RGH
Well-Known Member
Im wondering how the California Ale yeast might do in there. Any thoughts? I have no clue. I was going to save it for an IPA or something...
unless you need your fermenter for something I would wait
It looks like my Apfelwein is ready to bottle. OG 1.071 on Dec 10th took the gravity Sunday and today and it is a constant 1.005. It seems most people get a lower FG, anything I can do to get better attenuation?
Edit: Or am I being impatient and should leave it in primary for a little bit longer?
That sounds like good attenuation to me, at this rate you have yourself a 8.6% ABV (Beersmith) Apfelwein.
What kind of yeast did you use? I haven't made a batch yet, but from the pictures I have seen I noticed that its a pretty tame fermentation when using the dry wine yeast. If you used an ale yeast I would like to know how it comes out because I have some ale yeast that I would like to use, as long as it doesn't come out tasting like swill.
I used Red Star Montrachet as recommended by Ed. Never had this big a head before. There was a long lag between pitching the yeast (while filling the carboy with Apple juice) and the start of activity - about 36 hours. Maybe it was because the juice was very cold - about 40F when I put it in the Carboy.
Paul
Thanks, EdWort! Das schmeckt mir aber gut!
Hegh,
I'm sure a native speaker will correct me, but here goes...
It's colloquial, not grammatically correct. I heard it quite a bit in my times over there in case such as, for example if you see a cute puppy: "Du bist aber süss!" or "Well, aren't you sweet"
A similar (though old fashioned) use in English might be something like: "He whipped him, but good."
Hegh,
I'm sure a native speaker will correct me, but here goes...
It's colloquial, not grammatically correct. I heard it quite a bit in my times over there in case such as, for example if you see a cute puppy: "Du bist aber süss!" or "Well, aren't you sweet"
A similar (though old fashioned) use in English might be something like: "He whipped him, but good."
from searching this thread. These people used that yeast.
Remilard 11/21/08
bkvail 11/19/08
portlandbeergeek 10/02/08
ArcaneXor 3/24/08
and BlindlemonLars mentioned it back in 07
You might get a response from one with a pm. :shrug:
Those batches should have finished and been consumed.
I bottled 3 days ago. It is very drinkable with no carb. I have been adding sprite for a little sweetness though.Looks yummy, I still have to wait about two more weeks to bottle, then a couple more to carb oh well, hopefully it is good, I started another batch 2 days ago...
I'm making my first batch of this on Saturday. It's primarily for my mom since she has been bugging me to make some sort of hardened apple cider, so I had her go buy the ingredients I needed for it. I told her specifically to get 100% pure apple juice with no additives or preservatives. What she brought me was 100% apple juice from concentrate. Is this gonna work or will I need to take it back and exchange it?
If its not pasteurized you might hit it with camden tablets. It will work. Every time I used canned juice I got an infection after few months, but it was not pasteurized.
I used the canned concentrate in place of corn sugar.
I was thinking of bottling this in wine bottles with corks, without carbing of course.
Anyone see issues with that?
Is traditional Apfelwein carbed or not?
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