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Old 02-05-2011, 09:38 PM   #61
Wyrmwood
 
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Nov 2010
Colorado Springs, CO
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Quote:
Originally Posted by CampFireWine View Post
'ApfelWine' is not 'Camp Fire Wine'.
duly noted (and corrected)
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Old 02-05-2011, 10:34 PM   #62
CampFireWine
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Nov 2010
SE Indiana
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Quote:
Originally Posted by Wyrmwood View Post
duly noted (and corrected)
Thanks. When I first brought this recipe and techniques to the board, everyone thought I was just a drunk rambler and put it down much like they did earlier in this thread. It was everything I could do to prove that it can be done even though I was making it for almost a year before I went public with it. I would hate to see the the guy to who developed the ApfelWine get caught up in all of it.

 
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Old 02-06-2011, 12:01 AM   #63
CampFireWine
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Nov 2010
SE Indiana
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Quote:
Originally Posted by Wyrmwood View Post
then carbon filter
As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.

 
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Old 02-06-2011, 12:07 AM   #64
okwine39
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Jan 2011
ada, ok
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dont know why mine isnt falling faster

 
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Old 02-06-2011, 12:13 AM   #65
CampFireWine
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Nov 2010
SE Indiana
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Originally Posted by okwine39 View Post
dont know why mine isnt falling faster
When it gets way up there in the 18% range, it rolls over slowly the last couple of %. It can take me another day to go from 5% to 4% abv, what ever that calculates out to but with the cooler temps, it may take you several days. I think you are pretty close to what the original juice was???

I use a 'Brew Belt' and the internal temp of the fermenter is 80F to 85F and in the summer it can creep up close to 90F If I am not careful. I try to keep it cooler then the 90F though.

 
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Old 02-06-2011, 12:14 AM   #66
okwine39
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Jan 2011
ada, ok
Posts: 17

apple juice 1.140

 
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Old 02-06-2011, 12:28 AM   #67
CampFireWine
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Nov 2010
SE Indiana
Posts: 287

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Originally Posted by okwine39 View Post
apple juice 1.140
I am sure it's fine and just a little slower because of the lower temp. If you like making it, you may want to invest in one of these for $17.95. For this recipe and yeast, their worth every penny, err dollar..

The Brew Belt

http://www.midwestsupplies.com/the-brew-belt-1.html

 
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Old 02-06-2011, 12:37 AM   #68
okwine39
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Jan 2011
ada, ok
Posts: 17

yep you might be right about that, darn I hate it when I have to order more stuff from midwest

 
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Old 02-06-2011, 12:49 AM   #69
CampFireWine
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Nov 2010
SE Indiana
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Originally Posted by okwine39 View Post
yep you might be right about that, darn I hate it when I have to order more stuff from midwest
You can get them about anywhere. I just borrowed their website for illustration.

 
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Old 02-06-2011, 02:22 AM   #70
Wyrmwood
 
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Nov 2010
Colorado Springs, CO
Posts: 401
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Quote:
Originally Posted by CampFireWine View Post
As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.
Yeah, the carbon filter was recommended on the yeast package. I have no idea what the difference is between apple juice and sugar and just using sugar, but figured it might help. The first time I tasted it, I could not finish the sample (very unusual for me...), so I'm hoping the clearing and filtering will alleviate any off tastes.
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