SoCalBrewing said:I should have listened to your advice edwort and made another batch 2 weeks later. Im running out tomorrow to get another 5 gallons of martinelli's.
I thought that was part of the instructions
SoCalBrewing said:I should have listened to your advice edwort and made another batch 2 weeks later. Im running out tomorrow to get another 5 gallons of martinelli's.
98EXL said:I thought that was part of the instructions
jo7hs2 said:Fair warning about using the Montrachet yeast that this recipe calls for...
It stanks! I've got my first micro-batch of EdWort's Apfelwein going in my malfuncto-matic brewing bucket (something more experimental in the 3-gallon glass right now) and I came home to the wonderful smell of "The Sulphur of Doom" in my living room. Maybe not the best choice for living room brewing!
Edcculus said:This has probably already been covered, but has anyone had experience with pitching a new batch on an old yeast cake? I have a batch thats been in since 7/20 which I'll probably bottle soon. If I can pitch back on top of the existing cake, I'll just dedicate this carboy to apfelwein for a little while longer.
I'd say you probably dont need to rack to a secondary. Mine has been sitting in the primary just shy of 2 months. It is very clear now. The question still stands about repitching though.Docapi said:I'd love to hear a reply to this, too. I have 5 gallons that I am tempted to rack into a secondary to clear- It would be nice to start a second batch right off the dregs of the first.
Ah, good pointDocapi said:Oh, I know I don't need to.
However, if I can use the yeast cake from the present batch, I would go ahead and rack to secondary just to get another batch going.
Also, since I used Musselman's cider (not the juice) I think it is going to take a lot of clearing, and I'm thinking a racking might help a bit.
Edcculus said:This has probably already been covered, but has anyone had experience with pitching a new batch on an old yeast cake? I have a batch thats been in since 7/20 which I'll probably bottle soon. If I can pitch back on top of the existing cake, I'll just dedicate this carboy to apfelwein for a little while longer.
BlindLemonLars said:So finally I'm home. I'm steamed man...tired, cranky, ready to bite the head off anybody or anything that crosses my path. I open the fridge, and spy two bottles of Apfelwein that I put in there to chill last night. You know what happens next.
Of course I prefer beer, but this stuff works SO much faster. The last sip of the second bottle tastes 1000% better than the first sip of the first bottle. Lo and behold, I feel good again, and those around me are safe. Man, I love Apfelwein...thanks EdWort!!
Edcculus said:This has probably already been covered, but has anyone had experience with pitching a new batch on an old yeast cake? I have a batch thats been in since 7/20 which I'll probably bottle soon. If I can pitch back on top of the existing cake, I'll just dedicate this carboy to apfelwein for a little while longer.
Ok, thats what I wanted to know. I have a 6.5 gallon carboy, so I won't have to worry about blowoff.jdoiv said:I used the same yeast on 3 batches. I just siphoned off the cake and tossed more apple juice and sugar on top of it. The second and third batches were both done in about 3 weeks instead of 4. You will want to leave a little more room near the neck of the carboy. It doesn't krausen, but you can get a blow off.
BlindLemonLars said:Brothers, I had a rough day. I'm struggling to get through a massive workload, but it seems those around me are dead set againt letting me accomplish anything. Anyhow, I left work around 6:30, got on the freeway, and fought the nasty Los Angeles traffic. An hour later I had managed to traverse the 10.7 miles between my office and home, a drive that by all rights shouldn't take longer than 10 minutes. As I squint into the setting sun, I start daydreaming about smashing my car into those around me. Not hard enough to hurt anybody, just hard enough to knock the cellphones out of their hands.
So finally I'm home. I'm steamed man...tired, cranky, ready to bite the head off anybody or anything that crosses my path. I open the fridge, and spy two bottles of Apfelwein that I put in there to chill last night. You know what happens next.
Of course I prefer beer, but this stuff works SO much faster. The last sip of the second bottle tastes 1000% better than the first sip of the first bottle. Lo and behold, I feel good again, and those around me are safe. Man, I love Apfelwein...thanks EdWort!!
doubleb said:Almost done with my first batch. I'm anxious to try out some apfelwein and was hoping to bottle after 4 weeks, but the thing is still bubbling every 10 seconds. I'd rather not have exploding bottles due to CO2 issues. Can I bottle it? Maybe w/ 1/2 a cup of priming sugar (instead of 3/4)?
ArroganceFan said:That is one of the main reasons I left that rat hole. You are stronger then I am if you can deal with that traffic everyday...I could/would not tolerate it or the cost of living there, so my wife and I moved to Ohio, its wonderful here. Sorry I know that was off topic, but just thinking of LA traffic gets my blood boiling...
Well, there are really just two places in the country where I can work in my chosen field...New York and Los Angeles. So basically, it's a matter of which rat hole I want to live in!ArroganceFan said:That is one of the main reasons I left that rat hole. You are stronger then I am if you can deal with that traffic everyday...I could/would not tolerate it or the cost of living there, so my wife and I moved to Ohio, its wonderful here. Sorry I know that was off topic, but just thinking of LA traffic gets my blood boiling...
Whiskey® said:Quick question on the Apfelwein. Will I need to add the dextrose if I'm going for the traditional Apfelwein ABV of 5-7%? Or maybe just add 1 lb?
Not surprising, I understand corn is very rare in Iowa. I pay $1.25 a pound at the LHBS.Nargulyte said:The Dextrose was WAY over priced (2 bucks a pound? in Iowa? WTF?)
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