Don't worry about the vodka being sucked in - it just adds to the ABV. Seriously, why else are you using vodka?a bit frustrated... So I finish up everything, move the better bottle to a quiet place to sit for a while. Put my airlock on and somehow I think a bit of the vodka I put in got sucked in!
The age old question... Is my Apfelwein ruined??
also how long usually for fermentation to begin?
ok, I know this has been beaten to death a thousand (well actually I guess this is probably the 4563rd) times but I'm going to ask anyways.... My apfelwein is going to be about a month and a week old at the time of a party that I am having. I'd like to serve some, though obviously it will not be up to the flavor that it's capable of (in the past, I'd started really drinking it at 5 months). Anyone have any serving suggestions? I'll likely be putting this in a keg and force carbing it (well, maybe like 3 gallons). Perhaps back sweeten a wee bit with apple juice or lactose when I transfer it to the keg? Just looking for ideas in case the "co-host" decides they don't think it's ready to serve or unpalatable. I like the dry refreshing flavor of the original, I'm slightly worried about it being too "green" though (hah the English brown I made will be the same age come day of the party too!).
I would highly recommend Ed's advice of waiting 6 months to start drinking it. I had it aged for 4 months prior to Christmas and thought it was ok. After 2 more months, it was much better.
Don't tell me that! I'm having a hard enough time waiting 4 weeks!
I've totally found a new source for liquid panty remover/solvent
So what is the general consensus on that.Four weeks in the carboy and 5 months in the bottle/keg.Is there any advantage to leaving it in the carboy past the 4 weeks.
According to someone else it will. They added 1 tbsp per gallon and said they would probably add more. I'll see if I can find it.
I was going to do a five gallon batch in a 5 gallon bucket tonight. But I do kind of want to see it ferment and clear. I'm thinking about taking five spare growlers and using tin foil airlocks. What do you think?
Might be better than drilling a hole in the lid of the bucket or something to serve as an airlock.
Any votes? I'm going to go start sanitizing here in 15 minutes, so any thoughts would be appreciated!
It'd likely turn out better in the bucket, as it would ferment in bulk. Get yourself a carboy, and after a month or so, move it into that to let it clear if you're worried about that.
My AW has been brewing for 17 days now and is beginning to clear. I will add some Vodka to the Airlock tomorrow, it seems to be evaporating and I really don't wan't the first batch turning into Vineagar
My basement kinda smells like a 80 year old diabetic pissed on the floor with the distinct sweetness in the air without any amonia though.
It will be cool to try this stuff Carbonated and non carbonated
I will try to keep away from it until first week of august (I need it that weekend) but I am not sure I will succeed.
Temp should be ok. 59-85F is the rated range I think for that yeast.
Is this in a bucket? If it is, it could just be co2 leaking pass the lid seal.
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