Man, I love Apfelwein - Page 42

Fuggles · 12-20-2006, 05:39 PM

Quote:

Originally Posted by orfy

'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.

That is exactly the reason I was leaning towards DME - have it handy in my fridge and it may sweeten it up just a tad.

Fuggles · 12-20-2006, 05:42 PM

Been in there for 12 days and it is pumping out a bubble every 10 seconds. Still a light foam top and very much cloudy. I think I have looked at this carboy more than any other brew I have ever done. My wife thinks I am a lunatic - crouched down in the hall closet staring at a bottle of cloudy liquid.

Sir Humpsalot · 12-20-2006, 05:47 PM

I'm on day 14 and pretty much have exactly what you described. But the foam on top doesn't quite completely cover the apfelwein. It's maybe 50-75% covered and it makes interesting swirling patterns as the yeast does its thing.

Oddly, there's one spot of the carboy where most of the bubble activity is coming from and another spot where the bubbles are slightly larger and not moving around. I chalk it up to slight temperature variations as I'm keeping it near an outside wall. It's interesting though.

**EdWort** · 12-20-2006, 08:06 PM

Quote:

Originally Posted by Chimone

Hows the hangover with this stuff? I had one last night that was really, really good. I could easily see myself easily putting a couple away at one sitting.

If you get hammered, try to remember to drink a liter of water and take a couple of aspirin before hitting the hay.

Works every time for me.

**EdWort** · 12-20-2006, 08:21 PM

Quote:

Originally Posted by alemonkey

I followed your recipe to the letter. That's some potent stuff! The crazy thing is, it just keeps going down easier with each glass. A guy could get really messed up with this stuff.

Ahh, now you see the forest for the trees! Good job! Enjoy!

**DesertBrew** · 12-20-2006, 08:49 PM

Since we now finally are racking up the drinkers of Apfelwein; I gotta ask. Does it upset anyones stomach? I've only opened two bottles thus far a week or so ago (2 separate nights) and it gave me a bit of rot-gut shortly after drinking it. I was not feeling all that well so could have been acute, so shall drink some tonight again and see what happens. Thought I'd ask though.

BTW - this thread is second in posts only to the Fantasy Football thread I believe!

**rod** · 12-21-2006, 04:12 PM

i made a batch on tuesday dec 19 and by wednesday night it had foamed up into the airlock even though i had left 3" of space. the bubbles are about as large as a fingernail - not compact like beer krausen. i used lavlin ec1118 yeast.
by thursday it had backed off to just under the airlock. when i made apple cider there was very little foam.
anyone else have this probem?? i just used canned allens apple juice and 2 lbs of dextose as per ed's recipe

**EdWort** · 12-21-2006, 05:11 PM

Quote:

Originally Posted by rod

i made a batch on tuesday dec 19 and by wednesday night it had foamed up into the airlock even though i had left 3" of space. the bubbles are about as large as a fingernail - not compact like beer krausen. i used lavlin ec1118 yeast.

Had you used Montrachet wine yeast as my recipe calls for, the foam would have been 1/4 inch max and you'd be seeing thousands of little bubbles running up the sides of the carboy.

rdwj · 12-21-2006, 05:36 PM

Quote:

Originally Posted by EdWort

Had you used Montrachet wine yeast as my recipe calls for, the foam would have been 1/4 inch max and you'd be seeing thousands of little bubbles running up the sides of the carboy.

I see no reason to deviate from the recipe. I figure, when something is great as is, why screw with it?

**JimiGibbs** · 12-21-2006, 05:40 PM

Quote:

Originally Posted by rdwj

I see no reason to deviate from the recipe. I figure, when something is great as is, why screw with it?

My thoughts exactly ... Man this stuff is good. Thanks again Ed!!!!!