Quantcast

Bottling still Apfelwien

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

BayviewBob

Well-Known Member
Joined
Jul 13, 2007
Messages
47
Reaction score
1
Location
Idaho
I have a 3 gallon batch of a apfelwein clone.

I also have some whiskey bottles ( I don't know where they came from ) that have the cork stoppers on them.

Can I put, fermented out, still cider in them to age?

Would I be wrong to assume the cork is sanitized with whiskey?

Any ideas would be greatly appreciated.
Cheers
Bob
 

Adolphus79

Well-Known Member
Lifetime Supporter
Joined
Jul 19, 2007
Messages
528
Reaction score
19
First of all, you should use new corks.

Secondly, so long as the cider is finished fermenting, and there is no carbonation, you shouldn't have any problems. Just make sure that the bottles are washed and sanitized, and you use new corks.
 
OP
B

BayviewBob

Well-Known Member
Joined
Jul 13, 2007
Messages
47
Reaction score
1
Location
Idaho
Thanks you for the information.

So the whiskey soaked corks are not usable?

I mean, they are not old dried out corks, they are wet with good whiskey!

I would think they would be more sanitized than new cork.

Am I wrong?

Bob
 

GrantLee63

Well-Known Member
Joined
Jun 24, 2006
Messages
151
Reaction score
2
You didn't mention when you made your batch, but personally, I would bulk-age it in the 3 gallon container it is currently in, and bottle after at least one year has passed. As far as corks go, I'm sure a whiskey soaked cork is sanitized, but if it has been used (as these obviously have been), the sealing qualities will be compromised. Use new corks.

- GL63
 

GrantLee63

Well-Known Member
Joined
Jun 24, 2006
Messages
151
Reaction score
2
BigKahuna said:
Ed Wort says that this stuff should be ready to drink in 8 weeks, Why do you recommend a full year?
It is ready in 8 weeks .... it's just that it is much better after at least one year. :rockin:
 
Top