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Is it possible to use a different yeast on the Apfelwein recipe? Wyeast and Kitzinger are the 2 most common here - they carry the whole stock of different wine yeast but I haven't been able to track down the Red Star one...

kegtoe, I'm already going to use the Cooper's Selection Pilsener (pre hopped) as the "base" malt ingredient, and figured adding this Light malt extract instead of standard dextrose. The Light malt extract that I'm wondering about using is exactly 3,3lbs / 1,1 litres.

I have a question about the use of Cooper's Light malt extract with the Cooper's selection Pilsener kit. The LME can is 1,5 kg. - in order to make 23 liters (5 gallons?) out of this kit, and aiming at 4,7% ABV - how much of the LME would be appropriate to use? The whole 1,5kg. can?

Ok, thanks guys ! My heart stopped there for a sec.... hahaha ! :)

Really? Sorry, this is the first time i try the Enhancer... OK. It's in the bucket right now and I have more DME at hand. 2 x 500gram bags of Muntons Extra light spray malt another 2 x Brew Enhancer 2 1 kg. dextrose Unlimited ammounts of corn sugar In your concideration, what would be the...

Used the 1,7kg. hopped malt extract (European Lager) + 1kg. of the Brew Enhancer 2 Nothing more.. wouldn't adding a further 1,7kg. of DME drasticly raise the ABV % when aiming for the 4,7% ballpark?

Did a first attempt at making a lager today. Had everything go the way it should except i forgot to take the OG reading.. Brewed 23L (6 US gallons) with 1 kilo Cooper's Brew Enhancer # 2 Any way to have this gravity estimated, since these are pretty standard ingredients and sort of "off...

I'm a beginner and am 5 batches into it with pre-hopped extracts. During this month, I'm going to advance to making Lagers... fermenting at lower temps is Perfect this time of season and I can't wait.. Reason I do it is because it excites me to see the results from work in progress. I'm also...

I just had a small taste of by first bottled brew yesterday (from kit).. still at least one week left to carbonate and chill though, but I've got to say - WOW. Not going back to storebought after this! Just the fact that I made it myself adds to the whole experience of it.. tastes better, feels...

I'm at the secound stage of fermenting (2 weeks left) my 2 batches of white wine (liquid concentrate from kit) and was wondering: - Can I raise the % level sucessfully (however modest) by adding more sugar in the brew at this stage? - When botteling, can I manage to carbonate the whine in...

Jeezy and Seven, Thanks for the tips ! No doubt about checking thouse out as well.. anything that can get me close to the Chez ones.. I'm a nut about these Take a trip to Prague next holiday and have a good ol Staropramen or Pilsner Urquell right out of the tap - awsome stuff =)

Conroe, what about "Weyermann 4 kg Maltekstrakt Bavarian Pilsner" - is this a good option? My local shop also have most Cooper's stuff in stock as well.. May give the malt extract and hop combo a go in a short time... I'm really eager to, to say the least.. although I'm still waiting to taste...

Justibone, Thank you very much for the answers ! I have one seethrough (plastic though) coming this week.. being able to identify the clearing makes a lot of sense =)

Thanks guys ! Another q while I'm at it - how many carboys is recommended? Is 2 enough? Can I use plastic non-seethrough carboys, or would I be much better off with a see through for secound stage processing? I've brewd beer in one of them once... can I safely use that one for wine?

Justibone, Yes, I will check it with the hydrometer once once the yeast has run it's course (another 2-3 weeks). The concentrate I'm using is liquid, not frozen, like CampFireWine uses. So, any of you guys have any further input on what I can do to enchance the wine? Can I add any...

brazedowl, Forgot to comment - it's not some sort of a typical "ready in 7 days"-kit. I'm using a plasic carboy with a ferment lock and plan on doing 2 changeovers to new carboys after 2-3 weeks from now. The minimum est. time to have it ready is 2-3 weeks. I'm fermenting at the lower end of...

brazedowl, It might be a slightly different concentrate. As I'm fairly new to the brewing bussiness, I'll try and explain it as good as I can. It's a 5 litre dunk of liquid grape concentrate, including sugar in the mix. Instruction/guidelines says to add 17 l. water, 2 l. concentrate and...

Oh, and another question: Is there anything I can do to enchance the flavour of the wine at or after the 2nd stage of fermentation? I'm thinking in the lines of "customizing" it in some degree.

BTW, the airlock has been on from day 1, so it was never exposed to oxygen - at least not on purpose. :)

Thanks for the replies ! I can see that I may have been a little to hard on this first batch with all the rattling and violent shaking, but now, 3 days into the secound stage of fermentation, the airlock is still quite active and everything looks to be normal. The manual however states that...