greenfrog5
Well-Known Member
2nd batch of apfelwein, the 6.5 gal carboy was free, so I figured, why make only 5 gallons? Last time, we did 5 gal in a 5 gal carboy with Nottingham and there was just a tiny layer of tiny bubbles in clear/filtered Martinelli's juice.
This time, we have 100% fresh pressed juice (less than clear), are doing Premier Cuvee yeast (2 packets + nutrients), and somewhat accidentally filled it up to about 7 gallons (just where the neck really starts to constrict).
Some hardcore violent apple sludge is steadily making a mess of my kitchen. First the airlock, now an over sized carboy cap w/ blowoff that I did my best to fit tight (sludge is oozing from under the cap). This stuff is THICK and MESSY, like crude oil with a mild apple aroma.
It'll be ok, hopefully worth the extra hassle for a bit more of this delicious product.
Aaron
This time, we have 100% fresh pressed juice (less than clear), are doing Premier Cuvee yeast (2 packets + nutrients), and somewhat accidentally filled it up to about 7 gallons (just where the neck really starts to constrict).
Some hardcore violent apple sludge is steadily making a mess of my kitchen. First the airlock, now an over sized carboy cap w/ blowoff that I did my best to fit tight (sludge is oozing from under the cap). This stuff is THICK and MESSY, like crude oil with a mild apple aroma.
It'll be ok, hopefully worth the extra hassle for a bit more of this delicious product.
Aaron