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**BrewerBear** · 10-03-2012, 06:08 PM

Quote:

Originally Posted by CreamyGoodness

I applaud your courage with the cloves. I'd be curious to see how that cidercyserapfelwein turns out. I will guess it will be a bit clovey.

I agree 8 cloves will definitely put the clove flavor in it.

booherbg · 10-03-2012, 06:12 PM

Quote:

Originally Posted by CreamyGoodness

I applaud your courage with the cloves. I'd be curious to see how that cidercyserapfelwein turns out. I will guess it will be a bit clovey.

Quote:

Originally Posted by BrewerBear

I agree 8 cloves will definitely put the clove flavor in it.

Thanks. I had 5, and then smelled the boiling mix and it wasn't noticeable so I added three more just to be safe. Should be good!

**BeerWard** · 10-03-2012, 09:20 PM

I have made multiple batches of apfelwein, all with good success. This last batch was 5 gallons of juice with 5 cans of apple juice concentrate instead of the sugar. fermented for 4 months and bottled with priming sugar. After a month, it is sour! and not carbed. I never saw signs of infection, but it has to be. All the previous batches were dry but not puckery. I guess it is going down the drain. If mixed with sugar it is "ok." It might make a decent marinade for meat or something. Very dissapointing.

**DerekJ** · 10-03-2012, 09:46 PM

EdWort, your famous. Check this out http://www.facebook.com/winemakingtalk

**BrewerBear** · 10-03-2012, 11:50 PM

Quote:

Originally Posted by BeerWard

I have made multiple batches of apfelwein, all with good success. This last batch was 5 gallons of juice with 5 cans of apple juice concentrate instead of the sugar. fermented for 4 months and bottled with priming sugar. After a month, it is sour! and not carbed. I never saw signs of infection, but it has to be. All the previous batches were dry but not puckery. I guess it is going down the drain. If mixed with sugar it is "ok." It might make a decent marinade for meat or something. Very dissapointing.

If mixed with sugar and it's still good I would let it ride for a couple more weeks if not longer and see how it comes out.

**GNBrews** · 10-04-2012, 03:58 AM

Quote:

Originally Posted by BeerWard

I have made multiple batches of apfelwein, all with good success. This last batch was 5 gallons of juice with 5 cans of apple juice concentrate instead of the sugar. fermented for 4 months and bottled with priming sugar. After a month, it is sour! and not carbed. I never saw signs of infection, but it has to be. All the previous batches were dry but not puckery. I guess it is going down the drain. If mixed with sugar it is "ok." It might make a decent marinade for meat or something. Very dissapointing.

Apple juice concentrate sometimes contains Vitamin C, which is quite sour. When you remove the sugar, you're left with the sour part.

**BeerWard** · 10-04-2012, 12:14 PM

Ok, so maybe it didn't get infected. I was hoping the apple juice concentrate would have given more apple like flavor. In stead just get sour. Also it has been sitting at room temp for a month, with no real signs of carbonation. I left it on the yeast a while before bottling. Could the vitamin c be inhibiting the yeast for carbonation? Thanks for the encouragement. I don't need the bottles, so I can let it sit for a while.

irchowi · 10-05-2012, 05:40 AM

Today is roughly 7 weeks in primary and I noticed that it only now looks like it's clearing. At 5 and 6 weeks it was still pretty cloudy. How clear does this get anyway? Does it get as clear as store bought apple juice?

Jboyles123 · 10-05-2012, 05:48 AM

Yes, it will clear like the original juice was.

blefferd · 10-05-2012, 07:30 PM

I made a batch today from "memory". It has been about 5 years since I have made any home brew or hardcider/apple wine. I used 5 gallons of apple cider, 4 lbs dextrose and 1 packet of Montrachet wine yeast....

Needless to say memory and numbers where a bit off with the dextrose! I am going to ferment it out anyways. Has any one used this much sugar before? How did it turn out if you did? Should I add another packet of yeast?