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Old 02-10-2012, 06:59 PM   #1
terryb127
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Oct 2011
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I want to bottle my apfelwein still in wine bottles. It has been aging in a 5 gallon carboy for 3 months, should I degas and wait a few days then bottle? I'd like to give a couple bottles away and don't wanna give bottle bombs. I took a sample last night and it's pretty good but it did have a bit of carbonation. I racked once after the first month. Thanks

 
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Old 02-10-2012, 11:51 PM   #2
Daze
 
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what is the SG
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Old 02-11-2012, 04:56 AM   #3
terryb127
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Quote:
Originally Posted by daze
what is the sg
1.001

 
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Old 02-11-2012, 05:02 AM   #4
kurtism
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so i take it, it has been constant at 1.001 for a few days?

basically, if you want it still, degas it carefully. are you filtering at all?
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Old 02-11-2012, 05:54 AM   #5
terryb127
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Quote:
Originally Posted by kurtism
so i take it, it has been constant at 1.001 for a few days?

basically, if you want it still, degas it carefully. are you filtering at all?
It has been constant but, I can't filter, I don't have filtering equipment. I just degassed for about 20 min by hand with a plastic spoon and it seemed like it was the first time I did it each time? Do I need to stabilize like wine? I really just wanna bottle it. Is it worth it to buy beer supplies and bottle that way? (caps and capper)

 
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Old 02-11-2012, 09:17 AM   #6
Dicky
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You only need to stabilise if you are back sweetening. It inhibits reproduction of yeast. So long as you're keeping it dry, I wouldn't worry about it.

For how many days has it stayed at 1.001?

Dicky

 
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Old 02-11-2012, 03:28 PM   #7
terryb127
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Quote:
Originally Posted by Dicky
You only need to stabilise if you are back sweetening. It inhibits reproduction of yeast. So long as you're keeping it dry, I wouldn't worry about it.

For how many days has it stayed at 1.001?

Dicky
It's only been 2 days

 
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Old 02-11-2012, 04:11 PM   #8
Daze
 
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what did it start at??? 1.001 means there is still sugar in the liquid unless you maxed out the alcohol tolerance, in other words an active ferment so you don't want to bottle tell it is done. If it is active the only stabilize technique that will truly stop it is pasteurization either in or out of bottles.
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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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Old 02-12-2012, 03:50 AM   #9
terryb127
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Oct 2011
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Quote:
Originally Posted by daze
what did it start at??? 1.001 means there is still sugar in the liquid unless you maxed out the alcohol tolerance, in other words an active ferment so you don't want to bottle tell it is done. If it is active the only stabilize technique that will truly stop it is pasteurization either in or out of bottles.
1.030

 
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Old 02-12-2012, 04:37 AM   #10
Daze
 
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than if it started there it is not done yet. you need to let it finish at least 2 to 7 more points.
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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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