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Old 02-27-2007, 01:31 PM   #941
Jester
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how clear should this be..?? I know its been a little over a month since I started and it has definitely cleared some.. but it is not really clear... Thanks..

Jester

 
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Old 02-27-2007, 02:05 PM   #942
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Quote:
Originally Posted by Jester
how clear should this be..?? I know its been a little over a month since I started and it has definitely cleared some.. but it is not really clear...
Mine clears pretty well, but it takes time depending on the fermentation temp and the type of yeast you are using. If you keg, it will clear even more as it sits in a chilled keg waiting to be dispensed. Here's what mine looks like.


 
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Old 02-27-2007, 02:59 PM   #943

Quote:
Originally Posted by dmiller038
.......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?

Yes to it getting better, less yeasty! - I'm on my first batch of Ed's Apfelwein, but on previous batches the cider was yeasty tasting. This will fade. A month conditioning and time in the fridge and will do wonders.
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Old 02-28-2007, 04:59 PM   #944
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Quote:
Originally Posted by EdWort
Mine clears pretty well, but it takes time depending on the fermentation temp and the type of yeast you are using. If you keg, it will clear even more as it sits in a chilled keg waiting to be dispensed. Here's what mine looks like.
Sounds good to me.. I may go ahead and keg now then... let it age and clear...

 
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Old 02-28-2007, 05:07 PM   #945
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Has anyone primed with frozen concentrate? I will be bottling my batch and would like to prime have more apple flavor, but I certainly don't want bottle bombs!

I was figuring on using 1 can of concentrate (preservative free) for 5 gallons.

 
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Old 02-28-2007, 07:07 PM   #946

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Originally Posted by drpduck
Has anyone primed with frozen concentrate? I will be bottling my batch and would like to prime have more apple flavor, but I certainly don't want bottle bombs!

I was figuring on using 1 can of concentrate (preservative free) for 5 gallons.

If nobody knows, you could Krausen. Here is one of my old threads. You'll need to know the starting gravity first. If you don't know it, buy some juice to scale down the original recipe, sugar added, and measure it, then do the math. Or ask what others had for starting gravities with your recipe.

Read the assumptions post at the bottom of the thread. You will have to make several iterations because the formula assumes the gyle comes from the original 5 gallons. So you'll need to calculate something more than 5 gallons. Like 5.5gal. To see if comes out to 2 quart addition and so on.....


http://www.homebrewtalk.com/showthread.php?t=3473&page=2


Good Luck!
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Old 03-02-2007, 02:29 AM   #947
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I just made my first batch of Apfelwein today. I have one question however. I nearly topped of my 5 gallon glass carboy, about 3 or 4" from the top. Ed's recipe on the first page say's that its not a problem to fill them up this high. However I feel as though I may have put just a bit to much in. How much room does this stuff need? I have an airlock attached but was wondering if a blow off is needed?

 
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Old 03-02-2007, 02:37 AM   #948

Don't worry. You can add a blow off if you want.

Mine was filled 1" from the very top. My airlock filled with cider. I saw this as no problem. It had rinse free sanitizer in the air lock. You can do the same or fill it with vodka or attach the blow off.

As long as everything is sanitized I don't see it being an issue.
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Old 03-02-2007, 02:40 AM   #949
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Well I put vodka in the airlock. I will just ride it out and see what happens. It just seems weird to not leave any room but then again this is not beer.

 
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Old 03-02-2007, 03:10 AM   #950

Whats even more weird is how the air lock lets CO2 go. I use a "S" Bubbler. For about two weeks the flow of CO2 susspended the liquid or kept it totally out of the trap. Usually it oscillates back and forth as air passes in packets.

Apfelwein had a steady stream or constant pressure going.
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