twofocused
Well-Known Member
Tomorrow I will rack 10 gallons into secondary.
Now should I use concentrate or sugar to back sweeten? Hmmmm
Now should I use concentrate or sugar to back sweeten? Hmmmm
Tomorrow I will rack 10 gallons into secondary.
Now should I use concentrate or sugar to back sweeten? Hmmmm
Anyone ever tried bottling some of this with brett?
IDK but that would be amazing!
I have a apfelwein with some cherries I added in secondary and I think it would be awesome with some brett! I might add some! See how it goes!
So, karma decided to be good to me today. I was looking through one of the extra closets in the house for some coats to donate to a coat drive at the elementary school where my wife teaches. Suddenly, upon lifting a pile of clothes on the floor of the closet, I discovered a white cardboard box with the simple label "AW 9/12". Thinking back, I must have stashed this box in the closet when I bottled the batch in September of 2012. I usually bottle apfelwein after 12 weeks in primary, so that would mean I made this batch in June of 2012. The box is full of 24 bombers of 18 month old apfelwein! Just put one in the fridge and can't wait to try it.
Racked 10 gallons today! woot woot
5 went into a carboy with 1 apple concetrate.
Then
1 gallon carboy with Pina Colada concentrate
1 gallon strawberry dacquiri concentrate
1 gallon apple cocentrate
1 gallon margarita concentrate
And one gallon into mason jars with apples. Im sure my buddies will drink this as soon as I give it to them.
Sorry if my spelling is jacked. I had a few glasses and woah Im feeling it
I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4 weeks, should you rack into a secondary or should the yeasty taste mellow out with a little bit of age in the bottles?
I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4 weeks, should you rack into a secondary or should the yeasty taste mellow out with a little bit of age in the bottles?
Finally got around to racking to secondary. I tried a thief sample, wasn't sure at first, by the time I got done racking I had to steal two more samples!
Guess I'm going to have to get stuff to make more very soon.
Thunder_Chicken said:PRO-TIP: A bottling bucket makes a great apfelwein dispenser for parties.
Ha! That is awesome! Would have never thought of that. I love the simplicity of it.
PRO-TIP: A bottling bucket makes a great apfelwein dispenser for parties.
Confession time, my last 3 batches of Welch's Wine and last 2 apple wines, never left primary (I ferment in bottling buckets) me and the old lady just opened the spigot when we wanted some, before we knew it, all gone.
I bottled still with wine conditioner. The SG was 1.01, it had not moved for a month.
I was rummaging through my closet tonight and came across a plastic apple juice jug with an airlock stuck in the top. Curious is moved the dead laptop and hand vacuum out of the way to discover a jug with the words apfelwein 1/24/13 scrawled on a piece of duct tape. I quickly sanitized the funnel, strainer, and my one gallon mead jug. I poured about 3 quarters of beautifully clear apple cinnamon heaven into that jug. A small taste revealed a taste that was amazingly sweet, quite dry, and very boozy. All I can say is this Christmas dinner is gonna be nuts!
After my experience with bottling apfelwein this week, I worried about those bubbles. Ours carbed up and blew the corks after bottling.
Started at 1.058 it's at 1.010 now, started it 11/1/13. My house is around 62 degrees inside (I prefer cooler temps), so I did have a heater (brew belt style) on the last week. It seems to have an active ferment going and it's definitely never stopped gassing out.
Thanks
Will
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