Originally Posted by davis119
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.
Thinkin' 'bout makin':
A summertime session beer.
2x Apfelwien, London Pub Ale, Irish Stout
Random Stuff, Barleywine, Blue Moon Clone, EW's Appfelwein.
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