BigKahuna

Recipes 

Now I've done soe really stupid things in my day, Like REEEEEEELY stupid things....But I'm still smarter than you.

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UnaBonger

Recipes 

Lol, I have 3 pints and I can slightly feel it the next day... 5 and I'm miserable but will survive... 18 and I'd be dead for sure...

ChshreCat

Recipes 

The dangerous thing about it is (at least the batch I made) the fact that it goes down like nothing. If someone just handed it to me, I wouldn't guess it had much if any alcohol in it.

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"Science + beer = good!"
-Adam Savage

Mellman

Recipes 

so I must say...anyone considering this take this to heart - Remember to reserve judgment till after 3 glasses. It grows on you.

I have been keeping my hands off my first batch for 1 month and 2 days now. I go to check my gravity today since it looks to have cleared and it is at .996-998 so its done. I take a sip of what i poured into my hydrometer tube and spat it out! Oye...i had already bought enough to start another batch but was waiting to try this one first.

It was dry...and not sweet like I was used to (think woodchuck cider) It had a 'sourness' to it. I thought oh great somethin went wrong and it has an infection. But the thing has a 'winelike' smell, and does not even show a hint of any nasties growing.

so as i'm reading this thread seeing what people do to sweeten it, i take a few more sips. That nice apple twang at the end is kinda like oooh, hey! so while it only took me 3 sips from the sampling tube...If at first it's not your thing, try try again

now i just need to finish my keezer so i can get the rest of my kegs flowing w/o party taps!

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Primary: Flanders Sour Elderbeerel, Bourbon Barrel Porter, AHS Greenbelt IPA
Secondary: Apple Cider
Keg Conditioning:9% Oktoberfest Lager, AHS Belgian Noel
On Tap: Oatmeal Chocolate Stout, India Brown Ale, Lemon Coriander Weiss, DFH 60Min Clone, Winter Warmer Clone, Honey Hefe
On Deck: Blood Orange Hefe
Bottled: : Killians Clone, Apfelwine, Stella Artois Clone

Willie3

Recipes 

I made a cyser about a year ago and had the last one last night. I bottled it still but about 8 months into the lagering I discovered it had carbonated quite well. When I tried it at first it was eh, drinkable, not my favorite. As the year went on and I drank more of it, like homebrew, it got better each time I tried it. Last night was a treat, probably the best apple flavored beverage I ever ingested.

My questions to all you Apfelwien fans, if decided not to prime, will it overtime become primed on its own?

I also do not have dextrose at my disposal so I am using 4#s of Honey. This makes it more in the Cyser category but does not have the weight in Honey a trady cyser should. Will this be close to Apfelwien, has anyone tried this before?

-WW

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Willie3

NJ HOPZ - North Jersey Homebrewers Organization of Praciticing Zymurgisits

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GregR

Recipes 

reading up on apfelwein I can't wait for my inaugural batch to be done! my brother made a batch and brought it down for thanksgiving. it was still VERY green but showed a lot of potential. it was only sitting in the bottle for less than a week but we were too impatient to even let it carb before we tried one.

mine will be ready to bottle around new years and I'm thinking of starting another batch this weekend.

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That's what Jamil said.

humann_brewing

Recipes 

So I have had my Apfelwein in the fermentor for 16 days now. I had a slow start on fermentation and there was never a very vigorous portion. I see videos on here or youtube of the airlock going pretty good, 2 per second or so, but mine never got anywhere near that.

I think fermentation is pretty much done, but I don't know if it really got the gravity as low as it should have. My fermentation temp started in the mid 60s and it is starting to get even colder in the back room, so I put a brew belt on it and covered it with a towel and run the brew belt a couple of hours a day.

Has anyone else experienced this? I know it doesn't have a very big krasen layer, but I am just talking about the airlock activity or lack there of.

I guess I can take a gravity reading and see where it is at, but what if it is not very low? Do I repitch at this point?

Kilgore_Trout

Recipes 

Don't repitch, you should be fine.

This one is always fairly weak for me, give it time and it will finish out.

UnaBonger

Recipes 

4 weeks in primary is a good starting point

Hegh

Recipes 

I've got some Kolsch yeast that I am planning to use for this, does anyone think that's a great/horrible idea before I go ahead and possibly ruin a batch?

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Triple Cat Brewery

Primary: AHS Oktoberfest, Orfy's English Mild
On Tap: EdWort's Apfelwein, NB's Oatmeal Stout, NB's Spiced Winter Ale, Fuller's London Porter Clone, Yooper's Fizzy Yellow Beer, KingBrianI's Caramel Amber

"Bravery is not a function of fire power." ~J.C. Denton