Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Carbonation and Apfelwein
Reply
 
Thread Tools
Old 04-11-2010, 03:59 PM   #1
Krrazy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Krrazy's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Tucson, Arizona
Posts: 154
Default Carbonation and Apfelwein

Hi all,

I've read that apfelwein can take longer to carb. than beer and that a lot of people enjoy it that way but in my search for details I haven't come up with what I'm looking for. Can a few folks please share some details on their experiences on that (what method is used, ratios, and time for carbonation)?

I fermented for four weeks and then bottle conditioned for four additional weeks primed with dextrose at 1 oz / gallon. One bottle that I opened a week ago had a slight positive pressure when I opened it but no hit of bubbles and the second one that I opened last night had no detectable carbonation at all.

This was my first batch and of course I was eager to try it after two months; if I just need to wait longer that's not problem (or maybe it will be ), I'd just like to get some idea of what that time is.

Thank you for your help.
Krrazy is offline
 
Reply With Quote
Old 04-12-2010, 06:12 AM   #2
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

Could be that the most of the yeast fell out of suspension and it will take a long time to carb, if at all. I force carbed my batch so it went pretty simply. Are you keeping them at room temp? I found that I really could not enjoy mine until the 6 month mark and even then I'd rather have a home brew so I have about 3 gallons aging for a long term test.
samc is offline
 
Reply With Quote
Old 04-12-2010, 12:08 PM   #3
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,976
Liked 1253 Times on 811 Posts
Likes Given: 3619

Default

You might try placing your bottled apfelwein someplace where it's about 68*-70*F for a few days to a week & then open a bottle & see if it's carbed up. Warmer temps should help the yeast to do their thing. Out of curiosity, what yeast did you use? Regards, GF.
gratus fermentatio is offline
 
Reply With Quote
Old 04-13-2010, 07:15 AM   #4
Ooompa Loompa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Colorado
Posts: 533
Liked 2 Times on 2 Posts

Default

That is weird. Mine are usually plenty carbed after a month. What temp are they sitting at?
__________________
Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale
Ooompa Loompa is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein Carbonation Question HeyworthHomebrew Wine Making Forum 10 01-06-2010 01:03 PM
Apfelwein Carbonation. hossua Beginners Beer Brewing Forum 5 07-07-2009 06:11 PM
Apfelwein Carbonation timironi Cider Forum 0 12-04-2007 08:32 AM
Finings and carbonation (apfelwein) greggdogg Cider Forum 3 10-25-2007 08:19 PM
Any primed carbonation in Apfelwein? Fuggles Wine Making Forum 7 02-03-2007 09:25 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS