CoalCracker
Well-Known Member
Would Lavelin d-47 work?
The downside is unless you keg sparkling is out unless you are going to try to bottle pasturize but having popped a few cokes in fires it kind of scares me with glass.
Started mine last night,
5 gallons, Kedem Apple Juice. 2 cups of Light brown Sugar, 3 cups of White table sugar, 1 1/2 packets of Red Star Mon$#% Yeast.
1.060 at 72 degrees
In the bucket bubbling away.
Thanks Ed Wort
if i start this now do you think it will be ready for Christmas?....of 2011
Since, I've never made beer, the process of carbonating is a bit confusing to me at this point. What is the easiest way to carbonate Apfelwein? I may use brown 12 oz beer bottles, as I have been working to empty those darn full Samuel Adams in the frig. Would these work ok, can anyone point me to a thread that explains the process?
Lots of questions, thanks for your knowledge and patience.
Tony
Longtrain4 said:Started my first 3 gallon batch last night. 3 gallons of apple juice, 1 1/2 tsp yeast nutrient, 1 1/3 lbs of dextrose and Montrachet Wine Yeast. Starting to bubble already. Now to start scraping labels off of beer bottles!
Thanks,
Tony
Soak them bottles in hot water and oxy clean and the labels will fall off. This stuff is great I have 5 gallons on tap and 10 gallons cooking....
ConnorPPrice said:The headspace of my carboy has a sort of white film that developed after the fermentation had begun to slow. It looks like sugar adhered to the inside of the glass. Does anyone else get this?
emjay said:Can you take a pic?
Here it is, same as the original recipe except I used nottingham yeast. It looks like it could just be sugar, the surface of the apfelwein is tough to see in the picture but it looks fine with just a few co2 bubbles here and there. I'm thinking that since I used nottingham it developed a bit off krausen and deposited some sugars on the glass.
Would Lavelin d-47 work?
Does not look like anything I would worry about.
hi! does anyone know how much honey i should substitute for sugar for a 5 gallon batch? i'm using hand pressed sweet cider and i'd love to use local honey. thanks for your help!
Here it is, same as the original recipe except I used nottingham yeast. It looks like it could just be sugar, the surface of the apfelwein is tough to see in the picture but it looks fine with just a few co2 bubbles here and there. I'm thinking that since I used nottingham it developed a bit off krausen and deposited some sugars on the glass.
Enter your email address to join: