Nodak_Brewer
Well-Known Member
I attempted my first Apfelwein yesterday. I used Edwort's recipe with the addition of some yeast nutrient and D47 instead of Montrachet, and only did 3 gallons. I scaled all ingredients back except the yeast, which I just emptied entirely into the 3 gal better bottle once hydrated. Anyway, I noticed that I had quite a bit more than three gallons (liquid in neck of bottle) but had to go to bed. Today, I removed it from my fermentation chamber and ran liquid out of the better bottle's permanent valve into a sanitized carboy to see how much excess I had, which ended up being about 1/4 gallon of excess must. I added 1.3 oz of dextrose to a sanitized bucket then somewhat carefully added all the must, excess and all, into it. This brought the concentration up to the recipe's spec. However, I neglected to sanitize the inside of the better bottle valve, or the top portion of the bucket in my haste. They were sanitized a few days ago, however. I didn't notice any airlock activity, so I wasn't concerned about splashing as it probably gave it better amounts of oxygen than my carboy shaking achieved the night before. I then poured it all back into the 3 gal better bottle to the 3 gal mark then tossed the excess, and back into the fermentation chamber at 64F it went. We shall see how it goes! 
I hope I didn't introduce anything nasty, I suppose I just should've let the dextrose concentration be a little low versus all these liquid transfers.
I hope I didn't introduce anything nasty, I suppose I just should've let the dextrose concentration be a little low versus all these liquid transfers.
