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-   -   Man, I love Apfelwein (http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/)

Ol' Grog 05-21-2009 02:34 PM

Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.

RandalG 05-21-2009 04:16 PM

Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?

Cincy_Ron 05-21-2009 04:19 PM

Quote:

Originally Posted by svengoat (Post 1337011)
3 days in and the whole house smells like feet... :D I'm guessing that's what the rhino farts are eh?

Mine too! I've got some pretty impressive steady fermentation going on right now and I can really smell it when I walk in the house.

Brule 05-22-2009 05:23 AM

Quote:

Originally Posted by DeathBrewer (Post 1336362)
I like mine lightly carbonated. It tastes better. I don't care what z Germans say.

Who's afraid of zee-Germans? I tend to let my carbed stuff sit for awhile after pouring, and next batch I'll lower the priming sugar a bit as well. I also just corked my "still" half, CO2 and all, so it's still a bit tingly. (if those ^%&%* corks hold I'm happy) :cross:

(batch #2 is looking great, this recipe gives you drinks and a show)

babalu87 05-22-2009 11:49 AM

SOLD!!!!!!

Thank you EdWort

Kegged up my first batch.
I think I'll pretty much keep one going year round!

As a side note, the 3qt juice bottles make GREAT storage containers for specialty grains!
Hold 4+ pounds.

Saccharomyces 05-22-2009 12:22 PM

Quote:

Originally Posted by RandalG (Post 1338058)
Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?

It isn't kept refrigerated at my LHBS. I think it'll be OK. ;)

Quote:

Originally Posted by Ol' Grog (Post 1337772)
Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.

It has been done though I wouldn't try it, 79 cents for a fresh pack vs all that juice, with the potential for autolysis and soapy apfelwein...

RandalG 05-22-2009 12:46 PM

Quote:

Originally Posted by Saccharomyces (Post 1339710)
It isn't kept refrigerated at my LHBS. I think it'll be OK. ;)

Cool. Thanks. I thought I read somewhere around here it needs to be refrigerated.

Tonypr24 05-22-2009 05:27 PM

I plan to make this weekend but I'm going more for a wine not a cider. Can i do the same process as the cider but degas the wine once it has finished fermenting and it has cleared.

78kombi 05-24-2009 02:48 PM

ok kegged the Apfelwein i started on April 24th, whoa!
Wife loved it..i loved it..both had hangovers this morning!, ugh!
but it came out excellent . good recipe.problem is its pretty strong.. i dont know how long it'll take to swill 5 gallons..I need to throw a party to get rid of it... hehe,
How can i make it closer to 3.5% - 5% ? my old man brain cant handle the 8% or whats left of it anyway..thnaks for the recipe.Joe

78kombi 05-24-2009 02:53 PM

Quote:

Originally Posted by Ol' Grog (Post 1337772)
My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? .

i bet you could..but the cake is really stuck to the bottom..not like a beer yeast for sure. you may have to warm up some juice say 1/2 gallon and swish the heck out of it to get it off the bottom. since its been setting up for so long .:mug:


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