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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 08-19-2009, 04:44 AM   #5301
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I'm in!! Just made made batch of apfelwein.

Now I just need to wait.

I'll check back in here to tell of my progress...

edit: Ooh! I get to change my signature now!

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Old 08-19-2009, 07:58 AM   #5302
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I used some Tree Top apple cider for my first batch. Instead of an airlock, I just left a little airspace and loosened the plastic cap. It's fermenting like crazy. Cool to make something that requires all of 10 minutes to assemble.

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Old 08-19-2009, 02:11 PM   #5303
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Last night I was at a friends for a barbeque with some relatives of his that are in from Germany. Needless to say I had to bring over several bombers of 6 month old Apfelwein to get their opinions.Got a big thumbs up from them all.They live on a farm between Hamburg and Berlin and from what they said they just press the apples and it ferments on it's own without adding yeast.Must be due to wild yeast I guess.He also said most people over their have their own apple trees.At least in the town he's from.I also got to exchange addresses with one of his cousins to do a music cd exchange in the future which is another passion of mine. Always looking for good bands from other parts of the world.Thanks again Ed for the great recipe.

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Old 08-19-2009, 05:27 PM   #5304
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Default Apfelwein as Wedding Toast Beverage

I just found out yesterday that my oldest daughter is now engaged. It got me thinking that carbonated Apfelwein might make an ideal, unique and inexpensive beverage to use when toasting the bride and groom. I know that champagne is traditional but why not?

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Old 08-19-2009, 05:56 PM   #5305
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2nd taste test of Apfelwein, straight from the carboy. VERY dry, only slightly reminiscent of apples due to young age, but the apple tones will definitely come forward with time. Post-fermentation specific gravity of .998, making this a very smooth 9.2% ABV. I'll give it another week before I bottle, to achieve the prescribed 4-week ferm time.



The wine glass is for strictly photogenic purposes. This glass was followed by an Imperial Pint, just for good measure. This stuff really does go down faster the more you have!

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Old 08-19-2009, 09:50 PM   #5306
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I just have a few questions regarding aging apfelwein. Its been fermenting for a month now and I plan on letting it sit for another month in the fermenter before bottling. I want to age in the bottles for around a year for a special event in August of '10. So, I guess I need to know if my proposed plan is a good idea, and if it is, what environment should I let the bottles age in? I have never made wine or cider before, so i'm a little clueless here....

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Old 08-20-2009, 04:23 PM   #5307
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I'm on my 2nd week of fermenting the Apfelwein. Quick question...

the Apple Juice I bought was not clear, it was cloudy. Does this mean the final product will be cloudy as well?

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Old 08-20-2009, 05:04 PM   #5308
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Quote:
Originally Posted by mhermetz View Post
I'm on my 2nd week of fermenting the Apfelwein. Quick question...

the Apple Juice I bought was not clear, it was cloudy. Does this mean the final product will be cloudy as well?
Look around for 'pectic enzyme' for more info, but 1/2 tsp per gallon should clear it up. It should have been added before fermentation, but you can add it after fermentation is complete, it may not be as effective.
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Old 08-20-2009, 05:05 PM   #5309
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Quote:
Originally Posted by FailureDrill View Post
I used some Tree Top apple cider for my first batch. Instead of an airlock, I just left a little airspace and loosened the plastic cap. It's fermenting like crazy. Cool to make something that requires all of 10 minutes to assemble.
Don't worry you'll get faster with experience. LOL.
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Old 08-21-2009, 03:25 AM   #5310
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Quote:
Originally Posted by mhermetz View Post
I'm on my 2nd week of fermenting the Apfelwein. Quick question...

the Apple Juice I bought was not clear, it was cloudy. Does this mean the final product will be cloudy as well?
It will look more like cider - not a bad thing! I bottle conditioned/carbed mine and they're in brown beer bottles. Letting them age but not worried about
the clarity. This isn't beer or wine.
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