Recent content by SSteph2747

username: sjames2747 I would also like to point out that I am a minority/woman - we could use more female brewers! ;-)

Only a sick person could come up with this idea - how stoned would you have to be to say, "Duuuude, we could make a KILLING by selling beer wrapped in animal carcass!" Very interesting, but there is no way I would pay $765 for a novelty item. Several thousand for a bottle of 200-year old...

Just my two cents... I used unfiltered the FIRST go round - it dropped clear in thirty days - followed all other directions exactly, except I used white sugar. However, since it was my first wine to bottle, I added campden and sorbate and an f-pack when racking to a secondary, and it...

Mine was organic, unfiltered too. UV pasteurized, I believe. Central Market brand. I am definitely bottling from the primary next time! Remember the 3 P's.... PATIENCE PATIENCE PATIENCE It's hard to wait. If your apfelwein is still dropping lees in the bottle, it can be unsightly or...

My unfiltered apfelwein cleared in 30 days. Until I racked it off the lees and stabilized it (no, I did not suck any of the lees in....I was very careful). Then it turned hazy again! Since it was cloudy anyway, I did an F-pack of filtered juice...and now I'm waiting. We'll see how much...

My wine hazed after adding sorbate, campden and degassing. It had previously been see-through! ....and now it's not. :( So, I second the "re-clearing" - BUT if you are sweetening it, be sure to do so a few days after adding the sorbate/campden as sweetening it can (apparently) cloud it up again.

I haven't tasted my own wine yet, but I just tried a glass (or a bottle) of my uncle-in-law's Wild Berry Shiraz from 2004 - it was FAR superior to any commercial Shiraz I have ever had (and that's my favorite wine!!) - his only problem was he had sediment at the bottom. The problem with...

I'm glad to hear I'm not the only one to whom this has happened. It IS starting to clear (again) - I'll just give it some time. Thanks!

I am sooooooo trying this!

Hey all, apfelwein is my first wine to be ready to bottle. I followed the directions almost exactly except I used 1 lb brown sugar and 1 lb white sugar instead of the dextrose. I used unfiltered juice. So, after 1 month, it was clear and fermented to .999, so I racked it off the lees...

mro: my unfiltered batch is coming along great! It's just about crystal clear, and the color is superb. I, too, wanted the 1 gallon containers for test batches - I currently have cran-raspberry, chai tea, lemon rosemary, and menagerie (the lees from the wines we rack) in my 1 gallons! Best...

I've heard that the bacteria in our mouths (or human bacteria and the like) cannot live in wine and will be killed by either the alcohol or Campden tablets. That being said, I will definitely be trying the "liquid in the tube" technique next time, if I haven't picket up an auto-siphon by then!

Yes. There are many benefits to degassing - the number one reason (IMO) being reduced chance of corks being blown after bottled. Degassing releases the CO2 build-up - overtime, this CO2 will release naturally and create a pressure in the bottle. As the OP mentions, and as can be found on the...

Yeah it's started dropping normal sediment (I just pitched on the 10th and it's very vigorously fermenting) - we'll see what happens! It's got a good while to go - I picked up some sparkelloid in case it hasn't cleared by the time I bottle. Thanks for your input!

Hey any update on this project?