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Old 09-16-2009, 01:24 PM   #11
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Putting the bottles in the fridge won't do the same as cold crashing in bulk. If you don't have the space available to you for a cold crash. I would let it sit for about a month in primary and transfer to secondary for another month to help clear it out. You could even try some finings like insenglas (sp) a couple days before you bottle. If you want some of those banana/clove flavors try starting the primary out around 75-80 and bring it back down after about a week. YES use a blow off tube if you are starting a 5 gal batch in a 5 gal carboy. It will save some clean up.

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Old 09-16-2009, 02:15 PM   #12
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I may be wrong, but I'm not sure ale yeast will be able to handle the alcohol content in apfelwein. Definitely keep an eye on hydrometer readings to make sure it's fully fermented before you bottle.

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Old 09-17-2009, 04:08 PM   #13
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Quote:
Originally Posted by Benjibbad View Post
Putting the bottles in the fridge won't do the same as cold crashing in bulk. If you don't have the space available to you for a cold crash. I would let it sit for about a month in primary and transfer to secondary for another month to help clear it out. You could even try some finings like insenglas (sp) a couple days before you bottle. If you want some of those banana/clove flavors try starting the primary out around 75-80 and bring it back down after about a week. YES use a blow off tube if you are starting a 5 gal batch in a 5 gal carboy. It will save some clean up.

Are you guys thinking this might not be a bad idea? Also, do you think I should go with Hefeweizen or Belgian Wit yeast?
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Old 09-18-2009, 02:08 PM   #14
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I make a hard cider all the time with WB06 Ale yeast. It comes out nice with a clove/caramel spice to it.

I would not try "Apfelwein" with Ale yeast though, to high of an ABV.

If I was you, I would try both yeast cakes with the same recipe and compare.

Try this recipe.

Mott's Apple Juice (or any one with no preservatives, White House works good to)
10 oz of Light Brown Sugar per gallon (should come out to 1.060 OG)
1 tsp of yeast nutrient per gallon (helps it out since it's Ale yeast)

Ferment it for 3 weeks between 65-75F. Most Ale yeasts I have used always stop a ~1.00 SG (OG @ 1.060-1.00 FG = ~7.8% abv) Rack to a bottling bucket. Make a simple syrup w/ 6 tsp of table sugar per gallon for carbonation. Mix it in gently and bottle accordingly. Store capped bottles @ 75F for 2 weeks, then chill and enjoy.

This is a tried and true recipe, let me know if you use it with you yeasts, I am curious how it turns out.

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Old 09-18-2009, 02:10 PM   #15
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if you call it a cider - who cares if it doesnt clear - I would drink cloudy cider if it had some banana tinge to it!

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Old 09-18-2009, 05:30 PM   #16
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Quote:
Originally Posted by unclejimbay View Post
I make a hard cider all the time with WB06 Ale yeast. It comes out nice with a clove/caramel spice to it.

I would not try "Apfelwein" with Ale yeast though, to high of an ABV.

If I was you, I would try both yeast cakes with the same recipe and compare.

Try this recipe.

Mott's Apple Juice (or any one with no preservatives, White House works good to)
10 oz of Light Brown Sugar per gallon (should come out to 1.060 OG)
1 tsp of yeast nutrient per gallon (helps it out since it's Ale yeast)

Ferment it for 3 weeks between 65-75F. Most Ale yeasts I have used always stop a ~1.00 SG (OG @ 1.060-1.00 FG = ~7.8% abv) Rack to a bottling bucket. Make a simple syrup w/ 6 tsp of table sugar per gallon for carbonation. Mix it in gently and bottle accordingly. Store capped bottles @ 75F for 2 weeks, then chill and enjoy.

This is a tried and true recipe, let me know if you use it with you yeasts, I am curious how it turns out.
Well this sounds good, but have you ever made Ed's Apfelwein? If so, which one do you prefer? My girlfriends brother is coming into town for the holidays and he loves cider so I wanted to have something good to drink for him.
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Old 09-23-2009, 06:13 PM   #17
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I personally prefer the cider with light brown sugar, it has a bit more taste and takes a bit less time for fermentation (2 weeks). It's also a bit cheaper since you use light brown sugar instead of corn sugar.

I also very much like the Apelwein. I alternate between cider/apfelwein. I would suggest making the apfelwien first, you can not go wrong with it. And it gets better with age so start a batch ASAP for the holidays. It is the best baseline for comparison.

It carbs excellent after 4 weeks of fermentation @ 6 tsp of table sugar per gallon.

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