of the people here... I love reading about this kind of stuff. I also love sampling beers and other spirits. If I do say so myself, I have a pretty awesome palate for tasting things and I'm definitely a "common sewer" of booze in all its forms. But, on the other hand, EdWort's ApfelWein is my first alcohol-making experience so I guess I am also an absolute newb too. I think have quite a bit to contribute, but I'm definitely weak on the "practical experience" side of things, so I just try to pitch in where I can, ya know?

You all have been very helpful to me already, and I expect more assistance from all of you in the future so I figure the least I can do is pitch in and help folks out when the opportunity presents itself.



Cheers!





Oh. I also want to say: After reading the "FAQ", you will definitely have some more questions. This isn't because I didn't answer them, but rather, because there are still some questions with the recipe. Yes, indeed, there are some aspects of this recipe which just haven't been fully examined. There are still question marks and uncharted ground to cover. So, by all means, feel free to experment! That's part of the fun. We are still assembling our database of flavors and whatnots. Everyone's Apfelwein is a bit different. No big deal. Hopefully the info I've provided will help people get a feel for what they want to try. However your apfelwein turns out, please post your impressions and results.




 
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Old 12-17-2006, 10:03 AM   #372
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Whew! The sulphur smell has dissipated. Now it's a fermentaliciously sweet appley smell with some odours of fermentation.

And after doing all this work, I think I've decided. I'm going to do an experiment following in the shoes of the_byrd and smg. I'm going to leave a third uncarbed, a third primed with corn sugar, and a third primed with brown sugar. I may also do a third with natural maple syrup. Of course, that's a total of four-thirds, but that's ok when you've been drinking.




 
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Old 12-17-2006, 09:28 PM   #373
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Bought the juice yesterday and will be going to the LHBS for the sugary goodness at lunch time - can't wait!

Wifes face was funny when I disappeared with the trolley in the shop to go and get some apple juice - forgot to tell her it was 25l of the stuff!
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Old 12-18-2006, 02:17 PM   #374
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11 days and its still pretty cloudy, still bubbling every so often though.
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Old 12-18-2006, 02:26 PM   #375
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Bottled mine yesterday after four and a half weeks.... Pretty tasty Can't wait for it to carbonate. Thanks Ed.
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Old 12-18-2006, 04:48 PM   #376
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I made a 2L starter yesterday.

Rehydrated my Nottingham yeast, added about 250g of dextrose to the 2L of apple juice and pitched the yeast.

It clouded up right away, and had a small krausen within a few hours. I'll check on it tonight.

I hope to buy the rest of my apple juice & dextrose today and get this thing going.
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Old 12-18-2006, 05:17 PM   #377
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Quote:
Originally Posted by JimiGibbs
Bottled mine yesterday after four and a half weeks.... Pretty tasty Can't wait for it to carbonate. Thanks Ed.
Thanks. I kegged my last carboy yesterday and put it in my new beer fridge in the garage. This batch was from 10-10-06 which makes it about 9 weeks old. I still have another keg and a half to go through, but the holidays are upon us, so I'll load up a couple more carboys when I get back in town later this week.

Enjoy!

 
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Old 12-18-2006, 05:20 PM   #378
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Quote:
Originally Posted by EdWort
I still have another keg and a half to go through, but the holidays are upon us, so I'll load up a couple more carboys when I get back in town later this week.
I'm going ahead with another batch this week ....
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Old 12-18-2006, 07:40 PM   #379
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Quote:
Originally Posted by Kevin K
I made a 2L starter yesterday.
.
Why bother with a starter...this thing ferments well as is without a starter...actually it ferments GREAT without a starter.
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Old 12-18-2006, 07:54 PM   #380
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Mainly because I was anxious to get it going, and I found a great 1 gallon jug at the inlaws place.

Only had 2L of juice, so I figured I'd make a starter for it. (I've never made a starter for any of my beer).


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