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Old 08-27-2009, 12:55 AM   #5351
NAUGHTYDOGBREWING
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Jun 2009
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I just kegged my first batch of apfelwein and I gotta say, not bad. I left it in the ferment for a long time just forgot about it. probably a few months. there have been 25 new pages on this thread since then. I was just wondering if anyone has made Mamosa's with theirs? It was SWMBO's idea but it's not bad at all. Just thought I'd share the idea incase no one else has tried it.



 
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Old 08-27-2009, 05:12 AM   #5352
elbajista
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Feb 2008
St. Augustine, FL
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It's time to bottle my Apfelwein, but I won't be able to make it the my LHBS in time for the bottling session. All I have in the house is Turbinado sugar, which is different than refined table sugar. Can this type still be utilized for bottle carbonation in the same amount, or will the makeup of this type of sugar require a different amount for bottle priming?



 
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Old 08-27-2009, 02:37 PM   #5353
shadohman
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Aug 2009
Ft Wayne, Indiana
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I just finished reading all of this thread, I think it answered any questions I might have had perfectly. I started a batch on 8/25/09 at 8:00 pm. it is fermenting like crazy.

I followed EdWorts recipe with the addittion of yeast nutrient.

This will be my first try at fermenting, the funny thing is I was researching beer kits when I found this thread.


 
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Old 08-27-2009, 07:38 PM   #5354
Saccharomyces
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Quote:
Originally Posted by shadohman View Post
I just finished reading all of this thread, I think it answered any questions I might have had perfectly. I started a batch on 8/25/09 at 8:00 pm. it is fermenting like crazy.
Welcome to the club, not bad for your first post.

But if you really read all of the thread you must have started reading a month ago. LOL.
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Old 08-27-2009, 11:00 PM   #5355
FireNightFly
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Aug 2009
Ohio
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Try reading it backwards, arg!!!

 
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Old 08-28-2009, 12:37 AM   #5356
shadohman
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Aug 2009
Ft Wayne, Indiana
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It actually took me thirteen days.

Yes I know I need a new hobby, that is why I wanted to start fermenting.

Thanks for the welcome.


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Originally Posted by Saccharomyces View Post
Welcome to the club, not bad for your first post.

But if you really read all of the thread you must have started reading a month ago. LOL.

 
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Old 08-28-2009, 01:31 PM   #5357
Crawland
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Jul 2009
South Lyon, MI
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Well, it was time to join the party. I made 2 one gallon batches last night. I wanted to do a side by side between Montrecht and Cotes des Blancs. I kept the rest of the recipe the same as Ed's origianal with the addition of some yeast nutrients (scaled down of course). After I see which of the two yeasts I like better I'm going to experiment with some different additions (brown sugar, lactose, cinnimon sticks, etc.)

That's what I like about this recipe. It's so easy and doesn't involve long brew times so you can do lots of experimentation with smaller batches. The only problem is the wait.

 
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Old 08-28-2009, 02:44 PM   #5358
Recluse
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Aug 2009
NJ USA
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Brand new to the forum here, and fairly new to Brewing (beer) though I have somewhat more Mead experience.

I love DRINKING Ciders, so I am getting the itch to MAKE SOME.

Read through this thread and the Brandon O Graff thread. Starting with Apfelwein (cause it is easy!) and will segue to Graff when the basement temp drops a little.

Question, though: I've generally done small 1 gal batches, but I am planning to make a 2.5-3 gal batch (Apfelwein) but right now I only have 5 gal carboys. Is that much headspace going to be a problem??

Might invest in some 3 gal Better Bottles but I am itchin' to be pitchin' ;-)

Thanks in advance.

 
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Old 08-28-2009, 03:00 PM   #5359
Saccharomyces
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If you are gonna use a 5 gallon carboy I would recommend making 4.75 gallons.

Trust me, this stuff goes too fast to make 3 gallon batches of it. If you have more than one carboy, make two batches to start. You will thank me later.
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Old 08-28-2009, 03:08 PM   #5360
Gussymo
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My first batch was 3 gallons in a 5 gallon carboy. Came out great. Every batch since then has been 5 gallons.



 
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