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- Jan 1, 2016
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Bottled mine still. Family loves it.
Still as in no carb?
Bottled mine still. Family loves it.
Bottled mine still. Family loves it.
people that have used Notingham and Montracet, which do you prefer? i assume the notingham makes it a little sweeter?
I'm inclined to do it this way. Treat it like wine instead of cider.
You should be just fine racking off the primary any time after FG is hit (3-5 weeks), even a month later, and filling it with more juice with a little nutrient and oxygen. I've done it several times.
But dry yeast is cheep, so it's not a huge savings really.
The post above is the original pic from April of 2016. Here's a pic of it today. Lots of trub on the bottom. Started it and left it sitting for almost a full year untouched. Anybody have experience with this much time in the original carboy?
The only way to know is to give it a good smell.
If it is autolyzed, you could also try racking it off, adding a little sugar, and some Brett C., then see what happens in a month. It is supposed to be able to metabolize the chemical results of autolysis.
Theres no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles
She used Montrachet, as specified in the recipe .... do you think that Champagne yeast would have been a better choice? Maybe next time she'll use that!Weird, while I've recently had blow off issues with mangrove Jack's cider and Nottingham yeast, the champagne yeast has always been very calm for me.
She used Montrachet, as specified in the recipe .... do you think that Champagne yeast would have been a better choice? Maybe next time she'll use that!
I misspoke, when I said champagne yeast I meant the montrachet yeast as recommended, it always treats me right.
Currently all three batches I've done with montrachet were better IMO than my first batch with mangrove Jack's.
I understand the feeling - we bottled in gallon jugs ..... I wasn't too patient with mine - fortunately, she hid a gallon from me and we got into it about a year later - great stuff, if you've got the patience!I'm committed to aging it for a few months, but I would happily drink this now.
All this talking about SWMBO's Apfelwein ..... I asked her today to let me see one of the bottles, because I was wondering if it had been 'sugar-fortified' or something, causing all the blow-off. Boy, was I surprised!!
She calmly told me that it wasn't Apple juice that she used - since she is a huge fan of Cranberry juice, she used Cran-Apple juice! So now I don't know what to expect! I finally changed out the blow-off tube, and today I put it back onto a regular airlock w/vodka ...... it seems to be going well, no blow-off for the past 10 hours, so maybe it's settled down enuff. It's still happily bubbling away ..... I'm not much of a wine drinker, and really not a fan of Cranberries (unless it's that sweet jell that you put on turkey and dressing - I love that stuff!), so it looks like she'll have to drink most of that 5 gal batch by herself!
Hi Everyone,
I've just racked my cider to a second carboy to try and get it to clarify a bit as it is very cloudy. It no longer bubbles as it has been a few weeks...
I took a reading, but honestly don't really know how to interpret it. This is a very amature question ,but would someone tell me roughly what alcohol content you think my cider is based on this image? I didn't take an initial reading, but added about a pound of sugar to the apple juice before adding the yeast and letting it ferment.
Calculating the ABV
Let’s look at an example. If you were brewing an IPA that had an OG of 1.070 and a final gravity of 1.018, you would subtract the FG from the OG and then multiply the answer by 131.
1.070 – 1.018 = 0.052
0.052 x 131 = 6.812
This means the beer is at 6.812% ABV, or as it is commonly listed, 6.8%
As you can see, it really isn’t that complicated to determine the ABV of a beer. When you brew, it is common to take this measurement a few times, so you know when to pull your beer out of the fermentor and bottle it. The longer it stays in the fermentor (with active yeast), the lower the FG will get, and the higher the ABV will get.
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