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Old 07-04-2009, 07:39 AM   #1
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Default Flavoring Apfelwein

Has anyone attempted to add flavor to Apfelwein? Would coffee house flavors like Green Apple and Carmel work well? Or should I leave it alone?

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Old 07-04-2009, 08:56 AM   #2
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If you want to flavor, I would strongly suggest using natural ingredients. Too many people have said extracts make the end result taste like cough syrup.

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Old 07-04-2009, 09:39 AM   #3
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+1
on Evil's advice,

With the coffee house flavors they are packed with simple sugars, which will end up fermenting out leaving you with an unknown flavor. I would try adding some "Sugar Free" flavor to a glass of apfelwein , if you are still going to try....



-Jason

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Old 07-05-2009, 01:23 AM   #4
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I've been tempted to rack a gallon test batch onto a lb of raspberries then backsweeten. Sort of like Woodchuck only with a little more kick and more raspberry flavor.

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Old 07-06-2009, 10:40 PM   #5
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the raspberry idea might work.

but, honestly, apfelwein should taste like apfelwein. it may need to age a bit...I like mine way more at 9 months in the bottle than when it was younger. I only used 1lb of sugar in mine as to dry it out less. Its still dry, but you do taste some apple.

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Old 07-09-2009, 08:41 PM   #6
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Just bottled a Cranberry/ Orange version, with dried cranberry and the zest of an orange. Samples tasted nice with no flaovr overwhelming but an excellent combo.

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Old 07-10-2009, 05:25 AM   #7
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I've tried the raspberry apfelwein and it was a bit sour. I've also tried adding a small amount of blackberry extract. I get a nice hint of blackberry at the end but I can tell you I like regular unadulterated apfelwein the best by far.

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Old 07-31-2009, 05:25 AM   #8
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ok, so I flavored some apple wines with "cafe" style flavors. And I've come to this conclusion :

Don't do it! Well... you can with mild success, but if you want to be a rock star... DON'T DO IT.

From my experience I've found this : People don't care for how subtle your wine is, if it tastes like crap. They understand you took months to make it, and they just nod their heads and imagine themselves heaving in their mini brains.

Onto the cafe styles. The simple cane sugar is not good for fermentation. It gives mass cider flavors, and will turn your wine into ... ghetto wine. Or, recipe wine.

If you wish to use these flavors, use sugar free. Use after fermentation, but before force-carbonation/bottling.

For the best flavor, I would suggest subtle hops to play with sugar free flavors. Or better yet.... don't f' with the recipe

My wife is calling, and she is sober so... peace

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Old 07-31-2009, 01:53 PM   #9
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Quote:
Originally Posted by Cheeto View Post
+1
on Evil's advice,

With the coffee house flavors they are packed with simple sugars, which will end up fermenting out leaving you with an unknown flavor. I would try adding some "Sugar Free" flavor to a glass of apfelwein , if you are still going to try....



-Jason
Quote:
Originally Posted by digdan View Post
ok, so I flavored some apple wines with "cafe" style flavors. And I've come to this conclusion :

Don't do it! Well... you can with mild success, but if you want to be a rock star... DON'T DO IT.

From my experience I've found this : People don't care for how subtle your wine is, if it tastes like crap. They understand you took months to make it, and they just nod their heads and imagine themselves heaving in their mini brains.

Onto the cafe styles. The simple cane sugar is not good for fermentation. It gives mass cider flavors, and will turn your wine into ... ghetto wine. Or, recipe wine.

If you wish to use these flavors, use sugar free. Use after fermentation, but before force-carbonation/bottling.

For the best flavor, I would suggest subtle hops to play with sugar free flavors. Or better yet.... don't f' with the recipe

My wife is calling, and she is sober so... peace

Sorry to hear about the bad luck !

-Jason
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Old 07-31-2009, 02:10 PM   #10
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I have a 5 gallon batch fermenting now with a pound of raisins added. Not sure what the result will be...

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