Recent content by mastamind

Hey guys it's currently 1:07pm here in Ohio and I'm buzzing off EdWort's Apfelwein! :) My second batch I decided to jugg it up today. I decided since I am still newish to homebrewing that I would just let it go for how ever long i felt. Well I started this batch in april of 2012. I just now...

I just moved the carboy around to get a good view all round and it seems like it it is gone maybe dropped down to the bottom? Any way this could just be some yeast that floated to the top? Depending on all your info I may bottle tomorrow or wait a few more days and check on it

I have a quick question. I have a apfelwein in the primary for just a little over 2 months will be 3 months on the 28th. I noticed a few white floaties which I think are mold. There is not enough to were a picture would do justice. I sanitized as good as you can. So even if it is some mold...

I am pretty sure fermentation should roughly be done around 10 to 14 days but you should all ways check with a hydrometer sp? Any ways all so from what I ready you can leave this in the primary on the yeast cake for no more then 3 months to help clean up some off flavors and then you can bottle...

I suggest Keeping it in your primary for at least 2 months. I have my second batch going now and I will be bottling july 1st that will be 2.5 months for me. My first one I bottles in back into the apple juice containers after 1.5 months. My wife and I drank it mixed with apple juice on bottling...

I don't think it really matters? I can't answer this 100% b/c I have all ways used bottled apple juice. In my opinion I don't see how you could not use it as long as it only had vitamin c(ascorbic-sp?- acid) in it. If any thing you could try a 1 gallon batch and see if it works and or if you...

I am a bit confused(I'm still learning) After your primary fermentation Say you did apfelwein and you wanted to put in blackberry. Would you take the juice or berrys thawed either one you use put it in the carboy and then siphone the apfelwein over it? Also how long in the secondary. Also won't...

Ok so I am drinking from my original batch done i would say about 4 or 5 months ago I had some in the fridge in a 1 gal container. Seems to be sour. I know it will be dry b/c it's wine like but does sour come with it? Or do you think it will go away? I am going to bottle carb my next batch july...

So If you cut down the amount of sugar you use in fermentation it will be less dry? what it you want it still sweet? Can you use another yeast that won't make it dry?

When I go to bottle this how long will it take to carb in a closet at room temp? Will it carb like beer?

Playing army is no fun. Were in cleveland are you located? I am on the eastside :)

I usually let me beers sit at room temp in my closest in primary for 3 weeks and then in bottle for 2 weeks. I try my beer at 10 days just to see were the carb level is. From there I can judge how long I would like the beer to condition before I think it's worth trying again.

I have a batch I am going to start soon with brown sugar. But what other types of juice could you do instead of apple? I'm looking for some new stuff to make. All I know it apfelwein and beer. Would like more recipes to utilize the two carboys I have

Do they have a website and or a facebook?

Well just give us a heads up cheers