Recent content by shadohman

Yes those are the correct ingredients.

Air Pilot mentioned using maple syrup in post # 3108, said it "rawks." While the thought of a liquid taffy/caramel apple sounds good to me am not sure if enough maple flavor would come through after fermentation. I think some of the cider people have used maple syrup, so you might want to ask...

Yes, unfiltered juice clears up for me just fine with the pectic enzyme. I add it routinely to every batch even regular juice. It works better when added at the beginning of fermentation but can be added later if needed.

I use pectic enzyme in every batch, it has all ways worked for me.

OG 1.140 = 3 lb. 2 oz. sugar per gal approximately OG 1.150 = 3 lb. 6 oz. sugar per gal. 1 oz. sugar = 28.4 gr. Convert the gr. of sugar in the concentrate to oz. 1 lb. sugar increases the volume by approximately 12 fl oz. If you remove must to equal the increase in volume from adding the...

I suggest using frozen concentrate in stead of the sugar, this will improve the apple flavor slightly. As for improving mouth feel try adding some glycerin. My understanding of cooking the grains in brewing beer increases the fermentables in the grains not decrease them. I don't think there are...

Yes you can use just concentrate and water, 9 cans at 27 gr. of carbohydrates per serving, 6 servings per can, would be approximately 8% alcohol, 10 cans around 8.5%. This is calculated for a 2.5 gallon batch. Edit: Dextrose "corn sugar" is 28.4 gr. of carbohydrate per ounce.

Yes, use 6 cans of concentrate per 5 gallon batch, equals approxlmately 36 oz. of corn sugar. I've used Old Orchard brand in twelve batches without any problems. It does seem to be smoother at a younger age than either corn or cane sugar.

Yes 6. For five gallons, 4 for three gallons.

I prefer using apple juice concentrate to corn sugar, one 12 oz.can equals approximately 6 oz. of sugar. I find it to be smoother than corn sugar and drinkable about 4 weeks earlier than the corn sugar. Keep in mind that I prefer mine to be at least 9 months old. Your taste may vary.

You add the priming sugar at bottling. If you stabilize you can not carbonate in the bottle. Transfer to secondary is not necessary if you used Montrachet yeast. Tom QUOTE=thadeus_d3;2658774]Noob question- Do you guys think its ok to let the apfelwein sit in the primary for 4 weeks, then...

You use 1 oz. of sugar per gallon to prime, so 2.5 oz. for 2.5 gallons.

If you use campden and sorbate to stabilize your Apfelwein you can not carbonate in the bottle. You either need to use a non-fermentable sweetener or keg your brew. Sorry I can't help you with the part of question dealing with how long to wait between stabilizing, back sweetening and...

I have primed 5 batches with concentrate with no problems. Just make sure you use ~ 28 grams or less of sugar per gallon. Reference thread for the math if needed. https://www.homebrewtalk.com/f32/apple-concentrate-priming-106943/ Tom

You should be safe at least to the six month mark. I bottled a batch at seven months and it carbed up just fine. I recommend reading Revvy's bottling tips if you have not done so already. https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/