Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Bottling apfelwein
Reply
 
Thread Tools
Old 02-12-2012, 04:50 AM   #11
terryb127
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 34
Default

Quote:
Originally Posted by Daze
than if it started there it is not done yet. you need to let it finish at least 2 to 7 more points.
Thanks bro!!!


terryb127 is offline
 
Reply With Quote
Old 02-13-2012, 09:11 AM   #12
Dicky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Nottingham
Posts: 229
Default

...Apfelwein starting at 1.030? Isn't that just...cider?

Dicky


Dicky is offline
 
Reply With Quote
Old 02-13-2012, 01:31 PM   #13
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 19 Times on 16 Posts

Default

Quote:
Originally Posted by Dicky View Post
...Apfelwein starting at 1.030? Isn't that just...cider?

Dicky
cider is in the wine family so it still applies. besides it is best not to try to define/categorize wine/cider as it will create a huge argument.
__________________
- "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."
Daze is offline
 
Reply With Quote
Old 02-13-2012, 03:54 PM   #14
Dicky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Nottingham
Posts: 229
Default

Mmm...I don't know. The English in me is weeping.

But, like you say. It's pretty much brewed the same way, so I shall.

Dicky
Dicky is offline
 
Reply With Quote
Old 02-14-2012, 03:35 PM   #15
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 19 Times on 16 Posts

Default

The english in you should weep, cider is a fine english tradition I just know that "what is cider" is a hot button topic, and people get crazy over trying to define it
__________________
- "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."
Daze is offline
 
Reply With Quote
Old 02-14-2012, 04:49 PM   #16
brewingmeister
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: middle of nowhere
Posts: 1,882
Liked 178 Times on 132 Posts
Likes Given: 2

Default

Don't say the c word. It does sound like your apple based beverage could stand to drop a few more points.
__________________
............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer
brewingmeister is offline
 
Reply With Quote
Old 02-16-2012, 02:58 AM   #17
strumke
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Sep 2011
Location: Washington, DC
Posts: 361
Liked 2 Times on 1 Posts
Likes Given: 1

Default

After 3 months it's still fermenting down? That seems like a very long time, unless it was kept pretty cold.
strumke is offline
 
Reply With Quote
Old 02-16-2012, 02:56 PM   #18
anteup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Glocester, Rhode Island
Posts: 148
Liked 3 Times on 2 Posts
Likes Given: 4

Default

Newbie stupid question, ready. Apfelwein can be bottled in a wine bottle because of no CO2?
anteup is offline
 
Reply With Quote
Old 02-16-2012, 03:38 PM   #19
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 654
Liked 19 Times on 16 Posts

Default

correct, cider, meed, wine it can all go in wine bottles IF there is no co2.
__________________
- "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."
Daze is offline
 
Reply With Quote
Old 02-16-2012, 03:46 PM   #20
anteup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Glocester, Rhode Island
Posts: 148
Liked 3 Times on 2 Posts
Likes Given: 4

Default

Degas apfelwein just like wine before bottling?


anteup is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS