Man, I love Apfelwein

[TrojanMan]

HOLY COW it's bubbling like mad! I'm actually glad I used a blow-off system because there is a little carryover with the Nottingham yeast. Not krausen, per se, just some froth that makes its way up and into the blowoff tube.

I made a video so whenever YouTube finishes the conversion I'll post up a link. Hopefully the mad bubbling is still apparent in the low-res.

No rhino farts yet, though. Perhaps this yeast just runs "cleaner?"


We shall see.

Darnit, I don't want to wait 6 weeks! :cross:

 

[TexLaw]

Thanks for the responses on the priming question. What I meant to ask is how do you prefer the Apfelwein? Do you like it carbonated on not? Its my understanding that it can be consumed with or without carbonation and that it is not bad either way. I am just trying to get some feedback on peoples experiences with it...did you like it bubbly or more like wine?

I like it better carbonated, and I like it even better when it is heavily carbonated. I used around 8.5 ounces of dextrose for my first five gallon batch, to approximate champagne carbonation, and it is quite nice.


TL

 

[Shaggy]

I'll be starting my batch as per original instructions in a 5 gal carboy tonight!
Woooohoooooo!

It'll have this symbol,

Here's some of the other codes....and some info.

1. PET or PETE – Light gauge containers such as store bought pop bottles should be a one time use only. Heavier gauge containers show no evidence of leaching chemicals.

2. HDPE – not known to leach unwanted chemicals.

3. PVC or V – Bad – Strong evidence to show the leaching of DEHA, a known human carcinogen.

4. LDPE – not known to leach unwanted chemicals although not as widely recycled as #1 or #2.

5. PP – not known to leach unwanted chemicals although not as widely recycled as #1 or #2.

6. PS - suspected to possibly leach harmful carcinogens

7. Assorted but usually polycarbonate – Bad – may contain leaching BPA.

Basically though 1 is the best 2 is ok....the other ones besides leaching problems are also the most succesible to oxygen permeability.

Found this interesting....

http://www.containerandpackaging.com/Info/plastic-comp.asp

 

[TrojanMan]

If anyone cares, I put up a vid of primary fermentation of my batch of cider on YouTube.

Link here: [ame=http://www.youtube.com/watch?v=KV7UF4KsgoA]Bubbly, bubbly![/ame]

The 'sheath' is an old laundry bag I had that will slip over a carboy just to keep excess light out. Drawstring up top makes it handy. My basement has the best temperature in the house but no closets so I just improvised a bit.

Nothing much else to report at this point.

 

[EdWort]

If anyone cares, I put up a vid of primary fermentation of my batch of cider on YouTube.

Nice vid TrojanDude! Give Montrachet a try and let it age 6 months or more and let me know what you think. I believe you will be impressed.

 

[solidghost]

I'll be starting my batch as per original instructions in a 5 gal carboy tonight!
Woooohoooooo!






Found this interesting....

http://www.containerandpackaging.com/Info/plastic-comp.asp

Hmmm....so PET is not as good as HDPE, LDPE and PP?

 

[Go Gators]

I had a few questions about my first batch. I need the caraboy for another beer, but I am unsure if I can bottle the apfelwein . It will have been in the fermenter for 4 weeks when I would bottle...the last gravity reading I got was 1.010. Is it ok to bottle this? If so should I use priming sugar? How much? Thank you guys!

 

[BigKahuna]

I need the carboy for another beer

this is A prime opportunity to get another carboy for your collection!

Prime with 1 oz dextrose per gallon of goodies.

 

[Go Gators]

Thanks...ya I guess I should just buy a new one

 

[Tusch]

the last gravity reading I got was 1.010. Is it ok to bottle this? If so should I use priming sugar? How much? Thank you guys!

It is definitely not done fermenting yet! It gets done to around .994 when its done, so you got a while to go. Wait till its done fermenting and is perfectly clear, you'll regret it if you don't give it that extra week or two it needs.

 

[shafferpilot]

Hmmm....so PET is not as good as HDPE, LDPE and PP?

for many applications, yes. However, look at the gas permeability parts of the chart, and you'll see why better bottles are made of PET. Also, I think BB users should take note of the scratchability of PET. No harsh scrubbing, please

 

[Thwizzit]

Generally, yes. I have added it late once before. Its just risker. The mfg'r says it needs nutrients as does this website. You could take a wait & see approach too. I'm guessing you'll need it but it might take some time to figure it out for sure. It should go from clear to cloudy rather quickly. Then look for bubbles, millions of tiny bubbles rising. Use a flashlight to look through the fermentor. After 4-5 days and no activity, I would say its stalled. Then I'd get some.

Sorry to keep re-hashing but I forgot to add the yeast nutrient for my Cote de Blanc and it's been four days and my Apfelwein is it's still bubbling away in my spare Mr. Beer (though the layer of bubbles that's on top seems thinner than it was a day or so ago) Is that a sign of stalling?

