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Old 02-20-2012, 01:57 AM   #9251
Duke20
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Jan 2012
Chino Hills, California
Posts: 6

Cool... thanks!

 
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Old 02-20-2012, 02:19 AM   #9252
kc9eci
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Jan 2012
Galesville, WI
Posts: 75

When I did my batch of Crapfelwein yesterday, I'd pour just enough juice out of each bottle to put the cap back on and shake the hell out of it. Looked like a little dextrose fell out of solution this morning from the looks of the bottom of the carboy. I gave that a little shake too. Last time I looked, my yeast army was making the airlock bubble at an acceptable rate.

 
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Old 02-20-2012, 12:37 PM   #9253
tennesseean_87
 
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Aug 2011
Bismarck, ND
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I just bottled half of my cranapfelwein batch. I made it with half apple juice, half cranberry apple cocktail, 1.5 table sugar, and 4 cans of GV frozen apple juice concentrate onto Montrachet lees from my first batch.
OG:1.070
FG:1.008
It came out much sweeter this time, and I'm not sure if that's the concentrate or cranberry juice, which I have heard is a little sweeter finishing.
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Old 02-20-2012, 03:45 PM   #9254
jholen
 
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Nov 2011
Sammamish, WA
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Quote:
Originally Posted by tennesseean_87 View Post
I just bottled half of my cranapfelwein batch. I made it with half apple juice, half cranberry apple cocktail, 1.5 table sugar, and 4 cans of GV frozen apple juice concentrate onto Montrachet lees from my first batch.
OG:1.070
FG:1.008
It came out much sweeter this time, and I'm not sure if that's the concentrate or cranberry juice, which I have heard is a little sweeter finishing.
Is it still pretty dry?

Wife is not a huge fan of super dry finishes - looking to find something that she'll like more than the original recipe.

 
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Old 02-20-2012, 08:38 PM   #9255
agrtek
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Nov 2007
Posts: 42
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I must admit, I've stopped making apfelwein. I've switch over to Preiselbeerwein (Cranberry). Same recipe, swap in cranberry juice instead of apple.
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Old 02-20-2012, 08:58 PM   #9256
kc9eci
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Jan 2012
Galesville, WI
Posts: 75

Houston, we have rhino farts!

 
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Old 02-20-2012, 10:35 PM   #9257
Grumpybumpy
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Jul 2011
, Wa
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Quote:
Originally Posted by kc9eci
Houston, we have rhino farts!
Man, that would really suck in a space shuttle

Edit: can you ferment in zero g given oxygen is introduced??

 
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Old 02-20-2012, 11:04 PM   #9258
BeerDoctor5
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Feb 2012
Middleton, WI
Posts: 108
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Just started my first batch of Apfelwein! Followed Edwort's recipe 100%. Gonna be a long few months waiting...
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Old 02-20-2012, 11:43 PM   #9259
kc9eci
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Jan 2012
Galesville, WI
Posts: 75

Quote:
Originally Posted by Grumpybumpy View Post
Man, that would really suck in a space shuttle

Edit: can you ferment in zero g given oxygen is introduced??
Don't know why you couldn't. The fermentation vessel is going to be a closed system anyway. You'd have to come up with an airlock that would vent gas but not liquid, some sort of permeable layer. The yeast might have a hell of a time with flocculation.

 
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Old 02-21-2012, 01:28 AM   #9260
Jimbob904
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Dec 2011
Martinsburg, West Virginia
Posts: 32

Place the liquid into a cylinder spinning about its axis, the liquid will spin and stay on the walls, and a tube could evacuate the empty area in the middle. Run the tube out to where an airlock would feel the centrigugal force, and you're in business. Motorize it and you're home free. Might have to filter it though.

 
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