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Old 02-25-2007, 10:01 PM   #931
EdWort
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Jul 2006
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Quote:
Originally Posted by Paperface
Ed, looking at your sig, do you ever have time to brew anything else?
Yep. Just brewed my first batch using grain from my bulk buy. Nailed 83% efficiency 2 times in a row thanks to the Barley Crusher.

I can make 3 batches of Apfelwein in under 30 minutes. The hardest time is waiting the 4 to 6 weeks before kegging. I've got two batches that will be kegged this coming week. I have 9 5 gallon cornies and two 2.5 gallon cornies. My goal is to get them filled.

 
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Old 02-26-2007, 12:39 AM   #932
Kadmium
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Jan 2007
Melb, AUS
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Ok guys, I tried eds traditional recipe, using a champagne yeast however. I kegged it about a week ago and the damn keg blew last night! so its time to mix another one up. However, even thow I LOVE the recipe, because its dry as hell, I had many complaints, and truth be told I would love to try a more sweeter version. My idea so far is this, ferment it with honey instead of sugar, and use an ale yeast. I am hopping the yeast do not atenuate very well and leave atleast some sugars behind, including the honey taste I would get. I am aiming for about 4 pounds honey. I plan on kegging it.

Hopefully it will turn out great, more like a honey cider. Thinking of adding some spices into there, maybe calling it "Eds honey spice apfelwein"... let me know what y'all think.

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Old 02-26-2007, 12:40 AM   #933

Ed,

Are you bathing in Apfelwein?

You seem to have a non-stop supply going at all times. Is this part of a daily communion for you or do regulary have people over drinking your wein & brew?

Just curious... It would take me awhile to go through all that.

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Old 02-26-2007, 01:44 AM   #934
EdWort
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Quote:
Originally Posted by Schlenkerla
You seem to have a non-stop supply going at all times. Is this part of a daily communion for you or do regulary have people over drinking your wein & brew?
It's a combination of that. A little dab behind the ears, brush the teeth with in the morning, etc. We do have folks coming over and I also drop off a 1.5 liter bottle for neighbors and friends.

Its' a staple drink at my house and it has its own dedicated tap. I've got room to keep kegs cool & carbed, so one has to keep the pipeline full. You won't realize it till the keg blows and you don't have one in reserve or even worse, you don't have one fermenting.

 
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Old 02-27-2007, 03:59 AM   #935

Well its about time at 7 weeks!!! Its starting to get clear enough to see bubbles rising several inches from the side of the carboy. But I have a very slow steady stream of CO2 coming out of the airlock.

Is it been common to have it fairly clear and to still have airlock activity?
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Old 02-27-2007, 04:04 AM   #936
EdWort
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Quote:
Originally Posted by Schlenkerla
Well its about time at 7 weeks!!! Its starting to get clear enough to see bubbles rising several inches from the side of the carboy. But I have a very slow steady stream of CO2 coming out of the airlock.

Is it been common to have it fairly clear and to still have airlock activity?
Yep. During warmer temps, it would clear in about 3 weeks, but you could see champagne bubbles running up the side of the carboy.

 
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Old 02-27-2007, 04:22 AM   #937

Waiting longer is a good idea since I plan to bottle. Right! No Bubbles.
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Old 02-27-2007, 04:47 AM   #938
DNisich
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Jan 2007
Ballston Lake, NY
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My batch is doing the same thing. It's been in the carboy for about 6 weeks now and there is still just a little stream of the champagne bubble streaming up. It has slowed down a lot and cleared a lot also but I guess as long as it continues to show any bubbles at all, I will just wait to bottle it.

 
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Old 02-27-2007, 08:45 AM   #939
dmiller038
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Dec 2006
Boise, ID
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Got my batch bottled tonight, after 2 days of sitting with no bubbles and looking clear I threw some in the fridge to test tomorrow, maybe with some club soda or 7-Up.

One thing I noticed... I tasted some today while I was bottling and it definitely had a bit of a yeasty flavor. This will go away soon, correct?

 
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Old 02-27-2007, 09:23 AM   #940
DeadYetiBrew
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Jan 2007
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Mine started to clear after week 2. It's now week 4 and it's crystal clear (not quite) and is smelling, looking, and tasting beautiful. I like how simple Ed's approach was to this so we took the same principle and are trying Hard Lemonade. We know that dextrose will leave little sweetness and dry it out, we're going to sweeten it with lactose when it's done fermenting. But first we want to get the full use of our yeast.

Once I bottle the Apfelwein i'm going to make some Ananas-Wein (no not Bananas, Ananas, German for Pineapple, my fav. fruit) using the Apfelwein Yeast Cake, are there any problems using the Apfelwein Yeast Cake? I'm using the Ed Wort style there too. Fruit Juice, Concentrate, and Dextrose.

We'll have 3 wine type drinks to go with our 4 beers.

 
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