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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 03-10-2013, 04:55 AM   #10891
HessenHelles
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I was at walmart today, and I noticed they had 3 quart jugs of apple juice on sale. So, I filled the cart with them. I will get a 5 gallon batch going when I get some yeast. My question is. Can I sub the dextrose for Brown sugar? I have 2 pounds on hand.

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Old 03-10-2013, 05:07 AM   #10892
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Just started a batch of this last night. Used Mott's, Montrachet yeast, and Wyeast nutrient and it is chugging away at the moment. Thanks for the recipe Edwort.

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Old 03-10-2013, 01:38 PM   #10893
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Originally Posted by HessenHelles View Post
I was at walmart today, and I noticed they had 3 quart jugs of apple juice on sale. So, I filled the cart with them. I will get a 5 gallon batch going when I get some yeast. My question is. Can I sub the dextrose for Brown sugar? I have 2 pounds on hand.
Yes you can use brown sugar,you can use any fermentable sugar you like or none at all. The batch I made with brown sugar came out very good.
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Old 03-10-2013, 02:50 PM   #10894
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Well I bottled my first batch last night and drank 3 bottles...needless to say I started a second batch. This time I added a half cup of raisins soaked in Pinot Nior for some added mouth feel but mainly as yeast nutrient. Here's to another 5 gallons of this delishness!

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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider
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Old 03-10-2013, 10:35 PM   #10895
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I just found a 3 gallon carboy of apfelwine that I started in June of last year. I'm thinking of adding a 1/4 packet of Champagne yeast along with a healthy amount of priming sugar and finally getting it into bottles. I'm also thinking that it's sat too long already on the yeast and I should just dump it all. Any experiences anyone would care to share along these lines?

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Old 03-11-2013, 12:04 AM   #10896
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Why would you dump it? All it is going to cost you to bottle it is a cup of sugar, a pack of yeast and a little time. Bottle that and let it carb right away! If it turns out terrible in a few months, well, then you should have dumped it .

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Old 03-11-2013, 01:56 AM   #10897
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I just found a 3 gallon carboy of apfelwine that I started in June of last year. I'm thinking of adding a 1/4 packet of Champagne yeast along with a healthy amount of priming sugar and finally getting it into bottles. I'm also thinking that it's sat too long already on the yeast and I should just dump it all. Any experiences anyone would care to share along these lines?
.....Taste some first. It will probably be fantastic.
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Old 03-11-2013, 03:06 AM   #10898
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So started some of this about a week ago.

I used pressed apples instead of juice, put a camden tablet and waited 36 hours before pitching, also used brown sugar.

OG 1.052

For the first 4 days real activity, with bubbles every 2-3 seconds.

Now at day 6 almost no activity, but did fermet down to about .999.

Anything wrong with this?

Also how long can i leave this in the carboy before bottling it? i.e. at what point will the yeast die and be unable to bottle carbonate?

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Old 03-11-2013, 03:46 AM   #10899
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I had a bourbon barrel aged apple cider tonight and it has me thinking of throwing some bourbon soaked oak chips into my current batch.

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Old 03-11-2013, 03:59 AM   #10900
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Quote:
Originally Posted by RosieTheGreat View Post
So started some of this about a week ago.

I used pressed apples instead of juice, put a camden tablet and waited 36 hours before pitching, also used brown sugar.

OG 1.052

For the first 4 days real activity, with bubbles every 2-3 seconds.

Now at day 6 almost no activity, but did fermet down to about .999.

Anything wrong with this?

Also how long can i leave this in the carboy before bottling it? i.e. at what point will the yeast die and be unable to bottle carbonate?
I don't think anything is wrong. I had a batch hit FG in 8 days last summer. Your batch probably fermented kinda hot. It was summer when I had the batch finish in 8 days, but I had a much higher OG of 1.110.

How long can you keep it on the yeast? .... I'm not sure exactly. A long time. As in six months or more. The yeast is going to take a nap when it runs out of food, but it usually takes some effort to actually kill it.
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