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Old 04-22-2007, 11:10 PM   #1321
Schlenkerla
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Default How Quaffable...

Quote:
Originally Posted by uglygoat
i finally bottled this stuff after about two months of fermentation.

for the record, apfelwein kicked my arse hard yesterday...
Yah! It doesn't take much to messed up. Its kind of dangerous when you think about it because the ABV is subtle. Wait until its cold an bubbley and your dying of thirst!

Glug, glug, glug.....
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Old 04-23-2007, 01:13 AM   #1322
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So my first batch is done. It's ok. With all the hype I was expecting it to be a bit better. So far I've followed the 10 glass rule (oh wait...), and I'm still on the fence.

Regardless, I'm forging ahead with a new batch. This time it's:

5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients.
OG 1.069

When the alcohol level get's high enough, I'm considering dangling a couple pieces of cinnamon in the carboy for a week and then removing it.

We'll see how this one goes.

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Old 04-23-2007, 01:22 AM   #1323
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Quote:
Originally Posted by Paperface
So my first batch is done. It's ok. With all the hype I was expecting it to be a bit better. So far I've followed the 10 glass rule (oh wait...), and I'm still on the fence.

Regardless, I'm forging ahead with a new batch. This time it's:

5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients.
OG 1.069

When the alcohol level get's high enough, I'm considering dangling a couple pieces of cinnamon in the carboy for a week and then removing it.

We'll see how this one goes.
Hey - Yeast Nutrients should be 1/2 tsp per Gal. NOT 1/2 Tsp.

How old is your Apfelwein? Higher gravity stuff will take longer to mellow. Let it sit for awhile. No need to hurry through it all especially if gets better with age.

I did something similar with 1 can concentrate per gal of juice and pitched Cote Des Blancs. The taste is alot less drier. I used no dextrose though. I forgot to get OG & FG. The apfelwein was quite nice when racking to the 2ndary and raspberry & strawberry apfelwein was quite good at bottling yesterday. I added the fruit as I split the batch going to the 2ndaries.
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Old 04-23-2007, 02:42 AM   #1324
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seems my apflewien finally took off and its bubbling like crazy!! around 34 bubbs a min as of yesterday! what is the usual ferment time?

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Old 04-23-2007, 09:24 AM   #1325
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Few questions:

1. How hot can you ferment this stuff at without getting any funky flavors?
2. Would bottling it in plastic bottles be OK?
3. All I've got to brew in is one big bucket with a spigot on the bottom. Would it be OK to ferment it in that and then directly pour it from that into bottles.
4. I like wine good and dry but my in-laws like it MUCH sweeter. What would be a good way of back sweetening a few bottles for them while keeping the bulk of it dry?
5. Would priming with one can of concentrate/5 gallons be OK?

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Old 04-23-2007, 01:01 PM   #1326
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Quote:
Originally Posted by Bosh
Few questions:

1. How hot can you ferment this stuff at without getting any funky flavors?
2. Would bottling it in plastic bottles be OK?
3. All I've got to brew in is one big bucket with a spigot on the bottom. Would it be OK to ferment it in that and then directly pour it from that into bottles.
4. I like wine good and dry but my in-laws like it MUCH sweeter. What would be a good way of back sweetening a few bottles for them while keeping the bulk of it dry?
5. Would priming with one can of concentrate/5 gallons be OK?
1. I've gone as high as 74-75 degrees.
2. Should be OK, if they can handle pressure.
3. Yep.
4. Sweeten individual bottles or add some Sprite to their glass.
5. Don't know. You can prime with 3/4 of corn sugar for 5 gallons.
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Old 04-23-2007, 01:06 PM   #1327
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Quote:
Originally Posted by EdWort
1. I've gone as high as 74-75 degrees.
2. Should be OK, if they can handle pressure.
3. Yep.
4. Sweeten individual bottles or add some Sprite to their glass.
5. Don't know. You can prime with 3/4 of corn sugar for 5 gallons.
Sprite! That'd be perfect, thanks.


As far as temp goes I looked up info on the strains of yeast I have access to and it said they can ferment at as high as 95 degrees, but I don't think that would be a good idea. I can probably keep the temp down to 75 without too much trouble since it doesn't get THAT hot in Korea. Just get a giant kimchi fermenting bucket with water in it to put the fermenter in I'd imagine.

Will definately give this a shot...
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Old 04-23-2007, 01:43 PM   #1328
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Quote:
Originally Posted by Schlenkerla
Hey - Yeast Nutrients should be 1/2 tsp per Gal. NOT 1/2 Tsp.
haha, whoops. As a side note, dont add yeast nutrients to a furiously bubbling carboy - it will bubble over ha ha

Quote:
How old is your Apfelwein? Higher gravity stuff will take longer to mellow. Let it sit for awhile. No need to hurry through it all especially if gets better with age.
About a month in the bottle. I'm not saying I dislike it at all, just that my expectations were set too high. A zillion and a half posts will do that.
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Old 04-23-2007, 04:08 PM   #1329
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mine had bubbled up threw the airlock i think i need a blow off tube for this stuff!(i filled my better bottle completly full on accident lol)

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Old 04-23-2007, 06:09 PM   #1330
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I searched this thread but couldn't find anything on this...

Has anyone tried this using grapejuice? Guess at that point it wouldn't be apfelwein anymore but I'm just curious if you can use ANY natural fruit juice to make the same thing...

BTW, mine's been in the fermenter for 3 weeks now and I pulled a SG sample yesterday. Boy it already has some kick and you can smell the alcohol. Very dry already as mentioned. SG was right around 1.013 so I've got a ways to go yet..

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