KoedBrew
Well-Known Member
That is the question...should you carbonate appflewein?
I followed the recipe to a T. How long does it take to start fermenting? 24 hours later and all I have is some white circly moldy things on top. There arent mold because if I shake the bottle a bit they dissapate into typical looking foam.
I may do a full 5 Gal of honey if this 1 Gal ever finishes. I just though of another variable in the fermentation of my 1 gal and my 5 gal, one is on the floor and the other is not. The floor is concrete so the temp will be much lower, so this may be the problem. Second, I thought that "Clover" honey was unnatural honey (removed from clovers mechanically), what I do know is that I HATE the flavor of Clover Honey and LOVE non-Clover Thanks for the mixture of 2LB dextrose and and 2LB of Honey, Ill be doing that after my 5 Gal of original and my 5 Gal of Apple Cider. Once again, thanks for the knowledge guys. Once again I learn something, isn't HB GREAT!
Just started my first batch as well. Took a litttle over 36 hours to see visible activity in airlock and now is going strong. Almoost too well. Had to clean out airlock this morning.
I don't know why it took me so long because I've had an aquarium heater around for years but the yeast seems to love the constant 70 degree temp with the water bath.
Any chance you can use cane sugar for this or am I stuck driving an hour back to the LHBS for Corn Sugar?
I have made this many times, and i must say.... Its gooooood..
I have also made a variation using 1 1/2 gallons of grape juice..
You mean 3.5 gals apple juice and 1.5 grape? How does that turn out?
So i made a batch of this and have some questions, I have went through 50+ different posts and cant seem to find my answer. I want to back sweeten so i plan to use campden and sorbate. my question is can i use Coopers Carbonation drops to bottle carb after this? If so how long does each step need inbetween or do i just add campden and sorbate, back sweeten and bottle all in same process with out any waiting period
me and a 3 friends killed 5 750ml bottles last night. I usually stay awake until im sober, which I did last night and drank a couple liters of water and took 2 Excedrin about 3 hours before I went to sleep. I thought for sure I would feel like crap, but I feel very decent today, No headache and my stomach is doing well This stuff is great!! glad I started 10 more gallonsAs much as I love Apfelwein, I am still not a fan of the morning after effects.
Ok Started my first ever batch 48 hrs ago and thought I'd see the "bubbles" by now but haven't got a little krausen but not much else.
The LHBS suggested EC-1118 which I did use. Should I have waited and looked for LV-1118 elsewhere?
It's nice at about 72 degrees where it's fermenting.
Will the EC-1118 work just as fine?
An update on that batch with 10lbs of sugar
Its been in there exactly a month and the bubbling has stopped completely, I think I choked out the yeast, as it is still VERY sweet. Do you think I should pitch more yeast or pitch it on top of my next yeast cake?
I think in order to make it less sweet you will either have to add more juice or a yeast that can handle the alcohol content (such as Champagne). I had a pumpkin cider going and it halted WAY sweet so I cut it into 2 batches and repitched with Montrachet (which is what I used to begin with). Its still going but Im sure it will be decent. What I would do is cut the wine with more juice, with 10 LB sugar I would double the juice content. 5 Gal of juice with 10 LB sugar into 10 Gal juice with the original 10 LB of sugar. Effectively making these batches 5 Gal with 5 LB each, which will still be a little sweet but not nearly as much. Just my opinion
I may just pitch another packet of Montrachet with some slurry from another batch.... It is in a 6 gallon carboy, maybe I'll add another gallon of juice too. Its got 2 vanilla beans in it as well. Went strong for a few days and then just fizzled out. I've had batches do that before, but they always turn out waaaaaay less sweet.
This is just an experiment, not expecting it to taste good, just had an extra fermenter open and figured I'd give it a shot
Oh well, life's an adventure
Let me know how the vanilla reacted. I thought about using a fresh bean or two in my next batch.
If mine's not done in time to let you know, I've read that you need to chop it up before adding it to whatever you're putting it in. Just FYI
Ill keep that in mind. In the first batch I made I put 4 Cinnamon sticks in at the beginning and it took weeks for the flavor to mellow out..oddly enough it tastes nothing like cinnamon ... or apple, more like a pinot grigio than anything else ( the batch was started 12-5 and is just now good). Im sure the flavor will change in the next couple months, I have some marked for 1 Year, so I cant wait until next December. While this batch was going ALL I could smell or taste was cinnamon, now NO cinnamon AT ALL lol its good though. Thanks for the 3 Clove idea, ill probably throw that down after I bottle my 10 gal or brew I got going.
How about steeping your spices in a vodka while fermentation takes place? I'm making a winter warmer right now and the recipe has me put all the spices in a cup of vodka (and letting it sit in a sealed container, I'm using a canning jar that I sanitized), which I'll filter into the bottling bucket using a coffee filter before racking for bottling. Perhaps this will prevent any adverse effect the fermentation process has on the cinnamon. Not sure how it'll work since I haven't done this recipe yet (though I'm planning on it in the near future and using spices in this way)
Hi, I'm thinking of making a batch of Apfelwein, but don't have a place for refrigeration. Can I let it mature at room temp?
yes that is the best thing to do let it sit in the carboy as long as you can stand it
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