Well, I might as well jump on the bandwagon. I have a small carboy sitting empty and think I'll take a shot at the_bird's recipe since I have some Nottinghams in the fridge and I'd have to order the wine yeast or wait until saturday to go to the LHBS.
I'm not much of a wine-drinker so I'd like mine to be a little sweet. Have we come to a conclusion in 11 pages on how to accomplish a little sweeter Apfelwein? I plan on using brown sugar, but should I also do a small concentrate addition? (maybe 1 can to 2.5 gallons?)
Whew, just read 11+ pages of posts and now I'm dizzy and i want to make some of this stuff (which would also probably make me dizzy!).
Flyin' Lion, how much was the Better Bottle at Weekend Brewer?
I was down at The Compleat Gourmet in Carytown yesterday and saw 1 gal growlers for like $4 bucks. Do you guys think I could use those and just split up the batch and yeast?
Well its been a month for mine which was the original recipe posted. FWIW for you hydro folks: OG 1.062 & FG .994 (8.2%) I took a sip and it is tangy which is good for me as I don't like sweet much. Now I got to figure out if I really want to keg it or bottle it. I'm kegging my red and weizenbock tonight as well.
Mine really won't be ready till next week, but I got impatient and stole a sample with a sterilized turkey baster. This is pretty tasty and sweeter than I expected, not overly sweet though.
For the record rabbits seem to be afraid of it, as ours ran away when I offered her a sample.
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Originally Posted by ohiobrewtus
John Madden has officially been put on suicide watch with the annoucement of Favre's retirement.
Mine really won't be ready till next week, but I got impatient and stole a sample with a sterilized turkey baster. This is pretty tasty and sweeter than I expected, not overly sweet though.
did you use the dry wine yeast (montrachet or whatever it was)? The wife didn't like and thought I should sweeten it up a bit. I'll have to cruise thru this thread but I think I saw someone mention adding something; perhaps a can of apple concentrate when kegged or splenda. This thread is way too long
Got my mini-batch "brewed" tonight in an old Mr. beer fermenter I had laying around (2.25 gallons). Just sanitized and dumped as did the original poster. Didn't boil anything, so hopefully no infections over the month. Went with the following:
2 Gallon 100% Apple Juice
1 Can Apple Juice Concentrate
3/4lb. Dark Brown Sugar
Nottingham Yeast
For hydro folks like myself, OG was 1.067, which seemed pretty close to "perfect" for this brew.
Hopefully this turns out OK! And if not, it came to a total of $9.99 at GIANT Foods and a pack of Nottingham I had in the fridge. Now, the wait begins.
Well its been a month for mine which was the original recipe posted. FWIW for you hydro folks: OG 1.062 & FG .994 (8.2%) I took a sip and it is tangy which is good for me as I don't like sweet much. Now I got to figure out if I really want to keg it or bottle it. I'm kegging my red and weizenbock tonight as well.
Man I wish I had three taps.
This is my first non-beer brewing experience. Are you bottling with 22 oz'ers and crowns or some other situation? Letting then carb or keeping it flat?
My first impression is that I'm going to rack to a keg and break in my newly acquired Blichmann Beer Gun. If I wanted to keep it flat, what would I use to kill off the yeast?
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