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Home Brew Forums > Home Brewing Beer > General Techniques > Apfelwein: To carbonate or not to carbonate?
View Poll Results: Should I carbonate my Apfelwein?
Yes 28 71.79%
No 4 10.26%
Maybe 7 17.95%
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Old 06-11-2010, 01:24 AM   #1
aMillionDreams
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Default Apfelwein: To carbonate or not to carbonate?

I noticed many of you are brewing or have brewed EdWort's Apfelwien. The recipe says you can carbonate. But wine is not carbonated as far as I know. What do you all do/suggest?

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Old 06-11-2010, 03:33 AM   #2
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It's not really a wine in my opinion. Have you tried searching this? This topic has been brought up numerous times. Either way... I carbonate mine. It tastes more like an apple champagne than wine though.

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Old 06-11-2010, 03:36 AM   #3
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Sparkling wine is carbed. Still wine is not.

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Old 06-12-2010, 04:32 PM   #4
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Sorry, I didn't try the search function. I guess I will carbonate it. Thanks.

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On deck: Pliny the Elder, Heather Ale
Fermenting: Strawberry Melomel, Imperial Belgian White, Pumpkin Ale
Carboy #1: Cream Ale
Carboy #2: Hoptoberfest
Carboy #3: Raspberry Melomel
Tap #1: Two Hearted Clone
Tap #2: Spiced Bourbon Stout
Tap #3: Raison D'Etre Clone
Bottled: Belgian Trippel, NB Farmhouse Saison Ale, Apfelwein, Duvel Clone, Oatmeal Stout, Joe's Ancient Orange Mead, JABM (Blackberry)

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Old 06-12-2010, 04:38 PM   #5
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Having done 50-50 carbed and uncarbed, I have found that most of friends and myself prefer it carbed. It is like "apple champagne." This years batch I carbed the entire 5 gallons. I give a bunch as gifts for x-mas.

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Old 06-15-2010, 11:56 PM   #6
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Thanks for the input. ONe more question about Aplewein: How should I age it? Rack it to secondary? If so, how long in fermenter? How long in secondary? How long in the bottles? Okay, so that more than one question.

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On deck: Pliny the Elder, Heather Ale
Fermenting: Strawberry Melomel, Imperial Belgian White, Pumpkin Ale
Carboy #1: Cream Ale
Carboy #2: Hoptoberfest
Carboy #3: Raspberry Melomel
Tap #1: Two Hearted Clone
Tap #2: Spiced Bourbon Stout
Tap #3: Raison D'Etre Clone
Bottled: Belgian Trippel, NB Farmhouse Saison Ale, Apfelwein, Duvel Clone, Oatmeal Stout, Joe's Ancient Orange Mead, JABM (Blackberry)

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Old 06-16-2010, 02:23 AM   #7
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I just leave mine in primary 1-2 months, then age in the bottle 6-12.... works OK for me.

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Old 06-16-2010, 02:57 AM   #8
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6-12 months?

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On deck: Pliny the Elder, Heather Ale
Fermenting: Strawberry Melomel, Imperial Belgian White, Pumpkin Ale
Carboy #1: Cream Ale
Carboy #2: Hoptoberfest
Carboy #3: Raspberry Melomel
Tap #1: Two Hearted Clone
Tap #2: Spiced Bourbon Stout
Tap #3: Raison D'Etre Clone
Bottled: Belgian Trippel, NB Farmhouse Saison Ale, Apfelwein, Duvel Clone, Oatmeal Stout, Joe's Ancient Orange Mead, JABM (Blackberry)

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Old 06-16-2010, 03:03 AM   #9
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I primary for 4 - 6 months. Yes, I said 4 - 6 MONTHS.

Keg, and I'm lucky if half the keg makes it to carbed status. That's why I just started 10 gallons! I do prefer the carbed style. I feel there is more flavor and I tend to sip rather than gulp thanks to those tiny bubbles.

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Old 06-16-2010, 03:06 AM   #10
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Yeah, that is pretty extreme though. I've had it younger than that, sometimes after a couple of weeks it's carbonated and OK, but I think it's better to age for longer.
I have a good pipeline though, I have over 40 gallons of beer and cider just ageing away. The ones I left for 12 months were flavoured and had secondaried a while so took forever to carb up.

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