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Thanks, I shook them a bit and got some action in the airlock. I'll let them clear a bit and then rack to a bottling bucket, prime and bottle. I'll dry hop the Hop Cult about a week before I bottle.

I am fairly new to brewing, but, have a lot of wine making experience. I recently made back to back recipes of a Midwest Hop Cult and Flat Tire IPA's. Primaries sent well and both are at about 1.012 for a number of days. Primary was done in buckets with lids under airlocks. They were racked...

Ok, made my fourth batch, started on 6/1/12, using Mott's Apple Juice instead of Cider, per Ed's recipe, fermentation was fine, racked it once to a clean 3 gallon carboy and although I got some additional slight yeast settling, it is slightly cloudy. Any ideas? I was planning to let it sit for...

+1 on Duval bottles, the best. Labels fall off in hot water, Son-in-law's and I bought 4 cases in an after Christmas special, four bottles and a glass for $5.50, emptying them was joyous part of the process. Tony

Can I use K-meta (at normal sanitizing dilutions for wine bottles) to sanitize beer bottles? Thanks, Tony

Unless the juice had an unknown sorbate or other fermentation killer (you say just juice), you should be fine, EC-1118 has a wide temperature range once it warms a bit it should take off. If not, toss in a little yeast energizer.

I tried to cold crash a batch that started off with a little high SG, yeast settled, racked it off the lees, etc. Well once it got back inside it took off again and finished dry. So, it may be a little warm, ABV 9.5%, but I'm going to let it sit for a few months to mello a bit. Beautifully...

My first kit was a MM Cabernet Sauvignon. Turn out ok, a bit thin, good berry notes, but little to no tannins. I added some oak a la carte, which helped a little. Now it's used as a blending wine with a bunch of Blackberry that I made. Switched to Winexpert high end kits, my wine now tastes...

Question... I bottled my first batch, some still, some carb tabbed. If I want to still bottle my next batch in 12 oz beer bottles, should I add any K-Meta or Pot Sorbate to the carboy before I bottle? Wondering since if I put 4 gallons in 12 oz bottles, it may take a bit to drink them all and...

I tested as it came from the carboy and it was 3.6, it tasted flat and watery. I added acid blend in little increments, tasting as I went, 3.2 tasted good to me. It had a little edge, which I like. You probably should adjust to your taste. I really didn't know what to expect from this...

OMG I just tried and bottled my first 3 gallon carboy of Ed's Apfelwein. It's just two months old, I added a bit of acid blend to bring it up to 3.2 pH, which I liked compared to the 3.6 it was a la carte. So, I bottled a dozen 12 oz beer bottles and added a few carb tabs to each. The rest I...

My first batch of Apfelwein is getting ready to bottle, a check today showed a PH of 3.6, is this on track for Apfelwein or should it be adjusted? It is still and a bit watery to my taste, although some apple notes are there. Any recommendations? Thanks, Tony

I have just about the same experience, it appears to be watery with some apple notes on the finish. I thought that maybe I did something wrong or something just didn't jell, so to speak, so, I started another three gallon batch on 11/1/11, which just finished fermenting. Mine is younger then...

Naw, nothing happened. Still stuck at 1.030. (Have 4 gallons of Apfelwein going like crazy in the cellar, this petered out) Racked it to a clean jug and topped off with a Cab Sauv. Smells nice, very berryish, SG down to 1.010 after topping off. So now it's wait and see. Although my experience...

Thanks, I brought it upstairs to the second floor where it's the warmest during the day. Some slight indication of foaming again. We'll wait and see and post the results.

I found a recipe online for a gallon of BB wine, which is made from BB jam. So, I mixed according to the recipe which included a dose of Acid Blend, which I now understand can cause a stuck fermentation. It fermented well for about 3 days, starting at 1.095 and then came to a stop just under...

Today my Apfelwein is 16 days old. Starting to clear, tasted a bit, it has a watery consistency, but apple notes on the finish. I followed Ed's recipe, am I on track? Will it get better body and flavor with age? Thanks...

Apfelwein 1st attempt in primary

2nd day of fermenting, going like crazy. 3 gallon carboys fit nicely in 5 gallon buckets. Added 1 1/2 tsp yeast nutrient, no rotten egg odor so far with Montrachet yeast.