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FWIW, I believe it's a dog stinkhorn mushroom - Mutinus caninus - but could be mistaken - I've been drinkin' some "old style" wine! see previous posts. :D

WOW!o_O Don't mean to sound "uppity" but not too sure about "old style" wine making. It's obviously palatable or no one would make it (or be left alive to drink it ) but if I tried either of these methods I'd be guaranteed to end up with vinegar or something worse. Guess the old style is kinda...

Stumbled across this link on youtube and thought you might enjoy. Certainly a far cry from our normal wine making routine; however an Italian neighbor of ours assured me that's pretty close to how his family made their wine.

🤣🤣🤣 You ain't right!!!!

I went to school with that guy!!

Would almost trade a vineyard for such a beautiful pond.

Congrats! The generosity of women never cease to amaze me!!!! 😄 Wishing you many more.

Might not be flat but a beautiful layout!

My wife got this shot of our muscadine vineyard at sunrise. Thought you might enjoy the peaceful scene.

Will 5 gals be enough? It Apfelwein and its still bubblin'! 🤣

Just forwarded to "Management" for consideration. She informed me that she's going thru chocolate withdrawal and failed to see any humor in this meme. She also said that her people would be in touch with my people! Does anyone have extra accommodations for a week or so?:oops:

We may have a winner! Hadn't considered foam production from the yeast. I used an old - really old! - packet of Montrachet which has a moderate to high foam production- if I remember correctly- and maybe glycerol too. Are Malurvin B and Montrachet related? Since this is Apfelwein and malic...

Thanks Bryan, Dave, and Rice Guy. For the first day or two of fermentation, you could easily see the CO2 rising and popping at the surface so I'm pretty sure there was nothing in the carboy that could have provided a film to stabilize the bubbles like Rice_Guy mentioned. I wonder if such a...

Great idea! That was gonna be my second guess!!!!!!!!!!!!! 🤣

I started a 5 gal batch of Apfelwein 7 days ago using an established and proven recipe. The fermentation is active appears normal; however, the other day, I noticed a layer of foam on top of the must - nothing of concern. About an hour later, the foam was gone. This pattern of appearing and...

Free is always good!👍 Mine was working well at last use. I cleaned it up and stowed it away after getting the AIO bottle filler. If the Buon Vino ever gives up the ghost, I highly recommend the AIO. Happy Bottling.

Crabapples - just my luck! I cut down our 50 yr old and failing crabapple tree this spring! If it was rainin' soup, I'd be standin' there with a fork!!! Will be using commercial apple juice so I'm going for the K-meta as you suggest and will bump up ABV to ~ 12% Thanks for the great info.

Thanks

Dave, you're spot on concerning the low ABV. I get a little uneasy if my wines approach 11% ABV but others who have made this recipe have not mentioned concerns/problems with 1 year bottle aging. Raptor99 indicates above that hard cider ( 6%) regularly keeps for a year. Believe I'll modify...

I hope to start a batch of Apfelwein using EdWort’s original recipe Apfelwein German Hard Cider Recipe later this week. From my research, it appears that this will top out somewhere in the neighborhood of 7-8% ABV. I plan to bottle in 750 ml bottles and age for approximately 1 year. The...