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Old 01-17-2007, 02:41 PM   #621
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Quote:
Originally Posted by Biermann
Ok, SWMBO had a party tonight. . . and there was a big demand for my apfelwein.. .. I have yet to even rack it out of the fermenter. . . .I ended up draining a gallon into a growler and giving it to them. . . which they promptly sucked down. . .

I could see this being the next "liquid panty remover."

SWMBO can't get enough. .. her guests couldn't either.

Thanks Ed!!!


It sounds like you'll never get it kegged.

Keep track of how many panties it removes will ya.

 
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Old 01-17-2007, 02:53 PM   #622
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Quote:
Originally Posted by Kadmium
what sugar to brew ratio did you use? 5 gallons? because I will be carbing my stuff in about 2 weeks or so, and wondering what kind of sugar you used/portion! cheers! (I used a champagne yeast)
5 oz corn sugar and I used the Montrachet. I can no longer keep up with this thread but that's a little light IMO. It's just slightly carbed.

 
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Old 01-17-2007, 04:00 PM   #623
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Quote:
Originally Posted by desertBrew
5 oz corn sugar and I used the Montrachet. I can no longer keep up with this thread but that's a little light IMO. It's just slightly carbed.
The yeast folks recommended 3/4 cup of corn sugar just like carbing beer.

 
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Old 01-17-2007, 04:03 PM   #624
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I thought I'd post a pic of Apfelwein at different stages.

This pic was taken this morning, January 17th. The bottle of the left is 2 days old, the middle one is 1 day, and the right one is just over 3 weeks at 22 days old.

I'll post another pic as the one on the right begins to clear.


 
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Old 01-17-2007, 04:05 PM   #625
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I've had a batch in my carboy since 12/5/06 and it still hasn't perfectly cleared yet. The only difference is that I used Lalvin K1-V1116. Could this by why?

It looks like your bottle that is on the right....

 
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Old 01-17-2007, 04:18 PM   #626
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Here's a pic of 3 previous batches. It was taken on 11/18/06 so you can see the youngest on the right is just over 5 weeks old and the one on the left is 2 months old.


 
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Old 01-17-2007, 06:22 PM   #627
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I'll be following Ed's recipe to the letter. I've never used wine yeast or made wine before. Any worries about blow off or vigorous fermentation with the Montrachet?
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Old 01-17-2007, 06:33 PM   #628

Quote:
Originally Posted by desertBrew
5 oz corn sugar and I used the Montrachet. I can no longer keep up with this thread but that's a little light IMO. It's just slightly carbed.
How long and at what temp did you carb? I wonder how risky it is carbing with 1 full cup?

Thanks!
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Old 01-17-2007, 06:36 PM   #629
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Quote:
Originally Posted by Orpheus
I'll be following Ed's recipe to the letter. I've never used wine yeast or made wine before. Any worries about blow off or vigorous fermentation with the Montrachet?
Nope on the vigorous ferment with that yeast. Lucky if you get any krausen (or whatever they call it with cider).

 
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Old 01-17-2007, 06:40 PM   #630
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Quote:
Originally Posted by Schlenkerla
How long and at what temp did you carb? I wonder how risky it is carbing with 1 full cup?

Thanks!
About 65-68 I think on average. It's still theoretically carbonating at 2 months as I did it all in 22's and only put 1 in the fridge and replace as I drink one. It's an occasional treat for me.

I dunno on the 1 cup; you'd not like to have bombs but mine is very light in the "sparkling" category. I barely get a pfffffzzz when I open a bottle with the 5oz. Some a little more than others. Up to you I guess..

 
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