EdWort
Well-Known Member
What are rhino farts?
EdWort said:What recipe did he follow? If he did it according to my instructions, the gunk is not normal. It's probably a sanitation issue. What did he fill his airlock with?
The "cottony" gunk could be small air bubbles clumped together. I had a similar looking thing and it went away after a few days. Tastes great and is bottled now....Whelk said:Has anyone had an infected batch of apfelwein? My twin brother just made his first batch yesterday and today he says he has 'cottony' gunk floating on top of the apfelwein. Sounded to me like it was infected, but I wanted everyone's input. Dump it or let it ride?
What kind of help do you need? The instructions are on the first post of this thread. Here's the link so you don't have to scroll up 1,400+ posts.killian said:can any one help here Im hoping to make this, this afternoon I gotta get this going Im hopeing it will be palateable by the end of june so the sooner I get started the better
killian said:Im looking for an answer to post 1413 sorry about the dbl post
Ryanh1801 said:I dont think mine is ever gonna finish, im on week five and it is still bubbling away.
killian said:can any one help here Im hoping to make this, this afternoon I gotta get this going Im hopeing it will be palateable by the end of june so the sooner I get started the better
killian said:can any one help here Im hoping to make this, this afternoon I gotta get this going Im hopeing it will be palateable by the end of june so the sooner I get started the better
delboy said:Im going to keep tasting till it hits the desired gravity and sweetness and then hit it with pottasium sorbate and campden (half a teaspoon and 1 tablet respectively for each gallon). This stops the yeasties in there tracks and prevents them fermenting it until completely dry.
delboy said:I asked the same question not so long ago in the cider section.
Not that keen on using artifical sweetners or lactose/not sure it would taste right so im going down the road the fruit squeezers use.
Im going to keep tasting till it hits the desired gravity and sweetness and then hit it with pottasium sorbate and campden (half a teaspoon and 1 tablet respectively for each gallon). This stops the yeasties in there tracks and prevents them fermenting it until completely dry.
Obvioulsy this is no good if you want to bottle condition but mines going into a corny and so that isn't an issue.
Schlenkerla said:Edwort - Its good to see the ol' Blowin' foam avatar again!!!
Kayos said:If you add concentrate, you will be adding sugars for the yeast to start in on again. You will be starting over. If you are looking for sweet, some people have added lactose, some have added Splenda. I think you should leave it and backsweeten with Sprite when you serve it. That is EdWorts recommendation, anyway. But hey...what does he know about this stuff?
mot said:OK thanks, Ed or anyone else did you carb your wine and then also add sprite for a backsweeten or just leave it flat and then add sprite?
If I decide to add splenda or lactose do you do it at bottling or secondary?
EdWort said:Folks in Germany add Sprite to non-carbonated Apfelwein to make is sweet. They will also add sparkling mineral water to it to add some bubbles and to cut the alcohol content which allows them to drink more or perhaps less.
I added some splenda at bottling. I've never tried lactose as it gives me gas like you would not believe.
mot said:Ok how much splenda did you add?
Schlenkerla said:I saw this posted before. We need a sticky for this thread.
FYI - 1lb of Lactose does the job at bottling + 5 oz by wt of corn sugar for carbing.
The post was in April, right around the end of my first batch.
You might find a separate thread in the wine section on splenda.
olllllo said:There is a synopsis here done by DamnSquirrels (nee Toot)
https://www.homebrewtalk.com/showpost.php?p=169987&postcount=366
https://www.homebrewtalk.com/showpost.php?p=169987&postcount=367
Perhaps Ed can link it up in the original post.
olllllo said:There is a synopsis here done by DamnSquirrels (nee Toot)
https://www.homebrewtalk.com/showpost.php?p=169987&postcount=366
https://www.homebrewtalk.com/showpost.php?p=169987&postcount=367
Perhaps Ed can link it up in the original post.
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