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Old 04-25-2009, 02:53 PM   #4861
78kombi
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Jan 2009
North Central Mass
Posts: 205
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Quote:
Originally Posted by 78kombi View Post
im gonna make this, this weekend
just finished that grueling 10 minute process!!!!
got five 3 quart bottles of Langdons from the Hanaford.. and tossed it into the PET bottle i got for this..uh why was i using glass before? PET are light and i dont have to be too careful. plus they are way cheaper! im making the switch i think , anyone wanna buy some glass carboys?

 
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Old 04-25-2009, 08:38 PM   #4862
Brewsinn
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Apr 2009
Posts: 16

Is it possible to add any other juices whilst it is fermenting?
I only have one carboy so I can't make a secondary to do this =[.

 
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Old 04-27-2009, 01:38 AM   #4863
tspilker
 
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Mar 2009
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we made 10 gallons. AHH I can't wait!
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The t stands for Tyler

Primary1, 2, 3: Empty
Secondary Fermenter: Empty
Kegged: Nothing
Bottled: Ironmaster Porter, EdWort's Haus Pale Ale, EdWort's Apfelwein, Tyler's IPA (Triple Cs IPA)
Future Plans: DC Raspberry Stout, EdWort's Robust Porter

 
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Old 04-27-2009, 02:07 AM   #4864
Notnice
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Jan 2009
Ft. Lauderdale
Posts: 255
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was going to bottle last week but, duh no bottle caps. so now i wait still
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Morrison's Brew House

Priming: CBB 1.1, apfelwein
Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer.
Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit
Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein

"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway

 
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Old 04-27-2009, 02:56 AM   #4865
stormrider27
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Apr 2009
Posts: 65


I have always wanted to make something like this. I will be brewing some of this up this week but first I am going to read all of the posts. I am up to post 1190.

Storm

 
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Old 04-27-2009, 03:46 AM   #4866
solstice
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Feb 2008
Clarkesville, GA
Posts: 88


I started another batch last week. I was also wondering about adding other juice after fermentation starts, I was thinking that I'd like to rack some into a gallon jug and add some Pom or Cran juice to the already fermenting apple juice.
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Yellowbank Brewery
6.5 gal Carboy: Kolsch
6.5 gal Carboy: Weddingbier
Ale Pail: Autumn Amber Ale
Ale Pail: American Light Ale
Carb/Condition -ing: Kolsch 5-6
Drinking:
Up Next: Kolsch 7-?, Cascade Pale Ale
RIP: Red Ale 1-3, Scottish Light Ale, Grand Cru, Apfelwein 1, Kolsch 1-4, Cherry Wheat

 
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Old 04-27-2009, 04:15 AM   #4867
CnnmnSchnpps
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Feb 2009
the far far east
Posts: 142
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The apfelwein has been in bottles for about a month.. Great stuff! My gf approves too
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Brauhaus 2151.

Yes these are bruises from brewing. Yes I'm comfortable with that.

BB1: EdWort's Apfelwein
BB2: IDA2 In the Doghouse Pale Ale

Bottled: IDA In the Doghouse Ale, JSW Citrus Wheat (Yuzu/Kabosu), FTS Oatmeal Stout, J2SW Citrus Wheat (Yuzu/Kabosu
/Shikuwasa), NBA Nut Brown Ale, IDA2 Kona Fire clone, 69IPAs - Nugget, Saaz

Next up:
"69 IPAs" single-hop series - Ahtanum, Citra, Amarillo, Simcoe, Colombus, Cascade.

 
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Old 04-27-2009, 07:43 PM   #4868
MFDave
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Dec 2008
Chicago, IL
Posts: 57

I wanna experiment with some apfelwein by adding some spices in. Should I put them in during fermentation or during bottling? And since apfelwein is pretty strong, should I go a little above what is recommended for each spice (in fear of it killing the flavors) or should the usual measurements be okay?
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AWESOMESAUCE BREWERY

Primary: Pomegranate Apfelwein, Brandon O's Graff (w/ some slight alterations)
Bottle Conditioning: Die Apple! Apfelwein, Pear Soda (w/ vanilla & cinnamon), Mango Soda, Orange-Cream Soda, Ginger Ale
Awesoming: Die Apple! Apfelwein
Up Next: Cherry Vanilla Cider

 
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Old 04-28-2009, 12:17 PM   #4869
Hegh
 
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Oct 2008
Schenectady, NY
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Quote:
Originally Posted by MFDave View Post
I wanna experiment with some apfelwein by adding some spices in. Should I put them in during fermentation or during bottling? And since apfelwein is pretty strong, should I go a little above what is recommended for each spice (in fear of it killing the flavors) or should the usual measurements be okay?
I am not experienced with adding spices to anything, but my guess would be that you should add them at bottling time, since most spices have alcohol-soluble flavors that wouldn't come out otherwise; they'd probably sink to the bottom and get thrown out. Maybe someone else will know better, though.
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Primary: Summer RyePA
Tertiary: Strawberry Blond
On Tap: NB's Oatmeal Stout, Eagle Mills Hard Cider, Hefeweizen, Black Lager, Warsteiner Dunkel Clone

"Bravery is not a function of fire power." ~J.C. Denton

 
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Old 04-28-2009, 12:20 PM   #4870
CATFISHER74
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Jan 2009
ST.CHARLES, IL
Posts: 153
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Quote:
Originally Posted by MFDave View Post
I wanna experiment with some apfelwein by adding some spices in. Should I put them in during fermentation or during bottling? And since apfelwein is pretty strong, should I go a little above what is recommended for each spice (in fear of it killing the flavors) or should the usual measurements be okay?
Just do like a glogg and add at drinking time.
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