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Old 02-14-2012, 01:43 AM   #9211
Jul 2011
, Wa
Posts: 709
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Pitched with lalvin rc212 on new years and snuck my first taste tonight. Finished at 1.002 and I'm ready to drink it all now! My oh my is it good! Lots of apple flavor, mild tartness like white wine would have, and zero alcohol bite. My parents will love this one when they come to visit in april! I just hope it'll last that long....

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Old 02-14-2012, 01:56 AM   #9212
Feb 2012
Posts: 173
Liked 6 Times on 6 Posts

What did it taste like I did two six gallon batches mid jan. and have been tested to tast but have been holding off

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Old 02-14-2012, 02:25 AM   #9213
Sep 2011
Posts: 41
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Just wondering if more people like to carb this stuff or drink it flat? And which way, flat or carbed does this stuff last longer?

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Old 02-14-2012, 05:45 AM   #9214
Nov 2007
Bristow, OK
Posts: 473
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I think most people are drinking it still. Myself, I am going to bottle about half of it still and the other half carbed and see which I like best.

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Old 02-14-2012, 06:10 AM   #9215
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smagee's Avatar
Mar 2011
San Jose, CA
Posts: 920
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I've carbed all my batches; I submitted it to several guests while flat and the consensus was that carbonation would help. If you like champagne (or are serving it to those who do), I'd suggest carbing.

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Old 02-14-2012, 04:59 PM   #9216
Mar 2011
decatur, il
Posts: 292
Liked 9 Times on 9 Posts

Nevermind about premier cuvee being ready after 3 weeks, shouldn't have kegged >_<. I wonder if it takes larger batches longer to mellow out, also I only got about 3.75 gals so its VERY strong since I meant for 5.

Time to grab some 2 liters of squirt and have some friends over.

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Old 02-14-2012, 05:36 PM   #9217
Sep 2011
Austin, Texas
Posts: 1,249
Liked 66 Times on 54 Posts

I over-carb mine so it is more like a champagne than a beer in terms of carb level. When I serve it to guests, I offer it strait up, over ice, or mixed like a cocktail. The ladies seem to love apfelwein with a splash of 7-up/sprite and a teaspoon of raspberry puree to sweeten it up.
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

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Old 02-14-2012, 05:43 PM   #9218
Aug 2011
Oklahoma city, Ok
Posts: 289
Liked 9 Times on 9 Posts

I'm deployed right now and can't brew anything. To kill the urge I just bought my pops all the supplies to make some apfelwein.
Google Docs Brew Log

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day."
-Frank Sinatra

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Old 02-14-2012, 06:09 PM   #9219
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Dec 2011
Pittsburgh, PA
Posts: 91
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How quickly do you see fermentation?

First attempt at apfelwein...

Not seeing any airlock activity, seems to be stuff forming in the surface however. My HBS didn't have Montrachet, and I couldn't remember the Lalvin EC-1118 alternative and the guy there suggested Lalvin 71B-1122.

I will rdwhahb, just curious since I've never done this.

It's sitting at about 60, which may be a bit cold...but I don't control the heat in my apartment.

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Old 02-14-2012, 06:26 PM   #9220
Aug 2010
Manchester, NH
Posts: 362
Liked 14 Times on 13 Posts

I've got a first batch going now. I used the 71B yeast and it took off quite happily within the first day (sitting in a dark closet at ~67*F).

Mine has now cleared (mostly) and I'm wondering (haven't even taken a gravity test yet), has anyone tasted this really young, like Fedderweisser-style?
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company

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