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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apple Wine (Not Apfelwien)
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Old 02-06-2007, 12:36 AM   #21
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Originally Posted by Evets
I bottled my Apple wine (11% ABV)tonite with the bottles I scored last week and my new corker.
The photo doesn't do those bottles Justis. That is one clear wine!


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Old 02-06-2007, 03:47 AM   #22
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okay....i think i was abe to salvage this without generating jet fuel..... i was still in the 24 hour wait phase for adding the yeast.....so i added a bit of bottled water to adjust the SG. level down to 1.090-1.092..i will rack it over to a 6 gallon carboy when i put in secondary and hope for the best ...i will add the yeast tonight as well....it did seem awful high to me as well so i figured i would ask, i did use 7 pounds but perhaps 5 would have been better....ill take your advice and check as i mix in the future to get to a more desirable gravity range before hand....
i hope that this is a salvageable effort, i dont think it would not be being i had not added the yeast to the must, thank goodness for the 24 hour rule.....maybe.
running the projected abv it now looks like i will get a more desirable 12.5% versus the 27% i was looking at....whoaa nelly.....
thanks for the help and the input. much appreciated
anthony


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Old 02-06-2007, 02:38 PM   #23
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okay....i think i was abe to salvage this without generating jet fuel..... i was still in the 24 hour wait phase for adding the yeast.....so i added a bit of bottled water to adjust the SG. level down to 1.090-1.092..i will rack it over to a 6 gallon carboy when i put in secondary and hope for the best ...i will add the yeast tonight as well....it did seem awful high to me as well so i figured i would ask, i did use 7 pounds but perhaps 5 would have been better....ill take your advice and check as i mix in the future to get to a more desirable gravity range before hand....
i hope that this is a salvageable effort, i dont think it would not be being i had not added the yeast to the must, thank goodness for the 24 hour rule.....maybe.
running the projected abv it now looks like i will get a more desirable 12.5% versus the 27% i was looking at....whoaa nelly.....
thanks for the help and the input. much appreciated
anthony
sounds great! This will probably be a very good wine!
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Old 02-07-2007, 01:31 AM   #24
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I hope it turns out well for you. I'd hate to think I led you astray and cost you a bunch of dough on ingredients.
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Old 02-07-2007, 04:36 AM   #25
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I am sure it will be okay, no worries its all trial and error and I think it will be just fine, just have to rack to a bigger secondary is all...thanks again for the recipe, Ill let you know how it turns out...
anthony
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Old 02-09-2007, 04:19 AM   #26
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I made a 1 gallon batch of apple this year that ended up at 17% ABV, and bottled dry. That stuff is pretty, well, very, rough! I could probably run my oil stove on it! It is going to sit at least another 6 months before I try it again.

I have now done 3 batches from Jack Keller's site. All have ended up with way too high of an SG. The last time I used his recipe I had to dilute from 1 gallon to 2. I took the SG 2 days after I added Pectic Enzyme (1 day after pitching) and the gravity was like 1.14. The SG at mixing was 1.090. The sugar contributed from the fruit obviously wasn't considered in the recipe.


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