mmmm black velveteen's sounds tasty, tell me more?? 1 to 1 ratio? what's the mix?
How long are people leaving to ferment before drinking?
The OP says 6-8 months is when it really hits it's stride. 1 month is around the minimum.
Thanks! I'm going to give this a try. Though Im now thinking I'm going to use my own apple juice that im going to press this weekend.
Is there anything i should do to the juice im pressing? before adding yeast sugar etc?
You might want to sulfite it with Campden tablets to kill off any wild yeast or bacteria, (then wait 24-48 h before pitching) but many contend that it is JUST these wild beasties that make the best cider.
You might also want to add some pectinase (aka pectic enzyme) at the beginning of fermentation to help clear the final product)
A nice cider making reference:
http://homepage.ntlworld.com/scrumpy/cider/cider.htm
Thanks again.
I have campden tablets & Pectolase. With the campden tablets, do I need to mix with water before putting into the juice? or do they go in as a tablet form?
Also can I add Pectolase at the same time?
Sorry for all the questions im just a newbie and a little unsure.
If im to buy my apple juice to make Apfelwein. Can it be from concentrated? some are 100% apple juice from concentrated im a bit lost on which to buy. Being from England it's harder to buy in bulk like 1 gallon tubs.
thanks
To Rack or not to Rack. My juice has been cooking for 25 days now and it looks like the yeast has dropped out. Looks pretty clear. I assume I have a nice cushion of CO2 still sitting on top for protection. I have about the same head space as Ed's photo's on the first page. I was thinking of racking but then I would have to top it off, right? Even if I leave it should I top it off? Taking SG reading will let air in. What is best to top with, water?
Let it sit. No need to rack until bottling time. I typically have left mine in primary for 8-12 weeks and then bottled.
The stuff I bought said... Hansen's All Natural 100% apple juice from concentrate. The ingredients were... Water, and apple juice concentrate. The only acceptable additive is Ascorbic Acid, which is a form of Vitamin C. Someone correct me if I'm wrong. I'm rushing out the door as I type this.
Thanks. If anyone could possibly look at this link for some apple juice and tell me if this will be ok to use?
http://www.mysupermarket.co.uk/tesc...glife_Fruit_Juice/Princes_Apple_Juice_1L.html
Thanks as always
Drank my first batch last night for Halloween. I don't feel so good today. I used brown sugar, and I could taste the molasses, not sure I liked that part. Next time it will be original recipe.
I'm not scared of yeast cake - frankly I've let lots of brews sit in primary for extended periods without a noticeable difference. I recently bottled a mead that sat in primary for over year and that seems to be the trick to making good mead. It was great.
I figure it couldn't hurt the apfelwein, particularly in glass.
I'm just wondering if anyone actually has had a negative experience with extended aging on the yeast?
Can't see the ingredient list so it's hard to say.
I bottled a batch of Apfelwein last weekend that I have had in primary for 10 months. Has anyone let it sit that long? \
This week for mine is 22 weeks. going to bottle this batch for the holidays next week. Next batch i plan on kegging, although ive never done that before. (im a wine maker from the sister site winemakingtalk.com)
I bottled a batch of Apfelwein last weekend that I have had in primary for 10 months. Has anyone let it sit that long? \
This week for mine is 22 weeks. going to bottle this batch for the holidays next week. Next batch i plan on kegging, although ive never done that before. (im a wine maker from the sister site winemakingtalk.com)
That's about half the time I left mine sit... I guess it could be gross or phenomenal. We shall see!
And remember, for primaries and secondaries, Craigslist is a goldmine....
That's about half the time I left mine sit... I guess it could be gross or phenomenal. We shall see!
And remember, for primaries and secondaries, Craigslist is a goldmine....
I remember seeing someone let it go for 11-12 months and it was fine when it came out. Can't remember how far back it was, though... I've been tracking this forum for like 150 pages.
Quick question on this recipe, my first attempt at it.
In the instructions, it referred to fitting in all but a few ounces (into a 5 gallon carboy). Well, that's what I did. The juice went right up the neck, and I plugged the airlock in.
Put this together last night and just checked on it. No activity yet, but not worried about that. But, I do have a completely full airlock now. I guess that I filled it so high, it just pushed right up into the airlock.
Looking back now, I see that in the instructions there was still a couple of inches of airspace left in the carboy. Should I get the wine thief and pull some out to give it a little room, or leave it alone?
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