Man, I love Apfelwein - Page 2

**JimiGibbs** · 10-12-2006, 09:12 PM

Sounds really good ... have you tried bottleing any?

**the_bird** · 10-12-2006, 09:14 PM

I'm thinking this would be a good use for an empty carboy I've got sitting around...

Here's a dumb question... If I make this like BiilyBrew did (I've got extra ale yeast kicking around, and the brown sugar sounds good), I can bottle and prime this just like I would any old beer, right? Add some corn sugar and go, right? Nothing different (I've never made anything like this before)?

Caplan · 10-12-2006, 09:25 PM

Just looks like hard cider to me.........

**EdWort** · 10-12-2006, 09:57 PM

Quote:

Originally Posted by Caplan

Just looks like hard cider to me.........

yeah, it could be, but it tastes more like German Apfelwein, but with a bigger kick. British Cider is a bit sweet, though a pint of Scrumpy Jack is pretty tasty.

**EdWort** · 10-12-2006, 09:58 PM

Quote:

Originally Posted by JimiGibbs

Sounds really good ... have you tried bottleing any?

Yep. Sure have. Folks like it too. I don't prime it though.

God Emporer BillyBrew · 10-13-2006, 12:25 AM

Quote:

Originally Posted by the_bird

I'm thinking this would be a good use for an empty carboy I've got sitting around...

Here's a dumb question... If I make this like BiilyBrew did (I've got extra ale yeast kicking around, and the brown sugar sounds good), I can bottle and prime this just like I would any old beer, right? Add some corn sugar and go, right? Nothing different (I've never made anything like this before)?

Seems like if you use an ale yeast that you could. I think the problem is that the sugar is so much more fermentable that it tries to dry out even with ale yeast. Still it ought to work if you use a hydrometer. I'll be able to let you know where ale yeast ferments to in a week or two.

**the_bird** · 10-13-2006, 01:17 AM

I may put a few ounces of lactose in there (thinking 4oz for 2.5 gallons) just to leave a LITTLE bit of sweetness behind. I'm thinking

2.5 gallons natural apple juice (no preservatives)
1 lb dark brown sugar (that enough?)
4 oz lactose
Nottingham ale yeast

Now, I'm a little worried about the lactose dissolving fully, so I'm thinking about brining one half-gallon of the juice to a simmer and dissolving it in that (maybe the brown sugar as well).

Ferment out for three to four weeks
Rack to secondary for a week or two, if needed
1/2# corn sugar to prime

Sound right?

**EdWort** · 10-13-2006, 04:01 AM

I tested it with Splenda (without telling anyone). No one could tell and it sweetened without further fermtation issues.

On another note, this thread looks total isolated as if it does not exist on the board when I look at the board list at a top level. Does anyone else see this?

**the_bird** · 10-13-2006, 04:05 AM

Not sure what you mean. It shows up under "new posts" (which is where I always go), and it's under the "wine making discussion" on the home page.

So, should I forget about the lactose then? Just do it dry?

Spyk'd · 10-13-2006, 04:40 AM

I found that using apple juice concentrate with the juice and ale yeast provides a relatively sweet "Hard Cider" end product. But, this is my first cider, so I may be way off base on tihs. As I drink it now though, I'm liking it...