I have started using EC-1118 in all my batches. I think they clear faster and come out better tasting than the Montrachet, but I may return to the Montrachet for the next batch just to see if this is my imagination or not.
If your wine is 100% clear it is ok to bottle. It should be the same clarity as the juice was before you added sugar and fermented. Then yes add your 3/4 cup of priming sugar and bottle
I use the Indian summer juice with excellent results. Also on clearing I use the hottest tap water I can get, no boiling, and add 1 pack Knox gelatin and mix that real well for 30 sec and add that to my carboy and within a week I am crystal clear
It should be as clear as the juice was to begin with. I do use gelatin to speed the process up. But do not bottle until the juice is clear, you will regret the pile of stuff at the bottom or on the side of the bottles.I started this 9 weeks ago its smells nice only issue is its still cloudy and has some white stuff inside stuck to the side. Is this something I should worry about?
It should be as clear as the juice was to begin with. I do use gelatin to speed the process up. But do not bottle until the juice is clear, you will regret the pile of stuff at the bottom or on the side of the bottles.
have had this going for a month in a carboy, just took some out with a thief and it was pretty awesome. decided i was gonna siphon some out into a 64oz growler i had laying around.
i've also got some muntons carb tabs (about 8 exactly) that i'm thinking of putting into the growler. how many would you guys recommend putting in?
Growlers aren't made to withstand the pressure of carbonating. Some people have seen success up to and around 2 volumes. Are the muntons tabs sugar, dextrose, or lme?
I've never been impressed with the one and only batch of this I brewed, but I cracked one tonight for the first time in a very long while, and at over 2 years it has evolved into something quite wonderful. I need to get another batch going...
If the growler is a fliptop you can carbonate in it. I've used them for years and have had great results.
EllisTX said:I've skimmed through as much as I can and even searched but with almost 800 pages I'm not finding just what I need. I don't want this to take up room in my fermenter because of space and the long primary time. Room temps in my house hit 80or a bit above during the day during these summer months. Would I get a decent product fermenting at those temperatures with a long primary? I'm assuming the longer primary the better so the yeast can clean up.
Just as a poor man's comment: I reuse 2 Liter soda bottles. The cheap soda can be had for about $1. I just finished carbing up some champagne with 3/4 cup dextrose for 5 gallons and it worked quite well
I used 4 oz and it came out with nice carb.
If it is clear it should be okay after 5 weeks.
I am about to brew my fist batch and have a quick question. My Lhbs sells dextrose in bulk but it is scooped into a ziplock bag from a bigger bag (not sanitized as far as I know). Should I boil my sugar first or will it be ok to use as is? If I should boil it, please advise on how- how much water, how long, etc. Thanks for your help
I buy my dextrose in 50# sacks and weight it out before adding it to my carboys and never had any problems. You should be fine just adding it.
I just started a batch of this stuff two days ago and I had also wondered if I should boil the sugar but looked through this thread and found no mention of it. I just weighed and dumped it in. I added about 1/4 tsp of yeast nutrient and used Montrachet yeast. I had airlock activity within 3-4 hours-- which surprised me because I had read that it could take a while. Airlock smells like apple juice.
The juice I picked up was Rougemont (Quebec) apple juice from concentrate. It's says 100% pure with Vitamins D, C, and calcium added. Hopefully those additives won't hurt it. Stuff was on sale and was the only juice there in sufficient quantity to make 5 gal.
Making it sure was easy, but I remember now how much of a PIA bottling is. Don't have the room in my kegerator for it.
Mine is still bubbling at almost 6 weeks. It will stay in primary at least 2-3 months. That gives you plenty of time to read up and decide how you want to handle yours. Do you have bottles? Now is a good time to start saving.
Hi everyone,
I'm fairly new to brewing, and have started a batch of what seems to be an all time hit - EdWort's Apfelwein. I followed the instructions exactly, using 2gal of Meijer-brand juice with Ascorbic Acid, 3 gal of 100% juice, and 2 lbs of corn sugar. It's tan-orange in color, bubbling little mini-bubbles, and putting gas out through a blowoff tube pretty regularly, so I think that's all good news.
I'm trying to judge how long to leave it in my primary fermenter (5 gal Better Bottle). I saw instructions saying 'at least' 4 weeks, but also saw that it 'hits its stride' at 6 months. Is that to say that I should leave it in the fermenter for 6 months before bottling? How would the flavors be different, for example, if I bottled it in 4-6 weeks, and then left the bottles at room temperature for a total of ~6 months?
Unfortunately, I don't really have any fancy equipment, so kegging and attaching CO2 is out of the question for the time being.
Thanks for the help!
ZOG said:still bubbling at 6 weeks WOW... mine is only 4 weeks old and is almost completly clear.
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