Man, I love Apfelwein

[XELA]

at aguess id say my apple wine is about 4 or 5 weeks old

and its still really cloudy because i used cloudy juice

should i do the secondary process again an leave behind some more sediment (maybe risk infection), or just stop bein fussy an bottle?

thanks

 

[Schlenkerla]

XELA - Wait longer first, the worst case is you'll have to re-pitch at bottling if you want it sparkling. Or rack to a 2ndary now. Take a FG reading and see how close it is to 1.000

 

[XELA]

it finished fermenting about 2 weeks ago, an i have transfered to secondary about a a weeks ago

so do you recon transferin it again and leavin it a couple more weeks?

 

[Schlenkerla]

I'd leave it alone for now. Let sit for at least 4 weeks. Waiting can't hurt at all, you have it off the yeast cake. If it not too much trouble you could visit the LHBS shop and ask what they have for clearing it now as is... Like a pectic enzyme. You could also post in the wine section asking for a suggestion. I think time, if you have it is the best answer. I hate adding chemicals to anything I make. I think the more organic it is the less likely or severe the hangover could be if you over indulge.

:fro:

 

[XELA]

yea, i would rather not add chemicals! i guess ill leave it for another few weeks then, and then a few more weeks in bottles

thanks

 

[EdWort]

Keep it Simple is the main thing of my recipe, the other is to make lots of it.

 

[c.n.budz]

I made a batch today. I found a good sale on all natural apple juice so with the corn sugar and the yeast my total was about $12.50. What a great way to fill an empty carboy

 

[AleHole]

I am positive this has been covered at least once in the last 1000+ posts but here goes anyway....

1. Do I need to wait until all the bubbles stop in my batch before bottling? My first batch has been fermenting for 4 weeks now and I still have a few bubbles rising to the surface.

2. Other than the 2 weeks to carb in the bottle do I need to let it sit any longer to let it condition for better taste?

 

[EdWort]

Cider will always get better with age. I'd check to see if it is finished with a hydrometer. If you followed my recipe and it's 1.000 or lower, then go ahead, otherwise it won't hurt to wait. Patience is all that's needed at this point.

 

[AleHole]

Thanks Ed. I have an IPA to bottle Thursday and will check it then. I am very anxious to sample some of this as well.

 

[delboy]

yea, i would rather not add chemicals! i guess ill leave it for another few weeks then, and then a few more weeks in bottles

thanks

Hate to break it to you but this whole forum is based on the production of chemicals namely ethanol, with hopefully not to many esters and aldehydes thrown in .

 

[Willsellout]

OK so I woke up this morning to the Apfelwein bubbling and flowing into the airlock. I guess I didn't leave enough room in the carboy. I had to take off the airlock, thief some out of the fermenter to make more room and them replace the airlock. I did sneek a taste though...good stuff so far.



Dan

 

[AleHole]

OK so I woke up this morning to the Apfelwein bubbling and flowing into the airlock. I guess I didn't leave enough room in the carboy. I had to take off the airlock, thief some out of the fermenter to make more room and them replace the airlock. I did sneek a taste though...good stuff so far.



Dan

Thats wierd when I did my batch I nearly filled my 5 gallon carboy to the rim and did not come close to having a blow out. I followed Ed's recipe exactly.

 

[Willsellout]

Thats wierd when I did my batch I nearly filled my 5 gallon carboy to the rim and did not come close to having a blow out. I followed Ed's recipe exactly.

Yeah I did too. I left about an inch of room and this morning it wasbubbling and flowing into the airlock. No big deal though, I caught it in time that it didn't spill. But yeah I was surprised as well.



Dan

 

[Schlenkerla]

OK so I woke up this morning to the Apfelwein bubbling and flowing into the airlock. I guess I didn't leave enough room in the carboy. I had to take off the airlock, thief some out of the fermenter to make more room and them replace the airlock. I did sneek a taste though...good stuff so far. Dan

My 1st batch filled the whole airlock. This next one has considerably more space it shouldn't happen this time. I'm waiting to see the bottom of the s-lock completely suspended by CO2. I'm on day three with a million bubbles coming up already.

