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Old 10-12-2006, 04:38 AM   #1
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Default Man, I love Apfelwein


Apfelwein - Fermenting

Award Winning Apfelwein Recipe (German Hard Cider) Apple Wine Recipe
Placed 1st in the Cider & Apple Wine category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
  1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
  2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
  3. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
  4. Repeat Steps 2 and 3, then go to step 5.
  5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
  6. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
  7. Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
  8. Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
  9. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (
). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)

Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer. Here's what some folks think.

Quote:
Originally Posted by Saccharomyces View Post
Six months and it hits its stride. Eight months and it'll blow your mind.
If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.

Remember to reserve judgment till after 3 glasses. It grows on you.

DO YOURSELF A FAVOR AND START ANOTHER BATCH 2 WEEKS AFTER YOU START THIS ONE.
YOU WILL THANK ME LATER!



GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!

How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders. It gets better with age and at 6+ months, the apple flavor really comes out.

How do you sweeten it?
Many folks back sweeten it with Wine Conditioner. Wine Conditioner is a blend of sucrose and sorbic acid. The addition of 2-4 oz. per gallon adds sweetness and prevents renewed fermentation. It can be purchased as any LHBS that caters to wine makers. Others will use Splenda or lactose (other non-fermentable sugars). Germans who prefer it sweet (or Suß as they say) will add a splash of Sprite or 7up to a glass. This is the easiest method as you don't have to make a whole "sweet" batch that way.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?

No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?

Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?

Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?

Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."




Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR the next morning!

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Old 10-12-2006, 04:47 AM   #2
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I haven't searched, but is this a kit or have you posted a recipe before? It sure looks tasty.

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Old 10-12-2006, 04:52 AM   #3
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Quit teasin' and give us some details!!! That really does look yummy.....

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Old 10-12-2006, 02:32 PM   #4
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Ed, I've got some in the secondary right now. I tasted it at transfer and it was tasting great! I hope it stays almost as sweet, but it's still bubbling away in the secondary. I transferred too early. after about 2 weeks, but I needed my primary.

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Old 10-12-2006, 03:59 PM   #5
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It's very simple to make.

5 Gallons of Tree Top Apple Juice from Costco
2 pounds of Dextros (corn Sugar)
1 packet Dry Montrachet Wine yeast

1. Sanitize your carboy (I love my Better bottles) and big funnel.
2. Pour half of one gallon of juice in the Carboy. Then add 1 pound of Dextrose to the half empty bottle of juice. Put the cap on and shake it up to dissolve the sugar.
3. Repeat step 2 with another gallon of apple juice and the other pound of Dextrose
4. Pour the half bottles of juice/dextros into carboy
5. Pour the rest of the juice into the carboy saving about a quart
6. Sprinkle the yeast into the funnel then rinse with the rest of the juice so all the yeast is now in the carboy.

You can fit all the juice in it, don't worry.

Wait 4 weeks at least then keg, chill, & carbonate. I don't do a secondary, but you can if you want to age it beyond 4 weeks. I would not rack till it clears like the first bottle.

You can see the difference in the colors based on the date. The first bottle was made 9/12, the second on 10/5 and the third on 10/10. I use cheap Texas vodka for my airlocks. They burn through some during the first few days of fermentation, so I keep it handy there.

The end result is a crisp, dry, refreshing Apfelwein at 8.5% abv that rocks on hot summer days. SWMBO is loving it on tap. Her German mother is coming for Christmas, so I need to make sure I have enough to last.

Oh yeah, this makes a great Grog in the winter time.

Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up.


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Old 10-12-2006, 04:05 PM   #6
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Quote:
Originally Posted by God Emporer BillyBrew
Ed, I've got some in the secondary right now. I tasted it at transfer and it was tasting great! I hope it stays almost as sweet, but it's still bubbling away in the secondary. I transferred too early. after about 2 weeks, but I needed my primary.
Yeah, you need to go 4 weeks. I really don't bother with a secondary, I just use a 5 gallon carboy.

It will ferment out dry, but you'll still note the apples and it can be sweetened with Splenda or Lactos, but everyone who has sampled mine tends to like it just the way it is. It shows by the speed of the empty kegs.
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Old 10-12-2006, 05:27 PM   #7
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Quote:
Originally Posted by EdWort
Yeah, you need to go 4 weeks. I really don't bother with a secondary, I just use a 5 gallon carboy.

It will ferment out dry, but you'll still note the apples and it can be sweetened with Splenda or Lactos, but everyone who has sampled mine tends to like it just the way it is. It shows by the speed of the empty kegs.
I did vary your recipe in one way. I used ale yeast, because I was wanting it to be a little sweeter. OH, two ways, I used brown sugar.
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Primary :Bloody Nose Porter
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Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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Old 10-12-2006, 07:40 PM   #8
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Man that looks awesome! I'm gonna try it too!

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Old 10-12-2006, 08:36 PM   #9
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Hmm, sounds interesting. Also sounds easy on the wallet I suspect. What's the bill for 5g?

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Old 10-12-2006, 09:06 PM   #10
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Quote:
Originally Posted by desertBrew
Hmm, sounds interesting. Also sounds easy on the wallet I suspect. What's the bill for 5g?
$15.00 for 5 gallons of Tree Top Apple Juice from Costo or Sam's
$ 3.00 for 2 pounds of Dextrose
$ 0.79 for a packet of Red Star Montrachet Wine yeast

$18.79 for 5 gallons of kick your butt 8.5% Apfelwein or about 35 cents per 12 oz. serving.
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