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F&M Fire Protection in Hyattsville fills (not exchange) CO2 tanks for slightly less than Roberts. Still $20+ for a 5#.

I used TreeTop apple juice. Pasteurized and came in big 1 gallon plastic jugs. I took gravity reading up until the point where it stopped changing for a week.. It started at 1.076 and quickly went down to about 0.992 where it stayed for another week and a half and I stopped measuring it.

I did drink it cold and it was much better that way, warm it was pretty much undrinkable. Also a strange thing happened when I put a bottle in the freezer and then took it back out and put it in the refrigerator. The sour taste was more powerful than even when warm. Not sure how to explain that.

It fermented about 6 weeks total and has been in the bottles about 3. Most likely too soon to really tell what it should taste like but it has a long way to go before I'd consider it "good". I did not have a thermometer on the carboy itself but the room it was kept in was about 65 degrees for...

I recently finished and bottled my first batch of apfelwein made almost exactly to the recipe in this thread with sucrose and lalvin dv10 yeast instead. I bottled it and primed it with dextrose and a small amount of lactose and it turned out SOUR. It's not a terribly pleasant sour either. I did...

4938.5 + 6 = 4944.5 First batch!

I've had a 6 gallon batch of apfelwein fermenting for 3 weeks or so, and it hit .996 SG after about 9 days. (I'm using Lalvin DV10 which apparently ferments ridiculously fast) I happen to have some bentonite and sparkelloid sitting around and was wondering if I could put that to any use. I...