Wow what a difference 55'F vs 70'F!!!

 

[EdWort]

Thats wierd when I did my batch I nearly filled my 5 gallon carboy to the rim and did not come close to having a blow out. I followed Ed's recipe exactly.

You are in for some good stuff!

Remember the 3 glass rule though!

 

[Ryanh1801]

I think this thread alone is going to make me go and buy another fermenter.

 

[EdWort]

I think this thread alone is going to make me go and buy another fermenter.

That's the Spirit!

 

[Willsellout]

I think this thread alone is going to make me go and buy another fermenter.

I am buying two more...this time I'm doing it right; Better Bottles!


Dan

 

[Ryanh1801]

I am buying two more...this time I'm doing it right; Better Bottles!


Dan

I think thats what im going to do for this. Im ordering my ingredients for my second beer tomorrow, and it looks like a new corboy will be added on. And to think i would be satisfied with my original kit.

 

[Ize]

And to think i would be satisfied with my original kit.

LOL, watch, Ladies and Gentlemen, as the obsession begins to take hold. :cross:

For the record, 1 week and 2 days, still rolling along, airlock activity was at a bubble every 2 seconds, but has dropped back to 1 every 4 to 5. Altho the bubbles running up the side of the carboy are fast and furious.

And for the record, this was your recipe as well Ed, only diff was it's Indian Summer Apple Juice.

More updates as they warrant.

Ize

 

[Ryanh1801]

LOL, watch, Ladies and Gentlemen, as the obsession begins to take hold. :cross:

Ize

I know. The bad part is im still in college full time and work part time. So my dreams of nice equipment, and brewing every weekend get put on hold. Oh well only 1 1/2 more years.

 

[Ize]

I know. The bad part is im still in college full time and work part time. So my dreams of nice equipment, and brewing every weekend get put on hold. Oh well only 1 1/2 more years.

LOL, yeah but you're off to a great start. Keep the faith and add as you go. We all aspire to our own ultimate home brewery. What that is is different for everyone of course! It's the beauty of this hobby/obsession/way of life.

Doowhatchalike. :rockin:

Ize

 

[c.n.budz]

My batch added up to gallons 666 on the running total so I was thinking of naming the batch Antichrist Apfelwein, or just The Omen

 

[Paperface]

Sweet jebus, I started my batch on February 10th. Just today, 6.5 weeks later, it's finally ready to be bottled. Good lord what took so long? I think i didnt mix the sugar well enough in the beginning. Who knows.

 

[XELA]

Sweet jebus, I started my batch on February 10th. Just today, 6.5 weeks later, it's finally ready to be bottled. Good lord what took so long? I think i didnt mix the sugar well enough in the beginning. Who knows.

thats not too long, sounds about right to me

have you tasted one yet?

 

[blackcows]

I started mine about 5 days ago at 1.060 and as of last night the airlock activity had slowed quite a bit so a took an SG which was at 1.000. Should I move it a secondary or just leave it in the primary for another week and then move on to a keg? What should I expect for an FG?

Mike

 

[Willsellout]

I'm just going to keep mine in the fermenter until it clears and I stop seeing action. I'm planning on two months right now...but I'm getting antsy already


Dan

 

[paranode]

Wow so I just went through 114 pages to read up on everyones experiences, lots of info.

I would like to make this but I'm quite sure my wife wouldn't like the dryness and I would also like more of the sweet apple flavor... so how did the Cote de Blanc turn out for those who used it? Also I was wondering if trading the dextrose for brown sugar does much to keep the flavor or if that just imparts a separate flavor. Thanks Ed and everyone else for the great thread!

 

[EdWort]

I would like to make this but I'm quite sure my wife wouldn't like the dryness and I would also like more of the sweet apple flavor...

Sorry, but you can't say that or even think that till AFTER the THREE GLASS RULE.

After 3 glasses, if you still feel that way, then OK, go ahead and experiment, otherwise, enjoy!