I have read alot of the 800 or so pages but couldnt find an answer so... What do you guys think of putting the apfelwein back into the juice jugs after being in the primary for a month or two? I dont care to have it carbonated and dont want to use one of my kegs.. would it hold up in the jugs for months or years?
nukinfuts29 said:I can't wait to pop open a one year old bottle.
Another one bites the dust. This was too cheep and easy to make to pass up, so I started my first brew tonight. I'll add my total to the other thread.
On average how long would people suggest keeping this in the primary? Can I just keep it in the primary for about a month or two and then bottle it and age it for however long in bottles and it will be the same won't it?
On average how long would people suggest keeping this in the primary? Can I just keep it in the primary for about a month or two and then bottle it and age it for however long in bottles and it will be the same won't it?
Made a batch of this last night. Any problems fermenting this in the low 60s with the montrachet yeast? I'm sure it will warm up once fermentation starts.
At least 3 months is the minimum, 6 months is better. Personal preference though, but thats the timeframes a lot of folks are adhering to.
On average how long would people suggest keeping this in the primary? Can I just keep it in the primary for about a month or two and then bottle it and age it for however long in bottles and it will be the same won't it?
The short answer is that, pretty much, if you want to try it, it'll probably be OK. This stuff seems to be pretty hard to screw up. That said, it has turned out badly occasionally for some people for various reasons.
If you're concerned about headspace, just make more. As mentioned, if you're making the original recipe, then you *probably* won't need too much headspace to allow for a vigorous ferment. Just use more juice and sugar, and have a couple extra gallons when you're all done.
Thanks Ringobob, I'll try to avoid it if i can free up a carboy. I'm planning on doing the original but with Pasteur Red for yeast (red star) and maybe change up the juice slightly (maybe 1/2 - 1 gal of something else). The only significant difference fermentation wise is going to be the yeast.
SteveHoward said:I have a batch that I will bottle next week that I made using Red Star Pasteur Red. We'll have to compare notes when you get yours bottled/kegged.
i've read that its OK to make apfelwein in a bucket, but i just want to make sure its not a problem headspace-wise if i leave this for a year or so. can i just get a quick confirmation on this? thanks.
i've read that its OK to make apfelwein in a bucket, but i just want to make sure its not a problem headspace-wise if i leave this for a year or so. can i just get a quick confirmation on this? thanks.
i've read that its OK to make apfelwein in a bucket, but i just want to make sure its not a problem headspace-wise if i leave this for a year or so. can i just get a quick confirmation on this? thanks.
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