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It probably went from high in the 11% ABV to 3% ABV at most. And it was bottled in a 40 oz.

I only asked because my friend definitely broke into the bottle and then filled it back up with water.... I wasn't sure at first, but now I am.

how light would a 12% apple wine be if you aged it with no additives for say 2-3 months?

I drink 0's so I don't know about back sweetening, but the apfelwein is pretty easy to make and tastes good.

9%? Mine is >15% right now. Might have left it for too long.... :cross:

It wouldn't surprise me to find that yeast from nuts is ill suited for brewing.

Yeah. The only other thing I could come up with was "proteins". Though I didn't have anything articulable to go along with it.

I was wondering why if you open a beer too soon after carbing, it explodes in a volcano of fizz. The only thing I can think of is that maybe the reaction rate for the equilibrium of Carbonic Acid with CO2 is a slow equilibrium. Meaning the CO2 would have then have to be regenerated from carbonic...

Um. This forum is dedicated to alcohol making. A poison to be sure. But we have livers to handle all these poisons. For now. :tank:

I've made apfelwein with this yeast before. It's kinda disgusting. Drinkable. But not tasty. How long was this left to ferment? If you're drinking it after one day, I've got news for you. It's closer to apple juice than it is to wine.

I agree with jaapie.

So there's no set amount of time before the campden tablet wears off?

Any kind of time frame between rackings? I've got a bottle of apfelwein here I'd like to rack one more time, but it's been awhile since the campden tablet was added...

With funnels and jugs my man!

How do you minimize oxidation? Add a campden before each rack?

So I know you're not supposed to store yeast for a long time, but I had no choice. I collected a sample off of some grapes, and because I was leaving town, was forced to store them for more than 3 weeks. The day before leaving, I diluted (to reduce alcohol %) and fed my sample. The day I left I...

Thanks boss that's exactly what I was looking for.

I'm actually working with an apfelwein right now so it doesn't matter too much about freshness. I am curious what you guys are refering to when you say diacetyl. Acetyl is a functional group and not a chemical of it's own, so I'm assuming it's short-hand for something...

Good luck! I was only able to find brewing guides and such in my search.

So I've been advised that it's a good idea to let the fermenter sit for 1-2 weeks after fermentation appears to have stopped because the yeast go through a 'clean up' process, consuming funky protein flavors. Does yeast have the ability to do this and is there a good article on it that anyone...