Ok well after much reading I decided I must try this. So yesterday I got a new 5 gallon carboy and put together the original recipe. Now the wait is on.
You won't be disappointed my friend. If you can, let it age for as long as you can stand. The hardest part for me is trying to keep from taking one or two or three "samples" to see how it's coming along. A batch has never made it passed 3 or 4 months with me hovering around it.
I have two 32oz flip tops that will be 5 years old this November, think they're ready yet? [emoji482]
I have a friend flying in to visit in about 6 weeks and he wants to try some. I hope it is ok to sample by then.
I have a friend flying in to visit in about 6 weeks and he wants to try some. I hope it is ok to sample by then.
So I just made my second batch yesterday and today I'm seeing a huge krausen, the first batch never had one. Did I introduce something bad into the batch? View attachment 366383
What yeast did you use?
So I just made my second batch yesterday and today I'm seeing a huge krausen, the first batch never had one. Did I introduce something bad into the batch? View attachment 366383
Isnt that dbl the sugar called for?
My first batch was bottled after 5 weeks and it's good but definitely getting better with age. Waiting helps but the allure of Apfelwein makes that hard.
Does it make a difference as to whether it's aged in the bottle or in the carboy, though? I'm going back and forth between bottling and then aging or just leaving it in the carboy to do it's thing for another few months. The advantage to the carboy is that it's easy to let it sit, and then I know I stay out of it...but I don't want to do more harm than good.
Come to think of it. Yes it is. Probably explains the carbonation then.
Has anyone tried this with apple cider? I have a local orchard I can get fresh pressed unpasteurized cider from in a few weeks.
I wouldn't do 1 gallon of this or anything in a 6.5 gallon but if you do 4 to 6 gallons it should be fine. Usually it's secondary that you want to limit the headspace
You want headspace with beer in primary because of the krausen. Then limit headspace for secondary. From what I've gathered most people don't have any krausen or foam or whatever it's called with wine. The headspace will get filled with c02 though and c02 is heavier than air so it will push all the air out. Then it doesn't really matter how much headspace you have
oh no, there is 100% krausen for wine, same as beer...I've had to use blow off tubes for wine, cider, skeeter pee, mead...and beer...sugar + yeast = bubbling goodness...LOL...
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