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Old 01-15-2007, 02:31 AM   #591
EdWort
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Quote:
Originally Posted by newguy
Also had a question Ed, How long have you been able to store/age this stuff? Would like to bottle (non-primed) for a few months and see the difference in the taste.
I've bottled non-primed and given 1 liters as gifts months later. No problem. I get my bottles back with "More Please" request.

I've also let it go 2 months in the primary before getting around to keg it without any problems and that is at room temp which is from 68 to 73 depending on what time of day it is.

You should not have a problem bottling it and coming back 9 months later to try it as long as your sanitation practices are good.

 
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Old 01-15-2007, 01:14 PM   #592
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Ta Ed! thanks much.
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Old 01-15-2007, 04:12 PM   #593
lord byron
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hey i got a question i used brown sugar in mine, is brown sugar 100% fermentable like cane or corn sugar? I was wandering if if would leave some residual sweetness in the finished product. I used about 3lbs in 6~6.25 gallon batch.

 
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Old 01-15-2007, 04:50 PM   #594

Brown sugar is cane sugar and molasses. The question is how fermentable molasses happens to be. I would think, just guessing, that it would have some unfermentables and tend to sweeten. The darker brown sugar has more molasses the light.

According to Chuck's good book, brown sugar is less than 10% molasses. He stipulates there are unfermentables present in molasses but is not specific, but goes on to say the worse case is blackstrap molasses at 65% sucrose, 35% non fermentable. So in brown sugar its less than 3.5%. He states the flavoring effect is "buttery" using pure molasses. He notes the british ale Old Peculiar uses molasses.

I think brown sugar is a good substitute and the molasses effect would be quite mimimal. One note is he says it should be boiled either in a wort or water before added to the fermentor. Several others have gone this route their has been little to no complaints so far about not boiling and infections. The quick yeast activity and high ABV probably has alot to do with it though.

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Old 01-15-2007, 07:48 PM   #595
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I've just bought 5 litres of from concentrate 100% grape juice. I plan to make a turbo wine, I'n the same manner as Apfelwein.
I'm also thinking of using a little yeast nutrient. I'm thinking of adding 500g of sugar
How about adding juice of a lemon, orange and apple? (would I need to boil to sterilise?
I also read an hand full of raisins help.

Any suggestions?
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Old 01-15-2007, 08:18 PM   #596

Here's a link to some useful info about nutrients....http://www.grapestompers.com/article..._nutrients.htm

It moreless states use it so you don't get stuck ferments or the aweful sulfur smell and then some....
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Old 01-15-2007, 08:49 PM   #597
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Question to perhaps Ed or someone else.

I didn't get around to bottling this weekend, so my Apfelwein is still in my Better Bottle. Any of you guys harvest the yeast out of the carboy for future batches?

I used a Wyeast Champagne yeast and have never really harvested yeast, but was thinking I might give it a shot with the Apfelwein yeast.

Thoughts? Is it worth the effort or a largely pointless exercise?
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Old 01-15-2007, 10:45 PM   #598
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Quote:
Originally Posted by newguy
Also had a question Ed, How long have you been able to store/age this stuff? Would like to bottle (non-primed) for a few months and see the difference in the taste.

Thanks again..applewein fan for sure!

cheers,
From a Wino's Perspective - you could preserve the brew a bit longer by using Potassiam Sorbate (.5 teaspoon/gallon) & Pottassium Metabisulphate 1/4 teaspoon for 5 gallons - mixed to a little bit of the finished wine, and then stirred into the brew.

The sorbate does effectively nueter the yeast, so you will have to force carbonate after that, but the sulphite will preserve the wine for 6 months to a year.

Note - DO NOT USE SORBATE WITHOUT THE SULPHITE - you will be left with a brew that smells of geraniums - that you cannot get rid of.
you can use Sulphite without sorbate though.

Hope that helps.

Kilroy
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Old 01-16-2007, 12:35 AM   #599
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Quote:
Originally Posted by ill.literate
Question to perhaps Ed or someone else.
Any of you guys harvest the yeast out of the carboy for future batches?
As I use Montrachet wine yeast (at $0.85 per packet), harvesting is not worth the hassel for 85 cents IMHO.

 
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Old 01-16-2007, 09:58 AM   #600
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while we are on the subject of wine hybrid ciders, I was wondering what your opinions would be on brewing a high ABV beer, using lavlin 1118 champagne yeast instead of an ale or such yeast traditionally used? would it produce a higher ABV (with a dextrose kicker) and a VERY dry style beer? especially with a carb eating enzyme? I think I will try this out? what do you all think?
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