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I just started another batch. I have a 5.5 gallon batch that I started about 10 days ago which has 3.5 gallons of apple juice and 2 gallons of cranberry juice along with some raisins and a cinnamon stick. This batch I used 5.5 gallons in a 6 gallon carboy. This one is half apple juice and half...

7 months in the carboy? That's going to be amazing right away! Anyway, bottling is a breeze. The yeast doesn't get easily disturbed which can sometimes be a pain. I moved my carboy into place for bottling and pretty much nothing got stirred up.

Has anyone tried hot water and some oxyclean? That stuff usually breaks stuff up pretty good. To the guy that said needle nose pliers, can you elaborate a little? Do you have super long pliers or do you use them some other way? I've been concerned with cleaning this thing since I started...

Awesome labels! I plan on leaving mine in the gallon jug for 4 months too. I know if I bottled it at 2-3 months I would end up drinking most of it before it got as good as it should. The only way I can keep my hands off of anything is by letting it age in the carboy.

I ended up just cleaning it out. I'm trying to decide what I want to make next and I'm having a really hard time. By the way, this kit turned out really well. I can't wait to see what its like after it's been in the bottle a few months.

I bottled 10 days ago and started my next batch with 2 gallons of cranberry and 4 gallons apple juice right on top of the lees. I'm bottling my Pinot noir kit tomorrow and I plan on cleaning out the carboy and starting another batch of plain apfelwein right away. The 25 bottles I had 10 days ago...

Would it be okay to pitch some Montrachet on top of the lees just to save myself from having to clean out the carboy?

Does anyone know what kind of yeast is used in this kit? I'm thinking about bottling this weekend and making some apfelwein on the lees but I want to make sure it will come out ok.

Exactly. When the fruit falls to the bottom combined with the raisins, cinnamon stick, and lees, there's going to be a good two inches at the bottom that can't be racked.

It's no as much about the lees, its more about the amount of room the oranges take up on the bottom on the jug. It's probably not a big deal to have only 75-80% but I'm just wondering of people top up or leave it.

When you guys rack off of the yeast and oranges do you top up the gallon with water? I can't see getting more than 3/4 of a gallon racking off of all the oranges. Any worry about too much oxygen in there?

I used a 6.5 gallon carboy and left the space without a problem and I think a lot of people did the same. My second batch that's going right now I threw in an extra 3/4 gallon of juice and a half pound or so more dextrose.

I just walked into my brew room where my Apfelwein is bubbling like crazy. I farted and the room instantly smelled better.

Why not add something to clarify it? I added Super-Kleer to mine after 6 weeks and a week later it cleared right up and I bottle a week after that.

I have a batch of this going now. How long do most of you wait to rack? I assume one month then rack then another month is good enough?

I decided to give it another try and this time I followed the original recipe verbatim. I'm going to give the one with the dry yeast 6 months and then bottle it and let it bottle age another 6 months before I try it. Here's my JAOM foaming away!

I just started my second batch. After bottling my first batch on Tuesday and already drinking 2 bottles, I decided something needed to be done! I decided to play around with the recipe a bit. Here's the recipe I used in my 6 Gallon carboy. -I used my yeast cake(Montrachet) from my last batch...

What's the best way to make this a bit sweeter other than back sweetening? I love my batch now but I want to make another batch with a tad more sweetness to it. Brown sugar? A different yeast? Apple cider instead of apple juice? Another kind of juice mixed into it? Cinnamon sticks? Any suggestions?

Because I decided I didn't want to use bread yeast. I've heard that the bread yeast contributes to it being bitter and that it's hard to bottle without it being cloudy from moving the jug. I'm only making a gallon so I didn't want 2 of the 4-5 bottles being cloudy. If I have to back...

So I pitched 2 days ago and nothing happened. I had some concern with the yeast I used because I had left it out for over 24 hours a few weeks ago. It's in one of the activation packages and it was already expanded by the time I got it in the fridge. Anyway, I just repitched last night...