I just set up my first batch of apfelwein last night. I'm pretty stoked about it. When I left for work this morning, she was bubbling away and smelled of delicious apples. Tonight when I got home from work, she was still bubbling away, but the smell had gone from apples to sulfur.
I told my wife that was the smell of evil happening.
__________________ Fermenting: Winter Lager Drinking: Rye Lager, None More Black RIS, Belgian-American Stout On Deck: IPA
mmmmm farty smell in the air- my girlfriend came over after I had put my first batch in the ale pail and asked if I had been cuttin' the cheese. I told her yes, but I don't think that's what she was smelling!
I just ordered my stuff to make a few batches of apfelwein and already have to carboys! I'm ready to go when this weekend comes around. Are you guys just fermenting at room temp.?
i fermented a batch at room temp, actually got up close to 80 degrees. obviously it produced some fussels but after 2 months in bottles they are gone. apfelwein is pretty forgiving, i wouldnt worry too much about temp, although i think my next batch if i start getting close to the 80s ill put it in a rubbermaid container with water and ice bottles.
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primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops http://hopville.com/brewer/wcarter1227
Damn straight...room in my fermentation freezer is precious, and reserved strictly for beer! So apfelwein get's fermented in the house, hidden beneath my dining room table. It tastes a little "hot" when I keg/bottle, but I keep enough in the pipeline that I'm always drinking it well aged and smooth.
__________________ 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'm planning on making a batch this weekend, and then another in 2 weeks like Edwort suggested....I'm hoping it'll be nice and tasty by December- what do you guys think? Is that long enough?
Absolutely. It may not be at it's absolute pinnacle by then, but it will be quite palatable.
__________________ 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
is 78 degrees F a little hot for AW? Mine has been at this temp steadily for 2 days, I wonder if I should try the soaked t-shirt trick to cool it down some?
My 1st 5 gallons I ended up drinking in 3 weeks after I bottled it. boy o boy it was good The 2nd 5 gallons I have purposefully left in the primary to keep me out of it. It has been sitting for about 4 months after the became completely clear. My question is does the bulk aging add the character that it would otherwise gain in the bottle?
The 2nd 5 gallons I have purposefully left in the primary to keep me out of it. It has been sitting for about 4 months after the became completely clear. My question is does the bulk aging add the character that it would otherwise gain in the bottle?
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