Man, I love Apfelwein - Page 418

cabot · 11-18-2008, 04:49 PM

STAD, you even quoted in your message exactly where BrewPubRon got his apple juice...at his local Kroger...10 for $10. I would say, check at a Kroger if you have one. Good luck!

bkvail · 11-18-2008, 06:19 PM

I used Premier Cuvee yeast for my apfelwein - if I added sugar and/or apple concentrate when the yeast started to slow down, would it stop fermenting when it got to 18% and leave some sweetness? I think I'm wanting to do it 'still' this time - but try sparkling next time. I'm just not into tart/dry wine.....

Kilgore_Trout · 11-18-2008, 06:55 PM

Quote:

Originally Posted by bkvail

I used Premier Cuvee yeast for my apfelwein - if I added sugar and/or apple concentrate when the yeast started to slow down, would it stop fermenting when it got to 18% and leave some sweetness? I think I'm wanting to do it 'still' this time - but try sparkling next time. I'm just not into tart/dry wine.....

18% is going to be rocket fuel.

Are you quoting 18% because that's the alcohol tolerance for that yeast?

If you want it sweet your best bet is to stop the yeast through pasteurization or additives and then backsweeten. I wouldn't rely on the alcohol tolerance much, especially risking exploding bottles.

sampson420 · 11-19-2008, 01:09 AM

Just got my yeast in the mail..... In aprox. 2 months Ill probably be calling edwort a mofo one morning. By the way, I was cruisin wall mart, and in my town, they have these 7 gallon "water storage tanks" that look like perfect primarys for all of 10 bucks. The vent hole is a perfect fit for a half inch grommet. guess Ill get a few extra batches going.

Capenuke · 11-19-2008, 01:22 AM

Quote:

Originally Posted by ChshreCat

Did you do test your sample with your hydrometer?

I didn't buy one when I bought my supplies, nor was it suggested by the store person who was advising me on what to get. Thinking back I don't remember seeing them, even when I was looking at the thermometers.
So.. no Hydrometer to test with.
My wife suggested moving it to a warmer location, so now it is in a 72F area. She loves cider and is hopeful this will turn out well.

An interesting side note, she is taking masters level molecular biology courses (She is a few months from a MS in Oral Biology <Yeah>) and yet she really doesn't have any constructive thoughts about the batch.

Capenuke · 11-19-2008, 01:40 AM

Quote:

Originally Posted by BrewPubRon

Just put my first 5 gallons in the carboy. Looking forward to it! Btw, I bought 5 gallons of Kroger brand natural apple juice in two quart bottles at Kroger. They were 10 for 10 so if you have a local Kroger see if they're offering the same deal.

5 Gallons of apple juice = $10.00
2 Pounds of Corn Sugar ( Dextrose ) = $2.15
1 5 gram packet of Red Star Montrachet Yeast = $0.55
Total = $12.70

Not bad for 5 gallons of good drink.

At my Costco 2 Gallons = $8.90 of Tree Top. I've been wondering if those 7 gallon water jugs would be just as good or better as carboys. (Considering their weight and and ample usage/supply.)

Jonnio · 11-19-2008, 01:46 AM

Quote:

Originally Posted by Capenuke

At my Costco 2 Gallons = $8.90 of Tree Top. I've been wondering if those 7 gallon water jugs would be just as good or better as carboys. (Considering their weight and and ample usage/supply.)

Only if the recycling number (in the triangle) is a 1 or 2. Otherwise the alcohol will leech chemicals from the plastic.

cabot · 11-19-2008, 01:35 PM

So, yesterday my apfelwein was well on its way to clearing....the top half of the carboy was clear enough that I could see my hand through the back side...I went to the gf's for the night, came home this morning and checked on it. It is now once again fully cloudy. Has anyone had this happen before? What could the explanation be? It's been kept between 68-70 the entire time. I know the clearing is from the yeast dropping out...but why suddenly rise back up? PS, I started this apfelwein on October 24th

bkvail · 11-19-2008, 04:00 PM

Quote:

Originally Posted by Kilgore_Trout

18% is going to be rocket fuel.

Are you quoting 18% because that's the alcohol tolerance for that yeast?

If you want it sweet your best bet is to stop the yeast through pasteurization or additives and then backsweeten. I wouldn't rely on the alcohol tolerance much, especially risking exploding bottles.

hmm, rocket fuel I don't want! Yes, I was just thinking if it made it to the alcohol tolerance of the yeast, I wouldn't have to add any yeast 'killers' to get it sweet. I despise artificial sweeteners, and don't want to restart the yeast if I backsweeten so I have to worry about bottle bombs. If I DID take it to the the 18% until the yeast was dead, then cut it with 50% apple juice, would the 'rocket fuel' still be just diluted rocket fuel? I just want something sippable and not too tart.....

cabot · 11-19-2008, 04:53 PM

bkvail, just use non-fermentable sugar! A lot of guys back sweeten with lactose....should work perfect without the need for 18% booze