My nutrients should be arriving tomorrow but I wanted to ask if it's still bubbling should I add the nutrients anyway or only if it stalls completely?

When I add them do I swish the keg around a bit or just pitch it in and try not to disturb it too much?

As far as the risk of infecting the batch while adding the nutrients late, would it help to make a sanitizing solution with the the One Step Sanitizer and wipe everything down before I open the lid and add the nutrients?

Last question: Do I use the entire packet of nutrients or just a portion of it? (There's entire packet of Cote de Blanc in there now)

Thanks

 

[MikeFlynn74]

As far as the risk of infecting the batch while adding the nutrients late, would it help to make a sanitizing solution with the the One Step Sanitizer and wipe everything down before I open the lid and add the nutrients?

I woudnt worry about that.

As for adding nutrient- I dont believe the MR.Beer would require an entire thing of nutrients.

 

[Shaggy]

OK...so I started the batch last night around 9pm CST per original instructions...
Woohoo!!!!
I think my SG was 1.066 if I read it correct...sound about right?
Did it matter that I read it 2 hours after my pitch (I forgot to do it before lol)?
Checked this morning before I left for work and no action yet....I'll wait it out as its a bit cool. The thermometer stuck to my carboy was at 63F this morning.
I took pix of the process....if theres interest, I'll post em.

 

[IrregularPulse]

I finally noticed action this morning (3/05) in mine. made and pitched 3/03. Could have been going last night for all I know. about every 9-10 seconds this morning though. Temps are a little low. 64. Usually 66-68 down there but it's been warm so the furnace hasn't been running.

 

[Crazytwoknobs]

Sorry to keep re-hashing but I forgot to add the yeast nutrient for my Cote de Blanc and it's been four days and my Apfelwein is it's still bubbling away in my spare Mr. Beer (though the layer of bubbles that's on top seems thinner than it was a day or so ago) Is that a sign of stalling?

The first few days/hours are usually a lot more vigorous than the rest of fermentation. Seems to me like everything's fine.

Last question: Do I use the entire packet of nutrients or just a portion of it? (There's entire packet of Cote de Blanc in there now)

Thanks

I've never used yeast nutrient for beer or apfelwein and I've had fine results. I imagine that late addition of yeast nutrient is like the discussion on dry-hopping. If you can add it late, the consensus (for dry-hopping) seems to be that if you're pretty clean (hands-materials etc.) it's not that big of a risk. (I'd just dump the whole thing in there )

 

[olllllo]

Wow, almost 3000 posts here!

 

[Thwizzit]

Seems to me like everything's fine.


seems to be that if you're pretty clean (hands-materials etc.) it's not that big of a risk. (I'd just dump the whole thing in there

Thanks, it seems to be fine and doesn't smell bad (smells like apples) So, it doesn't appear that the risk is so great if I do it quickly so I may do it so the yeast performs as well as it can.

I woudnt worry about that.

As for adding nutrient- I dont believe the MR.Beer would require an entire thing of nutrients.

Thanks, as i said above it doesn't seem like it will be that risky so I may do it. I suppose using all the nutrient couldn't hurt since I did use the entire packet of yeast , though some of it may be gone since it's been fermenting for a few days now. Maybe I'll go wil 1/2 to 3/4 of the packet.

Should I just pitch it or swish the keg around a bit?

 

[Tusch]

Not sure on the specific nutrients you bought, but just follow the instructions. And it is also early enough in the fermentation that some gentle stirring would be acceptable, so perhaps prepare according to instructions then carefully stir it into the brew.

 

[Schlenkerla]

Sorry to keep re-hashing but I forgot to add the yeast nutrient for my Cote de Blanc and it's been four days and my Apfelwein is it's still bubbling away in my spare Mr. Beer (though the layer of bubbles that's on top seems thinner than it was a day or so ago) Is that a sign of stalling?

My nutrients should be arriving tomorrow but I wanted to ask if it's still bubbling should I add the nutrients anyway or only if it stalls completely?

When I add them do I swish the keg around a bit or just pitch it in and try not to disturb it too much?

As far as the risk of infecting the batch while adding the nutrients late, would it help to make a sanitizing solution with the the One Step Sanitizer and wipe everything down before I open the lid and add the nutrients?

Last question: Do I use the entire packet of nutrients or just a portion of it? (There's entire packet of Cote de Blanc in there now)

Thanks

Yes - Wipe the keg down w/ a little sanitzer. Add the nutrients and cover quickly, then give the keg a gentle swirl or two.

As for the amount of Nutrient usually 1/2 tsp/gal. The nutrient pack should tell you how much to use. I normally use a yeast nutrient but yeast energizer works well too. (Don't be alarmed if its labeled energizer) Energizer is usually the same thing with added yeast hulls. (Don't ask me why - I couldn't tell what difference it makes in the end results.)

