Gordzilla
Well-Known Member
any 100% apple juice will work the less preservatives it has the better, if your juice has sorbate in it, then find something else sorbate doesnt allow fermentation to take place
any 100% apple juice will work the less preservatives it has the better, if your juice has sorbate in it, then find something else sorbate doesnt allow fermentation to take place
any 100% apple juice will work the less preservatives it has the better, if your juice has sorbate in it, then find something else sorbate doesnt allow fermentation to take place
"first, your avatar is almost annoying enough for me to not reply. Just sayin." :d :cross:
hey guys does anyone know if you can use "Mayer Bros Apple Cider" that shaws supermarkets sell? I dont really have any Costco near me to get Top Tree... wondering what other brands are good for the receipe! Thanks in advance! guys!
im about 1.5weeks away from bottling my first batch of edworts, thinking i want to back sweeten it. I was gonna use splenda any recomendations on how much i should use? I will be using 5oz of dextrose to carb it up
@kris - Grape juice is usually higher in sugar content than apple juice. Now it probably depends on the juice you used. Also with that much sugar (5LB?) I am guessing you were over 1.110. Did you use any yeast nutrient? That yeast strain is suppose to be good to 17% and you are going to be pushing that. Your best bet might be to take a gravity sample now or soon and see where it is?
If you are above 1.005ish then I would guess that the yeast has reached its limit. If you get down to 1.002 or lower then you are good and I would guess the yeast is still viable. Now sometimes yeast are pretty resilient and if you try to carb it might work, but I really think you are going to be pushing that 17% alcohol and it will probably be pretty Hot tasting...
Those are just my thoughts...
jb721 said:Does anybody else mess with the carboy? I can't resist giving it a little shake every time I go in that room and sniffing the airlock. 
Does anybody else mess with the carboy? I can't resist giving it a little shake every time I go in that room and sniffing the airlock. 
KoedBrew said:You are taking the risk of oxidizing it
jb721 said:Isn't the head space full of co2 since co2 is heavier than o2? I would have thought all the o2 would have been displaced and forced out the air lock.
KoedBrew said:You are welcome to do it, but I wouldn't.
I am bottling a 6.5 gallon carboy of Aepfelwein which has spent 6 months and one week on its lees.
No questions or anything... just wanted to make you jealous.
I'm going to teach her how easy it is to make the stuff next free moment I get. Mmmmm...Rhino Farts.
Cheers!
So I had mine fermenting out in the man cave which has no A/C and it got really hot here today. The thermometer on the bottle only goes up to 78 and it was pushing up off the chart. It was still bubbling though. I've since brought it in to the A/C. Think it will be ok? Anybody ever had theirs get that warm? Thanks!
krisabsinthe said:Provided it is still fermenting (which it probably is) i'm sure it will be fine. The only thing that I would be worried about is possible off flavors, but it will still be fine I would guess.
I wasn't seeing any airlock activity 24hrs after having brought it into a spare bedroom even tho it was still bubbling slow right after I moved it so I added some yeast nutrient I recently got. Hopefully that kick starts it. It's been going almost 2 weeks at 75 and I'd be surprised if it was done although this is my first batch so I have nothing to base that on except what I've read here. I'm pretty sure the packet of Montrachet said it's temp range was 75 max. Think I have another pack I can read. I really hope I didn't let the yeasties die from getting too warm. Stupid sunshine state. If still no airlock activity 24hrs after adding nutrient should I pitch another pack or just wait and see? Also going to check gravity tonight.
If you use the Montrachet yeast, you will not need a blowoff tube..
I did a quick vid a while back showing apfelwein at the peak of its active fermentation..
http://www.youtube.com/watch?v=1lDYn20zuEo
Dunno why the vid quality got so bad, but you get an idea..
There is no krausen with Montrachet.. Dont know if the same is true if you use other yeasts.
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