fermenting apfelwein

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anlgp

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Hello,

I have a party in 2 weeks and 1 day. I started the brewing about a week ago and fermenting started about 6 days ago. Unlike my "honey" question posted in another thread I realized several things and that I didn't follow the recipe to a T.

for instance:

I have less than 5 gallons
I have 1.8lbs of honey
And a whopping 5 grams of yeast. . .

with that being said is it realistic that this is ready on the 30th of august? The fermentor has stopped bubbling for the most part and I don't want to add anything to it. I just want to bottle it.

Thanks for reading : )
 

DeathBrewer

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no. apfelwein takes time to age and honey takes longer to ferment. then there is conditioning time. you COULD do it, but i wouldn't want to give your guests massive hangovers.

EDIT: brew a hefeweizen instead
 

Boerderij_Kabouter

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That depends on your definition of ready. I would not serve it to guests if I were you... but in all likelihood it is done fermenting and has alcohol in it. My first batch of apfelwein is about 6 months old and is just starting to become what I had hoped it would be.
 
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anlgp

anlgp

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well,

my main priority is that the caps don't pop off. If it's not ready (ie. would give guests hangovers/just needs more time) then I won't serve it. could I bottle it, though?
 
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I wouldn't bottle until after 4 weeks and PERFECTLY CLEAR! And thats wth sugar....honey could be dangerous to bottle that soon.

Caps Don't pop off when bottle bombs occur...it's dangerous a LOT.
 
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anlgp

anlgp

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Oh, I see.

My first brew went perfect and I didn't have any problems (this is only my second) so avoiding that at all costs I'll just have to be patient. Thanks for the images and help! I don't want to have explosions and then go and buy more bottles on top of that.
 

Taper123

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13 days after starting my first batch of Apfelwien... it's still making the airlock bubble. Maybe it's cause I'm keeping it at 62 degrees... but from what I've read it take a month or so if not more til it's ready to bottle.
 
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