Man, I love Apfelwein

[Baabaad00]

@deadguynick reminds me a bit of pappy's pub cider.

 

[macs]

DeadGuyNick,

If I was you, I would start another batch. Table sugar might cause off flavors. Undissolved sugar at the bottom of the carboy may not get processed because the solution just above the sugar will be too concentrated for the yeast to do it's thing. I may be wrong but I think anything over 20% concentration becomes toxic to the yeast. I never mix after adding the yeast. I just sprinkle it on top and let it go to work.
Let that crazy batch do it's thing since you already have it going. If you have the gear and ingredients, get another batch going, made the right way so you know you will have something good to drink later.

 

[DeadGuyNick]

@deadguynick reminds me a bit of pappy's pub cider.

Whelp, I didn't go that far, so let's let it ride!

Let that crazy batch do it's thing since you already have it going.

It's going fine, came home to a room smelling like apple farts!
I looked up Red Star Montrachet, and it's got an alcohol tolerance of 13%. If it gets stuck, I'll pitch some Lalvin EC-1118, which goes up to 18% to finish it off, same yeast in the thread that Baabaad00 shared with me where the guy uses 10lbs of table sugar. That oughta do it. I don't have any more spare equipment to start another batch, so I'm just gonna ride this out. I'm sure it'll come out fine, if not a little bit more harsh. I can always back sweeten if needed.

 

[Terranova1340]

I posted this elsewhere on the forum but haven't yet gotten a response. I was wondering if this looks to be potentially infected or not. There is a thin I guess what I would describe as a "Line" of bubbles on the top of one of my batches which simple won't go away unless I ever so slightly shake the carboy. There location in the middle, in a somewhat circular pattern is mainly what is concerning to me. There is no odd smell or anything. What do you guys think?

 

[GrogNerd]

Looks ok to me. Guessing it's just CO2 bubbles

No odd smell, I'd say you're good

 

[Baabaad00]

Looks good. That's just bubbles. infections have actual growth, like fuzzy mold on top.

 

[shemp]

I think you should have a neighbor over and have him/her test a few pints.

 

[Tbattisti]

Made this back in February, racked to secondary 5 weeks later and just kegged it tonight. Looking forward to this!

 

[Baabaad00]

For the record, I commented early on in my fermentation of this. Once bottle carbed, chilled, and aged a bit, it tastes good. It tastes IMHO almost like a warhead was dropped in it when its warm/early.

 

[jmcdaniel0]

I have beem making this for years. I love it. I always start10-15 gallons going early enough to have them ready by thanksgiving. My family loves the stuff. I decided to mess with my brother and made a 3 gallon batch using distillers yeast instead of a wine yeast. Man that stuff was hot. But still pretty darn good.

 

[ApolloMC]

So I ignored the OP's suggestion of starting a new batch 2 weeks after bottling, and I regretted it. The 5 gallons went in less than a week. Everyone loves this stuff!

This pic is from the new batch I started last week. Cutting it a little close I'd say!

 

[Grad]

First time posting, I'm about to make this recipe and I have two questions, first, can I use a different type of wine yeast(Lalvin EC-1118)? And also is there a reason no yeast nutrient is added to this recipe? I always use it in my hard ciders that are around 6.5-7.5%ABV so I wasn't sure if not adding it adds something to the final product. Thanks in advance!

 

[andrewmaixner]

First time posting, I'm about to make this recipe and I have two questions, first, can I use a different type of wine yeast(Lalvin EC-1118)? And also is there a reason no yeast nutrient is added to this recipe? I always use it in my hard ciders that are around 6.5-7.5%ABV so I wasn't sure if not adding it adds something to the final product. Thanks in advance!

I add some nutrient. Reduces the chances of sulfur aromas.
Also I prefer Nottingham yeast

 

[bleme]

First time posting, I'm about to make this recipe and I have two questions, first, can I use a different type of wine yeast(Lalvin EC-1118)? And also is there a reason no yeast nutrient is added to this recipe? I always use it in my hard ciders that are around 6.5-7.5%ABV so I wasn't sure if not adding it adds something to the final product. Thanks in advance!

I used EC-1118. It was OK, but I'll use another yeast next time.

 

[Grad]

Ok, thanks for the info. Gonna make a 6 gallon batch tomorrow, so we'll see how it goes.

