MRbutlertron
Well-Known Member
Anyone keg this with a different PSI besides 10-12 with good results?
It's normal, thadeus. Just be patient and let it age!
I've made a couple batches of this apfelwein, only difference being I'm using EC-1118 champaign yeast.
First batch: Awesome - made from juice with vitamin C. Cleared out nicely. Stopped at 0.994
Second batch: Fermented but not done clearing yet - made from concentrate juice, only vit C added. SG is 0.990
But egads! I tasted the sample I used to do the SG with and it tastes vaguely reminiscent of urine - smells funky too. The juice concentrate I used tasted fine. The sample taken a week before when SG was 1.010 tasted fine (if a bit yeasty obviously).
Anyone experience anything similar?
Thanks oldmate! I was just wondering because a lot of people said their apfelwein tastes great at 2 months. Not sure if they used the same recipe or not though.
Taste is certainly a personal thing, but I think Apfelwein is pretty terrible at 2 months. I wonder sometimes if the "tastes great" posts are simply "tastes ok, as long as it gets me pissed" posts. If you think it's good at 2 months, leave a bottle laying around for another 6 months. Drink that and marvel at how good it is.
BuckeyeBrewAZ said:Hows it going guys! OK here is my question I have some apfelwein and its about two months old now but I live in Arizona and I dont have a frig to keep it at 70, the weather here is heating up... should I keg it or keep in the primary untill 6months or so?
started a 5 gallon batch of apfelwein 2 weeks ago today. Made it exactly to the recipe except used EC-1118 for the yeast. All airlock activity has stopped at this point, is this normal?
Yes quite normal. You might see a blip now and then, but most of the active ferment seems to be done by then. It should gradually clear (until pretty clear around the 4 week mark).
EC-1118 batches seem to clear sooner than Montrachet in my limited experience.
On wednesday my apfelwein (first batch) will have been in the carboy (better bottle) for four weeks. I'm very eager to give this a try, but am slightly confused. The initial post references both six weeks and four weeks as the amount of time it should be left in the primary. Should I wait another two weeks (or more) or is it ok to bottle now? TIA
Okay, I made a 5gal batch about five weeks ago as per the recipe in the first post. All activity has ceased and the wine has cleared, is there a general amount of time that I should let it sit on the yeast cake, rack it to a secondary, or does it make any real difference? Also when should I start planning to bottle? And when I do bottle what is the chance of just adding a little juice said to backsweeten so as to give the yeast their sugar?
_
Thanks
Ben
What exactly is the difference(pros/cons) between using Dextrose versus Brown sugar?
Any way to sweeten this up and naturally carb other than lactose or splenda?
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