Apfelwein Slow Fermentation

[captianoats]

I started my first batch of apfelwein a little over 3 weeks ago. My recipe was 4.5 gallons of apple juice, 6 cups corn sugar, and a packet of dried monochet yeast. SG was 1.054. It's been sitting at a steady 60 degrees in a better bottle, and the airlock's been burping since day two.

Now after 3 weeks, I went to check it out, and there are carbonation bubbles still coming up the sides of the carboy, and my gravity is only 1.010. No problem, I can wait and let it keep doing it's thing. However, my question is, is this normal? Most people say that it's only 3-4 weeks from pitch to bottle. Does my cool temps have something to do with this?

Don't worry, I'm not panicing. In fact, when I tried the sample from my thief, it was great! :rockin: It's slightly sweet and doesn't have an alcohol flavor to it at all. Part of me would happily give up a higher ABV to keep some of the sugar in there. I'm just curious because I'm still fairly new and want to learn. Thanks.

 

[Jim Karr]

Your temperature is most likely a very big factor in this.........you'll end up with a fine product when fermentation is over. I can't comment on how dry it will finish, however.

 

[hungrymonkey]

I am in the same boat.

I mixed up a batch on 12-5-08. It sat in the closet and the weather turned cold. Making the closet temps in the mid 50's. It sat for about 3 weeks before I moved it to the kitchen counter (much to my wifes dismay). It sat for about 2 weeks. It did not clear until I put it back in the closet with the mid to low 50's temp. On the other hand. I mixed up another batch on 12-29-08. That batch sat on the counter for over 2 weeks in the warmer temps. It cleared already.


I have a feeling that the time spent in the cold, has slowed the fermenting process down.

not worried. Just going to give it some more time.

 

[BeerRunner]

I started one about a week ago. Fermentation is much slower than I expected. I came home from work one day and swirled the jug around. It instantly blew the top off the airlock and sprayed half-fermented apfelwein out. I'm really glad it didn't hit the ceiling.

 

[ifishsum]

LOL @ BeerRunner, I can really visualize that.

I fermented my last batch at 68* and I think it bubbled for over 2 weeks so I can definitely see it taking longer at 60. You might consider warming it a bit, I think it will eventually finish out dry anyway but you wouldn't want to bottle maybe it thinking it's done and then have potential bottle bombs.

All three of my batches finished at 1.00 or a little less.

 

[captianoats]

Well it's nice to know that my thinking that temperature is the reason, maybe you guys really are teaching me something.

I'm just going to leave it cold and let it ferment out slowly. I would rather wait and have a really clean taste then something rushed thru.

 

[fratermus]

I started my first batch of apfelwein a little over 3 weeks ago. My recipe was 4.5 gallons of apple juice, 6 cups corn sugar, and a packet of dried monochet yeast. SG was 1.054. It's been sitting at a steady 60 degrees in a better bottle, and the airlock's been burping since day two.

I leave mine for 2 months in primary, and it bubbles actively for 3wks at least.

1.010 is definitely not finished; you'll probably see it dip under 1.000. I think you are right about the somewhat lower temps causing it to drag out a bit.

I know what you mean about the sweetness, though; the best I've had was a batch that stalled at 1..008 and had to be roused/nutriented. That hydro sample was amazing. Perhaps I could have killed off the yeast at that point the way the winemakers do.

 

[Jolly McStanson]

Mines been sitting there a week now, and there's not much going on in the fermenter or the air lock. It smells like sulfur, but so does beer when its fermenting. Oh well I guess we will be enjoying are Apfelwein in 4 months when its done.

 

[Yuri_Rage]

It always takes a long time. You'll know it's done when it's perfectly clear. It usually takes 6-9 weeks.