Man, I love Apfelwein - Page 3

**the_bird** · 10-13-2006, 04:42 AM

How much concentrate did you add?

**EdWort** · 10-13-2006, 04:45 AM

Quote:

Originally Posted by the_bird

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?

Doh! I never tried the "New Posts" link. It sure makes things simple.

Do it dry! People will love you for it!

**the_bird** · 10-13-2006, 04:53 AM

I'm hemmin' and hawin', I may add a can of concentrate for a little flavor, but I'm leaning against the lactose right now.

May I ask another dumb question?

What *is* the difference between this and a hard cider? Is it the use of the wine yeast?

**EdWort** · 10-13-2006, 05:05 AM

Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.

It's an aquired taste for a dry cider, but then again, most people who have tried my stuff love it. I happen to be one of them.

**Spyk'd** · 10-13-2006, 05:26 AM

I did a six gallon batch and added one can of frozen concentrate (12oz?) and used Wyeast #1098, actually pitched onto a yeast cake and it all came out pretty damn nice. Of course this aged for about two months, but still nice.

Hope this helps!

**the_bird** · 10-13-2006, 12:22 PM

Only one can? Won't bother, then (since I'm doing less than half the volume). I'll do this on the dry side, see how we like it.

**DesertBrew** · 10-13-2006, 02:46 PM

Quote:

Originally Posted by the_bird

Only one can? Won't bother, then (since I'm doing less than half the volume). I'll do this on the dry side, see how we like it.

That's what I'm going to do as well; go with Ed's recipe. Happen to be brewing this weekend and going to Sams Club after work today so Apple Juice has been added to the list.

Dumb question; can you get corn sugar from the store (Sams, regular grocery?) or is that only a brewshop thing. Only time I ever buy it is for bottling (small qty) which I rarely do nowadays.

**the_bird** · 10-13-2006, 02:59 PM

I think I'm going to try it with the brown sugar, though. Figure that'll add a LITTLE sweetness, along with using the ale yeast.

Here's a question; why not regular table sugar here? If the issue with table sugar is that it imparts a "cidery" flavor to beer, well, that's not too much of an issue with what's essentially a hard cider, right?

**DesertBrew** · 10-14-2006, 06:22 PM

Putting this together tomorrow while brewing my amber. Question, should I aerate? Also, I only got one packet of this yeast. Is that enough or should I use more?

I'm using brown sugar as well bird but using Ed's wine yeast. I like drier tastes

**the_bird** · 10-14-2006, 06:55 PM

I'd use the wine yeast, but I have regular dry ale yeast here and the HBS's an hour trip. Since I have to go into the office tomorrow, figure this is something I can get going without too much time instead of brewing my Oktoberfest.

Prolly no need to make a starter, right?

10-13-2006, 05:05 AM	#24 (permalink)
EdWort Prost Neujahr!! Recipes Join Date: Jul 2006 Location: Bee Cave, Texas Posts: 10,006 EdWort's Gallery BLOG ENTRIES: 2	Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker. It's an aquired taste for a dry cider, but then again, most people who have tried my stuff love it. I happen to be one of them. __________________ Happy New Year!!! Prost!, EdWort

10-13-2006, 05:26 AM	#25 (permalink)
Spyk'd "Lazy" Brewer Recipes Join Date: May 2006 Location: Waveland, MS Posts: 1,022 Spyk'd's Gallery	I did a six gallon batch and added one can of frozen concentrate (12oz?) and used Wyeast #1098, actually pitched onto a yeast cake and it all came out pretty damn nice. Of course this aged for about two months, but still nice. Hope this helps! __________________ Primary: Bleach Secondary: American Red Keg Conditioning: Gruit On Tap: ESB Bottled: Nada... On Deck: Porter, Belgian Abbey Ale

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10-14-2006, 06:22 PM	#29 (permalink)
DesertBrew Come get some Recipes Join Date: Jan 2005 Location: Tucson, AZ Posts: 3,821 DesertBrew's Gallery	Putting this together tomorrow while brewing my amber. Question, should I aerate? Also, I only got one packet of this yeast. Is that enough or should I use more? I'm using brown sugar as well bird but using Ed's wine yeast. I like drier tastes