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Old 11-14-2008, 04:35 PM   #1
sleepystevenson
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Oct 2007
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Hello,

I made a 6 gal. batch of Ed's Apfelwein in the beginning of Sept, which is still in the carboy. Temps have been pretty consistent between 65 and 68. Anyway, I am gonna bottle it this weekend (3 gal still / 3 gal sparkling).

Do I need to worry about the yeast being active enough to carbonate at this point? (2 1/2 months in the fermenter)??? I am gonna go with 1 oz. priming sugar per gallon.

Also, when bottling the still portion of the Apfelwein, I assume I simply bottle and cap? Obviously no priming sugar necessary.

I am definitely gonna take the advise of everyone I have chatted with here and dump another batch on the yeast cake! Keep the ol' applewein pipeline full!!!



 
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Old 11-14-2008, 04:50 PM   #2
Coastarine
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Quote:
Originally Posted by sleepystevenson View Post
Keep the ol' applewein pipeline full!!!
Indeed, it's nice to have the next batch aging before the current one is gone.


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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 11-14-2008, 05:12 PM   #3
conpewter
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You will have plenty of yeast to carbonate with.

1oz sugar per gallon is fine, and yes just bottle and cap (or bottle and cork in wine bottles) the still apfelwein.
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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
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Old 11-14-2008, 07:29 PM   #4
sleepystevenson
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Oct 2007
North Western PA
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Thanks for the input!

Hmmmm, now to decide on the recipe for the next cider....

 
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Old 11-14-2008, 09:04 PM   #5
conpewter
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I'm in the same boat. My current plan is to use 4.5 gallons of apple juice, 3-5 lbs of honey, ferment it with nottingham (add yeast nutrient), keep an eye on the gravity and cold crash it when it hits 1.010 (keeping it sweeter) and add potassium metisulfate (half dosage, 1/8 tsp), let it age/clear for a month or two and then keg and carb.


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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
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