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I just bottled my 1 gallon batch yesterday. I didn't sweeten it and it's been in the carboy for almost 2 months. Its young and a little sour but I can see it being pretty damn good in a couple months.

I love the bottles. Are they labels?

I just bottle what I call my Crapfelwein (3.5 gallons of apple juice and 2 gallons of cranberry juice). I carbed it with 5oz of dextrose which I hope is enough. I out some in a soda bottle to see when it gets fully carbed. Any idea how long it usually takes to carb? Is it better to have it in...

Looks like a clove to me.

I don't think I'll sweeten it. I just want to carb it up a bit. For a 5 gallon batch is 5oz of priming sugar enough?

I plan on bottling mine tomorrow. I've never carbed in bottles before but I'm going to this time. I need some direction. I know I draw a sample, add the priming sugar and then bottle it but if I can't keep it all cold, how do I keep the bottles from over carbing and possibly exploding? Or is...

About how much Splenda do you use to sweeten a 5 gallon batch.

For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.

I just racked after 5 weeks in primary. Should I add K-Meta and Sorbate if I plan on leaving it another few weeks?

Has anyone tries adding oak to their apfelwein for last 5-7 days?

I've never carbed anything before but I think I want to carb my next batch since I have 2 going at once right now. I don't think I'll sweeten it so can someone give me the specifics on how I would carb it? From reading this thread and others I think I have a good idea but I don't want to...

It turned out great once I got it cleared. It was my first batch of this stuff and I saw a couple posts where people said that they would give the carboy a little swirl once a day to keep fermentation going. I thought it was weird but it's also a very different kind of recipe so I just did it...

I had the same thing a couple months ago. I added super-kleer and 2 weeks later it was completely clear.

Just top up with water I assume? My SG was 1.10 which seems a little high. I'll check the SG again this weekend and take it from there.

I made a 1 gallon batch to the letter so I'm hoping it turns out great. I pitched 3 weeks ago and fit an airlock (on the same gallon carboy that it started in) after 4 days. Would I be okay to rack to another carboy now? I haven't touched it in 3 weeks so I haven't checked the SG on it since I...

Thanks. This isn't my first time making this but it would be my first time back sweetening anything. I generally don't like sweet wines but the wife thinks it could use a little sweetness added and if it will make her drink more of it, I'll do it! That's why I have 2 batches going right now...

I have two 5 gallon batches going right now. I plan on bottling one of them after 2 months and I want to let the other bulk age for another 3 months or so. I'm thinking about racking it into another carboy after 2 months to get it off the yeast and allow it to clear even more. Should I be adding...

You can bottle now. Some people bottle at 6 weeks and say its great. I try to wait 2 months, and this batch I'm going to wait 3 to see if there's any difference.

The tiny bubbles and cloudiness are the start of fermentation. Nothing to worry about at all. I'd betting anything you wake up in the morning and she's bubbling/farting away! Mine usually takes 24 hours or so until I need the tiny bubbles and foam on top and 36-48 hours until it's really...

1. You'll be fine with that yeast. 2. Table sugar works, you might taste it in your final product but it will be fine. 3. As long as you dissolved most of it you'll be fine. That's another thing that won't ruin it but might leave some off flavors. 4. Take the airlock off, rinse it in water...