Mikethepoolguy
Well-Known Member
Thanks for the responses. I have decided to bottle after I get over this cold I have. Rhinofarts good, Rhinovirus bad.
Er... Priming sugar IS Dextrose. The added Dextrose isn't going to make it sweeter, but it MIGHT give you bottle bombs!! Or did you mean lactose??
Ok, I made a 1 gallon test batch a few weeks ago. I used Mott's natural pastuerized apple juice (i think it is closer to cider) it was cloudy when I started (before yeast or sugar addition). I have read that this will clear out after a LONG period of time. Since this is a test batch to see if I will like it, I was curious as to what the negatives of drinking this stuff while cloudy could be. Before you completely jump down my throat, , I was planning on waiting a full four weeks in primary, then bottling. I was gonna carb some and have some still. I will probably sweeten some of each with splenda and a hint of cinnamon. Anyway, anyone had issues with cloudy wine? Will it affect the taste?
... Decided about a month ago to take a trip on memory lane and make a new batch. I used Safbrew T-58 instead, no egg fart smells in the house (which was good as SWMBO is pregnant and kind of sensitive to smells right now). ...
What yeast did you use? I'd expect a few bits lower for most yeast such as d-47 and ec-118.
HAVING SAID THAT - you can have dissolved CO2 if you have not -de-gassed or waited it out.
the yeast was montrochet (sp?) I am not saying it is finished, but what do you mean my de-gassed? I am planning on waiting a few weeks still. Should I take the airlock off to de-gass? Or will the next few weeks let the c02 out on its own? Should I try to stir it up or anything?
Ok, did I screw this up?
A few days into fermentation I tried a little sample, and it was not bad. Already was tasting kinda dry. Seemed to be doing the apfelwein thing...rhino fart smell for a couple days, etc. Two weeks later, fermentation has pretty much stopped, and the smell of it has completely changed. It's kind of an odd sweet yet sourish smell...almost like corn or something, but it's not very pleasant. I took a taste, and it reminds me of...warm colt 45, of all things. It has a similar aftertaste. It is a lot..smoother...or something, than it was in the first few days, however.
Should I just let it sit a few more weeks or a month and then try a sample? Nothing nasty appears to be going on in it...nothing floating at the top, etc.
Drinking it now...it's dry and tasty, wouldn't call it estery.T-58 is pretty estery, isn't it? How did that come out?
Just noticed that my second carboycap doesn't have a tight seal. I am sure air is escaping, but it's not going through the airlock. Normally I wouldn't worry about it, but since this is likely going to sit for many months should I consider getting a new cap?
So I just finished off my keg of aphelwein and it never tasted really apple'ey. The aftertaste was amazing like a honey crisp apple from applefest in wisconsin. I added 2#'s of sugar as suggested to give it that extra kick. It was very dry and you could taste the booze if I would not have added the sugar would it have stayed sweet like apple cider? Has anyone else had this happen to there aphel. It definetly got you messed up quick.
... But a year is a long time, so I'm concerned about the yeast health and whether it will carbonate after bottling without some kind of intervention. Anyone have experience here? I have corn sugar and carb tabs, and even some extra Montrachet yeast if need be. What, if anything, should I do?
hi, i just bottling my 1st applewine yesterday night which make from 1 gallon of apple juice and 1 pound of sugar. but when i take a sample to drink, it dint have any apple smell and not really have alcohol smell...and have a souring taste and a bit warm through throat. is that normal??
It's probably fine, just let it age a bit. How long was it in the fermenter?
So, long story short - I need the 6gal better bottle that I put my apfelwein in. What's the best way to move it and not leave yeast behind? I don't want to stall it or kill fermentation - the batch has been going since 2/27/2010.
Should I swirl the **** out of the carboy and try and suspend the yeast before I rack it? Add additional yeast to the vessel I move it to (I have another packet)?
Thanks in advance!
how long does this stuff usually take to carb up? i had it my primary for about 8 weeks so im not sure how much viable yeast was still available.
If we want to transfer to another carboy, do we want to be "gentle" with it or is air getting to it not as critical as with beer?
I've tried to read the whole thread looking for an answer but d**n this is one long read! Thanks for any advice.
You don't have the same oxidation issues working with this as you do with beer. Instead, you have oxidation issues that pertain to wine. That doesn't mean you should just go shaking it and splashing it around or otherwise be careless with it, but if you do expose it to a little more oxygen than usual you won't have apfelwein with a wet cardboard flavor Just follow the same procedures and you'll have nothing to worry about.
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