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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 02-26-2013, 02:48 AM   #10841
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I've been lurking this thread for some time, and I wanted to try this, but didn't want to take a carboy out of action for 6 months. So, I couldn't take it anymore and started a 1 gallon batch 2 days ago, she's bubbling away! SG was 1.060

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Old 02-26-2013, 03:39 AM   #10842
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Originally Posted by HessenHelles View Post
I've been lurking this thread for some time, and I wanted to try this, but didn't want to take a carboy out of action for 6 months. So, I couldn't take it anymore and started a 1 gallon batch 2 days ago, she's bubbling away! SG was 1.060

Attachment 103902
Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.
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Old 02-26-2013, 01:35 PM   #10843
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Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.
I might try that too. I saved the original bottles from the juice plus have a ton of corked whiskey bottles.
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Old 02-26-2013, 10:33 PM   #10844
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I made a 6 gallon batch back in may, bottled 3 months later (carbonated). Only substitution used 2# brown sugar. Was not very pleased with it at bottling. Tried again at 5 months and still had a nasty aftertaste. Was certain would wind up getting rid of it. Tried it this past weekend and Wow!! what a difference. It is really fantastic now. Will be getting another batch going tomorrow.

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Old 02-27-2013, 04:58 AM   #10845
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I might try that too. I saved the original bottles from the juice plus have a ton of corked whiskey bottles.
That would work. No other flavors absorbed in the plastic but the apple cider. You can also bottle in beer bottles. That works very well if you want to naturally carbonate some.
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Old 02-27-2013, 06:42 AM   #10846
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Quote:
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Alternately, you could leave it in primary for 3 weeks or so. Then bottle, and age in the bottle.
There's a lot in this thread about the benefits of bulk aging.
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Old 02-27-2013, 06:49 AM   #10847
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There's a lot in this thread about the benefits of bulk aging.
If you need the space though.
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Old 02-27-2013, 06:59 PM   #10848
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Just bottled my cherry cinnamon apfelwein after 5 months. It finished at 1.001. The cherry is very subtle but noticable at this point. I plan to let as much sit as possible.

The recipe was 1 gallon trader joes cherry juice cocktail, 4 gallons of apple juice, 2 lbs of sugar, montrachet, and two cinnamon sticks. Next time I will go ahead and bump up the cherry juice to 2 gallons.

It should be ready to drink by sxsw.

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Old 02-28-2013, 03:58 AM   #10849
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Just bottled my cherry cinnamon apfelwein after 5 months. It finished at 1.001. The cherry is very subtle but noticable at this point. I plan to let as much sit as possible.

The recipe was 1 gallon trader joes cherry juice cocktail, 4 gallons of apple juice, 2 lbs of sugar, montrachet, and two cinnamon sticks. Next time I will go ahead and bump up the cherry juice to 2 gallons.

It should be ready to drink by sxsw.
You might want to try RW Knudsen Black Cherry Juice instead. It maintains its color and cherry flavor extremely well post fermentation.
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Old 02-28-2013, 08:48 PM   #10850
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Being from Germany from the Apfelwein region I was never able to find a real dry cider here in the US. And I can only get Possmann Apfelwein at Worldmarket around Christmas time. Plus the Possmann is really expensive too.
Thanks for this recipe. I started mine last week and I can hardly wait for another 5 weeks.

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