I started 2, 1 gallon batches this morning. It looks like I filled one of the carboys a little high. It's starting to foam into the airlock. Should I just let be or extract some of the liquid from the carboy?
Thanks!
Thanks!
chevs15 said:I started 2, 1 gallon batches this morning. It looks like I filled one of the carboys a little high. It's starting to foam into the airlock. Should I just let be or extract some of the liquid from the carboy?
Thanks!
Bookem15 said:I would remove some of the liquid so it does not get explosive on you. Play it safe
I've never messed with yeast nutrient. Does that mean my little yeasties are overtaxed and unhappy? Will the fermentation be ok? Should I throw some nutrient in there, now?
By adding the dry yeast to an already active fermentation you provided nucleation sites for the CO2 that was dissolved in the mixture. This instantly enabled the CO2 to form bubbles which led to what you experienced. Isn't science fun?
no need for sulfites right????
Carros said:Sorry if this has been asked before, I haven't had time to read through all 9000 posts yet. Is this sensitive to oxygen like beer is? I ask because I have been offered a couple of 5 gallon water bottles and I am thinking of using them for this so I won’t have to tie up my carboys for months at a time.
Thanks.
Carros said:I just went and picked the bottles up, and they are #7. Looks like I will have to find something else to do with them.
Sorry if this has been asked before, I haven't had time to read through all 9000 posts yet. Is this sensitive to oxygen like beer is? I ask because I have been offered a couple of 5 gallon water bottles and I am thinking of using them for this so I wont have to tie up my carboys for months at a time.
Thanks.
Go to Lowes and pick up one of their Lowes white 5 gallon buckets. They are $4.97 for the bucket and $1.47 for the air tight lid. They are food grade. I have one that I drilled out the top for an airlock, and added a spigot and use it just for the cider.
The buckets are also great for storing grain.
Good for beer too? i.e. limited to no oxygen into it through the plastic?
high5apparatus said:Exactly. And since the Apfelwein doesn't foam up, you only need a 5 gallon bucket that has a little head space. Plus, two and a half of these hold a 50lb sack of 2 row.
A follow up to the questions I previously asked. I was hoping to bottle my batch of Apfelwein tonight but I'm not sure if it is still fermenting. FYI: I followed EdWort's directions 100% and the fermentor has been steady at 67F the entire time.
I made this batch on 2/20. I checked the gravity on 3/19 (28 days later) and it was only 1.006. That seemed a bit high considering some of the posts I've read in this thread. It tasted great! Little tart. Pale yellow and a little cloudy. Still some residual sweetness. A few helpful replies told me I should wait so I did. Then...
I checked the gravity today (37 days later) and it was 1.004. It was pale yellow and much clearer. Not really cloudy at all. It was much tarter and definitely drier. When I filled the cylinder it was noticeably carbonated. It went away after a few minutes and you couldn't taste the carbonation when sampling. It tasted great too. I put two ice cubes in it and splashed some apple juice on it and SWMBO loved it! However, as I said I was hoping to bottle it tonight.
So, the questions I'm posing to the experienced Apfelwein brewers out there are
1) Is it normal for my batch to be still fermenting this long after I pitched the yeast? 2) Is it normal to have the carbonation I observed while testing the gravity?
3) Do most people check their gravity on their Apfelwein? and finally
4) If my gravity is the same on Friday I plan on bottling, is 1.004 an uncommonly high gravity for this recipe?
Thanks in advance!!!
snaps10 said:A moist towel over your airlock will trap the fart smell in the towel. It only lasts for a few days...
A follow up to the questions I previously asked. I was hoping to bottle my batch of Apfelwein tonight but I'm not sure if it is still fermenting. FYI: I followed EdWort's directions 100% and the fermentor has been steady at 67F the entire time.
I made this batch on 2/20. I checked the gravity on 3/19 (28 days later) and it was only 1.006. That seemed a bit high considering some of the posts I've read in this thread. It tasted great! Little tart. Pale yellow and a little cloudy. Still some residual sweetness. A few helpful replies told me I should wait so I did. Then...
I checked the gravity today (37 days later) and it was 1.004. It was pale yellow and much clearer. Not really cloudy at all. It was much tarter and definitely drier. When I filled the cylinder it was noticeably carbonated. It went away after a few minutes and you couldn't taste the carbonation when sampling. It tasted great too. I put two ice cubes in it and splashed some apple juice on it and SWMBO loved it! However, as I said I was hoping to bottle it tonight.
So, the questions I'm posing to the experienced Apfelwein brewers out there are
1) Is it normal for my batch to be still fermenting this long after I pitched the yeast? 2) Is it normal to have the carbonation I observed while testing the gravity?
3) Do most people check their gravity on their Apfelwein? and finally
4) If my gravity is the same on Friday I plan on bottling, is 1.004 an uncommonly high gravity for this recipe?
Thanks in advance!!!
Ed says not to bottle above 1.000 to avoid bottle bombs
How long has it been fermenting?Sigh. This stuff just doesn't want to be bottled. Guess I'll just have to wine thief a glass here and there until it's down to 1.000.
How long has it been fermenting?
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