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Old 01-30-2013, 06:58 PM   #10691
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Originally Posted by HopHeaven View Post
Wow. So I started this about 11 days ago, and I won't lie... I did it mainly to create a yeast slurry for a batch of skeeter pee. I wasn't sure how I'd feel about this since its supposed to finish real dry. I just checked the gravity as I want to rack it at 1.05. Tasted my sample and I'm blown away. It's pretty dry but I love it! I think this is going to be amazing with some age. I'm actually a little upset that I'll be using my bucket and 2nd carboy to make the skeeter pee cause I want to get started on a 2nd batch of this right away.

Ps: at 11 days my gravity is about 1.08 fermenting at an ambient temp of 66-68 degrees.
Looking forward to seeing the action when I get home from work. I made my first batch last night and hope its everything its cracked up to be. Mines sitting around 62 degrees and there was already some small bubbles formong when i left this morning. Heck, the hop bill for half my brews cost more than the ingredients for this entire batch!
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Old 01-31-2013, 01:20 AM   #10692
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My batch is very drinkable from the get go. It's over 5 weeks old. I know I won't be able to make it the multi month mark like most of you guys are doing. I'm going to make a ten gallon batch next I think.

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Old 01-31-2013, 01:49 AM   #10693
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Wife and I opened a bomber of this tonight that was bottled in early 2010. Smoooooooth stuff. I bottle carbed this batch and it is perfect. Good thing I have 12 more swing tops from this batch. Love this with some age on it.

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Old 01-31-2013, 05:48 AM   #10694
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Hello,

(this answer may be somewhere in this thread... but there are so many pages...)

Does anyone know how much granulated or corn sugar is needed to prime just 1 gallon for carbonation? I used EdWort's Apfelwein recipe... Also, I do want to backsweeten, which I can do with nutrasweet, splenda, or whatever. Does anyone know about how much sweetner I would need for the single gallon? I have quite a few of the small sweenter packages at home, like you would find in a restaurant. Does either sweetner (prime or back) need to be added to water and boiled prior to adding to the batch, and can I just add them together?

A half packet of Montrachet yeast was used which I have heard causes it to be dry...

When bottling I am going to put some in a plastic bottle as well, I heard by using one you can get an indicator of how your carbonation is doing by feeling the pressure...

Thanks!

ND

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6 gallon primary 2/19 - English Pale Ale 1.045 OG
1 gallon jug: Grape juice wine (peaches added)
Bottled 1/25 - American Honey Porter FG=1.015 5.9%
Bottled 2/6 - 1 gallon EdWort's Apfelwein
Bottled 2/11: Sonofgrok's Sake recipe 3x16oz bottles blueberry, raspberry, and blackberry
Future: Skeeter Pee (its lemon season in AZ, already juiced over 36 fresh lemons!)

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Old 01-31-2013, 06:32 AM   #10695
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It's supposed to finish dry.

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Old 01-31-2013, 06:34 AM   #10696
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Quote:
Originally Posted by EdWort
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[*]First sanitize the carboy, airlock, funnel, stopper or carboy cap.[*]Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.[*]Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.[*]Repeat Steps 2 and 3, then go to step 5.[*]Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.[*]Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.[*]Open the packet of Montrachet Yeast and pour it into the neck of the funnel.[*]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.[*]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 (Video Link: http://www.youtube.com/watch?v=bKG84Md2GMk). 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.

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!
Whoop
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Old 01-31-2013, 01:38 PM   #10697
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I primed a gallon batch for the first time last night and its conditioning in swingtops. Excited to try this stuff sparkling.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 01-31-2013, 02:30 PM   #10698
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Thanks Mike! Is that 3/4 cup per gallon of corn sugar to bottle and carbonate? If that's for your 5 gallon recipe... I guess I will have to figure out how much for 1 gallon equivalent.

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6 gallon primary 2/19 - English Pale Ale 1.045 OG
1 gallon jug: Grape juice wine (peaches added)
Bottled 1/25 - American Honey Porter FG=1.015 5.9%
Bottled 2/6 - 1 gallon EdWort's Apfelwein
Bottled 2/11: Sonofgrok's Sake recipe 3x16oz bottles blueberry, raspberry, and blackberry
Future: Skeeter Pee (its lemon season in AZ, already juiced over 36 fresh lemons!)

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Old 02-01-2013, 03:03 AM   #10699
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Quote:
Originally Posted by natedoggaz View Post
Hello,

(this answer may be somewhere in this thread... but there are so many pages...)

Does anyone know how much granulated or corn sugar is needed to prime just 1 gallon for carbonation? I used EdWort's Apfelwein recipe... Also, I do want to backsweeten, which I can do with nutrasweet, splenda, or whatever. Does anyone know about how much sweetner I would need for the single gallon? I have quite a few of the small sweenter packages at home, like you would find in a restaurant. Does either sweetner (prime or back) need to be added to water and boiled prior to adding to the batch, and can I just add them together?

A half packet of Montrachet yeast was used which I have heard causes it to be dry...

When bottling I am going to put some in a plastic bottle as well, I heard by using one you can get an indicator of how your carbonation is doing by feeling the pressure...

Thanks!

ND
If you are going to backsweeten anyway, I wouldn't bother with the sugar alternatives. Sweeten the batch to taste, bottle. When your plastic tester bottle has the kind of pressure you are wanting, pasteurize the bottles.

http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

The amount of sugar you are going to want for priming is going to be far far lower then what you are likely to want for sweetening. The little that is consumed for carbonation is pretty insignificant to flavor. If you prefer though, you can use a priming sugar calculator. Here is the one I like. It has suggested volumes for different styles.

http://www.tastybrew.com/calculators/priming.html
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Old 02-01-2013, 03:13 AM   #10700
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Mine has been fermenting/finished for now 3-4 weeks. Pretty sure its 3 weeks for my 1gallon juice not from concentrate. AND then 3 1/2 weeks for my 2.5g juice from concentrate. My 1gallon batch is starting to clear up. Think cold crashing it would hurt? (mainly to speed up the process of clearing) AND this is good to bottle at 4 weeks right? Just wondering what other peoples opinions are. As in...
1. Move to a secondary for bulk aging
2. Prime and bottle
3. Keep still and bottle

How many months do most feel this is best to drink at?

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