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12-19-2006, 04:07 PM
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#391
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Feedback Score: 0 reviews
Join Date: Feb 2006
Posts: 78
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Quote:
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Originally Posted by Toot
The only thing I see which might cause a problem is the malic acid. Any scientific folks want to tell me what the heck that is?
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Malic acid is what make tart apples tart, nothing to worry about. 
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12-19-2006, 05:42 PM
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#392
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Feedback Score: 0 reviews
Join Date: May 2005
Location: Sunny St. Petersburg, Florida
Posts: 87
Liked 1 Times on 1 Posts
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Curious - anyone prime this with DME?
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12-19-2006, 06:58 PM
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#393
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Feedback Score: 0 reviews
Join Date: Mar 2006
Location: Manitoba, Canada
Posts: 363
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Another question about priming...how much juice would be required to prime when bottling?
__________________
Up next: Bitter Red Ale
Fermenting/clearing: Bitter Red Ale
On Tap: American Wheat & Oatmeal Stout
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12-19-2006, 07:36 PM
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#394
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Feedback Score: 0 reviews
Join Date: Nov 2006
Posts: 280
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"Brewed" ours on Sunday, after we bottled our Bock, and today the airlock is busy.
Roughly 1 bubble per second, or second and a half and a steady stream of little bitty bubbles running up the sides of the carboy.
And it's already smelling like alcohol, ever so slightly. No sulphur smell yet. Cripes I can't wait to drink this stuff!
I love yeast and sugar! 
__________________
Primaries: Block Party Blonde Ale
Secondaries: BBB Independence IPA
Bottled:
Up next:
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12-19-2006, 07:36 PM
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#395
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For the love of beer!
Feedback Score: 0 reviews
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,850
Liked 42 Times on 36 Posts
Likes Given: 28
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I'm going to bottle tommorow.
I'm going to do one with DME, one with Juice and one with nowt!
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12-19-2006, 07:59 PM
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#396
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Feedback Score: 0 reviews
Join Date: Nov 2006
Posts: 4,041
Liked 68 Times on 56 Posts
Likes Given: 19
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What is the purpose of priming with DME? Seems to me that molasses, honey, table sugar, etc would all give you a more suitable flavor profile for an apfelwein... not that I've reached that stage yet...
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12-19-2006, 09:53 PM
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#397
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Feedback Score: 0 reviews
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 860
Liked 2 Times on 2 Posts
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Well, I just stuck my keg of Apfelwein in the kegerator last night. Today it's not quite cold, and only half carbonated, but damn it tastes good. I'm on my third glass as I type this, and I'm getting a little tipsy.
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12-19-2006, 10:02 PM
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#398
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For the love of beer!
Feedback Score: 0 reviews
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,850
Liked 42 Times on 36 Posts
Likes Given: 28
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Quote:
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Originally Posted by Toot
What is the purpose of priming with DME? Seems to me that molasses, honey, table sugar, etc would all give you a more suitable flavor profile for an apfelwein... not that I've reached that stage yet...
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'cause that's what I stock in my brew cupboard for priming ale. DME is less fermentable than sugar so it'll add some sweetness to the cider, sugar will ferment out and add no sweetness. |
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12-19-2006, 11:33 PM
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#399
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Feedback Score: 0 reviews
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,958
Liked 176 Times on 102 Posts
Likes Given: 7
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Quote:
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Originally Posted by alemonkey
Well, I just stuck my keg of Apfelwein in the kegerator last night. Today it's not quite cold, and only half carbonated, but damn it tastes good. I'm on my third glass as I type this, and I'm getting a little tipsy.
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Congrats! Did you use my recipe or did you modify it? If so, how?
Enjoy! |
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12-19-2006, 11:40 PM
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#400
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Feedback Score: 0 reviews
Join Date: Nov 2006
Posts: 4,041
Liked 68 Times on 56 Posts
Likes Given: 19
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Well, it's now been a FULL two weeks for my apfelwein. I'm still getting one bubble every ten seconds. Still cloudy.
I yelled at it to hurry its ass up. I don't think it did any good. 
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