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Old 06-04-2012, 08:07 AM   #9831
DarkBrood
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Aug 2010
Manchester, NH
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Quote:
Originally Posted by RunnerDude View Post
Wow, thanks for the very detailed response. I obviously missed EdWort's suggestion. And as you realize I misunderstood what people meant when speaking of aging it. I assume they meant in secondary since they speak of being patient. Once it's bottle aging you can always try some. So, not much patience is required.
Well, yes and no. Not as much patience as you were perhaps thinking in terms of total waiting (this is actually an amazingly fast wine). The real trick with the patience is the waiting while knowing it's bottled and already good to drink....knowing it'll be better if you can just wait (but with slight worry about waiting too long....)...

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Originally Posted by RunnerDude View Post
As for carbing it, if the yeast is now dead can I even carb it? Do I have to add new yeast? If that latter, I won't bother.
If the yeast is entirely dead, yes. It is likely a portion is dead and a portion is dormant. Siphon off 1-2 pints. Add a little yeast nutrient and/or energizer and some simple sugars (dextrose, honey, table sugar). Shake it up good and put an airlock on it. If you get any CO2 activity, you have successfully roused the yeast. Add your priming sugar, shake it up, pour into your carboy, wait 5-10 minutes, and start bottling.

Remember that most wine bottles aren't made for high levels of carbonation - use beer or champagne bottles if priming!

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Originally Posted by RunnerDude View Post
Thanks again for the education. Much appreciated.
No worries, that's what we're all here for. You caught me just waking up with my coffee and a few minutes to spare.
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Old 06-04-2012, 02:13 PM   #9832
Grumpybumpy
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Jul 2011
, Wa
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Just to add to the body of knowledge: lalvin rc-212 yeast makes a delicious and appley apfelwein

 
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Old 06-04-2012, 02:36 PM   #9833
Recluse
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Aug 2009
NJ USA
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Quote:
Originally Posted by Grumpybumpy View Post
Just to add to the body of knowledge: lalvin rc-212 yeast makes a delicious and appley apfelwein
Somebody (you?) posted this awhile ago. I am going to try it for my next batch!
So far I have used either Montrachet or EC-1118. I prefer the EC-1118 as crisper, clearer and tastier but neither retains a great deal of apple flavor. Was going to try some D-47, but I think I will try the RC-212.

 
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Old 06-04-2012, 07:57 PM   #9834
bluenadas
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Aug 2011
Cypress, TX
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I tried searching for some distinctive info on two topics but everything seems scattered.

1. Is there a general list of sugar to carb volume that people have used?

2. A general list of back-sweetning sugars and amounts to use? (honey, lactose, Splenda, wine conditioner, etc)

 
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Old 06-04-2012, 08:04 PM   #9835
Recluse
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Aug 2009
NJ USA
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Depends on preference and how fizzy you like it. I use 1-1.2 oz (by weight) sugar (usually dextrose) per gallon of Apfelwein to carb. Treat it however you treat your beers for the preferred level of carbonation and it should be fine.

Haven't backsweetened, so I can't address #2 other than that honey doesn't belong on the list as it contains fermentable sugars.

 
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Old 06-04-2012, 08:12 PM   #9836
rico567
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Apr 2008
Central IL
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I primed with 5 oz. dextrose in 5 gal, just like I do all my beers. Worked out very nicely. I have no interest in back-sweetening, so I wouldn't know about that.
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Old 06-04-2012, 08:22 PM   #9837
bluenadas
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Aug 2011
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Quote:
Originally Posted by Recluse
Depends on preference and how fizzy you like it. I use 1-1.2 oz (by weight) sugar (usually dextrose) per gallon of Apfelwein to carb. Treat it however you treat your beers for the preferred level of carbonation and it should be fine.

Haven't backsweetened, so I can't address #2 other than that honey doesn't belong on the list as it contains fermentable sugars.
I put the honey on there as I was thinking of using it with sorbic acid for the flavor really. Guess I could have mentioned that fact for a bit of clarity.

 
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Old 06-04-2012, 09:10 PM   #9838
Recluse
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Quote:
Originally Posted by bluenadas View Post
I put the honey on there as I was thinking of using it with sorbic acid for the flavor really. Guess I could have mentioned that fact for a bit of clarity.
OK.. was going to say that you can sorbate/sulfite and honey would be OK.

I have heard that you shouldn't use sorbate alone, as it will stop yeast growth but will not kill active yeast, and can sometimes also lead to off flavors.

Only time I used it to stop a Mead at a sweet stage I used both.

 
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Old 06-04-2012, 11:20 PM   #9839
detlion1643
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May 2012
Erie, PA
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Did my very first 5 gallon batch tonight, followed original recipe exact and hope it works right... wifey (swmbo? What's this stand for) is excited for saving money as I can go through a case a weekend... now to play the waiting game

 
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Old 06-04-2012, 11:33 PM   #9840
Xtant
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Lexington, KY
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I should probably get another batch going. I'm drinking on my second batch, right now, with my their batch ready to go.
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