Recent content by jstampler

I have 6 gallons that was transferred off of the yeast in August of last year. It's going on a year now! I have a batch of Pinot Noir and Pinot Grigio that has both been sitting for 8 months. I plan on bottling them first so my Apfelwein may not even be bottle until well after a year. The...

Anyone know the recipe for making hot toddy type drinks with Apfelwein?

I think I'm going to sweeten my next batch. Will I need to pasteurize if I use Splenda? I know it doesn't ferment but I just want to make sure that means I don't need to pasteurize. I don't want bottle bombs.

I want to rack this to a secondary to let it age another few months off of the yeast. Has anyone done this? If so, I assume there is a lot of head space because of all the fruit. Do you top up with water, water and more honey, or something else?

I used 5oz of corn sugar for a 6 gallon batch.

I moved it upstairs where it's closer to 66 so hopefully it carbs up a little quicker. I just hope its carbed for thanksgiving! If it's left at 62, it would carb but just take longer, right?

Maybe it's the temperature? It's starting to get cold outside and I had it all sitting up against a wall in my laundry room. It's probably 62 degrees or so in there. I moved them upstairs where it's usually around 66 or so. Will that help at all or will I need to find a way to get them all up to...

I bottled mine almost 2 weeks ago and the plastic soda bottle I'm using as a test still isn't hard. It actually doesn't feel any harder than when I first bottled. How long do I have to wait for it to carb?!? I've always drank it still and this time I carbed it and I'm itching to drink it.

I racked my 2 month old batch Sunday and topped up to 6 gallons with about 1/4 gallon more apple juice. Should I see any fermentation starting back up? Bubbles, airlock activity, anything? I haven't seen a thing and I just hope I don't bottle it in a month or two and have bottle bombs.

Mine has been sitting for 2 months now. I'm thinking about racking and topping up but I'm afraid with all the fruit that I'll only get about 3/4 of the gallon and I don't want to add that much water. How long do you guys usually let it sit before bottling?

My current batch i made with extra sugar to boost the ABV and started at 1.08. I just racked it to age it and smooth it out but it tasted great at 2 months. Yours will be around 12% but should taste fine. I find the regular recipe a little too light anyway

I bottles my batch a week of so ago after sitting for 2 months. I cracked one bottle and it wasn't very good to be honest. Very tangy and sour. I'm going to let the other 4 sit 6 months in the bottle before even thinking about opening them.

I just racked off of the yeast and topped up with about 32oz more apple juice. I assume this will start fermentation again for a bit? I plan on leaving this sit at least another 2 months. Will it be okay without adding anything to it?

Did you just rack it to secondary or did you add k-meta or anything to it?

I've hit the two month mark and oddly enough I still have 5 bottles still and another full 5 gallons in carbed in bottles completely untouched. I think I'm going to bulk age this by racking it to get it off of the yeast. I want to let it sit another 2 months before bottling. I think I may add...