biohazard-brewing
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Made my first batch of apfelwein this morning. Can't wait to try it!
Yea the bottles did have a extra lip...that is why I assumed they were champagne bottles...but the lip looked too big for a cap. I guess I will look more closely this afternoon. If is will accept a cap, I don't see any reason I couldn't just cap over the cork.
...otherwise, I will make a "cage" out of ducttape.
Duct tape one of the only two tools you need
I've just tasted a batch I made with brown sugar and it is amazing I would recommend it to anyone to try out.
If it's fermented all the sugar out, then you can bottle still without any chemicals. I do that a lot. If you want to bottle sweet, then it's a good idea to pasteurize the bottles. When I bottle still, I don't even degass.So at bottling time, is it simply a matter of making sure it's degassed and then bottling it if you want it still or must you add a bunch of other chemicals and crap that my lhbs tried to sell me that are commonly used with wine kits?
Fair enough--I won't panic then (I've got one approaching a month). Does it impact the flavor if the aging is done in bottles, or does it really need to stay in the fermenter the whole time?
Bottle, and pasteurize the bottles to be sure you don't get bombs. 1.003 is actually a little high for this stuff. It will age well enough in the bottle if you need the fermentor.I started a 6 gallon batch about 6.5 weeks ago using table sugar rather than corn sugar. My OG was 1.062. I still have a pretty decent array of bubbles creeping up the glass. I took a sample today and read a gravity of 1.003. It tastes slightly yeasty. Do I have a stuck fermentation? After originally reading the first 75 pages or so of the thread, I assumed I would have my carboy freed up by now but now after seeing the last few pages I see that most people are aging for 6 months or more. I'm hoping to get another brew started soon and I need a primary available. Suggestions?
Well, about 1.090 OG. If you finished at 1.0 FG you should be sitting at 12% ABV.I did a batch of this 6 weeks ago but accidentally used 4 lbs of sugar and could only fit 4.5 gallons of apple juice into my carboy. I didn't take an OG reading. Any estimates on how high the abv is (it finished below 1)? I will make another batch shortly and use the correct amount of sugar!
I did a batch of this 6 weeks ago but accidentally used 4 lbs of sugar and could only fit 4.5 gallons of apple juice into my carboy. I didn't take an OG reading. Any estimates on how high the abv is (it finished below 1)? I will make another batch shortly and use the correct amount of sugar!
Here's what I'm wondering though....will I like it? I used to live in the UK and I like the ciders over there, I really dislike sweet or white wine though. So I guess here is my question. If someone likes hard cider but hates sweet or white wine, what are they chances they will like Apfelwein?
Apfelwein is the German language word for cider. I think you will like it.
OK so I've been home brewing beer for about 6 months now and recently came across these threads on Apfelwein here on HBT. I've never made cider or wine before but I have a better bottle that I never use and Apfelwein seems pretty darn simple to make so I'm seriously considering brewing a batch. Here's what I'm wondering though....will I like it? I used to live in the UK and I like the ciders over there, I really dislike sweet or white wine though. So I guess here is my question. If someone likes hard cider but hates sweet or white wine, what are they chances they will like Apfelwein?
Thanks.
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