Also in this case unlike yeast.... TOO MUCH YEAST NUTRIENT CAN BE BAD!!. I wouldn't worry about being exact. Just don't be sloppy about how much you add. If you over do it, then it will have an ammonia smell for awhile.

Using a whole Cote de Blanc is OK, its better to overpitch yeast. I'd always use a whole pack 2gal or 5 gal.

It sounds like its going OK so far. I'd add it even if its OK now. Like I said before, the Yeast MFG'r states its required.

 

[Crazytwoknobs]

Using a whole Cote de Blanc is OK, its better to overpitch yeast.

Whaa? Is this some wine-only thing? I could be completely incorrect, but I thought it was less of an issue if you underpitched.

 

[Schlenkerla]

Whaa? Is this some wine-only thing? I could be completely incorrect, but I thought it was less of an issue if you underpitched.

You got it bassakwards!!! You want an ample supply of yeast. You want the yeast to be in the "Super-Duper Majority" when they get in the must or wort. This way they can out compete wild yeast, spores, molds and etc for the fermentable sugars. This goes along way to improve flavors and keep off-flavors at bay.

 

[BigKahuna]

Whaa? Is this some wine-only thing? I could be completely incorrect, but I thought it was less of an issue if you underpitched.

Nope. When in Doubt...Beer, wine...Apfelwein...anything. It's ALWAYS better to have too much than too little. If you over pitch...worst case is you'll end up with a big 'ol mess at the bottom of the fermentor. If you under pitch, you will end up with stressed yeast cells, which will make some NASTY FUNKY tastes in your batch.

 

[Crazytwoknobs]

Right yeah, but overpitching can cause issues too, right?

Like, I put a whole packet of Lalvin in a 1gal batch. That's probably overpitching, right?

 

[Tusch]

While that is overpitching, it really isn't a bad thing.

 

[Schlenkerla]

Right yeah, but overpitching can cause issues too, right?

Like, I put a whole packet of Lalvin in a 1gal batch. That's probably overpitching, right?

Right - Even two packs is not overpitching by much. (w/ 5gal )

http://www.mrmalty.com/pitching.php

http://www.mrmalty.com/calc/calc.html

At 1.065OG - 17grams of yeast results in 300 billion cells

so
- 5gms packages : 3.4 packs
- 11gms packages: 1.5 packs

To over pitch you'd have to be really wastefull. (If 2 gal about half the yeast listed)

 

[IrregularPulse]

Woohoo, never thought I'd be this happy to smell something so gross! Checked on her this morning and about 3 bubbles a second and a delightful smell of Rhino Fart. Gonna try half a paper towel roll with dryer sheets rubber banded around the top to slip over the air lock. An ole trick we used college to hide the smell of um..."the Hops family Black Sheep"

 

[Shaggy]

Woohoo, never thought I'd be this happy to smell something so gross! Checked on her this morning and about 3 bubbles a second and a delightful smell of Rhino Fart. Gonna try half a paper towel roll with dryer sheets rubber banded around the top to slip over the air lock. An ole trick we used college to hide the smell of um..."the Hops family Black Sheep"

((((Black Sheep of Hops))))

Post how your dryer sheet contraption works.
I'll be out of town next Mon-Thurs so maybe if it starts to Rhino then, I won't even be about to notice lol!

Last night at about 18-24 hours after pitch, I started to see small occasional bubbles and yeast starting to rise up.
This morning it was a bit more active and cloudy...but only occasional bubbles in the airlock w/no hard smell.
I'm thinking by the time I get home late tonight there will be more action...however, my temps are averaging 63/64 on my carboy thermometer this morning so I guess this will be a slower ride. I did wrap it up in some blankets and propped up off the floor.

 

[IrregularPulse]

Your fermentation sounds identical to mine. Temps and all.
I usually have constant 66 down there but since it was warm the last couple days the heater didn't kick on (my carboys and pail are in the Furnace room, hence my name) so it is around 63-64 right now. I'll be sure and let you know how it works with the dry sheet tube. I am anxious to get home tonight and smell it. Hopefully SWMBO doesn't go downstairs to do laundry or something or I'm likely to come home to 5 gallons of Apfelwein poured in the yard with an Ale Pail in the trash! haha

 

[Shaggy]

Ha!
I actually have my carboy set up in my computer/office room with the door shut.
I run my thermostat at 65 most of the time and only go a bit higher for a few hours a day really. My basement is way too cold I'd imagine because of my temp setting as well as it being unfinished.
However, I am starting to finish the basement over the next few months, including building a bar and now I'll incorporate a brew area too. So, I think after insulating and dropping the ceiling, plus adding a duct or two more for heat...I should be close to ok. If not, I can buy a little heater or such for the area.

I'm anxious to get home myself and see whats up. I won't get home until late so I'll have a good 12+ hour lapse or so since last glimpse this morning where action picked up from last night.
I guess I'm pretty excited lol.
Taking notes and everything since I'm very new to this hobby.