tellish33
Well-Known Member
Do you need to sorbate before bottling if you aren't going to sweeten? I was probably just going to bottle as is and add 7up or something.
tellish33 said:Do you need to sorbate before bottling if you aren't going to sweeten? I was probably just going to bottle as is and add 7up or something.
Do you need to sorbate before bottling if you aren't going to sweeten? I was probably just going to bottle as is and add 7up or something.
burtonridr said:Someone here probably knows the answer better than I do. However, I have made 3 batches and each time I Primary ferment for 1 month, then bottle. I'm partial to keeping it simple and just let it condition in the bottle.
boxofjibboo said:Do I have to move to secondary? Or can I just let it sit in primary 1-2 months without effected taste?
SirElven said:Tried to find this answer but man there is a lot of post!! I want to back sweeten for my wife she's a reisling fan, any suggestions?
About 3-4 weeks is the max you should go in the primary in my opinion....then either bottle condition or move to a secondary...
EdWort says two months max in the OP though....so maybe I'm a little on the conservative side?
It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999,
Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer.
Are you sure about this? I have never heard anyone say that about apfelwein. From what i gathered in this forum you should let it sit in primary for 6 months minimum and then bottle from there.
Chuckabrewski said:Got it. I have one more question now. I was trying to rack this into a secondary and the stopper was well below the bottle opening. I had no choice but to hack at it with a kitchen knife to get it out. Some metal pieces from the kitchen knife fell into the wine as well as the stopper it self. Do I have anything to worry about from the knife pieces or the possible oxidation of the wine from the stopper falling in?
davis119 said:Should be fine. But how did u break a knife pushing a rubber stopper in.
What is the difference between using 100% apple juice and apple juice from concentrate? Is there something in the process of concentrating the juice that ruins it for apfelwein?
What is the difference between using 100% apple juice and apple juice from concentrate? Is there something in the process of concentrating the juice that ruins it for apfelwein?
What is the difference between using 100% apple juice and apple juice from concentrate? Is there something in the process of concentrating the juice that ruins it for apfelwein?
I'm coming up on bottling my first batch of this in about a week and a half. That will make 4 weeks since pitching, the whole time staying in the primary. This should be enough time for the yeast to finish out I hope. It was montrachet yeast, no og taken but followed original recipe exact.
Anyways, I'm not planning on backsweeting or carbing this wine, and will campden it a day before to be safe. If the yeast did ferment it dry and I'm not carbing it, would it even keep in a bottle (planning on some beer bottles and some wine)? Wouldn't any head space in either of the bottles be bad with keeping the wine flat and dry, since the oxygen would be in the bottle? Would aging the bottles be out of the question?
I suggest Keeping it in your primary for at least 2 months. I have my second batch going now and I will be bottling july 1st that will be 2.5 months for me. My first one I bottles in back into the apple juice containers after 1.5 months. My wife and I drank it mixed with apple juice on bottling day b/c there was no way you could drink it by it's self at this point. I have 1 gallon left from my first batch that I just tried a sample of before I take it to a graduation party this weekend. It lightly carbed its self up being in a container for 4 or so months. I must say 4 months in a bottle and 1.5 months in primary has made a good drink. But I feel it will get even better! Slightly carbed After i drink it I can taste a light lovely apply flavor. So What I have found like any one else when they are new to brewing is all most EVERY THING needs time to mature and get better
mastamind said:I suggest Keeping it in your primary for at least 2 months. I have my second batch going now and I will be bottling july 1st that will be 2.5 months for me. My first one I bottles in back into the apple juice containers after 1.5 months. My wife and I drank it mixed with apple juice on bottling day b/c there was no way you could drink it by it's self at this point. I have 1 gallon left from my first batch that I just tried a sample of before I take it to a graduation party this weekend. It lightly carbed its self up being in a container for 4 or so months. I must say 4 months in a bottle and 1.5 months in primary has made a good drink. But I feel it will get even better! Slightly carbed After i drink it I can taste a light lovely apply flavor. So What I have found like any one else when they are new to brewing is all most EVERY THING needs time to mature and get better
I completely understand the aging, in fact, I'm gonna let it age in the bottles. Do you think 4 weeks at 72ish is enough to completely ferment out? I was planning on bottling it, and letting the bottles age instead of racking into a secondary. Is this a bad idea? I figured racking into a secondary after 4 weeks would be about the same as bottling it and letting them age the same amount of time?
I am pretty sure fermentation should roughly be done around 10 to 14 days
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