I have seen it take 4 months to carbonate a quad, and these are higher alcohol than that so I wouldn't expect any significant carbonation for a while.
That's a nice bathtub to use as carboy storage.
Normal apfelwein is about 8%. Yours will be about 10%. Give it some extra time to age, but I doubt that it will be intolerable.
realtree2 said:I just made a 1 gallon batch on sunday and my airlock has pretty much stopped bubbling. Is that normal?
thejudge said:Probably just slowed down, how much yeast did you pitch? I usually pitch about 2.5-3g myself and get up to 8-10days activity. If you believe it's done(which it probably isn't) take hydro readings 2-3 days in a row and if the readings are all the same it's done. Now if fg isn't reached you can repitch more yeast to restart ferm. I've had to do all this before because of not adding enough yeast or creating a starter, so hope this helps.
realtree2 said:Thanks for the reply! I pitched a whole 5g pack of montrachet (didn't have any other use for it). I plan on letting it go the full 6 weeks anyway, i was just curious though.
idrinkstuffnthings said:First glass of carbed apfelwein from the brand new keg system. All I can say is......man... I love apfelwein. Cheers!
Brewing porn.Sorry Apfelwein is better than porn
Ive read the whole thread. Consensus is: no need to rack. Leave it in primary as long as you can stand. Beyond 6 months even, 1 month being the minimum. Almost everyone seems to enjoy it carbed. I bottle carb mine just as I do with my beer. I think this takes a bit longer to bottle carb than beer. It does taste good chilled and still, though. Even at gravity below 0.99, the Montrachet will carb up 5 gallons if you add a ¾ cup of dextrose.OK I have gone through 500+ pages of this thread, still working on the next 600 ish
While I keep reading as of today 05/02/13, can I get some thoughts on:
- To rack or not to rack after it ferments dry? Seems like varying opinions, is there a current consensus on this or just leave it in the primary for the entire 3 months?
- To carb or not to carb? Mine has definitely fermented to dryness. Will it be impossible for me to bottle carb this in the bottle by adding dextrose? Or will I need to add more yeast?
Thanks for any thoughts / suggestions
Pitman said:My second batch has been in the carboy for about 2.5 months. I am going to prime and bottle in flip top bottles like I did last time. This time I would like to prime with frozen apple juice concentrate. Does anyone know how much to use for 6 gallons? Has anyone done this?
Leadgolem said:How did you do your bottling? Did you maybe oxidize the brew?
BrewerBear said:probably bottle shock,just needs some time.
That would have been hilarious. :fro:I could have I guess, but it doesn't have the tastes I associate with that, but I don't have an expert palate. I bottled normally, racked to bucket, uses spigot with bottling wand attached.
Interesting stuff. I hadn't heard that term, probably because I am not familiar with wine stuff. Hope you're right.
My thinking was "hey I didn't carb these so I can drink them right away!" Well apparently there's a catch.
I should have just left it in the carboy and drank it with a straw.
Yes. Potassium sorbate prevents yeast reproduction, it doesn't kill live yeast. It's effectiveness is also dependent on the ph of the solution it's in, so dosing can be a bit tricky.I made mine back in January and transferred it 3-4 times and added potassium sorbate and a campden tablet over a week ago. I just transferred it to old cork top whiskey bottles yesterday but it keep popping the corks off. Can anyone tell me why? Do I need to pasteurize it even after the potassium sorbate?
That's a tough one because there isn't any standard for how much sugar the apple juice concentrate is supposed to contain.
You wouldn't happen to have a refractometer would you?
If it was mine I would rack it out from underneath the mold. Then taste it. If it tastes ok, I'd bottle and bottle pasteurize.Running into a little problem with my apple wine I started it on 09-28-2012 and have since moved to a new house. I moved the carboy to the basement where it stays cool but I noticed earlier when I went down there to check it out (it's been since januaryish since last time I looked) and noticed there was a thin layer of mold on top. Do you think it can be saved? Should I try and bottle it now? And if its not very sweet is there anything I can add to it?
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