RedOctober
Well-Known Member
Ed, Checked the gravity today, it was 1.001. (after 22 days) So, I threw in 5 oz of priming sugar, and kegged it at 15lbs. (purged twice).
I'll try it in 30 more days.
I'll try it in 30 more days.
So, for the Apfelwien virgin looking to get his "Apple" popped which is better to start with, fizzy or flat?
I discovered something delicious today. Maybe someone else has already tried this. I had leftover canned cranberry sauce, the jello-like kind, and put in in the blender with apfelwein.
I don't have the ratio calculated yet, but if you've got leftover cranberry sauce, give it a try.
I discovered something delicious today. Maybe someone else has already tried this. I had leftover canned cranberry sauce, the jello-like kind, and put in in the blender with apfelwein.
I don't have the ratio calculated yet, but if you've got leftover cranberry sauce, give it a try.
I had about 18 servings of ed worts apfelweins
...I had about 18 servings of ed worts apfelweins (I made) two nights ago and it still hurts...
It probably won't be an issue if you left sufficient headspace, it won't blow a stopper, but it might foul an airlock.
With Montrachet, you get a little bit of foam, I got like 4 inches.
BTW, how long does the active fermentation last? I am fermenting at 62 F right now.
I just want to say...prost to Edwort on this recipe!!! I made my first batch of this earlier this summer, and after consuming most of it within two months I was only "moderately" impressed. But, I bottled a few 24oz. before killing the keg and I'm SO glad I did. I have to say, after 2 months of aging, the taste if FANTASTIC. Thanks!
8 days sounds a little short?
Has anyone ever fermented in the jugs that the apple juice comes in? I was thinking instead of tying up a carboy for a month, I could just ferment in the apple juice containers and maybe even try different yeasts out.
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