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Old 06-17-2012, 03:47 AM   #9901
ChshreCat
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Aug 2008
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Drinking a bottle of apfelwein I made in 2008. It's fantastic.


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Old 06-17-2012, 05:35 PM   #9902
Chuckabrewski
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Aug 2011
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Quote:
Originally Posted by bluenadas View Post
About 3-4 weeks is the max you should go in the primary in my opinion....then either bottle condition or move to a secondary...

EdWort says two months max in the OP though....so maybe I'm a little on the conservative side?
Are you sure about this? I have never heard anyone say that about apfelwein. From what i gathered in this forum you should let it sit in primary for 6 months minimum and then bottle from there.


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Old 06-17-2012, 05:40 PM   #9903
Chuckabrewski
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Quote:
Originally Posted by EdWort View Post

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999,

Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer.
Am i miss reading this?
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Old 06-17-2012, 05:45 PM   #9904
Double-R
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EdWort says.....


Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer.
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Old 06-17-2012, 05:46 PM   #9905
NineMilBill
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Dec 2011
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Quote:
Originally Posted by Chuckabrewski View Post
Are you sure about this? I have never heard anyone say that about apfelwein. From what i gathered in this forum you should let it sit in primary for 6 months minimum and then bottle from there.
No, in fact, EdWort himself said to only let it sit in the primary for 3 months max. You can bulk age in secondary - but get it off the primary yeast cake.

 
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Old 06-17-2012, 07:26 PM   #9906
Chuckabrewski
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Got it. I have one more question now. I was trying to rack this into a secondary and the stopper was well below the bottle opening. I had no choice but to hack at it with a kitchen knife to get it out. Some metal pieces from the kitchen knife fell into the wine as well as the stopper it self. Do I have anything to worry about from the knife pieces or the possible oxidation of the wine from the stopper falling in?
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Old 06-17-2012, 08:29 PM   #9907
davis119
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Mar 2011
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Quote:
Originally Posted by Chuckabrewski
Got it. I have one more question now. I was trying to rack this into a secondary and the stopper was well below the bottle opening. I had no choice but to hack at it with a kitchen knife to get it out. Some metal pieces from the kitchen knife fell into the wine as well as the stopper it self. Do I have anything to worry about from the knife pieces or the possible oxidation of the wine from the stopper falling in?
Should be fine. But how did u break a knife pushing a rubber stopper in.

 
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Old 06-17-2012, 09:09 PM   #9908
Chuckabrewski
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Quote:
Originally Posted by davis119

Should be fine. But how did u break a knife pushing a rubber stopper in.
Cheap knife the blade and handle came apart and some chips fell in
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Old 06-17-2012, 09:32 PM   #9909
Rocky71
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Mar 2010
Iowa
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Mine was good within a month or so. But when I make it again I'm using EC-118. Anyone make it using both the original suggested yeast and then EC-118? What did you think?

 
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Old 06-19-2012, 04:40 PM   #9910
scottystals
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Mar 2011
Omaha, NE
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What is the difference between using 100% apple juice and apple juice from concentrate? Is there something in the process of concentrating the juice that ruins it for apfelwein?


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