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Old 04-20-2009, 05:35 PM   #4841
Beau815
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Feb 2009
Clinton, NY
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i drew a growler out and it was cloudy at about week 3 and the next day it was clear as glass... im hoping it will just clear out more in the bottles if its still cloudy, dont know yet, sanitizing bottles now. Open it shortly
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Old 04-20-2009, 10:23 PM   #4842
GunnerMan
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Jun 2008
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Yeah I don't want to drink to much of the stuff before the end of may so I might just let it chill in the carboy for one more week and then bottle.
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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
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Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

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Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

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Old 04-21-2009, 01:42 PM   #4843
like2brew
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Feb 2009
southern maine
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i like apfelwein got a batch thats see thru right now gonna wait another week and bottle

 
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Old 04-21-2009, 06:28 PM   #4844
ArcaneXor
 
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Nov 2007
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I just bottled my delicious batch of Apfelwein-inspired dry-hopped Cyser and started a new batch of more traditional Apfelwein (no honey or brown sugar), but using the same ale-yeast blend I have been using for some time with great results. I also used BrewVint Alcohol Boost instead of corn sugar, just to play around with how different types of sugars affect the final product.

 
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Old 04-21-2009, 07:36 PM   #4845
Cam0110
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Nov 2008
Chicago
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Can I substitute Montrachet Wine Yeast for Lalvin EC-1118....Will it make a difference or are these same??? Thanks in advance.......

 
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Old 04-21-2009, 10:02 PM   #4846
Yambor44
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Nov 2008
Ocala Florida
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Originally Posted by Cam0110 View Post
Can I substitute Montrachet Wine Yeast for Lalvin EC-1118....Will it make a difference or are these same??? Thanks in advance.......
I used Montrachet.I believe thats what the original recipe calls for.

 
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Old 04-22-2009, 12:45 AM   #4847
GunnerMan
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Jun 2008
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My Apfelwine is being stubborn to clear the first 1/4 of the carboy is crystal clear then it gets cloudy, you can see where it moves from cloudy to clear, a very defined point. Hopefully it is 1/2 way by tomorrow :P
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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...

 
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Old 04-22-2009, 12:51 AM   #4848
held79
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Feb 2009
Tell City, IN
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Just finished my first batch of apfelwein anI was wondering at what temperature do you prefer to serve it at? To you serve at room temperature or chill?

 
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Old 04-22-2009, 01:00 AM   #4849
MikeBlick
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Sep 2008
Hattiesburg, MS
Posts: 36

I serve it ice cold and uncarbed. Sometimes I put a couple ice cubes in the glass to make it even colder.

 
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Old 04-22-2009, 12:23 PM   #4850
Dadums
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Jan 2009
Buffalo
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Hi all a couple of questions here. I started a batch of Apfelwine on 2/08/09. Fermentation was visable 2 days later. My fermentation lock has been going ever since. Not real active but a bubble every 1/2 min or so. I followed the recipe exactly. My room temp was 64 to 66 for first month and a half. I know that this is low and the cause of slow fermentation. Gravities have been taken periodicaly and are as follows og 1.050, 3/7 1.012, and 4/7 1.002. Temp now reads 66 on carboy. My question is can I bottle at this gravity and add 3/4 cups of sugar to carb this in 12 oz. bottles or should I wait for gravity to drop to .999? It has changed color and cleared a little but has not gotten clear enough to read a newspaper through. Also do I have to worry about infections letting it go this long or will the amount of alcohol keep this from happening at this point? I have practiced good sanitation. Thanks for any sugestions.

 
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