So, while I am worrying about my beer that I started yesterday, I thought I would start a batch of Apfelwine. I have a primary fermenter that I am using for my brew, a carboy for a secondary, and I thought I could grab another carboy just for wines/ciders, because as I understand it, the wine/cider can just be fermented in the carboy and then bottled.
1. Is this correct? Can I just start and finish it all in one container, then bottle it?
2. Is is the same as beer, in that you have to be very careful not allowing oxygen in?
3. How important is a blow-off for Apfelwine or other wines?
4. How does EdWort's taste? Like wine? Like juice or cider? I want something that will be tasty and maybe a little sweet. I am not a big wine guy, so I don't want to make it if it comes out tasting more or less like wine. I don't expect it to taste like apple juice either, just don't want it to taste like wine.
Thanks to everyone for putting up with my constant posting!
1. Is this correct? Can I just start and finish it all in one container, then bottle it?
2. Is is the same as beer, in that you have to be very careful not allowing oxygen in?
3. How important is a blow-off for Apfelwine or other wines?
4. How does EdWort's taste? Like wine? Like juice or cider? I want something that will be tasty and maybe a little sweet. I am not a big wine guy, so I don't want to make it if it comes out tasting more or less like wine. I don't expect it to taste like apple juice either, just don't want it to taste like wine.
Thanks to everyone for putting up with my constant posting!