New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein




Reply
 
LinkBack Thread Tools Display Modes
Old 09-04-2012, 08:36 PM   #10231
FuzzeWuzze
Feedback Score: 0 reviews
 
FuzzeWuzze's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Hillsboro, OR
Posts: 1,668
Liked 163 Times on 135 Posts
Likes Given: 11

Default

Quote:
Originally Posted by ypbradford View Post
I tried this and got good results but very very dry. I am a huge Apfelwein fan after living in Germany for a couple of years, so although I like the way my batch turned out it seemed to be missing the tartness of Frankfurter Apfelwein. I talked with the guys at my local brew store and they told me that the tartness would need to come from the juice. So I am going to try an experiment. . . I have some jonathon apples just getting ripe and I am going to juice them and try a mix of fresh juice along with the bottled stuff (I don't have the bushels of apples necessary to produce 5 gallons of juice). Hopefully this will boost the tartness I am striving for.

Any thoughts?

Also could anyone suggest how much additional sugar to add - for example how much sugar is in the bottled juice; if I use a 2:3 ratio two gallons tart juice to three gallons bottled juice, how much more sugar should I add to get the fermentation I want?
Have you thought of using a different yeast? A lot of people say that S04 is a very fruity and tart yeast, too much so for some people in their beers...may work out perfectly for you?


FuzzeWuzze is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 04:07 AM   #10232
BrewTuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: NC
Posts: 1
Default

If making a 5 Gal batch w/ honey, how much are people using? I've read between 5 cups and 10 lbs.

Also, do you need to heat the juice to melt the honey or just mix it as best as possible?



__________________
BrewTuna is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 04:36 AM   #10233
emjay
Lacto- and pediophile
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,692
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

Quote:
Originally Posted by BrewTuna
If making a 5 Gal batch w/ honey, how much are people using? I've read between 5 cups and 10 lbs.

Also, do you need to heat the juice to melt the honey or just mix it as best as possible?
I would just mix it. Heating gets rid of a lot of the honey aroma. 3lbs should be good and put you roughly where this recipe is. That's typically equal to about a quart, or 4 cups. You can use more if you want, but this stuff is dry as it is and I'd recommend sticking to 3lbs or less on your first batch.
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 05:39 AM   #10234
TimpanogosSlim
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Orem, UT
Posts: 958
Liked 76 Times on 67 Posts
Likes Given: 5

Default

Quote:
Originally Posted by FuzzeWuzze View Post
Have you thought of using a different yeast? A lot of people say that S04 is a very fruity and tart yeast, too much so for some people in their beers...may work out perfectly for you?
S04 is low attenuating though, isn't it?

Nottingham fermented hot certainly has a tart finish. A bad finish until it's been allowed to age for a few months imho.
__________________
TimpanogosSlim is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 07:50 AM   #10235
PDXHollyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Portland, OR
Posts: 33
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Finally bottled the batch I had started on 6/22. It looked clear in the carboy but got cloudy in the bottles, hope that settles out.

Do you folks store still apfelwein bottles on their sides, or standing up?

__________________
PDXHollyD is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 11:08 AM   #10236
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

Quote:
Originally Posted by PDXHollyD
Finally bottled the batch I had started on 6/22. It looked clear in the carboy but got cloudy in the bottles, hope that settles out.

Do you folks store still apfelwein bottles on their sides, or standing up?
Metal crown caps-standing up.
Corks-depends on who you ask.
__________________

Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2012, 06:15 PM   #10237
FuzzeWuzze
Feedback Score: 0 reviews
 
FuzzeWuzze's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Hillsboro, OR
Posts: 1,668
Liked 163 Times on 135 Posts
Likes Given: 11

Default

Quote:
Originally Posted by TimpanogosSlim View Post
S04 is low attenuating though, isn't it?

Nottingham fermented hot certainly has a tart finish. A bad finish until it's been allowed to age for a few months imho.
Lower yes, so your ABV will be lower and it will be a bit more sweet/tart, which is what some people want...

Found this thread
http://www.homebrewtalk.com/f32/s-04-cider-95488/
__________________
HOWTO - Build a BrewPi Fermentation Chamber Cheap

Arduino Real Time Fermentation Monitor

View Current Brew via my BrewPi setup!
FuzzeWuzze is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2012, 05:38 AM   #10238
PDXHollyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Portland, OR
Posts: 33
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jeepinjeepin View Post
Metal crown caps-standing up.
Corks-depends on who you ask.
I used corks. How about you? Vertical or horizontal?
__________________
PDXHollyD is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2012, 06:06 AM   #10239
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

Quote:
Originally Posted by PDXHollyD

I used corks. How about you? Vertical or horizontal?
Synthetic corks-vertical
Natural corks-I'm not sure
__________________

Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
 
Reply With Quote Quick reply to this message
Old 09-06-2012, 06:21 AM   #10240
emjay
Lacto- and pediophile
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,692
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

Quote:
Originally Posted by jeepinjeepin

Synthetic corks-vertical
Natural corks-I'm not sure
Natural corks also turn out to actually be better vertically stored. There's more than enough "humidity" to keep the cork from drying out, while keeping sediment and yeast on the bottom, providing less surface area for oxidation, and preventing cork taint.

There are no doubt people who disagree, primarily on the first point, but more and more wineries every year are saying so as well. IMO, it's nothing to get militant about though... vertically or horizontally, usually won't make much of a difference anyways.


__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Love The (Edwort's) Apfelwein solidghost Home Brewing Photo Forum 34 03-01-2013 01:56 PM
newbie to forum, love making wine etc. Apfelwein? Liah Cider Forum 11 12-31-2009 06:33 AM
My first EdWorts Apfelwein (Love is in the air) Hoggy General Beer Discussion 15 04-16-2009 03:55 AM
Oh MAN, I love my Apfelwein PeteOz77 Wine Making Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Wine Making Forum 2 02-22-2008 12:47 PM