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Old 11-27-2012, 05:59 AM   #1
DanH
 
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My apfelwein has been in primary for 6 weeks. Should I leave it for a few more months or bottle it and let it age in the bottle. I wasn't planning on racking to a secondary but I can if I need to. What do you think?

 
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Old 11-27-2012, 10:36 AM   #2
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You've met the 6 week minimum. If you're short on apfelwein rations I would suggest bottling it now. If you age it in the bottle, you can drink them whenever you'd like. If you're lazy, or short on empty bottles, then wait.
Aging in the carboy will give you a higher clarity in the apfelwein and some phenols will settle out. You may want to pitch some fresh yeast in your bottling bucket if you wait.
I wouldn't bother with the secondary.

 
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Old 11-27-2012, 04:28 PM   #3
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Awesome thank you. I'd rather wait a few more months and then keg.

 
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Old 11-27-2012, 04:30 PM   #4
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I don't know anything about a "six week minimum," I don't think about bottling mine for a minimum of 6 months. Then I don't touch those bottles for another 6 months minimum. I'm drinking some 2 year old that is amazing.
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Old 11-27-2012, 07:04 PM   #5
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Quote:
Originally Posted by Revvy View Post
I don't know anything about a "six week minimum," I don't think about bottling mine for a minimum of 6 months. Then I don't touch those bottles for another 6 months minimum. I'm drinking some 2 year old that is amazing.
Revvy - Is there enough yeast left in suspension after 6 months in primary to carbonate it, or do you not bother carbonating it?

 
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Old 11-27-2012, 08:25 PM   #6
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Quote:
Originally Posted by goodsuds View Post
Revvy - Is there enough yeast left in suspension after 6 months in primary to carbonate it, or do you not bother carbonating it?
I carbonate mine, quite high actually, like a champagne. And yes, there has been enough both times I've done it. But it takes months to carb that way. You can add fresh yeast if you want. but you MUST make sure fermentation is complete (letting it sit for 6 months seems to do it,) or pasteurize it before bottling.
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Old 11-28-2012, 02:33 PM   #7
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Quote:
Originally Posted by Revvy View Post
I don't know anything about a "six week minimum," I don't think about bottling mine for a minimum of 6 months. Then I don't touch those bottles for another 6 months minimum. I'm drinking some 2 year old that is amazing.
I agree that your apfelwein doesn't have a six week minimum, but I'm quite sure that is what Edworts outlines. As read in the recipe "Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees".
Whether it is "at least 6 weeks" or "a minimum of 6 weeks", let's not split hairs.

 
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Old 11-28-2012, 03:15 PM   #8
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Quote:
Originally Posted by JustusLiebig View Post
I agree that your apfelwein doesn't have a six week minimum, but I'm quite sure that is what Edworts outlines. As read in the recipe "Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees".
Whether it is "at least 6 weeks" or "a minimum of 6 weeks", let's not split hairs.
And if you've read tons of other discussions, even in his thread, you will see how many folks have come to realize that apfelwein seriously improves with age....
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Old 11-29-2012, 12:30 PM   #9
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Quote:
Originally Posted by Revvy View Post
And if you've read tons of other discussions, even in his thread, you will see how many folks have come to realize that apfelwein seriously improves with age....
I have and I agree.

 
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Old 12-31-2014, 02:52 PM   #10
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I just started home brewing. So...My house stays close to 74 degrees in general. And, after 6 weeks the liquid had stopped bubbling. And, I waited the general 3 days. Then, we went on a trip; the house temp dropped. And, when we got back and turned the heater on again, the liquid started bubbling again. Do I wait to bottle until the bubbling stops again; or, can I bottle now?

Thank you for your advice.

 
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