First Apfelwein, does this look right?

[Student]

I am trying out my first two batches of apfelwein simultaneously using glass 1/2 gallon barbecue sauce carboys as fermentors.

The one on the right is my first batch, about a month old and racked to secondary using a siphon. It is still bubbling, but very slowly. I mainly just got it off the yeast cake so that it could drop clear.

The one on the left is the second batch in primary. I put the yeast in about a minute before snapping the photo.

Does this look about right? This is my first time and I'm using much smaller containers than everyone else uses to ferment.

Any tips for smaller batches? I'm doing it this way because I cannot afford a large container nor do I have the space for one. I'm also using it as an opportunity to hone my recipe and technique using only $5.00 of ingredients each time.

 

[Devo9]

I can't see the pictures...

 

[Ramitt]

I think this is the pic he wanted.

looks ok to me

 

[Devo9]

I'm a little worried about the head space on your older batch. It looks pretty big

 

[DWavs]

I'm a little worried about the head space on your older batch. It looks pretty big

Correct me if I'm wrong but....if the one on the right is still slowly bubbling, as he says, there should be a nice blanket of co2 in there so oxidation should not be an issue.

 

[Ramitt]

Correct me if I'm wrong but....if the one on the right is still slowly bubbling, as he says, there should be a nice blanket of co2 in there so oxidation should not be an issue.

that is how I understand it.

 

[Student]

Yes I apologize for the picture confusion, I was trying to figure out how to do the uploads. Though it may seem like a lot of head space, the bottles are only a half-gallon each so this is not the usual five gallon batch.

I bottled the first batch today, and the second batch seems to have cleared up a bit. I will be racking that one in a week or two.

Any tips for nano-brewing like this?