TronCarter
Well-Known Member
About two weeks ago I bottled my first batch of Apfelwein. I had a 5.5 gallon batch going and only 48 bottles, so I first drew off a half gallon into an empty cider jug, then primed and bottled the remainder. No problems so far with the bottled product, but I do notice that when I agitate the bottle slightly, it stirs up sediment from the bottom. I assume this is yeast? Also, I put the un-primed half gallon directly into the refrigerator and have been drinking it since (I'm not a fast drinker). What I have found is that it tastes great and I like it still (haven't tried any primed bottles yet, too soon). I also found that I need to open the jug every day or two in order to let out the built up gas. This has been going on for 2+ weeks now. In the future I would like to bottle some still in wine bottles, but think that if I don't do something to stop the carbonation, I will still have a cork popping problem. What is the preferred method for stopping AW so that it can be bottled with wine corks?
Tron
Tron