Man, I love Apfelwein - Page 47

**EdWort** · 12-30-2006, 02:42 AM

Quote:

Originally Posted by Yuri_Rage

Kegged mine tonight! It finished at 9.3% ABV, and it's quite dry in flavor...but TASTY!

It has enough apply goodness, though, that I finally made something that SWMBO likes! I was going to back-sweeten with lactose, but she likes it as is! Awesome.

Congrats! It's an aquired taste that takes about 3 glasses. Once that happens, desires to sweeten it fades.

I'll have to try that Sam's club juice!

Happy New Year!

prey · 12-30-2006, 10:03 PM

just started two 5 gallon batches with Lalvin EC-1118. Used 2.5 lbs of corn sugar for each, let's hope it turns out well.

dibby33 · 12-30-2006, 10:23 PM

Started mine last night finally. Checked it this morning and getting one bubble every two minutes - might be a little too cold in my cellar just now.

**Yuri_Rage** · 12-31-2006, 01:47 AM

Quote:

Originally Posted by EdWort

Congrats! It's an aquired taste that takes about 3 glasses. Once that happens, desires to sweeten it fades.

I'll have to try that Sam's club juice!

Happy New Year!

If this is an acquired taste, then I acquired that taste with the first hydrometer sample at 3 weeks! I didn't want to sweeten it, but I thought that might help make it a bit more palatable for SWMBO. Turns out she likes it as is.

Having a pint as we speak - wow is this good!

Speaking of the New Year - this might become my drink of choice for the midnight toast! Happy New Year!

ahsndpro · 12-31-2006, 03:45 AM

Has anyone tried to make a small batch? I was wondering if I were to make a smaller batch if I would reduce the amount of yeast or if I would still dump the entire packet in?

**RichBrewer** · 12-31-2006, 06:09 AM

Quote:

Originally Posted by ahsndpro

Has anyone tried to make a small batch? I was wondering if I were to make a smaller batch if I would reduce the amount of yeast or if I would still dump the entire packet in?

I'm thinking about doing a 1 gallon batch and I will pour a whole packet of yeast into it.
What would happen if I put some frozen concentrate into the juice instead of the sugar? Maybe get it to 1.080 or 1.090 and use a wine or champagne yeast?

**EdWort** · 12-31-2006, 07:48 PM

Quote:

Originally Posted by RichBrewer

I'm thinking about doing a 1 gallon batch and I will pour a whole packet of yeast into it.
What would happen if I put some frozen concentrate into the juice instead of the sugar? Maybe get it to 1.080 or 1.090 and use a wine or champagne yeast?

If I were to do a one gallon batch, I'd buy a gallon of the juice I wanted, open it and pour off about 8 oz, then add 1/2 cup of dextrose, put the cap back on and shake it well to dissolve the sugar.

I would then sprinkle about a 1/2 a packet of Montrachet Wine yeast in there and put a rubber stopper in the mouth of the bottle with an airlock.

Then wait 4 weeks. As long as you use Montrachet, there won't be any blow off.

giant016 · 01-02-2007, 01:11 AM

Alright, you guys were getting pretty excited about this stuff, so I decided to try a small batch (1gal) on the 21st. I've got a few questions:

1) I used an Ale yeast I had. Is the 4 week fermantation (long fermentation) because you used wine yeast or will my ale yeast take just as long? I didn't do a gravity reading so I'm kind of lost. Is it done fermenting when the bubbles stop coming from the carboy (the bubbles actually rising in the carboy, not the airlock...this stuff is bubbling like crazy)

2) After I "brewed" it I decided I that I wanted to add some cinnamin. I was thinking of adding some before I bottled, but will this fermant as well? I'm going to taste it before I bottle to decide if I'll prime, but if I do I don't want the cinnamin creating any bottle bombs.

**EdWort** · 01-02-2007, 02:56 AM

1. Apple juice takes that long to ferment and for the yeast to begin to fall. Bubbles will continue for a long time from what I have seen. The airlock will bubble every now and then when enough pressure builds.

2. I don't think cinnamon is fermentable, but if you add it, I would let it age at least 4 weeks before tasting.

In any event, I use Montrachet wine yeast and I try to keep this as simple and easy as possible. If you make it my way, withhold judgment till after 3 chilled glasses. Most folks find that it is a tasty beverage after that.

Desert_Sky · 01-02-2007, 03:33 PM

starting to clear up!

Ill probably keg it this weekend