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I have 6 gallons that was transferred off of the yeast in August of last year. It's going on a year now! I have a batch of Pinot Noir and Pinot Grigio that has both been sitting for 8 months. I plan on bottling them first so my Apfelwein may not even be bottle until well after a year. The...

Anyone know the recipe for making hot toddy type drinks with Apfelwein?

I think I'm going to sweeten my next batch. Will I need to pasteurize if I use Splenda? I know it doesn't ferment but I just want to make sure that means I don't need to pasteurize. I don't want bottle bombs.

I want to rack this to a secondary to let it age another few months off of the yeast. Has anyone done this? If so, I assume there is a lot of head space because of all the fruit. Do you top up with water, water and more honey, or something else?

I used 5oz of corn sugar for a 6 gallon batch.

I moved it upstairs where it's closer to 66 so hopefully it carbs up a little quicker. I just hope its carbed for thanksgiving! If it's left at 62, it would carb but just take longer, right?

Maybe it's the temperature? It's starting to get cold outside and I had it all sitting up against a wall in my laundry room. It's probably 62 degrees or so in there. I moved them upstairs where it's usually around 66 or so. Will that help at all or will I need to find a way to get them all up to...

I bottled mine almost 2 weeks ago and the plastic soda bottle I'm using as a test still isn't hard. It actually doesn't feel any harder than when I first bottled. How long do I have to wait for it to carb?!? I've always drank it still and this time I carbed it and I'm itching to drink it.

I racked my 2 month old batch Sunday and topped up to 6 gallons with about 1/4 gallon more apple juice. Should I see any fermentation starting back up? Bubbles, airlock activity, anything? I haven't seen a thing and I just hope I don't bottle it in a month or two and have bottle bombs.

Mine has been sitting for 2 months now. I'm thinking about racking and topping up but I'm afraid with all the fruit that I'll only get about 3/4 of the gallon and I don't want to add that much water. How long do you guys usually let it sit before bottling?

My current batch i made with extra sugar to boost the ABV and started at 1.08. I just racked it to age it and smooth it out but it tasted great at 2 months. Yours will be around 12% but should taste fine. I find the regular recipe a little too light anyway

I bottles my batch a week of so ago after sitting for 2 months. I cracked one bottle and it wasn't very good to be honest. Very tangy and sour. I'm going to let the other 4 sit 6 months in the bottle before even thinking about opening them.

I just racked off of the yeast and topped up with about 32oz more apple juice. I assume this will start fermentation again for a bit? I plan on leaving this sit at least another 2 months. Will it be okay without adding anything to it?

Did you just rack it to secondary or did you add k-meta or anything to it?

I've hit the two month mark and oddly enough I still have 5 bottles still and another full 5 gallons in carbed in bottles completely untouched. I think I'm going to bulk age this by racking it to get it off of the yeast. I want to let it sit another 2 months before bottling. I think I may add...

For what its worth, if I were planning on waiting more than 3-4 months to bottle, I would probably rack it after 2-3 months.

The good thing about apfelwein is that its good still or carbed so if you pop one open and it's not carbed up yet you can still enjoy it. I've heard people talk about leaving this stuff in primary for 6 months or so without a problem. I've only ever left mine for 2-3 months and it's always great.

No need to boil the sugar, just mix it in. I used 1 cinnamon stick on this last batch I made just to give it a hint of the flavor.

Good to know, thanks. Anyone else know how long I should wait for this to carb?

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