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Old 09-16-2009, 09:07 PM   #5421
morebeer
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Aug 2009
Billings, MT
Posts: 42

Alright I am gonna make some of this stuff tonight, I am planning on leaving it in the primary for 2 months, then letting it bottle condition for 6 weeks. Just in time for Christmas.
Does this sound like enough time for aging?

Sorry if this is a repeat question but I really don't want to read through the tons of posts on this subject.

 
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Old 09-16-2009, 09:12 PM   #5422
TeufelBrew
 
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Mar 2008
Denver, Colorado
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Quote:
Originally Posted by Saccharomyces View Post
You forgot one IMPORTANT point:

Make 30 gallons of the stuff and squirrel it away.

You will thank me later.
+1K

Made a batch on January 3rd. Got it in the keg 2 weeks ago. Can't keep my damn hands off the AW! I will now be making a bi-monthly batch of AW so I can keep it available all the time. Great little summer quencher with appropriate moderation. Is awesome mulled with whatever you like for a winter warmer. Yep, it pays to make it regularly.
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You're all wrong. Apfelwein is a time machine and mind eraser combined into one.

 
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Old 09-16-2009, 10:31 PM   #5423
cbw
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Aug 2009
In front of my computer
Posts: 30

First batch has been brewing 3 weeks ... I know, I know, I'm a week late starting the second batch (on a two week cycle between first and second batch.)

I've never been to Africa ... and am wondering .... how the hell do all you guys know what Rhino farts smell like?

And ... how close to a rhino does one have to get to really smell the farts?

 
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Old 09-17-2009, 02:14 AM   #5424
jhonda00
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Sep 2009
Texas
Posts: 156

Quote:
Originally Posted by cbw View Post
First batch has been brewing 3 weeks ... I know, I know, I'm a week late starting the second batch (on a two week cycle between first and second batch.)

I've never been to Africa ... and am wondering .... how the hell do all you guys know what Rhino farts smell like?

And ... how close to a rhino does one have to get to really smell the farts?

I've been wondering the same thing. ROFL!
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Old 09-17-2009, 07:05 PM   #5425
portlandbeergeek
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Jun 2008
Beaverton, OR
Posts: 186
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Quote:
Originally Posted by morebeer View Post
Alright I am gonna make some of this stuff tonight, I am planning on leaving it in the primary for 2 months, then letting it bottle condition for 6 weeks. Just in time for Christmas.
Does this sound like enough time for aging?

Sorry if this is a repeat question but I really don't want to read through the tons of posts on this subject.

Yeah you should be good on that time frame. hell, I bottled a a batch last week that had been fermenting for four weeks. Had a few last night and they were damn tasty. Just can't keep my hands off the stuff!
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Old 09-18-2009, 03:50 PM   #5426
Cheaton
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Aug 2009
Cleveland
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So my Costco has Kirkland brand "Fresh Pressed" apple juice. No other ingredients, not from concentrate. It's about $1 more expensive per 2gal than the Motts (which has the ascorbic acid). I think I'm going to go with the Kirkland... Hope it turns out ok! it's in cloudy jugs so I couldn't tell if the juice is cloudy or not. I'm assuming it probably is,....
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Bottled - Brewer's Best English Brown Ale (Suprisingly good!), EdWort's Apfelwein, Cleveland Winter Pale Ale

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Old 09-18-2009, 06:36 PM   #5427
sean57
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Jun 2009
new york
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has anyone back sweetened with Applejuice Concentrate and if so how much for 6 gallons

 
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Old 09-18-2009, 09:26 PM   #5428
Saccharomyces
Be good to your yeast...
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Jun 2008
Pflugerville, Texas
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Quote:
Originally Posted by Cheaton View Post
So my Costco has Kirkland brand "Fresh Pressed" apple juice. No other ingredients, not from concentrate. It's about $1 more expensive per 2gal than the Motts (which has the ascorbic acid). I think I'm going to go with the Kirkland... Hope it turns out ok! it's in cloudy jugs so I couldn't tell if the juice is cloudy or not. I'm assuming it probably is,....
Pectic enzyme will clear it up, add 1/2 tsp per gallon prior to pitching the yeast.
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big brother only monitors facebook and untappd

 
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Old 09-20-2009, 06:51 AM   #5429
JonCat
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Aug 2009
Olympic Peninsula
Posts: 31

Just bottled my first batch, carbing some, going to back sweeten some.

The "sample" was awesome.

Thanks ed.
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Old 09-20-2009, 01:31 PM   #5430
rhltechie
 
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Aug 2009
SC
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Hi All,

I have a batch of the cider that's been going for a month roughly. It's cleared quite well. I know I should leave it for a quite a while longer. My deal is, I want mine to be carbed. I dont care for flat cider. Thing is, I only made a 1 gallon batch just to test out if I was going to like it. So I have it in a 1 gallon jug. I keg my beer, and have never bottled. Exactly what should I do to get this gallon carbed? Should I move it to bottles? I have some of the sugar bottlers use that came in a few austin kits I have ordered. If so, what kind of bottles?

EDIT: I just had a small sample of my batch. Whoa. I think I just got a buzz from that tablespoon. At any rate. The overall flavor is great, but for my taste I would like it WAY sweeter. What can I do about that at this point?


 
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