 

[MaxStout]

So I ignored the OP's suggestion of starting a new batch 2 weeks after bottling, and I regretted it. The 5 gallons went in less than a week. Everyone loves this stuff!

This pic is from the new batch I started last week. Cutting it a little close I'd say!

If you get a carboy cap you can squeeze in a couple more ounces next time.

I've gone up to where the shoulder meets the neck, but I might try your idea on the next one.

 

[ApolloMC]

If you get a carboy cap you can squeeze in a couple more ounces next time.

I've gone up to where the shoulder meets the neck, but I might try your idea on the next one.

It was about where the shoulder meets the neck before peak activity. All to get an extra 2 or 3 ounces of deliciousness. Ha.

I'll definitely be starting a new batch as soon as this one is bottled. I may need to keep it running non stop to keep up with demand!

 

[Accidic]

My first batch I didn't have Notty or Montracet so went with the ec1118 and I had a good bit of overflow by filling to the neck so I always leave a bit of head space just in case. The S04 based one I just began slow started (new pack plus an old expired one dry to pitch) but today just as I was going to goto the lhbs for another yeast, I woke up to vigorous movement. It's got a good 1.5" rise now too (in a 7-8" neck).

 

[Jako]

I add some nutrient. Reduces the chances of sulfur aromas.
Also I prefer Nottingham yeast

i added nutrient and Nottingham for my 9% hard cider and it smelled like Sulfur for a week! but in the end it was great.

 

[Rhaop]

I’ve thought about trying lavlin 71b for my next batch, been quite a few years been thinking about getting one started, down to 4 bottles from 2011, tried mangrove jack’s cider yeast turned out okay but that was only a gallon small batch

 

[Baabaad00]

Setting apple variety aside, what's the difference in flavor when making this with a filtered apply juice like Mott's vs an unfiltered fresh pressed cider from an orchard?

 

[MarkKF]

71b-1122 is the only yeast I’ve used in a 14% Cyzer.

 

[EtchyLives]

Aged this for three and a half years. This is commercial quality sparkling wine and it was my first attempt. Great stuff.

 

[macs]

That looks nice Etchy! Wow! 3.5 years? I wish I was that patient.

 

[gladius270]

I've had a batch in the primary using K1-V116 for five weeks now. It's been bubbling away the whole time at 60 degrees. The gravity is measuring at about 1.01, and I'm still getting bubbles in the carboy. I'm not sure how much further this thing could possibly ferment.

The samples are tasting really nice - getting a semi-dry white wine feel from it.

 

[phyllobeddo]

I had a batch in the primary for 405 days. I am such a procrastinator! I almost poured it out, but I tasted it first and it was good. I kegged it and carbed it a few weeks ago. Tastes pretty good so far.

 

[dduber]

We finally got around to making a batch, but aren't sure how well it's turned out.
Started in early November.

Looks like a lot of trub at the bottom. Is that a problem or it's fine?
If we're not planning on drinking it all immediately, is it bad to store back in the apple juice containers? (i.e. better to bottle it?)

 

[andrewmaixner]

We finally got around to making a batch, but aren't sure how well it's turned out.
Started in early November.
Looks like a lot of trub at the bottom. Is that a problem or it's fine?
If we're not planning on drinking it all immediately, is it bad to store back in the apple juice containers? (i.e. better to bottle it?)

The trub is not a problem, but, rack it to a new carboy to get it off the trub (before autolysis potentially sets in), or directly to bottles if you are not planning to do anything else with it before drinking.
You could use the store containers, but wine/beer bottles will look a lot classier and probably store better

 

[gladius270]

I pitched K1-V116 yeast into my apfelwein on January 13, and it's down to 1.000, samples taste really good. I'd like to bottle this to free up a carboy, but there are still bubbles rising in the carboy and the airlock is still popped up. It's almost like it has carbed in the carboy, but I don't think the Carboy would hold that much pressure without blowing the stopper out.

Has anyone experienced this before? I don't want to creat any bottle bombs.

 

[andrewmaixner]

I pitched K1-V116 yeast into my apfelwein on January 13, and it's down to 1.000, samples taste really good. I'd like to bottle this to free up a carboy, but there are still bubbles rising in the carboy and the airlock is still popped up. It's almost like it has carbed in the carboy, but I don't think the Carboy would hold that much pressure without blowing the stopper out.

Has anyone experienced this before? I don't want to creat any bottle bombs.

Ambient carbonation level after fermentation is about 0.70 volumes. That is completely normal.