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It's probably awesome. :drunk:

You'll need to degas it if you want it still like wine. I have bottle carbonated it, and recently I kegged it and force carbonated it, and I find it better carbonated than still.

Ditto. All of my batches look like this at the top if I don't agitate after initial fermentation start (that's when the yeast really bubble up to the top). The offgassing is normal, especially on a big batch. Lots of CO2 in suspension. As suggested above, check your gravity to determine when...

5 gal Citral Pale Ale 3 gal Apfelwein 1 gal Cranberry Pomegranate Apfelwein 1 gal Black Cherry Apfelwein 1 gal Cyser (Apple Mead)

I bottle carbonate some of mine like beer, and it's probably my favorite way to consume it. I have a 3 gallon batch going in a keg next weekend, and I am interested to see how that goes. It's not half bad degassed and bottled with a cork after it gets some aging time either, but as you say...

Picked up the stuff for a batch of this today. Thanks for the recipe! Also picked up enough for a one gallon batch of cyser (apple mead). :cool:

5 gal Citral Pale Ale 3 gal Apfelwein 1 gal Cabernet Sauvignon

Yeast generate a little heat when doing their "thing", in my observations, about 1 to 2 degrees F above ambient. It's never been a big problem for me, just make sure your ambient temps are 1 to 2 degrees lower than your target. Honestly, there is a big fudge factor with this "farmhouse hooch"...

That is a little cold. I find that the Montrachet yeast like 70 to 72 F. Makes for an active fermentation. I have run a batch at 66 to 68 in the winter, and it was very slow to start, and slow to run. The only danger with a slow start is contamination from bacteria or other airborne nasties...

For fermenting, this should be fine, as the yeast activity will produce enough CO2 to keep the air off of your hooch. For bulk aging, you would want an appropriately sized container to reduce the headspace and exposure to oxygen. If you cork it in wine bottles, treat it like wine. You'll...

I just a finished a Apple/Cranberry/Pomegranate batch. I used 3 parts Apple juice, and 1 part Ocean Spray Cranberry Pomegranate juice, which is like 50 different kinds of juice, but has a decent flavor. I stuck to the script from there. I bottle carbonated half of it, and the other half I...

"Cyser", I have learned about a new beverage! Thanks! :mug:

I have used table sugar as well as dextrose in the 9 batches I have made. There is no difference in flavor as far as I can tell. Either finished out dry at around 0.0998. I prefer dextrose since it dissolves better. I want to try a batch with brown sugar, and one with honey, which would...

3 gallons of Edwort's Apfelwein, straight up, and 1 gallon of a MV Cabernet kit in secondary ferm. Starting a 3 gal batch of Cran-Apfelwein in a day or two.

28,358.5 + 11 = 28,369.5 I gotta start kegging this stuff!

Greetings and salutations! :mug: I found this site during multiple Google searches for information on winemaking. I am getting back into the hobby after several years away, and I've gotten many helpful tips from here for free already, so many in fact, I decided to become a paying member...