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Old 03-07-2012, 12:31 AM   #9371
seanthefreak
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Feb 2012
pittsburgh, pennsylvania
Posts: 17

Just came back from the wine store with supplies to make my first batch. So excited, this will be my 3rd wine im making ever, so i hope it works. thanks ed

 
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Old 03-07-2012, 01:01 AM   #9372
seanthefreak
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Feb 2012
pittsburgh, pennsylvania
Posts: 17

Okay just finished making my first batch, the starting sugar was 1.6 or 1.61, if it finishes dry, what will be the abv

 
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Old 03-07-2012, 01:14 AM   #9373
jeepinjeepin
 
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Apr 2011
Winston-Salem, NC
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Quote:
Originally Posted by seanthefreak
Okay just finished making my first batch, the starting sugar was 1.6 or 1.61, if it finishes dry, what will be the abv
Do you mean 1.060? That down to 1.000 would be 8% abv
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Old 03-07-2012, 01:30 AM   #9374
seanthefreak
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Feb 2012
pittsburgh, pennsylvania
Posts: 17

yea im dumb i was reading it wrong, lol, 1.06 yea

 
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Old 03-07-2012, 03:59 AM   #9375
Greenash
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Mar 2012
Boston, MA
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Made my first batch this evening. Only difference is I used Mott's apple juice. Definitely excited to try this out in 6 weeks!

 
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Old 03-07-2012, 11:30 AM   #9376
rico567
 
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Apr 2008
Central IL
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Bottled my first batch this week, a little over three months after putting it in the carboy to ferment. FG 0.998. Tasted great; did everything according to recipe, except for using 5 gal. of the local orchard's apple cider instead of apple juice. They had a late Fall blend of 13 apples, pretty tart (which is what I wanted), and nothing at all in it, just flash pasteurized. I primed it with 5 oz. dextrose. Now to wait until June, and we shall see.
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Old 03-07-2012, 10:58 PM   #9377
dlgolladay89
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Feb 2012
Whitestown, Indiana
Posts: 3

I would just like to add that I made a batch of this recently, and for some reason or another, it tastes quite good if you plop 2 ice cubes in with 12oz of it. It's definitely going to be one of my regulars from now on.

 
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Old 03-07-2012, 11:32 PM   #9378
Lazarous
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Mar 2011
Rohnert Park, CA
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Made my first five gallons one week ago, following Ed's recipe exactly. So what is the consensus on time in the carboy? I only ask because the instructions say one month in primary then keg/bottle, but I've read on this thread that it can benefit from a little age. So my question, how long are you all leaving this to age? I'm thinking that since this is my first batch I'll bottle it at the 4 week mark, but what do you all think? I'll probably have to make another batch and age it longer to compare..

 
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Old 03-07-2012, 11:45 PM   #9379
Jukas
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Dec 2011
Santa Rosa, CA
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General consensus in this thread seems to be you should try and forget about it for 6-9 months if possible. You should be able to bulk age it in a carboy for up to a year, but I'd personally be inclined to rack it to secondary before doing so.

 
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Old 03-08-2012, 12:10 AM   #9380
Brewcrew86
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Jan 2012
Quad Cities, IA
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Started my first apfelwein fermentation Sunday. Question...is the fermentation supposed have an overpowering smell? You can smell it within ten feet of my bucket. It's not the worst smell, but definitely not the best. A little help please.

 
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