Search results

My latest batch is behaving somewhat oddly. 4 gal, ~0.8 lb Dextrose, ~0.8 lb Brn Sugar EC-1118 yeast. Made numerous other batches with this recipe. Unlike the others I have a layer of foam at the top that comes and goes. Kind of like a light krausen, but really more foam than yeast...

I usually use 50/50 Dextrose and Brown sugar and it comes out fine. White sugar should work as others have said. THe common complaint about using white sugar in beer is that it imparts a 'cidery' flavor. For what is pretty much a cider, this isn't bad ;) While you wait the 8 weeks in the...

Note that pure apple juice with no added sugar would have a starting gravity of ~1.045 (depending on the sugar content). This would yield roughly about 6% ABV if it fermented to 1.00. My batches ended up with final gravities anywhere from 0.996-0.998. Don't think I have ever gotten as low as...

As long as they return the empties, I am happy to give it away! ;) One friend drinks almost 100% of the Apfelwein I produce. He gives me empties, I give him full ones. Oddly enough, we're both happy! He reciprocates in many other ways, paying for the odd drink or coffee out, and it makes me...

I should have said that when I used FERMAX with Montrachet, it cut down considerably on the H2S production. Still got less or none with EC-1118. I think I should have added more DAP. Bag said 1/2-3/4 gram (1/2 TSP per 5 gal), which seemed low to me as I've seen others using a full teaspoon per...

Wow.... I have been using EC-1118 and Fermax Yeast nutrient and Rhino Farts have been largely non-existent. Yesterday I whipped up a batch with 2 gal apple juice, 1/2 gal Gerber 100% Pear juice, 1/2 lb dextrose 1/2 lb brown sugar. I was out of EC-1118 so I used Montrachet I was out of...

No Problemo!! Relax and Have a HomeBrew(ed Apfelwein!):mug:

Actually, my last batch with EC-1118 that turned out at 1.002 was with a fairly new pack of EC-1118. Far from expiry...the temp was 70-75 degrees over the time frame, which has always yielded low final gravities. I have to say, though, the batch that went over the winter, 51-64 degrees...

I have found that the EC-1118 is as quick or quicker than Montrachet. It clears faster than the Montrachet (I still leave it in the carboy for 8 weeks) and I think the result has more apple flavor despite being very dry. That said, my last batch with EC-1118 finished pretty high (1.001-1.002)...

Interesting. The one time I used Pasteur Champagne Yeast for a Cider (but not an Apfelwein recipe) it came out TERRIBLE.. Thin, dry, sour. But every time I have used EC-1118 for Apfelwein it comes out great. The two yeasts are generally considered similar (one mail order brewshop often suggests...

I generally carb my Apfelwein with 1 oz (by weight) Dextrose/gallon. The 2 L pop bottles should be fine. Generally, 3/4 cup of Dextrose (~36 TSP) is about 4 oz, so for each 2 L you could add 1/2 oz of Dextrose or, ~4-4.5 tsp per 2 L If my math is right :)

On a whim I picked up 2 32 oz bottles of LOOZA Pear Nectar. Thinking of trying an APFEL-PEAR combo with 2 gal of apple juce and the 64 oz of Looza. I'm pretty sure I have seen Apple/Pear combos in this thread but I don't recall any taste reports. Any experiences out there? Is this ratio OK or...

Yeah, mine always got down to 0.996-0.998, but the last batch, after 9 weeks in the fermenter was 1.002 as well (0.999-1.00 @72 deg, so ~1.001-1.002 corrected for temp). It was crystal clear, so I am pretty sure it was done. It did seem pretty effervescent, with a lot of trapped gas, and a bit...

2.6 lb Golden Light DME 3.2 oz Honey 0.25 lb Crystal 40 (steeped) 0.5 oz Cascade pellet (5.4% AA) 30 min 0.25 oz Amarillo pellet (7.5% AA) 15 min 0.25 oz Amarillo pellet (7.5% AA) 5 min 0.25 oz Dried Elderflower (10 min) 0.2 oz Dried Lemon Balm (10 min) 1/4 Whirlfloc tablet (15 min) Made a...

Usually don't post until it is actually IN THE BOTTLES, but that should be pretty soon now, so... 20,392 + 5 = 20,397

I have started using EC-1118 in all my batches. I think they clear faster and come out better tasting than the Montrachet, but I may return to the Montrachet for the next batch just to see if this is my imagination or not.

20,130 +4 = 20,134 Bottled today!

Clean carboys!!!! What a concept. I guess maybe I should try it sometime :)

The still stuff you can start drinking right away, though it will improve with age. For the Carbed stuff, I usually wait 10-14 days when I use Dextrose, but I don't have any experience with the Carb Drops.

Hopefully the Maple Flavor is PLEASANT. I have had some Meads that went to 'band-aid' flavor, ostensibly from phenol/chlorophenol production or possibly bacterial contamination. EARLY in the band-aid flavoring process, I might describe it as 'maple' before it got really unpleasant. Not saying...