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Old 11-07-2009, 01:41 AM   #5711
brewnome
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Nov 2009
Texas
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2 days in and my airlock is bubbling up a storm.

Woo! Now to just have patience for.. weeks.

 
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Old 11-07-2009, 04:25 AM   #5712
ReeseAllen
 
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Sep 2009
Seattle
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Well, I'm joining the apfelwein club tonight. 5 gallons of treetop cider purchased, unfortunately it was about $5/gallon at my grocery store. So my total bill's closer to $35 for 5 gallons, but that works out to around 66 cents per bottle, a damn good deal regardless.

I've decided to use my bottling bucket as the mixing chamber. I'm going to dump in the sugar, then dump all the apple cider on top of it. Then I'll stir with a sanitized stir-stick. I'll then dump my Montrachet yeast into the empty carboy and rack the "wort" on top of it.

And then the game of extreme patience begins.

edit: Despite the simplicity of this process, I still managed to spill about 6 ounces of cider all over the floor.


 
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Old 11-07-2009, 02:44 PM   #5713
aparoche
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Oct 2009
Chicago
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I started my first 5 gallon batch of Apfelwein last week on Friday, October 30th. Following EdWort's advice, I just bought a second 6 gallon Better Bottle and will be starting my second 5 gallon batch of Apfelwein tomorrow. I am following EdWort's recipe almost exactly. The only difference is that my cheap Nature's Nectar Apple Juice from ALDI has Absorbic Acid (Vitamin C) in it. Hopefully, my 10 gallons of Apfelwein will turn out tasty in a couple months. I'm looking for something that my wife and her girlfriends will like and that I will enjoy even though I am primarily a beer drinker. They love sweet wines like Moscato so I I guess I may have to sweeten it?

 
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Old 11-07-2009, 03:41 PM   #5714
nikko
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Nov 2007
Canada
Posts: 36

hi guys, am i in trouble? i pitched EC1116 wine yeast yesterday but no bubbles and yeast floating i think it's dead also could be because it was about 1-2 years in my fridge. Anyway i panic'd and had no yeast on hand so i put in a little bit of bakers yeast and it took off right away what will my final product taste like im going to back sweetin with 3.5 litres of apple juice and kegging it?

second question totally off topic but let's say you back sweetin with apple juice that contains sorbate would the sorbate in the apple juice you add stop fermentation from restarting and would it be safe to bottle?

thanks guys

 
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Old 11-07-2009, 04:58 PM   #5715
HalfPint
 
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Oct 2009
Houston
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Quote:
Originally Posted by ReeseAllen View Post
Well, I'm joining the apfelwein club tonight. 5 gallons of treetop cider purchased, unfortunately it was about $5/gallon at my grocery store. So my total bill's closer to $35 for 5 gallons, but that works out to around 66 cents per bottle, a damn good deal regardless.

I've decided to use my bottling bucket as the mixing chamber. I'm going to dump in the sugar, then dump all the apple cider on top of it. Then I'll stir with a sanitized stir-stick. I'll then dump my Montrachet yeast into the empty carboy and rack the "wort" on top of it.

And then the game of extreme patience begins.

edit: Despite the simplicity of this process, I still managed to spill about 6 ounces of cider all over the floor.
Yeah, it costs about $5 at my grocery store too. DONT BUY IT FROM THE GROCERY STORE!! Go to walmart or something. Walmart sells TreeTop 100% Apple Cider for like $3.

 
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Old 11-07-2009, 10:57 PM   #5716
KeithinSB
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May 2009
Goleta
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Quote:
Originally Posted by nikko View Post
hi guys, am i in trouble? i pitched EC1116 wine yeast yesterday but no bubbles and yeast floating i think it's dead also could be because it was about 1-2 years in my fridge. Anyway i panic'd and had no yeast on hand so i put in a little bit of bakers yeast and it took off right away what will my final product taste like im going to back sweetin with 3.5 litres of apple juice and kegging it?

thanks guys
It'll be alright.
Notes from batch 3, the fleischmann's yeast batch said:
Tastes a little bready but drinkable.
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Old 11-08-2009, 01:11 AM   #5717
Recluse
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Aug 2009
NJ USA
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Bottled my Apfelwein today! 3 gal batch started on 29-August-2009. Bottled 1/2 gallon still and primed the rest with 3 oz Dextrose boiled in a pint of water.

SG= 1.063 FG=0.998 for ~ 8.5% ABV

The Hydrometer sample tasted really good! If it only gets BETTER from here, I am an Apfelwein convert. Hoping it carbonates up nicely too and I will have my Woodpecker Cider clone with double the alcoholic goodness.

 
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Old 11-08-2009, 02:07 AM   #5718
3 Dog Brew
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Houston, TX
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Made my first batch of Apfelwein tonight. Same recipe as EdWort's excpet I added the same yeast nutrients I add to mead. Can't wait to try it.
(5 Gallon batch in the fermentation chiller at 63F)

Thanks for the recipe EdWort!
I plan on calling you a MoFo later
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Old 11-08-2009, 04:16 AM   #5719
Pivot
 
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Apr 2009
Fredericton New Brunswick
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I have had my 5 gallon batch going for about 6 weeks now.

Is there any advtange to keeping it in the carboy now, Or will aging it longer in the bottle instead be just as good? I just kinda need my carboy but if the carboy would be better then aging then the bottle Ill just leave it alone. any thoughts?
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Old 11-08-2009, 02:00 PM   #5720
aparoche
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Oct 2009
Chicago
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Quote:
Originally Posted by pivot676 View Post
I have had my 5 gallon batch going for about 6 weeks now.

Is there any advtange to keeping it in the carboy now, Or will aging it longer in the bottle instead be just as good? I just kinda need my carboy but if the carboy would be better then aging then the bottle Ill just leave it alone. any thoughts?
I was wondering the same thing...

 
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