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I started to see activity after 36 hours and it was going strong at 48. Cooler fermenting room temps will also slow it a bit.

I haven't looked for chocolate graham crackers before, but I have used the Oreo pie crusts before that are basically the chocolate cookie part made into a crust. It is great in cheesecake.

Dry means not sweet, it doesn't have to do with residual apple flavor. You could add apple juice to the keg, but it may start to ferment (I'm not sure about the lavin EC-1118) even at cold temps (someone jump in here if I am mistaken). Adding campden tabs should kill off the yeast and would...

Meijer brand juice (large supermarkets in the midwest) corn sugar and Cote des Blancs yeast with nutrient and no sulfur smell at all. I am curious to know if the people that had hangovers as a result of too much Apfelwein also had the sulfur smell. I have always heard that a hangover is not...

Ed recommends just pitching dry. That is what I did and it worked just fine. I pitched and then used the last gallon of juice to wash the yeast that stuck to the funnel into the better bottle.

I used Cote des Blancs and just had some small bubbles on the surface but no krausen at all.

Are you using the button that looks like this? (located on the right side of each post) or the one that looks like this? (located in the toolbar of the "Reply to Thread" area) The first one should work for everyone since it is just a link. The second one would, as mentioned...

Maybe you could prime with concentrate. Since 1 can of concentrate makes 2 quarts, 2 cans should make your 1 gallon taste almost as strong as apple juice. I don't know how much sugar that would add for carbing though, it might make bottle bombs. Most people that want stronger apple flavor...

It was at about the 36 hour mark that I noticed airlock activity. Not much at first, but after about 48 hours I was getting about a bubble every second or so. Also, I used the Cote des Blancs yeast, where Montrachet might have different timing.

I think maybe before I would do that I would build some kind of insulated box and maybe use a space heater with a thermostat, or just do it inside.

Stick on thermometers: notoriously inaccurate Steal? It's not stealing, that's why I posted it, to share with my friends. Here is what I found: Also, I am using a 7.5 watt heater, the smallest I could find, and it is holding ~8 gallons (2 water + 6 Apfelwein) at 73F in a ~66-68F kitchen.

As mentioned before, they do work, but mine wasn't sealing properly. A zip tie fixed the problem.

Fermentation Video:

The carboy sits on the bottom of the drain pan and the water flows all around it, so it is touching the sides of the carboy all around to a height of about 5 inches. The heater is in the water which heats the carboy by direct contact. No thermometer label. There is a vent hole on the handle...

Perhaps, but this is for Apfelwein, not ale.

Actually, I already did :D : https://www.homebrewtalk.com/showthread.php?t=42166 I think to myself, surely someone has done this before since it is so simple, but I didn't see a mention of it in the 222 pages, so I thought I would offer it up. If anyone is wondering, I went to the store...

I also forgot to add that I am using my new invention (or at least new to me), Tron's Better Bottle Warmer. I have read in this thread that many people experienced slow fermentations in cooler temperatures. My house is usually around 64F in the fall and winter, so I made this: Full...

I'm new to this hobby, so forgive me if this idea has been done before. I would be surprised if it hadn't. I'm making my first batch of EdWort's Apfelwein and wanted to keep my carboy at 70-72F while in the fall and winter my house is usually around 64F. One of my other hobbies is saltwater...

The standard method is to use 1 oz (by weight) of dextrose per gallon. It usually takes about 3 weeks after bottling to reach full carb, then it is OK to chill.

Yeah, I bought another gallon on the way home and made a 6 gallon batch tonight along with another batch of Tron's Pretzel Things I used the Cote des Blanc yeast, 6 teaspoons of nutrient and 2.5 lbs of dextrose.