TVarmy
Well-Known Member
5 gallons. On the wiki, it said 7.5 oz made for a good carbonation. I'm a bit squeemish about bottle bombs, though, so unless I get near unanimous advice to go for it, I'll just go with 3/4 cup, as with beer.
5 gallons. On the wiki, it said 7.5 oz made for a good carbonation. I'm a bit squeemish about bottle bombs, though, so unless I get near unanimous advice to go for it, I'll just go with 3/4 cup, as with beer.
I have 5 gallons of apfelwine fermenting right now. I used apple juice but it was not filtered so it looks more like apple cider than juice. I'm guessing that this will not clear up with time. Has anyone else made apfelwine with unfiltered apple juice? I'm sure it isn't going to effect the taste but drinking a murky wine just doens't sound appetizing to me. Do you think putting some gelatin in it would clear it up?
Just finished an experimental gallon and it was very VERY drinkable. nom nom nom. I'll agree with the main man though, it is oh so very dry. But, after the first glass it gets very good. Had 6 wine bottles last night and now have only 2.5 left. Ooops...
This morning I had a conversation with my girlfriend that went something like this:
ME: Wow. I drank a skinfull last night and I feel fine! That Apfelwine is awesome.
The Missus: No. Your still drunk.
ME: Oh.
This is good stuff but it's more that loved by SWMBO......
Well, bottled a batch on Saturday that had been in the better bottle since Dec. 23rd and started another batch right behind it. Yesterday (Wednesday) SWMBO produces a positive pregnancy test. So I guess we'll have 10 gallons with a really good age on it.
So my Apfelwein has been fermenting for a month and I decided to take a gravity reading and its at 1.010...I know it says it should ferment below 1.000 so should I just leave it be or should I throw in another pack of Monach yeast?
it was not so great. I had it in primary for about 2 months and it was at .997.
So, yeah, not sure if my yeast was unhappy from the previous beer or that it didn't agree at all with it.
the stuff just tastes like something died in it or something. Im almost thinking i left it in primary too long and maybe autolysis set in. Whatever, im gonna leave it in bottles for a while and then see if it gets better.It came out still hazy, which i didnt expect at all after 2 months. it was clear when it went in and even when i had used hazy juice, it cleared up,
Wait, I thought that you wanted to leave this in the primary for as long as possible, is that wrong? Because my batch from January is still in the primary (very clear).
...my local Grocery Outlet discounter had 1 gallon jugs of Martinelli Apple Juice (NOT from concentrate) for $4.99. I grabbed 3 to mix in with the cheap juice for my next batch.
We all know that stuff is awesome as is, so I am hoping it will make some killer brew!!
Nice.
We have a semi-local(Niagara County) cider mill that makes some of the best cider I've ever tasted. Problem is it's not pasteurized, so I'll have to research some wine making techniques next fall. I chickened out this year.
Any of you wine guys have any advice? I hate the idea of loading the must up with campden tablets and hoping that kills any unfriendlies. How would heating the cider up to pasteurization temps in my kettle work? I'm thinking it would kill all of the subtle flavor nuances that make it great.
Just carbed a batch for the first time and I have a question. When I was filling from the bottling bucket, the bottles already appeared to have tons of bubbles rising to the surface like it was already carbed.
I primed with 5 oz. of corn sugar. Even after capping and sitting for awhile, I held a bottle to the light and bubbles were still rising. Totally normal for apfelwein??
So our Apfelwein tastes GREAT! However, I've noticed that after about 2 I (and SWMBO) start getting quite a headache, not the next morning, but right then and there. Now we're not exactly "boozehounds" however we both have the ability to down quite a few adult beverages at one sitting and still remain "unharmed". Is this normal with this stuff or did I mess up somewhere and now I'm poisoning myself with some sort of apple based migrane fluid? Like I said, other than the headache this stuff is great!
Just split a batch of this with my buddy and this is more of a question for him. Should you bottle condition at ~50 degrees or ~70 Degrees? What I know and told him was 50 degrees would probably take longer and 70 degrees is a bit hot, so it may stress the yeast and produce some off flavors. I think his set-up was either in the fridge or in a sink with water and ice.
We used Montrachet yeast.
You'd bottle condition just like you would beer, so usually at room temp. You can obviously do it at colder temps, but like you said it will just take it longer to come around. I don't think 70 is going to produce any off flavors as that's pretty common for conditioning temps, unless of course you bottled way too early, then it might not be optimal.
Either way, as long as the temps are warm enough so the yeast remain active you'll be fine and it will carb up and condition. It's really just a matter of how long it will take depending on the temp.
I'm wondering what the drawbacks are of bottling after two weeks. I know at least 4 weeks is recommended and up to 3 months gives the best taste. But I used a polycarbonate (water cooler bottle) fermenter and these are rumored to have problems with oxygen permeation after 2 weeks, causing bad flavors.
Enter your email address to join: