Oh man!
Started my batch on 1/4/12 - drew a sample off last night and shared with the wife, it's already down to 1.000 and tastes great! Tempted to bottle this at a month, and then start another 5 gallon batch.
Any encouragement to keep this aging longer? So tempting to bottle as it tasted so good already.
tulsabrewdaddy said:The SWMBO just made this using Mott's natural apple juice. it was about twice the cost of 100% juice, but it's the only one I could find that said no preservatives. What does everyone else use?
1776 said:Threw together a 5 gallon batch around 5-6 weeks ago. Just took a taste test and found it really sweet. I forgot about picking up the right yeast for this, hopefully it mellows out a bit.
What is your fg?
Tasted at about 3 weeks into my batch, fermenting at around 67-68, and detected little to no sweetness, and had a gravity of right around 1.000 - the sample I drew off was pretty clear as well.Tasting this stuff after 4 or 5 weeks doesn't really do you any good. I mean, I do it too, but the finished product is NOT sweet at all. For the record, it took mine over 5 weeks to clear. It ended up clearing on out around the 6 week mark, right on time.
If it's still cloudy and tastes sweet, fermentation isn't done, or your yeast stalled. Unless you dumped in a packet of expired yeast or you're trying to ferment in either an oven, or a freezer, fermentation just isn't done. If your fermenting this stuff at 65 degrees or something like that it WILL take longer than 6 weeks.
Buy a hydrometer people. They're like $8 and invaluable .
Tasted at about 3 weeks into my batch, fermenting at around 67-68, and detected little to no sweetness, and had a gravity of right around 1.000 - the sample I drew off was pretty clear as well.
Does the flavor change that drastically from week 3 to week 6?
MMBB said:Has anyone put this in one gallon or half gallon jugs and conditioned it in there? I feel like every time I crack open Apfelwein I have a few people over who want some.
My main concern with that would be clarity. There is no way you could pour it gently enough to not mix up the stuff on the bottom, unless you poured it all out into a pitcher or something like that... that being said, I don't see why it wouldn't work.
That does look strange @america. Maybe you are making some sour apfelwein!?
Has anyone put this in one gallon or half gallon jugs and conditioned it in there? I feel like every time I crack open Apfelwein I have a few people over who want some.
My main concern with that would be clarity. There is no way you could pour it gently enough to not mix up the stuff on the bottom, unless you poured it all out into a pitcher or something like that... that being said, I don't see why it wouldn't work.
Cool. I may go ahead and try it. Clarity isn't of huge concern when are drinking 1/2-1gal of apfelwein though. Everything gets hazy after a few glasses anyway
Couldn't you rack it once to get it off the yeast/sediment... Then bottle or pour?
Sure, but if you've carbonated it then you'll probably lose some carb'd deliciousness by the time you get to the pour?
Mine will not be carbonated.....
With the way that that half gallon would disappear there wouldn't be much carbonation lost between the first and last glass.
I wonder how much priming sugar should be used given the small headspace in a 1/2 gallon or gallon jug. Given that the tops are twist off I could always bleed off pressure if needed.
Yeah I just did a little reading and saw that carbing in jugs is a bad idea. Oh well! It was a nice thought! I'll have to get my roomies to drink a few bottles of soda over the next few months.
However, I am curious as to how Rogue gets it to work. They sell 1/2 gallon glass jugs of Dead Guy Ale with screw caps.
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