Man, I love Apfelwein - Page 399

**RonRock** · 10-10-2008, 01:14 AM

Quote:

Originally Posted by ChshreCat

Wouldn't it be a must?

Cool, Thanks.

o8secridr · 10-10-2008, 01:22 AM

thank you very much for the responses. I think I understand it now. I am just getting a little inpatient to try for my first batch. My woodchuch is great, but I am ready to try something fresh that I have made.

jay415 · 10-10-2008, 12:51 PM

Quote:

Originally Posted by o8secridr

I am working on my first batch now. I have 5 gallons in an ale pail and it bubbled like crazy for the first week then stopped completely. I opened it and aerated it and decied to check the hydrometer. I am a bit confused on reading it though. Started SG was 1.055 and now it is 1.000. On the chart that says 0.0 abv is this correct or am I reading it wrong.

If you aerated at 1.000 I would think your batch is going to go bad or oxidise quickly. Now that it has oxygen has been introduced. Oxygen is no good once the yeast have finished there work.

199q · 10-10-2008, 05:52 PM

mine cleared up already and its only been 3 weeks!! ill let it sit longer but man its pretty clear already so far!!

looks great.... but what does it taste like.... haha

**ChshreCat** · 10-10-2008, 07:58 PM

Mine is a little over 3 weeks and isn't clearing at all. I didn't realize it at the time, but I used a very low flocculant yeast, so I might be waiting a while longer. Oh well, good things come...

Boodlemania · 10-10-2008, 08:47 PM

Started mine on 8/13/08 with Montrachet and it's clear as a bell. Going to bottle it this weekend, hopefully.

Should I get a little of the yeast cake at the bottom to ensure carbonation in the bottle?

gratus fermentatio · 10-11-2008, 07:16 PM

Quote:

Originally Posted by o8secridr

I am working on my first batch now. I have 5 gallons in an ale pail and it bubbled like crazy for the first week then stopped completely. I opened it and aerated it and decied to check the hydrometer. I am a bit confused on reading it though. Started SG was 1.055 and now it is 1.000. On the chart that says 0.0 abv is this correct or am I reading it wrong.

If the SG is 1.000, then it's pretty much done, oh some yeast strains will take the SG lower, but not a whole lot. By areating the must you've introduced oxygen & that's a bad thing; it'll RUIN your apfelwein. I've never heard of a way to save oxidized must, but that doesn't mean one doesn't exist. I think about the only way you can avoid having to pour this down the drain is to drink it before the nasty taste takes over. Good luck, GF.

Corey_James · 10-11-2008, 09:45 PM

Just threw down a batch and I used Tree Top Apple Cider, 2 lbs of Corn Sugar and 2 lbs of Dark Brown Sugar with Lalvin EC 1118 champagne yeast (LHBS did not have any montrachet in stock). My OG was 1.095, I am trying to get down to about 1.02 at the lowest, giving me a little bit sweeter. But if it does go all the way down to 1.000, then BAM, IT WILL ROCK!

elkdog · 10-11-2008, 10:40 PM

Quote:

Originally Posted by Boodlemania

Started mine on 8/13/08 with Montrachet and it's clear as a bell. Going to bottle it this weekend, hopefully.

Should I get a little of the yeast cake at the bottom to ensure carbonation in the bottle?

Nope- there will be enough yeast still in suspension to get the job done.

**EdWort** · 10-11-2008, 11:31 PM

Quote:

Originally Posted by Displaced MassHole

I started my first batch of this yesterday, the only difference is that I couldn't get any montrachet. My lhbs said they were out and that their distributor couldn't get any either (anyone else having this problem). Anyways, I used red star pasteur red instead. Ed says that there should be little to no krausen just a ring of bubbles but mine is going nuts and has a pretty decent krausen at only day two. Is this normal and has anyone else used this yeast with favorable results? Sorry for just coming out and asking it but this thread has a butt ton of posts that would take a solid day to read through.

Cheese & Crackers, that looks like a huge cow flötcher floating there.

Montrachet won't do that. What yeast did you use?

10-10-2008, 07:58 PM	#3985 (permalink)
ChshreCat Do you have a flag? Recipes Join Date: Aug 2008 Location: Stanwood, wa Posts: 1,089 ChshreCat's Gallery	Mine is a little over 3 weeks and isn't clearing at all. I didn't realize it at the time, but I used a very low flocculant yeast, so I might be waiting a while longer. Oh well, good things come... __________________ Riding that fine line between cool and dorky

10-10-2008, 08:47 PM	#3986 (permalink)
Boodlemania Senior Member Recipes Join Date: Jul 2008 Location: East TN Posts: 153	Started mine on 8/13/08 with Montrachet and it's clear as a bell. Going to bottle it this weekend, hopefully. Should I get a little of the yeast cake at the bottom to ensure carbonation in the bottle? __________________ Primary: MT Secondary: EdWort's Apfelvein - 10/13/08 Bottled: BB Altbier - 8/13/08 BB Weizenbier - 8/15/08 My Weisbier - 9/28/08 EdWort's Apfelvein - 10/11/08 Centennial Blonde (extract w/WLP001) - 10/19/08 Centennial Blonde (extract w/WLP001) - 11/7/08 My Weisbier - 11/22/08 Upcoming: TBD

10-11-2008, 09:45 PM	#3988 (permalink)
Corey_James Member Recipes Join Date: Nov 2007 Location: Bremerton, WA Posts: 41 BLOG ENTRIES: 0	Just threw down a batch and I used Tree Top Apple Cider, 2 lbs of Corn Sugar and 2 lbs of Dark Brown Sugar with Lalvin EC 1118 champagne yeast (LHBS did not have any montrachet in stock). My OG was 1.095, I am trying to get down to about 1.02 at the lowest, giving me a little bit sweeter. But if it does go all the way down to 1.000, then BAM, IT WILL ROCK! __________________ *"Always remember that I have taken more out of alcohol than alcohol has taken out of me."* -Winston Churchill Primary - JOAM, Secondary - Corey's Fresh HOP Pale ale Conditioning - ??? Bottled - EdWort's Apfelwein with a twist, Chocolate Oatmeal Stout, Blackberry Wheat, Lemon Cream Ale (Second Place Award), Kilkenny Clone Irish cream ale, Honey Nut Brown, Vanilla Cream Ale (Second Place Award), WOW the supplies are Starting to come back.

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10-10-2008, 01:22 AM	#3982 (permalink)
o8secridr Junior Member Recipes Join Date: Oct 2008 Location: Cerro Gordo, Illinois Posts: 19	thank you very much for the responses. I think I understand it now. I am just getting a little inpatient to try for my first batch. My woodchuch is great, but I am ready to try something fresh that I have made.

10-10-2008, 05:52 PM	#3984 (permalink)
199q Member Recipes Join Date: Sep 2008 Location: Chico CA Posts: 39	mine cleared up already and its only been 3 weeks!! ill let it sit longer but man its pretty clear already so far!! looks great.... but what does it taste like.... haha