I use stevia for baking as well as sweetening drinks for my father in law and have never noticed any haze.Add some splenda in a glass of distilled water and see if that gets a haze. How about stevia?
I use stevia for baking as well as sweetening drinks for my father in law and have never noticed any haze.Add some splenda in a glass of distilled water and see if that gets a haze. How about stevia?
I have my first ever 5 gallon batch sitting in my kitchen, since August. It's time.
I just can't decide if I want to keg or bottle.
Fontaine, first, the cloudiness should clear - soon likely if it was recently clear and muck just got stirred up. Of course, it's still in the bottles so once you start pouring, it will swirl back up a bit. No harm there.
I'm confused though on the question of pressure building up. I assume you added priming sugar to add carbonation - which, of course will kickstart added pressure. Muck or not, unless you stabilized, you probably had some yeast to act on the priming sugar.
So, not sure what your specific concern is but, from what you described, I think outside of seeing a little sediment that might swirl up a little when you open it, you probably should be good to go on all fronts.
Ah. I see. You only added the priming sugar to the beer bottles. Missed that little detail. In the wine bottles, you might end up building some pressure if you did not stabilize - though that would be the case with or without the sediment which is likely mostly dead yeast cells or other precipitate. The yeast that could conceivably kickstart new fermentation might not be visible - for instance, introduced during the actual bottling. That said, if it has been sitting since September, I'm guessing its pretty dry and run it's course. If you stabilized, I'd say no need to worry. If not, there is a chance but, given the age, you're probably ok and very unlikely it will build rapidly. So, just keep an eye out for micro-movements on the corks. I wouldn't worry.I guess my concern with the Apfelwein I have in the wine bottles is, is there anyway kicking up the yeast sediment could kickstart fermentation again once inside the wine bottles, I’m assuming there isn’t but just asking for confirmation? Just to clarify, I bottled the wine ones before adding priming sugar for the ones in beer bottles.
Ah. I see. You only added the priming sugar to the beer bottles. Missed that little detail. In the wine bottles, you might end up building some pressure if you did not stabilize - though that would be the case with or without the sediment which is likely mostly dead yeast cells or other precipitate. The yeast that could conceivably kickstart new fermentation might not be visible - for instance, introduced during the actual bottling. That said, if it has been sitting since September, I'm guessing its pretty dry and run it's course. If you stabilized, I'd say no need to worry. If not, there is a chance but, given the age, you're probably ok and very unlikely it will build rapidly. So, just keep an eye out for micro-movements on the corks. I wouldn't worry.
I have a 3 gallon carboy that I do not use so I will be making a 3 gallon batch. I was wondering if it's better to age the wine in the carboy or eventually bottle it and let it age in the bottle. Thanks.
That would be fine. My favorite so far, for both drinking and fermenting, has been Tree Top 3 Apple Blend. Unfortunately, I've only caught it on sale $2/G once.Would this be OK to use?
OK, thanks. I guess I will do use the Shoprite brand.Don't overthink it. Ascorbic acid (vitamin C) is the most common preservative found in apple juice, and it won't impact fermentation. If you read through all 9 million-plus posts in this thread, you'll see many, if not most of the regular brewers here use the cheapest apple juice they can get their hands on, and it turns out fine. As long as ascorbic acid is the only preservative listed, you should have no problem with fermentation.
Apple and grape concentrate will ferment just fine, but the result will likely have a somewhat different flavor profile.
It seals the same, either way.My question is, if I bottle this in flippies, is it alright to leave it still, or will I need to carbonate it in order to create a pressure seal?
My question is, if I bottle this in flippies, is it alright to leave it still, or will I need to carbonate it in order to create a pressure seal?
Thanks in advance -
3 or 4 years now
I used 2 lb of dextrose per batch and just under 5 gallons of apple juice per batch as well.How’d you measure FG of 1.060?
That’s typically starting gravity.
Did you use corn sugar and if so how much in how much juice?
APple juice if I recall has Specific Gravity abuot 1.050
Adding 2lbs per 5gal dextrose should take you to a 5 gal Original Gravity of 1.065
Montrachet is the yeast I use.
Given 6-8weeks, that takes it to 1.000 or 0.998, every time, 1 packet per 5 gallons, 60-65 degrees F ambient, no temp control.
Did your apfelwein clear completely?
DId you measure finish gravity with hydrometer that measures 1.000 in (best if distilled) clear water?
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