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Old 05-11-2012, 12:26 PM   #9761
drunde77
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Jan 2012
Teutopolis, Illinois
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So, I have read about 100 pages here and do have a few questions. I must appologize if these were already answered as I did not find them in the pages I read.

1. Is it ok to leave in my primary (plastic bucket) fermenter for 6 months? Will there be oxidation if that happens?

2. Has anyone added cinnamon sticks or nutmeg to this? If so when did they do it? And how much did you add? How did it turn out?

I have everything ready to assemble tonight. I am excited about doing this one!



 
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Old 05-11-2012, 12:36 PM   #9762
BryanThompson
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The bucket shouldn't cause any noticeable issues. I have not added nutmeg to apfelwein but I did make a batch in October that I added two sticks of ceylon cinnamon two cloves and two vanilla beans to the primary, in secondary I added one more stick of cinnamon and one more clove. This batch was bottled last week and was amazing from the siphon.



 
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Old 05-11-2012, 03:29 PM   #9763
drunde77
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Jan 2012
Teutopolis, Illinois
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Thats good to hear! Did you worry about boiling any of those before you put them in?

 
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Old 05-11-2012, 03:47 PM   #9764
BryanThompson
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I was too afraid of losing the aromatics so I didn't. During active fermentation and after a decent amount of alcohol has been formed you should be safe.

 
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Old 05-11-2012, 03:55 PM   #9765
drunde77
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Jan 2012
Teutopolis, Illinois
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cool, so you are saying to wait a week to put these in the primary to let the alcohol clear these off. I am going to make a two gallon batch by the book and then make a 5 gallon batch with the cinnamon and nutmeg. I may switch it by the time i get home from work, who knows... I wish brewing was my work! Maybe one day!

Thinking of brewing for work... Has the creator gotten any monetary returns (like recipe purchased by big name brewery) or anything? From the sounds of this, he should! I am sure I will have more opinions in 6 months when my batches are done.

 
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Old 05-11-2012, 07:03 PM   #9766
mastamind
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Mar 2012
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OK all I have a few questions. I am going to start on my third batch of apfelwein. I am going to use 2lbs of brown sugar this time instead of corn sugar. I just do the same thing and dissolve it in half the bottle of juice right? Also my second batch will be done soon and I just got back from the hbs and i got yeast nutrient,potassium metabisulphate, and potassium sorbate. for the nutrient can i just add that to the applejuice and sugar and dissolve it and pour it right into the carboy? And then for the other two once fermentation is done do i have to rack the apfelwein into a new carboy and then pitch the stuff or can i put it in the original carboy that has the yeast cake at the bottom? And also do i just measure our the stuff and pour it in or do i have to pour it in and then mix it up? I plan on taking apple juice concentrate to this 5 gallons and see if I like that better. How long do I have to wait after i put in the sorbate and sulphite before i can add in the concentrate? Thanks and sorry for so many questions.

 
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Old 05-11-2012, 07:40 PM   #9767
cyberlord
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Jan 2012
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Quote:
Originally Posted by drunde77 View Post
1. Is it ok to leave in my primary (plastic bucket) fermenter for 6 months? Will there be oxidation if that happens?
Don't leave your wine in the bucket for six months!

You'll want to put it in a narrow necked carboy or demijohn. This minimizes the air surface contact and slows the oxidizing process.
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Old 05-11-2012, 10:03 PM   #9768
davis119
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Quote:
Originally Posted by mastamind
OK all I have a few questions. I am going to start on my third batch of apfelwein. I am going to use 2lbs of brown sugar this time instead of corn sugar. I just do the same thing and dissolve it in half the bottle of juice right? Also my second batch will be done soon and I just got back from the hbs and i got yeast nutrient,potassium metabisulphate, and potassium sorbate. for the nutrient can i just add that to the applejuice and sugar and dissolve it and pour it right into the carboy? And then for the other two once fermentation is done do i have to rack the apfelwein into a new carboy and then pitch the stuff or can i put it in the original carboy that has the yeast cake at the bottom? And also do i just measure our the stuff and pour it in or do i have to pour it in and then mix it up? I plan on taking apple juice concentrate to this 5 gallons and see if I like that better. How long do I have to wait after i put in the sorbate and sulphite before i can add in the concentrate? Thanks and sorry for so many questions.
Im interested in the answers to alot of the questions you have.
But next time (or edit it) id do that many questions in bullet form. Not paragraph. Just saying.

Good luck with your next batch

 
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Old 05-12-2012, 12:12 AM   #9769
michael88n
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Quote:
Originally Posted by davis119 View Post
Im interested in the answers to alot of the questions you have.
But next time (or edit it) id do that many questions in bullet form. Not paragraph. Just saying.

Good luck with your next batch
Davis is right. You'll find more people willing to answer questions if you break you questions down into bite-sized chunks that are easier to read. I'll do it this time.


OK all I have a few questions. I am going to start on my third batch of apfelwein. I am going to use 2lbs of brown sugar this time instead of corn sugar. I just do the same thing and dissolve it in half the bottle of juice right?


You are going to find the brown sugar a lot more difficult to dissolve. I would start by trying to see how well a half pound dissolves in a half gallon of juice. You might have to shake the living hell out that bottle to get it all dissolved. Light, powerdery dextrose dissolves so easily. You’re going to have a whole lot of shakin’ goin’ on. There is also the option of trying to dissolve the brown sugar in juice heated on the stove. The trade off with doing that is a haze to your finished product. If you’re okay with the haze, then you might want to take the easy way out. Don’t boil the juice. BTW, how long were you planning on letting this batch sit?

Also my second batch will be done soon and I just got back from the hbs and i got yeast nutrient,potassium metabisulphate, and potassium sorbate. for the nutrient can i just add that to the applejuice and sugar and dissolve it and pour it right into the carboy?


Absolutely right. Some people notice a significant difference in the level of Rhino Farts when using yeast nutrients. I’m not sure about that effect when using brown sugar instead of dextrose.

And then for the other two once fermentation is done do i have to rack the apfelwein into a new carboy and then pitch the stuff or can i put it in the original carboy that has the yeast cake at the bottom?


You might hear differently from others, but personally, I’d measure it out, dissolve it in a little juice, and pour it into a secondary carboy and rack what you have made on top of it. The natural swirl from racking will stir it and mix it for you. Wait 72 hours for the k-meta to work and then add your concentrate. Save that yeast cake and pour another batch right on top!

And also do i just measure our the stuff and pour it in or do i have to pour it in and then mix it up?

See above answer.

I plan on taking apple juice concentrate to this 5 gallons and see if I like that better. How long do I have to wait after i put in the sorbate and sulphite before i can add in the concentrate?

See above answer. But seriously, your finished product shouldn’t need k-meta or k-sorbate or concentrate. Just let it sit in your carboys as long as you can stand (it sounds like you’ve got yourself a pipeline going) and bottle it when you’re ready. If you’re looking for a little sweetner and apple taste, pour a little applejuice in with a glass of apflewein. you can change the amount of juice added with each glass to suit your taste (you might find out that you like it without juice)(some people like it with Sprite or 7-up), and the process will be much easier with significantly decreasing your workload and further chances of contaminating your finished product.

Good luck. And let us know how using brown sugar works for you.
Cheers,
Michael
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Old 05-14-2012, 01:40 AM   #9770
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