FishinDave07
Well-Known Member
to have a bottling bucket when bottling apfelwein? Can i just siphon from the primary? Will it have too much sediment?
Is it absolutely necessary...
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DIY Brewing Company
Well-Known Member
If you are super careful you can but I would still use the bottling bucket. It will be almost impossible to not stir up something out of the primary.
Greggy
Well-Known Member
You'll want a bottling bucket. If you plan on carbing, you'll need to mix in the sugar with the apfelwein in the bucket.
Greg
Greg
ALthough it's a good idea to use a bottling bucket...if you aren't planning to carb it, and you are good with a siphon (with or without a bottle wand) you could skip the bucket...If you're worried about sediment (which would fall to the bottom after awhile) you could take a piece of hopsack material, and sanitize it along with a couple of rubberbands, and rig up a filter on the bottom of the racking cane/auto siphon.
But I will tell you from experience that it is much easier to bottle from a bucket, then to siphon out of a carboy into bottles...If you're not that experienced, or are clutzy then go with a bucket...or if you have one around, even a sanitized 5 gallon cooler with spigot can work in a pinch.
But I will tell you from experience that it is much easier to bottle from a bucket, then to siphon out of a carboy into bottles...If you're not that experienced, or are clutzy then go with a bucket...or if you have one around, even a sanitized 5 gallon cooler with spigot can work in a pinch.
uuurang
Well-Known Member
No, you don't have to.
I keg so i don't use bottling bucket.
Tonight I just transfered a pomegranite apfelwein into a keg w/o sediment. The 'wein was in primary for 6 weeks which is 2 weeks longer than what I do normally (lazy). The longer you wait the more the yeast sediment gets compacted, so I find, therefore the less chance of stirring up said sediment.
FWIW
I keg so i don't use bottling bucket.
Tonight I just transfered a pomegranite apfelwein into a keg w/o sediment. The 'wein was in primary for 6 weeks which is 2 weeks longer than what I do normally (lazy). The longer you wait the more the yeast sediment gets compacted, so I find, therefore the less chance of stirring up said sediment.
FWIW
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