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Old 04-05-2008, 03:58 AM   #1
uwmgdman
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Default Hard Cider Wheat Beer

A friend of mine makes hard cider every fall. He buys ground apples from orchards, presses them and ferments them. Usually the batches are really good. This fall one of his batches turned much too dry for his liking, but otherwise fine and it's been sitting in a secondary since then.

I had the idea to brew a lowly hopped somewhat high FG wheat beer and blend the two 50/50. (5 gallons hard cider and 5 gallons of wheat beer).

Has anyone done anything like this before? I imagine there would be sufficient yeast from the wheat beer to carbonate the bottles (we will be bottling). I do have some concerns.

1) If the cider yeast is too attenuative that wouldn't make for a good idea to bottle immediate after blending the batches (read bottle bombs). That shouldn't be a problem, I would just blend the batches and let them sit for a while to make sure the cider yeast doesn't start working on the beer. Although that cider has likely fallen clear enough where it would have a rather small amount of yeast remaining. I suppose I need to see what kind of yeast he used.

2) Would this taste good? I figure this would be nice to have ready by June, a crisp refreshing hot weather malt beverage, but who knows maybe it would taste like ass. I don't really drink stuff like this so I don't have anything to compare it to. I guess it would be something like Woodchuck meets an American Wheat.

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Old 04-05-2008, 04:17 AM   #2
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I think you answered question #1 yourself: just let sit a while before bottling. As to question #2, I have no idea, but I would encourage you to experiment. If it turns out great you can sell your idea for $$$. Maybe you should try a small batch of it first.

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Old 04-05-2008, 04:20 AM   #3
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I don't see why it wouldn't at least taste decent. In any case, I'm sure it's worth trying - I think you might be on to something here. One thing though - I don't think I'd blend it 50/50. Maybe 25/75 or 33/66. Darn shame I didn't meet more of you Wisconsin brewers while I was back in Wisconsin myself...you guys seem to be coming out of the wood work now!

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Old 04-05-2008, 05:13 AM   #4
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I have actually mixed a Hefeweizen and some way too sweet cyder. It was pretty good. I also have Apfelwein on a 3068 Cake (Hop Chunks included) and it is very good so far.
I think that these 2 reference points show that I would like what you're planning. Please try and post back.

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Old 04-07-2008, 12:46 AM   #5
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Quote:
Originally Posted by uwmgdman
A friend of mine makes hard cider every fall. He buys ground apples from orchards, presses them and ferments them. Usually the batches are really good. This fall one of his batches turned much too dry for his liking, but otherwise fine and it's been sitting in a secondary since then.

I had the idea to brew a lowly hopped somewhat high FG wheat beer and blend the two 50/50. (5 gallons hard cider and 5 gallons of wheat beer).

Has anyone done anything like this before? I imagine there would be sufficient yeast from the wheat beer to carbonate the bottles (we will be bottling). I do have some concerns.

1) If the cider yeast is too attenuative that wouldn't make for a good idea to bottle immediate after blending the batches (read bottle bombs). That shouldn't be a problem, I would just blend the batches and let them sit for a while to make sure the cider yeast doesn't start working on the beer. Although that cider has likely fallen clear enough where it would have a rather small amount of yeast remaining. I suppose I need to see what kind of yeast he used.

2) Would this taste good? I figure this would be nice to have ready by June, a crisp refreshing hot weather malt beverage, but who knows maybe it would taste like ass. I don't really drink stuff like this so I don't have anything to compare it to. I guess it would be something like Woodchuck meets an American Wheat.

Let me know if you have $0.02 to donate.
Thanks!

If the group have suggestions I may have material. I brewed a batch of Ed Wort's Hefeweizen today and ended up with probably a skoshe over 6 gallons of lower-than-intended gravity wort (1.040). I apparently had poor efficiency AND started my boil with too much volume. It doesn't bother me that much. More beer with less ABV is still more beer. But I have to face the fact that I may end up with more product than will fit in my corny keg. I was thinking that I might pull off 1-2 gallons after primary fermentation to do something with. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?
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Old 04-07-2008, 04:52 AM   #6
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Quote:
Originally Posted by BakerStreetBeers
If the group have suggestions I may have material. I brewed a batch of Ed Wort's Hefeweizen today and ended up with probably a skoshe over 6 gallons of lower-than-intended gravity wort (1.040). I apparently had poor efficiency AND started my boil with too much volume. It doesn't bother me that much. More beer with less ABV is still more beer. But I have to face the fact that I may end up with more product than will fit in my corny keg. I was thinking that I might pull off 1-2 gallons after primary fermentation to do something with. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?

Sounds like a perfect opportunity for experimentation to me.
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Old 04-07-2008, 05:16 AM   #7
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Quote:
Originally Posted by BakerStreetBeers
. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?
This sounds great. I wonder if the active yeast in suspension would just take right off and ferment the apple juice. Do you add sugar, or just the juice? I am thinking that Candi sugar may fit the bill...just to keep a nice clean flavor?
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Old 04-15-2008, 08:36 PM   #8
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Thanks for the feedback guys. I've got the american wheat going that we're going to use to blend. Since my buddy is wanting to use a batch a cider that he felt is a little weak in both ABV and apple taste, we're going to go with a 50/50 blend and see how it goes. We figure it should be anywhere from pretty good to damn tasty...........either way a fairly crisp, hot weather battling beverage. I'll post an update as needed.

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Old 04-15-2008, 09:37 PM   #9
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Please promise to post results. I am curious about this...

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Old 04-15-2008, 10:21 PM   #10
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Since your in Wisconsin, see if you can get your hands on some Liney's apple spice. I think it's cider and beer mixed.

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