high5apparatus
Well-Known Member
Last night I poached pork chops in this cider with a little garam masala before broiling them with Montreal steak seasoning. Oh. Meh. GERD.
That is sad to hear, but thanks for the tip. Reading through this thread (I think I have at least touched every page) I saw a lot of "put it together, and tuck it away and forget about it for 3 months minimum" I will be sure to check my airlocks daily. And since I am using vodka, I think it evaporates even more quickly. The peak fermentation in the 54 Litre Demijohn is amazing to watch. It almost looks like boiling water!My most recent batch (2nd one) was a disaster at bottling time. It was completely turned.
I let it sit in the primary for about 5 1/2 months before noticing that the airlock was drying up. Not completely dried up yet though. Filling it up again took a backburner to other things I was doing that day and a couple days later, noticed the airlock did not have enough liquid in it to prevent o2 from getting inside. O2 could've been exposed for a little less than half a day when I filled it up again.
Since I was bottling it in the coming weekend I didn't campden it or anything. In the bottling bucket I normally dissolve my campden with a little water. Did that and my normal bottling routine and tasted a sample. Very watery apple taste with a bitter aftertaste. Yuck! I could tell it was turning. I ended up with 23 bottles of it. Tried 1 a week later and it was even worse...
So, there ya have it. I ruined a 5 gallon batch in less than half a day after 5 1/2 months. Keep an eye on your airlocks folks, don't make my mistake...
Going for my 3rd batch of it tonight. Won't make the same mistake twice.
That is sad to hear, but thanks for the tip. Reading through this thread (I think I have at least touched every page) I saw a lot of "put it together, and tuck it away and forget about it for 3 months minimum" I will be sure to check my airlocks daily. And since I am using vodka, I think it evaporates even more quickly. The peak fermentation in the 54 Litre Demijohn is amazing to watch. It almost looks like boiling water!
Finally put this in bottles a couple days ago after being the in the carboy for 2 months. My wife and I tried it and both think it needs to be a bit sweeter. What could I do to make this a bit sweeter and not so dry? Great apple and white wine flavor but really dry and we really don't want to add any Sprite or anything with carbonation. Any suggestions?
Live and learn... I already had a replacement batch going the next day. Also picked up another better bottle to get a semi-rotation of it going. Everyone loves it and keeps wanting more, plus I want to get a stockpile of it going so I can age some for years without being tempted to open it because nothing else is around.That is sad to hear, but thanks for the tip. Reading through this thread (I think I have at least touched every page) I saw a lot of "put it together, and tuck it away and forget about it for 3 months minimum" I will be sure to check my airlocks daily. And since I am using vodka, I think it evaporates even more quickly. The peak fermentation in the 54 Litre Demijohn is amazing to watch. It almost looks like boiling water!
Loodachris said:Finally put this in bottles a couple days ago after being the in the carboy for 2 months. My wife and I tried it and both think it needs to be a bit sweeter. What could I do to make this a bit sweeter and not so dry? Great apple and white wine flavor but really dry and we really don't want to add any Sprite or anything with carbonation. Any suggestions?
If I ever get brave enough to open this thing, part of my next batch of Apfelwein is going to go in this.
http://www.flickr.com/photos/80466824@N05/8662558094/
Not sure I will be able to leave it sit for 40 years like what is in it now though...
arborman said:Well, my batch had a blow out and I had to rig up a blow off tube. Totally did not expect this after reading through this thread. Has anyone else had this happen?
Wings13 said:What yeast did you use?
arborman said:Well, I used Notti, which I've found many others have used. Another change was I used table sugar, not corn sugar. Watcha think?
No reason you couldn't, if they're glass. You might want to dose it with Kmeta to help guard against oxidation. Plastic may not work as well. Do a search on it to find out why some people get militant about it.Hey guys, quick question. I'm coming up on a month after starting my first batch. I made a 6 gallon batch and what I'd like to do is pull off a gallon to bottle to consume now. Has anybody racked the 6 gallons back into the individual 1 gallon apple juice containers for further aging? I'd prefer to do this so I can try a gallon per month to see how it ages. Obviously I would not carb it in the juice containers, I'd just use them for bulk aging after fermentation is complete. This would also help free up one of my fermenters.
No it will not. The wine bottles won't hold the pressure of carbonation, and will go boom...spectacularlyI have a similar question as above but instead of the juice bottles I want to use 1 gal glass wine bottles and reuse the caps and carbonate in the bottle. Will it work
OK I got my first batch going tonight. I only had 1.875 lbs of dextrose, but I am fermenting in a 6 gallon and got all 5 total gallons of juice in. I am out of Montrachet but the lhbs had White Labs Sweat Mead WLP720 so in it went right at 70 F. Currently it is sitting next to my orange wine which is progressing quite nicely. I added 1 tsp of DAP just because I always stress about getting the fermentation going. Starting SPG was 1.060 which seems right on track given the slightly lower starting amount of dextrose. REALLY looking forward to sitting down with the Mrs and trying this when it is ready!
No reason you couldn't, if they're glass. You might want to dose it with Kmeta to help guard against oxidation. Plastic may not work as well. Do a search on it to find out why some people get militant about it.
Refractometers need to have corrections made to the readings to account for the presence of the alcohol with it's different refraction rate. If you don't know your OG, then this is probably impossible. I would just accept the gravity reading from the hydrometer and be happy, it's all done fermenting.Help
I brewed the pg 1 recipe- cant find my original og
today is the 30th day. I racked it, tested it and it says 1.000 - water
interesting taste but the Brix reading is 6
wth is going on?
whats the cure, if any?
This was my first single mix.
Thank![]()
Anyone ever compared Apfelwein made with the traditional Montrachet yeast to Lavin D47? I was thinking about trying it and thought I would ASK before ACTION. What kind of differences should I expect?
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