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Old 02-08-2013, 01:52 PM   #10731
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No!! You can't carb in wine bottles. You will blow corks and Apfelwien EVERYWHERE. You can use clean coke bottles or bottle it like beer
.. Edit
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Old 02-08-2013, 04:44 PM   #10732
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OK cool - so for my 1 gallon I am looking at most 4 tablespoons...

Was yours sweet at all - or did the yeast eat most of it up?

Also, how did you add yours to the batch? Did you just dump the dry dextrose straight into your carboy or bottling bucket, or did you add a little water to it first?

Thanks!

ND
No, I mixed the dry dextrose with a little bottled water then poured it into an empty racking bucket. Next I siphon the apfelwein in the the bucket, the sugar solution mixes in to the aplewein as it filled (you don't want to stir or agitate it much - no extra oxygen). Then I bottled, capped and store for 3+ weeks, should be good at the 3 week mark. The longer the better. Like I said sampled a bottle the other night, it has been carbonating 2 days past 3 weeks and it was good and well carbonated. Will let the bottle sit for about two more months before I farm out a few. I don't drink just make wine and now this stuff as a hobby.
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Old 02-08-2013, 06:36 PM   #10733
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Apple juice purchased from Costco can't wait to try this recipe, thanks Ed

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Old 02-08-2013, 06:59 PM   #10734
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Started my second batch on 1/14/2013

Here's the progress

603964_10200687401971459_2144575179_n.jpg
Day 1: After the addition of a dextrose and a good mix the OG is 1.066

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Day 7: Nice cloudy fermintation

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Day 25: Garvity check and a taste. Good apple flavor, nice and dry

580458_10200687464293017_901939239_n.jpg
Day 25: SG 1.001 - 8.6% ABV. needs to go another month or two maybe Saint Patricks Day.

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Old 02-09-2013, 05:36 AM   #10735
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No, I mixed the dry dextrose with a little bottled water then poured it into an empty racking bucket. Next I siphon the apfelwein in the the bucket, the sugar solution mixes in to the aplewein as it filled (you don't want to stir or agitate it much - no extra oxygen). Then I bottled, capped and store for 3+ weeks, should be good at the 3 week mark. The longer the better. Like I said sampled a bottle the other night, it has been carbonating 2 days past 3 weeks and it was good and well carbonated. Will let the bottle sit for about two more months before I farm out a few. I don't drink just make wine and now this stuff as a hobby.
Wait...aren't you going to pasteurize to stop the carbonation from building up? I think you will start to have your bottles explode if you don't?

I did exactly the same thing. I took 1 cup of bottled water, 3 tablespoons of corn sugar, AND I added 9 small packets of sweet 'n low and brought to a boil on the stove. I am hoping the yeast will eat up a lot of that corn sugar because it came out pretty sweet.

I filled one plastic sprite bottle to test for pressure, and I got 8 others in capped glass beer bottles. I bottled last night and checked the plastic one today and it already had some resistance to squeezing it...

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 02-09-2013, 01:59 PM   #10736
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You shouldnt have to pasturize as long as you didnt add to much sugar.

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Old 02-09-2013, 05:27 PM   #10737
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Quote:
Originally Posted by Adrenaline-Junkie
You shouldnt have to pasturize as long as you didnt add to much sugar.
+1

Unless you back sweetened. If you just added the correct amount a priming sugar, there's no need.
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Old 02-09-2013, 06:47 PM   #10738
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Default Edwort's Apfelwein without adding sugar

I'm thinking of brewing up a batch of Edwort's Apfelwein. I used to live in Frankfurt and really enjoyed the apple wine. But looking at Edwort's recipe, he adds sugar and gets the ABV up to ~9%. I seem to remember the ABV of apple wine being around 5%-6% - and even then I'd off mix it with sparkling water, so the ABV went down to ~2.5%, i..e I could drink the stuff all day.

Anyway, I'd prefer to make a batch that matched the Frankfurt-style apfelwein as opposed to a higher alcohol style. If I don't add the sugar, will the ABV come in around 5% and be closer the German style?

Thanks.

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Old 02-09-2013, 07:19 PM   #10739
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Quote:
Originally Posted by EdWort


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.”
Rockin
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Old 02-10-2013, 02:05 AM   #10740
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I'm thinking of brewing up a batch of Edwort's Apfelwein. I used to live in Frankfurt and really enjoyed the apple wine. But looking at Edwort's recipe, he adds sugar and gets the ABV up to ~9%. I seem to remember the ABV of apple wine being around 5%-6% - and even then I'd off mix it with sparkling water, so the ABV went down to ~2.5%, i..e I could drink the stuff all day.

Anyway, I'd prefer to make a batch that matched the Frankfurt-style apfelwein as opposed to a higher alcohol style. If I don't add the sugar, will the ABV come in around 5% and be closer the German style?

Thanks.
Absolutely. You can even go the other way and replace some of the apple juice with water. I'd hold off on that though, brew it with just applejuice, and add extra water to your priming sugar solution if the wine is too much for you
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