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

http://www.homebrewtalk.com/f25/apple-champagne-209086/

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...
Quote:
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
Carolinabrew21
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Oct 2010
Princeton, North Carolina
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well the wine has been moved to my Bday in april that should make for better wine!
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Old 12-10-2010, 06:29 PM   #13
Justibone
 
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Apr 2010
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Yes, much better.

 
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