adiochiro3
Well-Known Member
I just opened my first bottle tonight. I've been patiently waiting since September. 2 weeks in the bottle, and it was beautifully carbonated. What a treat! I can't wait to see what this is like in another 2-8 months!
For whatever reason, I could not fill the glass jug all the way to the top. Will this be ok to age for 6-8 months?
I would top it up with a little more apple or cranberry juice.
Let it ferment for a couple weeks and then top it off.
Thanks guys. I just topped it off today. Filled it up as high as I could go.
Now, let's see if I can wait 6-8 months without taking a taste!
You mean 6-8 hours right?
Six months and it hits its stride. Eight months and it'll blow your mind.
Can I make this in a 6 gallon carboy or a 6.5 gallon bucket. I don't have a 5 gallon carboy. I only want to do 5 gallons because I'm going to keg it. Thanks!
How much space do I need to leave in the top of my five gallon carboy if I use the original recipe?
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Should I just let this age for a few more weeks? Months? Add some primer, bottle and let it condition in the bottle? How do I determine whether I've skunked this batch and need to start over? This is my first attempt at the apfelwein, though I have 6 gallons of a LME+grain rye imperial IPA kit bubbling happily away next to the fridge.
Thanks all for your support in advance. I have a few more gallons of this excellent cider for a full run, but didn't want to ruin it all, as it's rather expensive.
YI just found a 13 month old 1/2 rack in the back of my closet and it was soooooo good!! :rockin:
I just made a batch of Edwort's Apfelwein. I followed his instructions except I used a fermenting bucket instead of a glass carboy. There's a bit of head room.
Does it really matter? I used the bucket because that's what I had.
Has it gone cloudy? Mine took 24 hours (becoming increasingly cloudy) before the airlock started to do much.
Just wondering, although its not mentioned in the original recipe, are you guys using yeast nutrient when you make this apple wine? If so, how much are you using?
Thanks.
I'm having trouble telling cloudiness from that picture, but I do see a ring of white bubbles around the edges - stare at them for a minute - do you see lots of little ones rising from below? That means you are fermenting. The little ring of bubbles is all you are likely to get. It doesn't build up a krausen or anything.
She's steadily fermenting now.... Guess I was a bit anxious.
After the primary fermentation is over - has anyone tried to zap the cider with some gelatin to speed up the conditioning?
If I used Apple Cider instead of Apple Juice, will it still clear?
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