Recent content by Empty Bottle Man

That was my point. There is no way that this machine could make it taste like it has been sitting in a barrel for 8 years.

It also claims that "paintstripper whisky can taste like an 8-year-aged single malt." If that was true I would buy a ton of cheap whiskey and let it sit for 8 years in my basement. I have had, probably 20 year old cheap whiskey that someones parents forgot about in the basement. It didn't...

Possibly check your equipment to make sure its not leaking, there shouldn't be enough oxygen for the alcohol to convert to vinegar in the carboy from my understanding by i could be wrong. Also try to reduce aeration of the wine when bottling if I am right. Also what was said before about...

There is plenty of good American beer, you just have to know where to look and be willing to pay a few extra for a six pack. My general rule is, if it comes in packs of 30, its probably not all that good.

You and me both

I have a Super Agata and its very sturdy. The plastic is good and strong and the metal is pretty thick. I have bottled two 6 gallon batches with it without a single problem.

I have been thinking about using cheesecloth when I near the end of siphoning to catch the yeast in case the hose dips into/stirs up the cake at the bottom. I was just wondering if this was a bad idea, would the cheese cloth catch anything in my wine that I wouldn't want out? Or even a better...

No that sounds about right. It depends on what yeast you used, but with monochrat(sp?) yeast it looked like you described. When I used Lavain 1118 it bubbled out of carboy when it started up and then settled down.

I have had it still, lightly carbonated, carbonated around where you would expect a beer, and heavily carbonated. I have to say that I like it at the lighter side of carbonation.

Batch is almost done. 6+5599.5=5605.5

I bottle carbed my last batch of Apfelwien and I ended up with some bottles barely carbonated and some carbonated as much if not more than a Champaign, with most being in the middle. For my next carbonation job I was wondering how to get a more even carbonation, should I just stir it up really well?

4857 + 5 = 4862

Vinegar bacteria? As far as I know Vinegar is the oxidization of the ethanol. Is there such thing as a vinegar bacteria?

With Apfelvien, expecially if I carb it naturally in the bottle, will I need to worry about a bitter layer of yeast at the bottom of every bottle like I read about with beer brewing?

He said to start. I have a carboy of apfelvien almost done and all I have are the things he listed. All you need for this recipe is a carboy and the airlock/cap to throw everything into to.