BadlyEducated

Recipes 

I believe we've pushed an 8 month time period of just leaving the apfelwein in the primary fermenter. No transferring needed, you can leave it in the carboy. If you look around the thread you'll see some of the batches go quite a ways back. Challenge yourself and see how long you can save a gallon or so!

__________________
Planned: 1x leftover Mr Beer kits, Quaffable Irish Red, Coffee Brown Ale, Volition IPA, Ever-so-more-apfelwein, Lemonade
Primary: Blackberry Porter
Secondary: Edworts Apfelwein Experiment
Aging: EdWorts Apfelwein #1+2, Mango Ale, Ancient Orange
Bottled: English Pale Ale, Hard Cranberry Lemonade

Arkador

Recipes 

I am going to my mom's house this weekend, going to pull the 90year old cider press out of the barn, and pick some of her apples (she has 30 trees) and make a batch with fresh juice. I think I will pasturize it before I start

I hear this stuff is great after aging for months, but ever since I let people taste it 2 weeks after kegging, I have not been able to keep this stuff on hand long enough to age more than 2 weeks before I need to pull out a new keg.

BlindLemonLars

Recipes 

I'm curious...what kind of results did you get from the fresh juice?

The batch I made with a friend's fresh juice has finally cleared, so tonight I pulled a small sample. It's VERY different from all of the previous batches I've made with commercial, pasteurized juice. For starters, when you bring the glass to your mouth, you immediately notice a distinct odor. My first thought was "barnyard," and when I asked my girlfriend's opinion, she said "like a sweaty animal." After some thought, I'm going to go with "musky." These are NOT the kind of words you want describing a refreshing beverage!

It doesn't taste as bad as it smells, but it's remarkably tart.

Apart from the fresh juice, this was made like my previous batches...2lbs of dextrose, and Montrachet. The only other differences is that I dissolved 5 campden tablets, 24 hours before pitching the yeast. This is my first experience with campden, and I wonder if it's related to the odor and or tart taste.

__________________
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

bubbachunk

Recipes 

I didn't have the smell and mine had sulfides added to. The campden should not be the issue. I have a second batch going at a buddys I need to check on but he has described the same taste. I recommend back sweetening and stabilizing with some honey as I had a very good result.

brewthunda

Recipes 

My wife has me on an Atkins diet and we're supposed to be counting how many grams of carbs that we consume.

That means no beer for now . . . but I just kegged up a mighty tasty batch of Apfelwein (my first batch) and I want to know if I'm supposed to be drinking it. I assumed it had almost no sugar, but I thought I'd check with you guys first.

So how many grams/liter of residual sugar is there in my apfelwein?

I followed the original recipe - juice, dextrose (a hair over 2 lbs for 5 gallons), and montrachet wine yeast . . and let it ferment out dry with no backsweetening.

Starting gravity: 1.070

Final gravity: 0.999 (measured 3 weeks into the fermentation process - I forgot to measure again when I racked at 2 months and it's already carbed up, but I assume it's still 0.999)

So how much sugar is left in there?

Thanks!!

PS: EdWort, this stuff tastes fantastic - thanks for the recipe. I like it drinking it both straight up in a white wine glass as well as in a large pilsner glass with a splash of diet sprite and ice. My wife loves it, too - and she's a serious wine snob/enthusiast.

Hegh

Recipes 

I'm probably wrong here, but here are my calculations:

1.070 - 0.999 = 0.071
0.071 * 131 = 9.3% ABV
9.3% * 0.8 (SG of pure ethanol) + (100% - 9.3%) * 1.0 (SG of pure water) = 9.3% * 0.8 + 90.7% * 1.0 = 0.9814
0.999 - 0.9814 = 0.0176 points of solids left in solution (mostly sugar, probably)

Sugar is 40 pts/lb/gal, so 17.6 pts / 40 pts/lb/gal = 0.44 lbs/gal of sugar left in solution. 0.44 lbs/gal = 52 g/L (according to Unit Converter - Digital Dutch Unit Converter), so you've got ~50 g/L of sugar in there.

__________________
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

Bradinator

Recipes 

I am on the edge of my seat waiting for this to finish. After sampling it when I took my readings last week I was ready to bottle it then. I plan to take another reading tomorrow and if it has not changed much, bottle it. Half and half for the carbed vs. non-carbed.

The only thing I really messed up on was forgetting to take the OG so I am going to have no idea what the ABV is.

Is there anyway to calculate to OG using good old mathematics and measurements taken before? If not that is fine as I can ball park it based off the OG's others have got.

brewthunda

Recipes 

Awesome. That sounds high for how it tastes, but it suggests that I need to degas a sample and re-measure the FG.

Thanks!

terrorent

Recipes 

Hi Ed,

I found your infamous thread. I'll probably be making some over the 4th of July.

deepsouth

Recipes 

i plan on making a five gallon batch of this on sunday to be served the second week of september. would that be ok?