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+ 10 19208 + 10 = 19218

Got a couple of different cider variations done. Just decided to use this juicer thing I've had stashed in the garage and going to try a Guava-Stawberry Wine. This one will be interesting.

Thinking of starting a Belgian Wheat.....

+ 35 +5 Apfelwein, +5 English Cider, +5 Bad Ass IPA, +5 Choco-Toffee Stout, +5 Chocolate Orange Porter, +5 Mexican Cerveza, +5 Honey Wheat 5978

Actually, using the simple Munton's or Coopers Mexican Cerveza Kits along with WLP940 which is just released, you can make a damn close clone.

Thank you for the info. I'll be excited to see how they all fair, I got a little crazy one day and started 3 batches :) 1 using Montrachet, 1 Champagne and 1 WLP775. Be interested to see the differences. I've heard that Nottingham also is good, think I may add another batch with that.

I had the same thing when I did a Chocolate Toffee Stout that used 6 lbs of Muntons Amber, that weird metallic taste goes away after bottle conditioning for a couple of weeks.

Also you could also run some tubing from your primary over and down to a bucket with water in it. That way it would catch the run off and still restrict bacteria from entering.

1/2 tsp gypsum

Anyone used the WLP775 English Cider yeast before? How did it turn out?

Nope, it's working just fine. You shouldn't get any krausen with the Apfelwein only a very small ring of bubbles.

It goes away, add nothing, leave it alone and walk away for 4 weeks minimum :)

I let mine go 2 weeks in the primary then re-rack to secondary for 2 more weeks. Bottle and store at room temp for 7 days, then move to garage at 50F for 7 days, then enjoy.

I've had several of mine that blow the Carboy cap off and I haven't caught them for days. As long as the fermentation is still active you should be fine, I haven't had a problem with any of mine yet :)

In regards to the AJ the ingredients you need to watch out for are POTASSIUM SORBATE & SODIUM BENZOATE. They are preservatives and are added to prevent yeast from growing.

No, what you see in that picture is Table Sugar, Cane sugar is the raw product. Corn sugar is a rare find at a grocery store but becoming increasingly popular. However, table sugar is fermentable.

The cloudy look means it's still fermenting. The cooler the temp the longer it will take to finish, mine sat at 70F for 6 weeks.

I had a similar situation with my Apfelwein, just let it sit at room temp for a couple more weeks. Eventually the cider cleared and the nail polish smell dissipated and it took another week for the krausen to go away too.

Using a lager yeast and fermenting at temperatures between 50 - 55 will be slow but make for a much smoother brew.

Yes weeks! If fermenting between 68-72 let it ferment for a minimum of 4 weeks. Then carbonate (if you want), bottle or keg and let condition for 2 weeks before enjoying.