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Picked up the supplies for this today. 2 wits of water is currently boiling. Got 2 qts of organic lactose free skim milk. A little nervous about it being ultra pasteurized as I know this doesn't work for the cheese I make but I think it should be fine. Also using Montrachet yeast and some...

Wait, did you put the cinnamon/sugar mixture into your primary?

Yes it really can be,and it is!

Here here!

So I just did 1 bottle of this in a plastic container in my freezer to see how if like it and it was great! Very apply, slight note of alcohol. I was wondering, could I make a 5 gallon batch of cider, transfer it to my bottling bucket and leave it outside on some freezing days and then drain the...

Montrachet from a batch of apfelwein. Racked it at 1.05 to make sure it still had the energy to get the job done

Well I was suspecting this. Poured in my slurry last night...and the airlock is going nuts! Gave it a good mix before pitching with the wine whip but nothing since then. And here I was nervous cause the ambient temp in the room is 66

The OG from the batch was 1.055 but I'm racking at 1.05 so the yeast shouldn't be too stressed correct?

Yup, that's what I'm doing!

Just whipped up my first batch of this. I was amazed that 7lbs of sugar could dissolve in 8 oz of water and look so clear while your heating it up. First time using a power tool in alcohol making ( wine whip and drill). Lots of fun! Currently sitting with a towel on top waiting for me to rack my...

Wow. So I started this about 11 days ago, and I won't lie... I did it mainly to create a yeast slurry for a batch of skeeter pee. I wasn't sure how I'd feel about this since its supposed to finish real dry. I just checked the gravity as I want to rack it at 1.05. Tasted my sample and I'm blown...

2 weeks in and the airlock is smelling great!!

Really? I read through the first couple pages and it seemed everyone was saying the slurry is amust considering the preservatives and the acid concentration. My apfelwein is almost ready for a racking so I should have a slurry soon but if that's the case, maybe next time I'll just pitch some 1118.

If you want, get a packet of wine yeast and throw it in and make some apfelwein, or just let it go and see what happens. Who knows, you could like how it turns out

. With twice the dextrose, gravity may be too high for yeast to convert all of it to alcohol. You'd be left with unconverted dextrose leaving the cider sweeter. Also, with all that alcohol, yeast could get stressed and create off flavors

It does throw the gravity reading off but the reason it's done is to wash the yeast down

Pretty pumped. Have a batch of apfelwein going for about a week and a half and will be racking it soon to use the slurry to make some SP. just bought all the ingredients today and bought a wine whip specifically for this. Any tips or tricks from anyone who has made this besides what the recipe says?

How long do you store/ age in plastic containers? Does seem like the best of ideas to me...

Well, that's what happens when you just follow directions and don't think critically about it. Oops. Well,next time...

I used wyeast beer nutrient. I know it's for "beer" but was told on this thread that all yeast like the same nutrient. I also used the amount listed on the bottle, I think 1/2 tsp for the 5 gallon batch? Not enough? Not the right type of nutrient?