I'd use one Campden tablet per gallon of cider. Let it sit for 24 hours, stir well for a couple of minutes to drive off any remaining free SO2, aerate well, and then add the yeast.
Thanks, that's just what I'll do.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Kind of forgot about it. And I poured a little glass last nite.
Man is that some tasty sh!t. It's nice and soft now, with a super smooth, almost buttery texture. I don't drink it often, but it's nice to have around!
__________________ In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
Just started my 2nd batch, I didn't obey the rules and I started my 2nd batch after I was done with my first. My friends drank most of it! still a little left for me. Thanks Edwort, this recipe rocks. It reminds my of the Apfelmoßt I had last year in Germany.
This time I'm trying adding a gallon of Gala apple juice and McIntosh from trader joes in addition to the tree top. We will see if the blend adds any extra taste.
as I sit here watching my apfel bubble away, I cant help but think I need more carboys cause 5gal's at a time is just not enough. everyone who tries it ends up taking several bottles home with them. I'm also going to have to buy more bottles.
__________________
Morrison's Brew House
Priming: CBB 1.1, apfelwein Chillin:1st Mead, ApfelMango-Cyzer, aleApfelwein,blackchapfelwein,blackfelwein,
Blucyzer, Cyzer. Bottled: Apfelwein 2, Crazy Beech Bitter
Trench Town Brown, Mouf of the Souf Stout, New Mouf of the Souf, Oaked Apfel, Slow-wit Next Up:Cream ale, Scott red, 888RIS or cocoOatmealRIS, Apfelwein and more Apfelwein
"Always do sober what you said you would do drunk. That will teach you to keep you're mouth shut."-E. Hemingway
as I sit here watching my apfel bubble away, I cant help but think I need more carboys cause 5gal's at a time is just not enough. everyone who tries it ends up taking several bottles home with them. I'm also going to have to buy more bottles.
Well I just joined the group (gang, obsession, cult) of Apfelwein. I tries to read all 5000 + posts before I made my first batch but only made it to about 4000. I am sure I will make it through by the time (2 weeks from now or when my better bottle gets in) I put up the second batch. The only question I have is my house is usually around 78-80 in the summer will there be any problems with that?
I just kegged my latest batch. It's been in the fermenter since mid-January, and I've done nothing with it. So far as I can tell, there were no ill effects from bulk aging it on the lees. It's crystal clear and will be ready to drink as soon as it's chilled and carbonated.
Well I just joined the group (gang, obsession, cult) of Apfelwein. I tries to read all 5000 + posts before I made my first batch but only made it to about 4000. I am sure I will make it through by the time (2 weeks from now or when my better bottle gets in) I put up the second batch. The only question I have is my house is usually around 78-80 in the summer will there be any problems with that?
Storm
That's the same temp. my house is at & I love how my Apfelwein batches turn out. Just make sure to give it enough time to clear before you bottle or keg it.
ended up only buying 1/2 the amount of apple juice i needed (stupid mistake)....
i didn't want it to stop me from trying it, so i followed the instructions. used approximately guesstimated a pound of dextrose and i probably pitched closer to 70% of the yeast.
did i pitch too much yeast? i'm noticing the cloudiness, but i don't think i've stood their long enough to see any activity in the airlock.
You can never have too much yeast .. LOL But seriously the cloudiness is supposed to be there, mine's pushing it's 3rd week and now just starting to clear.. You should see some action after one day..
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