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Old 12-03-2010, 06:43 PM   #11
Post Hoc Ergo Propter Hoc
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Dec 2007
"Detroitish" Michigan
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Originally Posted by Veinman View Post
I started a thread about apple champagne ready for NEXT New Years here:

From what I've read 12% apple wine needs a few (4-6) months to be good I'm thinking 15% would need more. Reevy can I get your apple champagne recipe? Is it Apfelwein strength or regular wine strength? how many volumes do you carb your apple champagne to?

Sorry for the de-rail but I got excited when I read advice from Yopper and Reevy in the same thread.

Back to the "Can he have 15% wine ready in a month" question?
I say it will be done fermenting but quite rough drinking...
Originally Posted by Justibone View Post
If you want just carbonate the apfelwein you already have. Treat it like a beer -- ferment it until it's dry, calculate bottling sugar, add... watch out for yeast in the bottom. Or, if you have a keg set up, just put it under gas, voila!
That is exactly what I did with mine. It's the same old apfelwein recipe, just carbed high.
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Old 12-10-2010, 03:54 PM   #12
Oct 2010
Princeton, North Carolina
Posts: 22

well the wine has been moved to my Bday in april that should make for better wine!
May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you’re dead

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Old 12-10-2010, 06:29 PM   #13
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Apr 2010
Indianapolis, IN
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Yes, much better.

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