He can drink beer, but Ive been told he will have to go to the hospital if he has wine.
I just used standard Tree Top apple juice, didnt add anything. I just thought about the sulfury smell of the montrachet and wondered if it added sulfites. If he can drink beer you think he will be ok?
If he can drink beer but not wine, I wouldn't have him drink it using montrachet wine yeast.
Maybe nothing will happen, but why risk it when you can just use some nottingham or safale-05.
I prefer beer yeast for fermenting apple juice and sugar anyway, it's called cider.
Okay, I guess my knowledge of measurements is off. How many cups are there in 2 lbs. of sugar? I know it's not the same as liquid measure, which is 16 oz to a pound.
Has anyone tried another type of juice beside apple? I'm wondering if grape would work (that's sort of obvious) but what about cherry? Anyone try anything else?
Sorry, I misread. I thought you said 1 lb white, 1 lb brown.
You're right, you used approximately the right amount. "A pint's a pound the world around" -- 1 lb of sugar = 2 cups.
So you used 1/2 the sugar in 2/5 the volume, you've only got 10% more sugar than the normal concentration.
Okay, I'm sure someone in this monstrous thread has already asked this question but I couldn't find anything using the search function, but has anyone ever tried putting the Fermented wine into a secondary with fresh sliced apples to give it more of a apple taste? Also, and this question is slightly crazier, what would happen if instead of adding sugar during the bottling phase one put a small slice of apple into the bottle, added the wine, and then capped? Might not be enough sugar to give it a ton of carbonation but it seems to me that it would certainly be enough to impart the apple flavor. Thoughts?
If you make Apfelwein and don't add the 2 lbs of sugar what effect will it have on taste? Obviously the ABV will be lower. Will there be any other difference?
I am planning on carbonating a 3 gallon batch of Apfelwein. I plan on bulk aging until I just can't stand waiting any longer and then bottle carb. My question is: If bottles are carbed due they still age like bottles of wine do?
Hello...I'm a newb to wine making and this site, but am diving in head first. I've got a couple kits on the go right now, but really want to try Ed's apfelwein. It looks simple enough, but what I'm wondering about is carbonating it. Would someone kindly step me through it, or at least point me somewhere where I could learn this part? I did run a search through the thread, and was unable to find a step through for this. Thanks in advance.
Hello...I'm a newb to wine making and this site, but am diving in head first. I've got a couple kits on the go right now, but really want to try Ed's apfelwein. It looks simple enough, but what I'm wondering about is carbonating it. Would someone kindly step me through it, or at least point me somewhere where I could learn this part? I did run a search through the thread, and was unable to find a step through for this. Thanks in advance.
You bottle and carbonate it just like you would homebrew.
Ok, I see. Thanks. So you're bottling it in smaller bottles and capping when you do it. That's the part I wasn't getting. I thought somehow some of you were carbonating in regular wine bottles. I think for my first batch I'll just stick to adding some club soda in a glass for bubbles!
Thanks for sharing the recipe Ed. I'm starting some today.
I think for my first batch I'll just stick to adding some club soda in a glass for bubbles!
Skip the club soda...just prime with 1oz of corn sugar for every gallon of Apfelwein, and bottle! Couldn't be easier.
Personally, with each batch I fill a 3 gallon keg and bottle the remaining 2 gallons in 1 liter flip-top bottles. That way I've always got it on tap at home, and still have bottles to bring to others.
__________________ 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
I was doing a batch in a couple days but really don't want to bottle. If I am not carbonating can I just reuse the apple juice bottles to put the Apfelwein in? Also, is the sugar you use just regular table sugar or do I have to get it at LHBS? Thanks.
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