OhioBri
Well-Known Member
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Accidic said:For aging does it age any better in bottles than in the carboy/bucket?
Accidic said:Well, I've thwarted that somewhat since I couldn't find a large enough straw to drink it right out of the carboy. I was thinking the racking cane would be good though since it's got that bendy straw shape...
Ever since mines been in the carboy I've been tempted to go buy one of those giant pixiesticks and dump the sugar and sanitize.
With such a huge thread and so many raving fans, it's been super hard to leave it alone. But it's been in the carboy for 3.5 weeks, and I haven't so much as touched it since putting it together. Been tempted, but I'm going to let it sit for at least another 4 weeks before I touch it.
paulster2626 said:I'm on the same timeline as you, but no way I'm leaving it for another 4 weeks. I got 2, maybe 3 TOPS.
I'm sure it will be fine, but has anyone seen this foam?
8# of brown sugar?! Wow, what's the ABV on that?
Mine had a ring of foam around it and a ring on top, but since it's taken off in fermentation, it's gone away.
Hello everyone. I just registered, but I started lurking the forum about a year ago. Back then I started an experiment, I got three gallons of apple juice and somewhat followed EdWort's recipe. I say somewhat because I used the same proportions, but instead of dextrose I used organic brown sugar. I used three different kinds of yeast. As I said, this was kind of an experiment. I used montrachet, yeast part of those Spike-Your-Juice things, and ordinary bakers yeast. They've been fermenting for a year.
My question is the following. I've left them in the same bottles for the year. I never moved them to a secondary. Will this make the apfelwein taste bad? I haven't tasted it yet. It smells good to me. I'm finally tasting it with some friends this Sunday for the season premier of Boardwalk Empire. It seemed like an appropriate occasion.
I'd apprecciate any feedback. Coming here has gotten me excited again and will probably go out and buy a BB to make another 5 gls.
It shouldn't. What did you use as your primary fermenter? From what I've read from EdWort's receipe, he doesn't use a secondary at all and says the longer it ages, the better. That's amazing you had the discipline to wait a whole year.
I just did it in the jugs that it comes in. They all look pretty clear. The lees has been sitting at the bottom for a while. That's my only concern, that the lees might've fouled it up.
I know. I'm excited to try it. It's been aged one year.
Were the jugs plastic or glass. That would be the only huge concern, don't think the yeast at the bottom is going to hurt anything.
When you say the jug that it came in do you mean you just tossed some sugar and yeast into the jug and capped it? Did you stick an airlock into the top of the jug? Just loosen the cap to let CO2 out?
eloro said:When I use the original bottle for little test batches I usually just stick a balloon on top, tape it around the neck, and poke a hole through the top of the balloon. Cheap, easy, and gets the job done.
I've been largely unimpressed with The Fresh Market for items in general. I've had two instances where I'd swear they have preservatives not listed on the labels or that's how the stuff acted at least. I also think comparing them to Whole Foods is rather generous. We did get an Earth Fare recently (which I affectionally refer to as the "Dirty Rich Hippy Store" but their stock has been fantastic and I've even found a few of the items (Malic and Citric acid for example) that I would have otherwise had to order (I'm not paying $15 for 1oz of Citric @GNC) including several obscure fruits I hadn't seen since moving back over to the SE.I bought some apple juice from The Fresh Market (similar to Whole Foods/Wegmans) for the 1 gallon jugs and I've been sitting on it since probably march. The stuff is so bland and boring it's hard to believe it's not water with a touch of vodka in it.
OMG rhino farts! Out in the garage for this one.ppp
If you want it sweeter don't add the sugar now. Ferment it out, stabilize, then backsweeten it as sweet as you want it.
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