Search results

Somebody (you?) posted this awhile ago. I am going to try it for my next batch! So far I have used either Montrachet or EC-1118. I prefer the EC-1118 as crisper, clearer and tastier but neither retains a great deal of apple flavor. Was going to try some D-47, but I think I will try the RC-212.

+4 = 23145.5

Heh I like the strict instructions for sanitization... oh.. wait... :)

Dosage depends on the nutrient...so check the label. I really liked Fermax, but its been out of stock so I have been using DAP. Seems to work OK. I think the recommended dosage of the Fermax was different from the DAP. Rhino farts are also much less of a problem with EC-1118 yeast vs...

Absolutely carb it with about 1 oz Dextrose (by weight) per Gallon of apfelwein. Initially I left some still from every batch, but I prefer it carbonated as does my friend who pretty much drinks every batch I make.

I prefer Lalvin EC-1118. I find it clears faster, doesn't give Rhino Farts during fermentation (I still use Yeast Nutrient, though) and I think the taste is a little crisper. Oddly enough, a little more sweetness with the EC-1118, in the last few Apfelwein batches, though it usually takes it to...

I agree with you 100%. My point was that the taste of most homebrew has more in common with craft beer, (maltier, fuller body, more hop character) and people who like craft beer will more likely enjoy homebrew. I actually dislike a lot of 'craft beer' because the theme seems to be "HOW MANY...

As a proud home brewer, there is nothing I like better than sharing the juices of my labors with friends. I value their honest opinion, positive or negative to allow me to improve my brews. Except....... My circle of beer snob friends who are either homebrewers themselves or drink only high...

Nice! I will have to try that for the next batch.

While this is true, I always prime by weight and go by the 1 oz/gal rule. Often, when I get the stuff in the bottling bucket, there is less than I originally thought due to whatever was left with the lees, so I have overprimed somewhat to no ill effect. Probably never by QUITE the ratio that...

Interesting! What did you like about the RC-212 and which other yeasts have you tried? I have made it with Montrachet and EC-1118, and I pretty much only use EC-1118 now unless I absolutely cannot find any in time and fall back on Montrachet. Have been thinking of trying a batch with D-47 which...

I usually carbonate at the rate of 1 oz (by weight) of sugar per gallon or higher. The jar of Honey I looked at says it contains 16g sugars per TBSP of honey, so, about 4 TBSP honey would give you 64 g (~2.3 oz) of sugar and should be about right.

So far I have made 10 batches of this stuff and never sterilized the sugars. No infection issues. Funny, though... I always boil my priming sugar prior to bottling!!! Could probably skip that step. Just last week I was explaining the recipe to a fellow brewer and he said "Do you boil the...

I always use 50:50 dextrose/brown sugar and it is very tasty. Never made a purely dextrose batch so I cannot compare. Haven't tried the cinnamon sticks, but I once made a gallon of Cyser (apple mead) with 3 cinnamon sticks in from the get go and it was, if anything, slightly underspiced...but...

You're fine. I always prime with 1 oz/gallon and very often I end up with slightly less volume than I calculated, so that rate should be fine. I have to say that the one time I primed with apple concentrate instead of dextrose (but at a similar rate) I found it took way longer to carb and wasn't...

Bottled today! +3.5 = 22,639.5 (3 gal Apple Juice + 1/2 Gal Looza Pear Nectar)

Most of the online wisdom says Pectic enzyme is useless added at the END of fermentation. I would just let it sit. I find mine clears around 4-5 weeks but could take longer. I have been using EC-1118 instead of Montrachet and I think it clears much faster. My latest batch is in the basement...

I assume this is in reference to the Pectic Enzyme. If you are using clear apple juice, as the recipe calls for, there is no need for it at all. If you use "Natural" Apple Juice or Apple Cider with a lot of solids, pulp etc. there is a chance that the fruit pectin can set and give you a cloudy...

That's interesting!! I just used some pectic enzyme in the latest batch as the pear juice I used had quite a bit of pulp in it. I've used it before and never noticed any greater incidence of headaches, but I can't say I did an side by side comparisons.

My OG's tend to be between 1.061 and 1.064 so you probably aren't too far off. I usually use half dextrose and half brown sugar, but it shouldn't make much difference. It will ferment to dryness or beyond (0.996-1.00) so your ABV will still be relatively high: 7.9 - 8.4 depending on FG.