Man, I love Apfelwein - Page 380

quaxk · 09-02-2008, 01:53 AM

Quote:

Originally Posted by kjones

I like apfelwien just the way it is ( with the exception of the time that i used cote de blancs) but anyway has anyone tried using like 3-4 gallons of apple juice and the other 1-2 gals using some other fruit juice, i was thinking about trying this but didnt wanna ruin a batch

I'm trying with this grape, apple and pear juice blend next:

Already bought 40L of it on sale. The juice itself is quite good, but I won't be able to appreciate the resulting wine until november, my fermentors are in use right now. I'd like to try the low acidity apple juice also, I like the stuff and I'm curious how it would turn out.

Surfman · 09-02-2008, 01:35 PM

what are the results people had when using cotes de blanc, this is what i have going now and im beginnig to question whether i should have used it.

**BigKahuna** · 09-02-2008, 02:33 PM

Quote:

Originally Posted by Surfman

what are the results people had when using cotes de blanc, this is what i have going now and im beginning to question whether i should have used it.

it ends up closer to a tart cyder than Apfelwein. It's good though, you'll not regret it.

and just for the record, I'm kegging and carbing all my apfelwein now. I finally decided it's better that way.

**ChshreCat** · 09-02-2008, 03:55 PM

I have all my apfelwein ingredients together (including cotes de blanc yeast) and am thinking about picking up a can of something non-apple just to mix it up a little. I'd been planning on starting it over the weekend, but we weren't able to decide until last night just where to put it during ferment. We're a little spacially challenged in our apartment.

**springer** · 09-02-2008, 05:34 PM

I opened the first bottle last night of carbed Apfelwein. It was a great success with the family very dry with a hint of Apple. I have 1/2 carbed and 1/2 still. The resounding response was the carbed was the winner. So I guess the next batch will be kegged and carbed.

Qdog · 09-02-2008, 06:37 PM

we just drank some of our first 5 gallon batch and damn!!! this stuff is pretty good. We kegged it last nite and will post a response on what we think whether its better carbed or un-carbed. Regardless....

TwoHeadsBrewing · 09-02-2008, 10:58 PM

Does Apflewine need to be "degassed"? Mine has been in the fermenter for about 1.5 weeks now, and just wondering if I should let it sit, or be degassing it every now and then.

**BigKahuna** · 09-02-2008, 11:02 PM

Quote:

Originally Posted by TwoHeadsBrewing

Does Apflewine need to be "degassed"? Mine has been in the fermenter for about 1.5 weeks now, and just wondering if I should let it sit, or be degassing it every now and then.

Apfelwein will get YOU gassed...but you don't need to degas IT.

kjones · 09-03-2008, 12:49 PM

Quote:

Originally Posted by DeadDoc

Yes Aplfewein Variations... id recommend trying a 1oz part combination of them first to see how they taste. So if u do 3-4 gallons of apple juice thats 3-4 ounces and then then 1-2 gallons of something else then add 1-2 oz of that drink and just try to taste if u like it before fermented. As sated all over probably something might sound great until you actually try it.

I will probably always use the Montrachet as it will keep the cost down (think its $.50 a packet) and it seems to work well

Yeah, well after looking at the variations i saw people were using blueberry juice, well seeing is how i have a almost endless supply of blueberrys frozen from my yard. I was thinking i could boil like gallon of them with a gallon of water and a pound of brown sugar then straining it and mixing it with the rest. would this work with acid blend and pectic ensyme and all that stuff?

DeadDoc · 09-03-2008, 03:57 PM

Quote:

Originally Posted by kjones

Yeah, well after looking at the variations i saw people were using blueberry juice, well seeing is how i have a almost endless supply of blueberrys frozen from my yard. I was thinking i could boil like gallon of them with a gallon of water and a pound of brown sugar then straining it and mixing it with the rest. would this work with acid blend and pectic ensyme and all that stuff?

I say after boil keep them in the fermenter for at least a month then u could rack off into a 2ndary would help keep the flavor in their. As I have read with doing longer fermentation flavors tend to dissipate more if they are not present. Now you might need a few pounds to equal out a good strong gallon of the juice but im not sure... never used fruit. Or you could just send all your blueberrys to me and I will test it out!