Recent content by jab007

I normally let mine sit in the same carboy for about 3-4 months. Then I back sweeten to get carb and bottle. Letting it sit in the same carboy will not harm it, I've left it in the for up to six months... Turns out great. I can do that because I'm not a drinker. I give most of it away except...

No, I mixed the dry dextrose with a little bottled water then poured it into an empty racking bucket. Next I siphon the apfelwein in the the bucket, the sugar solution mixes in to the aplewein as it filled (you don't want to stir or agitate it much - no extra oxygen). Then I bottled, capped...

Cracked one open last night, I'm not a beer drinker but it was pretty good. Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...

Correction to my post I added 7 tablespoons of dextrose vice 7 teaspoons. See the edit to my original post above. Anyway, I will pop one open tonight then give some feedback either tonight or tomorrow. :fro:

Hey, I bottled and added dextrose to my batch exactly three (3) weeks ago. Three gallons total made from Apple Cider, it came out great it was my second batch put the first time I've tried carbonating. My question is - normally how long does it take to carbonate. Carbonated only two (2)...

Sounds like you have everything you need. I bottle most of my wines without adding additional camden tablets at bottling ( a preference). Since I didn't back sweeten this back there was no need to add P-Sorbate. All I do is sanitize the bottles, cyphering equipment and corks. I let it rest...

Bottled 9/10/2012. Age approximately 3 1/2 months in carboy.

I started my first batch June 22, 2012. Three (3) gallon of 100% Publix brand apple juice, one (1) pound of corn sugar, montrachet Wine yeast, 3 gal better bottle carbon. Will let ferment in this primary for 2 months, then my intentions are to rack over to a 3 gal glass carboy. I know it can...

Thanks, good info....

Never made this Apfelwien and not a big drinker. Can I make a smaller batch from this recipe? Say using a 3 gal carboy filling with 3 gals of apple juice and 1 pound of corn sugar?