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My now fully carbed apfelwein from early March, 2013 is amazing (in a carboy for about a month, in the bottle carbing for 2 months). I love the pop of my flip top pint bottle, then served, crystal-clear in a pint glass chilled and sparkling... I like it as much (maybe more) as any commercial...

I got it done last night using swmbo (let's call her Skyler) as my assistant. I had a bit of a problem with the bottling wand sticking open, but I was bottling on a concrete floor, with a floor drain right there, so I manage to keep the mess to a minimum. Man that is a lot of liquid, and a 54 L...

FWIW, I’ve been using the apple juice that my local costco has on sale: Rougemont, and it is advertised on the label as “low acid”. So no wonder I’ve found mine to be dry but not sour. I am getting ready to bottle carb my mega-batch (54 Litres) tonight, I will have to...

+1 for aging in the bottle, and I don't think I have the self control to wait 8 months...

I’ve read the whole thread. Consensus is: no need to rack. Leave it in primary as long as you can stand. Beyond 6 months even, 1 month being the minimum. Almost everyone seems to enjoy it carbed. I bottle carb mine just as I do with my beer. I think this takes a bit longer to bottle carb...

Well, I took my first taste of this stuff today at lunch time. It was 3 weeks old, and appeared to have stopped fermenting and was starting to clear, and I was dying to take a gravity reading. It was around .997, looked clearer in the hydro tube, and tasted like a lightly sparkling dry white...

26 US gallons since March 29 26195

That is sad to hear, but thanks for the tip. Reading through this thread (I think I have at least touched every page) I saw a lot of "put it together, and tuck it away and forget about it for 3 months minimum" I will be sure to check my airlocks daily. And since I am using vodka, I think it...

I put together my 3rd batch of this last night following Ed's recipe exactly. The Montrachet finally arrived in the mail, and I put 3 packages of it, 6lbs dextrose and 15 Gallons of pure %100 apple juice from Costco into my 54 litre demijohn. This brings my total made since March 29, 2013 to a...

...so, how was it?

I went ahead and racked batch #2 to my cleanest, sanitized fermenting bucket, I've never moved actively fermenting anything before, I tried to do it as calmly as possible. It was definitely a bad lid on the other pail. It is vigorously bubbling away alongside batch #1 now. I hated to do it...

Well, I made it to around the 2500th +post on this thread, and figured everything that could have been discussed about this beverage had been said. I brewed my 1st batch on March 29th as close as I could to Ed’s recipe. I couldn’t get Montrachet yeast, the closest substitute...

yeah, I'm in Canada. but that is -30 Celsius, around a balmy -22F... I do brew in the summer here too, but that is when I put my 2 gallons of boiled water in my big chest freezer in the basement overnight. It has the same effect. To answer the other question, I only open it when I am...

I'd say nothing went wrong, you've got a nice fermentation going there. Maybe you should've used a blow-off hose?

I've often wondered if the freezing makes the seal on the bucket brittle, but I've never had an infection. I use a lid that has no airlock for the freeze.

I do extract, and I adopted this method: night before brew day, I boil a couple gallons of water in my brew kettle. I clean, then sanitze my primary and add the boiled water to it, and seal it up. I put it out on my back deck, where temps can hit -30. The next day, when I am ready to...

I finally got to try a sixer of propeller this week, and thoroughly enjoyed it. My wife tried it and said "this tastes like your beer" ! I think I shed a tear of pride. And I usually pick up a 24 of Grolsch 500ml cans from the local Costco (because it is decent and relatively inexpensive)...

I always thought recipes were in imperial gallons.... The ubiquitous white plastic pail is 23 Litres to the "line" about 3 inches from the lid. 23 Litres is 5 Imperial Gallons. It is 6 US Gallons... We always called those "5 gallon pails" growing up...

What I'm saying here is that carbing at possibly 90f=fast carb, no off flavours. I fermented the beer at 60f

A quick update: I bottled my Sierra Nevada clone on Friday, and experimented: I put 8 bottles close to the fireplace, I'm guessing high 80s there. The rest are stored at room temp, which is about 70f. I took one from the hot zone, and one from the room temp zone yesterday (48 hours after...