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I generally leave it in the carboy for 2 months. Last batch I left for 3 months. I used apple juice concentrate instead of corn sugar to prime (with the appropriate calculation). It carbed, but was UNDER carbed to me (but definitely carbonated). I don't think it was a yeast problem, I think it...

There should still be enough yeast in there to carb. I like 1 oz (by weight) per gallon, but if you really want a light carbonation, use less. Do whatever you would do for beer. Typically beer carbs with 3/4 cup priming sugar for 5 gallons (about 4 oz by weight) if that gives you any indication...

I usually use 50/50 Dextrose/Brown Sugar and it comes out fine. One of these days I will try ALL Brown Sugar and save myself some $$$ and the grief associated with constantly keeping dextrose in stock! As far as alcohol production, Dextrose and Brown sugar are pretty much interchangeable...

LOL!!! A testament to a good recipe, but most folks would hardly consider 6 weeks to be aged!!! I leave mine in the carboy for 8-12 weeks, bottle prime for ~10-14 days. I have managed to keep a bottle or two around for a year...that is until my friends starting drinking it up as fast as I could...

It is a matter of personal preference. I like it sparkling as do my Apfelwein addicted friends, but others like it more like a still wine.

"A pint's a pound" only applies to Water or other liquids/substances with density close to 1. Corn sugar is really powdery.. as you found out. 5 oz per cup sounds about right. Most brewing guides call for 3/4 cup per 5 gallons, (ca. 4 oz) though I generally like to prime at the 1 oz per gallon...

I've bottled my 'still' Apfelwein in normal wine bottles with corks. No problems. As far as I could tell, it remained pretty much STILL, not even much effervescence when opened. You should be OK.

I have not noticed any off flavors, so I don't think autolysis is a factor. Since I make the stuff year round, the temperatures change even in the basement. My last batch was between 51-64 degrees F during the entire time but previous batches were at 63-69 deg F and though I didn't seem to...

My standard lately has been 8 weeks (minimum 10 -12 is better) in the fermenter, then prime and bottle and drink by 7-10 days later depending on how well the carbonation process has gone. Seems to be very good at that point, and, quite honestly, I haven't noticed it getting appreciably better...

"Just melting because of the amount of heat present" Yes.. It must absorb that heat to melt and heat must be REMOVED for it to resolidify. The specific heat of a material is the amount of heat required to change a unit mass of a substance by one unit of temperature. Q = mcΔT...

I bet you have a leaky carboy cap or stopper. IF you are really concerned, pull a gravity sample. I bet it is pretty much fermented to dryness. My airlock stops showing activity after about 1-2 weeks, but the carboy is still totally cloudy. Gradually the yeast clean up after themselves and sink...

For sure this particular iteration of the technology isn't suitable..I was just thinking of other applications where temperatures need to be quickly reduced and held, so mashing and brewing came to mind :) It reminded me of the method of cooling down wort by dumping in sanitized frozen water...

NO..read the article. It is not just the thermal mass of the stainless steel. There is a substrate inside which melts as it absorbs heat and then re-solidifies releasing the heat it absorbed to maintain temperature. It is a neat application of thermodynamics and materials science. Just thought...

http://www.boingboing.net/2011/03/31/coffee-joulies-cleve.html http://www.joulies.com/faq I wonder if these could be specifically re-engineered for Mash/steep temperature keeping.

If it is clear, it is probably OK to bottle, but Longer is Better. I have been leaving it for 8 weeks or more routinely.

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Yes quite normal. You might see a blip now and then, but most of the active ferment seems to be done by then. It should gradually clear (until pretty clear around the 4 week mark). EC-1118 batches seem to clear sooner than Montrachet in my limited experience.

My last batch of Apfelwein (used EC-1118 yeast) was probably the best tasting of any of them (including the last EC-1118 batch). Problem is, I decided to try priming with Apple Juice concentrate instead of dextrose. I calculated the amount needed for ~3 atm using Sucrose, and measured out the...

Recluse there as here. Just hit my 5 but will continue :)

That is very odd. I find Apfelwein very dry. A lot of the commercial ciders taste overly sweet compared to it. My FG's are always around 0.998-0.999 as well. I guess tastes are very different, but I would never call this stuff SWEET.