The Great Bottle Opener Giveaway

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

Reply
 
LinkBack Thread Tools
Old 02-01-2013, 03:50 AM   #10701
Leadgolem
Drunken Monkey
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Leadgolem's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,716
Liked 958 Times on 735 Posts
Likes Given: 1763

Default

Three is a good minimum. More then six would be very nice.

Four weeks is plenty of time for your brew to have finished fermenting and cleanup. Bulk aging is usually preferable as it produces a more consistent product then bottle aging.

I prefer mine lightly carbed. That is entirely a matter of taste though.

__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 03:57 AM   #10702
DaveVanO
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: New Baltimore, Michigan
Posts: 93
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Leadgolem View Post
Three is a good minimum. More then six would be very nice.

Four weeks is plenty of time for your brew to have finished fermenting and cleanup. Bulk aging is usually preferable as it produces a more consistent product then bottle aging.

I prefer mine lightly carbed. That is entirely a matter of taste though.
Thanks for the answer, I plan to let them go for a little bit longer. Let 1g of the from concentrate stay still and bulk age. the other 1.5g carb, bottle, pasteurize.
I did the two batches mainly to see the difference in taste between from concentrate and not from concentrate apple juice.
__________________
DaveVanO is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 06:21 AM   #10703
natedoggaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Gilbert, Arizona
Posts: 35
Likes Given: 2

Default

Quote:
Originally Posted by Leadgolem View Post
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...g-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

Thanks Leadgolem,

According to that calculator - for "standard cider" it calls for .8oz of priming sugar for a 1 gallon batch, which really isn't much. Hopefully it will be enough. I have read that others use a wine conditioner, I might just try a little sweetner on this expermental batch.

Also, the cider is in the stage now where it is pretty clear, and there is a layer of sediment on the bottom of the jug. Am I to rack this into a bucket for bottling and NOT get that sediment into the bottles?

ND
__________________

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!)

natedoggaz is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 04:12 AM   #10704
Leadgolem
Drunken Monkey
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Leadgolem's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,716
Liked 958 Times on 735 Posts
Likes Given: 1763

Default

Quote:
Originally Posted by natedoggaz View Post
Thanks Leadgolem,

According to that calculator - for "standard cider" it calls for .8oz of priming sugar for a 1 gallon batch, which really isn't much. Hopefully it will be enough. I have read that others use a wine conditioner, I might just try a little sweetner on this expermental batch.

Also, the cider is in the stage now where it is pretty clear, and there is a layer of sediment on the bottom of the jug. Am I to rack this into a bucket for bottling and NOT get that sediment into the bottles?

ND
Generally, yes. It will settle out while it's in the bottle and end up in the bottom. If you end up with some, it's really not a big deal. I just prefer to minimize trub in the bottles as it is kinda ugly.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:12 PM   #10705
WilliamBrewster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Portland, Maine
Posts: 9
Likes Given: 5

Default

I changed things up for my second batch.

The 'problem' was that it took 10 weeks to ferment to 1.000.

The differences from the first were: one quart of 100% cranberry juice (Knudsens), Pasteur Red yeast and periods of fermenting temps in the 59-61 range (mostly 62-64).

I assume the cranberry was not the culprit. I do not know if the Pasteur Red is a slower fermenter to Montrachet. I am guessing the slow ferment was the temps.

I really love this batch, but want to make another quicker so I can apple jack while winter cooperates. Any thoughts or experiences?

__________________
WilliamBrewster is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 03:17 PM   #10706
lakeslad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Manchester, cumbria
Posts: 55
Liked 4 Times on 3 Posts
Likes Given: 21

Default

This may also help, another good calculator of all sorts for brewing

http://brewblogger.net/index.php?pag...&section=sugar

__________________
Life should not be a journey to the grave with the intention of arriving safely in an attractive and well kept body, but to be in God''s waiting room, beer in one hand, body thoroughly used up, totally worn out and screaming WOO HOO - What a Ride!
lakeslad is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 05:38 PM   #10707
ThatGeekGuy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ThatGeekGuy's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Sugar Land, TX
Posts: 450
Liked 61 Times on 43 Posts
Likes Given: 11

Default

I made a batch mid-November, and bottled into 12s and 22s last weekend. I added a single Coopers carb drop to each 12 and two to each 22. Any idea how long it will take to carb?

__________________

Primary 1: Lonely
Primary 2: Lonely
Secondary 1: Orange Mead (Made Jan. 2013)
On Tap #1: Catcher in the Rye Pale Ale
On Tap #2: Vanilla Porter
On Deck: Thinking....

ThatGeekGuy is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:50 AM   #10708
Leadgolem
Drunken Monkey
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Leadgolem's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,716
Liked 958 Times on 735 Posts
Likes Given: 1763

Default

Quote:
Originally Posted by WilliamBrewster View Post
I changed things up for my second batch.

The 'problem' was that it took 10 weeks to ferment to 1.000.

The differences from the first were: one quart of 100% cranberry juice (Knudsens), Pasteur Red yeast and periods of fermenting temps in the 59-61 range (mostly 62-64).

I assume the cranberry was not the culprit. I do not know if the Pasteur Red is a slower fermenter to Montrachet. I am guessing the slow ferment was the temps.

I really love this batch, but want to make another quicker so I can apple jack while winter cooperates. Any thoughts or experiences?
You could try a more aggressive yeast. That will mean more krausen, so make sure you have the headspace. Pasteur champagne, or even distillers for a super high abv batch.

The other thing is the temp. Bring it up to 70 or so, and your fermentation will be much faster. I wouldn't go to much over that unless you want to condition for a long time though.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 02:53 AM   #10709
Leadgolem
Drunken Monkey
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Leadgolem's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Denver, Colorado
Posts: 3,716
Liked 958 Times on 735 Posts
Likes Given: 1763

Default

Quote:
Originally Posted by ThatGeekGuy View Post
I made a batch mid-November, and bottled into 12s and 22s last weekend. I added a single Coopers carb drop to each 12 and two to each 22. Any idea how long it will take to carb?
Lots of factors involved, so it's hard to say. You probably have very low yeast content in the bottles. After that it's mostly a matter of temperature. With relatively high yeast contents and temps around 75-85f, 48 hours is usually enough. I've also seen batches take 4-5 weeks at temps in the mid 50's and low yeast populations.
__________________
Quote:
Originally Posted by Remmy
I'd rather work with yeast than work with people.
Leadgolem is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 10:00 PM   #10710
wburns
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 58
Liked 3 Times on 3 Posts
Likes Given: 4

Default

Ok. My first batch is in my carboy right now. Is it normal for the yeast to settle to the bottom immediately??

__________________
Carboy #1 - Edwort's Apfelwein
Carboy #2 - Edwort's with a twist
Currently bottled - blackberry and strawberry
wburns is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


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