The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apfelwein ++++?

Reply
 
LinkBack Thread Tools
Old 09-08-2007, 08:18 PM   #21
ArroganceFan
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Central Ohio
Posts: 524
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by knarfks
Gallon batches are great for experimenting, and it only cost me 5 bucks.
On this note, my swmbo wants me to expirement with a cran/raspberry juice. I am going to make a single gallon batch to try it out, but I am unsure how to scale down the yeast for that size batch. All I have is the packets. Any tips on doing this?
__________________

"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Benjamin Franklin Historical Review of Pennsylvania, 1759

Primary: Fat Tire clone
Secondary: Summit IPA
On Tap: Edwort's Apfelwein
Up Next: Blue Moon clone, Muddy Waters Ale
Coming Soon: Geforce Shugga

ArroganceFan is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2007, 06:17 AM   #22
knarfks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Kansas
Posts: 273
Default

Just add the entire packet, I'm not to concerned about over pitching, it just ferments really fast. I didn't get any odd flavors or anything as far as I can tell when I used a full packet. And again worst comes to worst you just wasted 5 bucks.

__________________

Primary: nothing :(
Secondary: Dry Mead
Bottled: Oatmeal Stout, apfelwein, craplwein, Orange Blossom Mead, Two heart clone
Kegged: Apfelwein...wedding cleared out 3 kegs

knarfks is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2007, 08:09 PM   #23
ArroganceFan
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Central Ohio
Posts: 524
Liked 1 Times on 1 Posts

Default

Good point.

What do you make your 1 gallon "expirements" in?

__________________

"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Benjamin Franklin Historical Review of Pennsylvania, 1759

Primary: Fat Tire clone
Secondary: Summit IPA
On Tap: Edwort's Apfelwein
Up Next: Blue Moon clone, Muddy Waters Ale
Coming Soon: Geforce Shugga

ArroganceFan is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2007, 08:51 PM   #24
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mrk305's Avatar
Recipes 
 
Join Date: May 2007
Location: Georgia
Posts: 1,719
Liked 11 Times on 11 Posts
Likes Given: 22

Default

I make 1 gallon batches right in the Kroger apple juice bottle with a rubber stopper and an airlock. I do it that way because I don't have any more carboy space. For 5 gallons, get 5 stoppers and 5 airlocks. If Grandma wants cranberry in her's she can use it as a mixer. I am not changing the recipe one bit!

__________________
mrk305 is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2007, 11:31 PM   #25
flowerysong
Feedback Score: 0 reviews
 
flowerysong's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Ann Arbor, MI
Posts: 287
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Bobby_M
I don't know about cranberry additions but I can tell you that pear or apricot juices do not make good fermented drinks. They are nasty.
This is incorrect. (Well, as much as an opinion can be.)

Pear is traditional (and quite lovely) in perry, which is basically hard cider made from pears instead of apples. It's not extremely popular in the US, but you can probably find an imported commercial example if you look around.

Apricot wine is also something that I enjoy rather a lot. Though commercial examples always seem to be semi-sweet to sweet, it is light and refreshing when fermented to dryness.
__________________
flowerysong is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 01:13 AM   #26
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 01:56 AM   #27
mrfocus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Edcculus
Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.
I was thinking of doing the same thing, but only after I finish my first batch (started two days ago). I think the spiced Apfelwein will be for next year. I'm pretty sure that some people have tried it and written about it in the huge Apfelwein thread, so try searching the thread.
__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
mrfocus is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 02:02 AM   #28
Dr_Deathweed
Feedback Score: 0 reviews
 
Dr_Deathweed's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Bryan, Texas
Posts: 2,407
Liked 26 Times on 20 Posts
Likes Given: 3

Default

Ive thrown a couple cinnamon sticks in one, it didn't come through that strong, but it does give a little hint that was quite tasty. In the closet right now I have one with some nutmeg and cinnamon, well see how that goes...

__________________
Dr_Deathweed is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 02:15 AM   #29
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

Quote:
Originally Posted by mrfocus
I was thinking of doing the same thing, but only after I finish my first batch (started two days ago). I think the spiced Apfelwein will be for next year. I'm pretty sure that some people have tried it and written about it in the huge Apfelwein thread, so try searching the thread.
haha, yea I wanted to avoid that. I did a general search for spiced apfelwein and didn't find anything though.
__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 06:06 AM   #30
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,674
Liked 61 Times on 46 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Edcculus
Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.
I used cinnamon and cloves, as well as 2 lb brown sugar in mine. I chose Nottingham yeast. It's been fermenting for 3+ weeks, slowly but surely.
__________________
UNIBREW 5500 SINGLE VESSEL BREWERY
WOODEN SINGLE TIER
ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Great Modified Apfelwein to Horrible Apfelwein in 1 week? gyrfalcon Cider Forum 12 11-28-2009 07:47 PM
What's your Apfelwein O.G. captianoats Cider Forum 0 06-23-2009 12:07 AM
Apfelwein - MikeFlynn74 Wine Making Forum 8 11-30-2007 04:59 PM
My first apfelwein St. Jon's Wort Cider Forum 0 09-20-2007 10:40 PM