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PBR, since Jesus was a kind of a hipster.

I stand corrected.

Yeah from what I know too much headspace is a common cause of infection.

I live in Beijing and I wasn't able to source American oak, but I did find medium toast french oak. I was thinking of using an ounce and half. Sound appropriate?

Great thanks

My apfelwein has cleared, it has also reached the sg I was looking for. Im planning on oaking and sweeting it a little. Should I oak or sweeten first, or does it not matter. I was planning on adding my sorbate and potassium first then oaking then finally sweetening. Only under the impression...

Sill new at this myself, but from what I know is that if you add more sugar you could reactivate the yeast. You could use potassium sorbate to kill the yeast and then add sugar. From what i know you can also use splenda. I dont know if there is another way. Again, im new at this myself. Hope it...

25,046+5=25,051

Have 5 gallons fermenting nicely. Only 3 days old, can't wait to try it. Im addicted to this hobby already haha! I bought some medium toast french oak, has anyone tried oaking this wine? It intrigues me, but im scared the oak will overshadow the apple flavors. Any experience with oak+edwort's wine?

Problem kind of cleared up on its own. Still has a nice layer of foam and a steady flow of bubbles in the airlock but no more mess. About the oak, do you think it would go nice with an apfelwein? I have reservations.

Hey, I started my first 5 gallon batch of apfelwein yesterday. I am using an s style airlock with vodka and i have a spare. The first airlock got gunky and I changed it, within 5 minutes the second was messy too. I am sanitizing before i reattach. How quickly should i change the lock? Should i...