Pdeezy
Well-Known Member
I just bottled up a small 2.5 gallon batch of this last night. Used S-05. It tasted great at bottling time. Kind of like Sake with an apple aftertaste. I really like it. Hopefully it will be carbed up by christmas!
I just bottled up a small 2.5 gallon batch of this last night. Used S-05. It tasted great at bottling time. Kind of like Sake with an apple aftertaste. I really like it. Hopefully it will be carbed up by christmas!
How much priming sugar did you use? TIA
After asking around, the consensus seemed to be balanced nutrient or or energizer good, DAP bad. From personal experience the DAP will eliminate the rhino farts but can apparently strain the yeast leaving really off flavors. A balanced one should get around that problem.
Well, I was doing some spring cleaning this afternoon in my brewing room and come across a 6 pack of 2 year old apfelwein. I have always loved it and usually make 10 or 15 gallons a year, but having it sit in a bottle carbonated for 2 years makes it absolutely amazing. I would suggest anyone who can bottle out of a keg to take a 6 pack or so out of a batch and hide it, I promise you that it will be worth it when you come across it again.
Chromados
I've used DAP in the last couple of batches when my FERMAX got wet and stinky. Didn't notice any off flavors...but in one case I probably didn't use ENOUGH DAP as there were still rhino farts.
That sounds delicious. I really like juice from the tasty pom. Let us know how it turns out.
BeerWard said:Opened last night and it is very good. There is just a hint of pomegranate flavor. It finished dry of course. I wonder if some back-sweetening would bring out the flavor more.
I've enjoyed mixing it with a splash of apple juice on ice.
I opened a bottle that I added a carbonation tablet to and it hasn't even started to carb. I'm doubting I got enough yeast after it sat in the primary for 9 months. It's only been about 2.5 weeks though. We'll see.
Mine has been fermenting for over 5 weeks (following original recipe only used 2 lbs sucrose not dextrose). I hit recipe OG or thereabouts, now I'm at 1.002. I'll check again this weekend when I plan on bottling... but is it normal to finish above 1.000?
I know the wait a few days and recheck rule but I've never had any beer ferment this long... don't know if the process is slower. BTW I drank all of the gravity sample and it was amazing. Going to have to start another batch soon.
My first batch was created 10/29 and I was planning on bottling around 12/22. But I was thinking I would like to make a 12 pack of them carbed up for x-mas. I know I'm pushing the time but do you think if I bottle a batch tonight would they be fully carbed in 12 days?
They probably won't be very good either. Not bad, but not good (at least to most people).
They probably won't be very good either. Not bad, but not good (at least to most people).
To some of us, it is already good right out of the hydrometer tube
LOL! Amen - although the problem I'm running into is my "wine thief" (aka turkey baster) has reached it's maximum depth, and I am no longer able to pull and an occasional SG sample .
Fred
BeerWard said:Maybe a splash of pomegranate juice would be good. Did you use just one carb tablet? I have used them for beer and usually use 2. For a highly carbed beverage, I might use 3.
I'm not referring to carbonation level, I'm referring to aging time. Mine tastes fine to me straight out of the hydrometer. But to a lot of people, that taste is "very" bitter and has pretty faint apple flavor. All I'm saying is that it's not the finished product, that's all.Still Apfelwein is every bit as good as carbed
Is it clear?I made my first batch, per original instructions, back in mid-October, and I've tasted it a few times since then. It has a distinct taste/smell...almost a little like vomit. Is this anywhere near normal?? I know it hasn't been aged too long, but if it tastes anything like this, I don't see how I can drink it.
If I sweeten it with 1 splenda for a ~12oz serving, it's barely okay, but still noticeable. Did something happen to the batch? Do I just give it more time?
I made my first batch, per original instructions, back in mid-October, and I've tasted it a few times since then. It has a distinct taste/smell...almost a little like vomit. Is this anywhere near normal?? I know it hasn't been aged too long, but if it tastes anything like this, I don't see how I can drink it.
If I sweeten it with 1 splenda for a ~12oz serving, it's barely okay, but still noticeable. Did something happen to the batch? Do I just give it more time?
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