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Old 05-16-2008, 12:32 AM   #1
newkarian
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Well I decided to brew my first batch of apfelwein tonight because I was bored and my primary is full. I used a 2gallon HDPE water container from walmart. Only cost $2 and a stopper fit after taking out the spout perfectly. I figured Id start with a smaller batch to see if I like it. I was enjoying a bottle of Oaked Arrogant Bastard and helping my wife make a batch of sourdough at the same time so needless to say I was a little distracted. To make a long story short I forgot to reduce the amount of dextrose from Eds recipe to account for the smaller batch OG ended up at 1.084 (yes it was well mixed). At least I pitched a whole packet of well hydrated montrachet, and areated the hell out of it. I think I may have made a little rocket fuel. I have one question, what is the alcohol tolerance of the montrachet? I have a couple packets of Redstar champagne just in case it doesnt fully attenuate. This one may have to sit for a while



 
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Old 05-16-2008, 12:40 AM   #2
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Oh,you'll be fine with the montrachet- that will take it dry. I use montrachet all the time for wines in the 12-13% ABV range. It'll be dry, and "hot" for a little, though, and taste more "wine like" than apfelwein. It actually sound good!


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Old 05-16-2008, 01:22 AM   #3
newkarian
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yeah i figured it would be fine thanks for the encouragement. Teaches me to not drink and brew and bake bread. I guess Ill have to only do 2 things at once.

 
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Old 05-16-2008, 01:47 AM   #4
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you're lucky you didnt end up with sourdough apfelwein!
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Old 05-16-2008, 02:17 AM   #5
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ya...Montrichet is good to like 18%...or so...it'll take your little brew to .990 and you'll have some tasty stuff!
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Old 05-16-2008, 02:26 AM   #6
newkarian
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yeah sourdough apfelwein might be a little nasty or maybe your on to something. Kinda like a lambic. I was sure to keep the brewing and baking on seperate counters and am very careful about sanitization. Maybe someone can get brave and try the sourdofelwein or is it apfeldough?

 
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Old 05-16-2008, 02:37 AM   #7
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The biggest mistake you made was only making 2 gallons.

I speak from experience, my first batch was 2 gallons. I tasted it when I bottled, said "Holy Cow!!" and got 5 gallons going the next day! That was about 25 gallons ago.

 
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Old 05-16-2008, 05:28 AM   #8
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Quote:
Originally Posted by newkarian View Post
Maybe someone can get brave and try the sourdofelwein or is it apfeldough?
Is Dofelwein out of the question?...an IMHO...This would not be a brave thing to do...See my last experiment.....http://www.homebrewtalk.com/showpost...3&postcount=24
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Old 05-16-2008, 10:53 AM   #9
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yeah Ive read that post before. Apfelwein is happily bubbling away today. Now I only have to wait.

 
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Old 05-24-2008, 09:30 PM   #10
newkarian
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After this sits for about a month I was thinking about racking over to a secondary for bulk ageing. It is a 2 gallon batch and I have a 3gallon carboy. Should I rack the 2 gallons onto 1gallon of fresh juice or leave it be?



 
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