Man, I love Apfelwein - Page 54

**Schlenkerla** · 01-08-2007, 06:27 PM

In my readings about nutrients most of the time they are not necessary in beers because all of food items needed for the yeast are present in the malt. Two exceptions were noted. Those were with Cider and Mead.

Montrachet is a Red Star product. The Superfood from RED Star is recomended for ciders. So thats why I went that route.

http://www.lesaffreyeastcorp.com/wineyeast/superfood.html

Chuck's good book says you can also use yeast extract too (yeast hulls). He also says it quickens the fermentation process, less chances of stuck ferments.

The nutrients are suppose to lessen the sulfur production too. Its supposedly undesireable. I imagine the rotten egg rhino farts are sulfur . I don't think it hurts to try this from the start. The other recomendation I read was you could do this if you rack to a 2ndary. Overall it think there less potential for morning after headaches.

Forgot to say thanks to ED!! - Thankyou!!

Mine's barely chugging away. Not quite 24hrs but its about 56'F

JohnnyK68 · 01-08-2007, 10:15 PM

After doing all the reading I could on this topic, I have decided to try to make a 3 gal batch. I am going to use the Nottinghams, biggest reason is that it seems to have worked fine for some, and I cant have the serious sulpher smell since I dont have a basement. It seems like it could not be easier, but I didnt see too many people saying they had good results carbing it. I was hoping to bottle this like a beer, along the same idea of a woodchuck cider. Has anyone had any luck bottle carbing? If so using what and how much?

chillHayze · 01-08-2007, 11:42 PM

Holy crap I just realized mine has been in the primary for a month. I'm waiting on my kegs to arrive from orfy's ebay guy (uber slow, BTW!)

This will be an experiment in autolysis.

**EdWort** · 01-09-2007, 02:37 AM

Quote:

Originally Posted by chillHayze

Holy crap I just realized mine has been in the primary for a month. I'm waiting on my kegs to arrive from orfy's ebay guy (uber slow, BTW!)

This will be an experiment in autolysis.

Shouldn't be a problem. I've gone 10 weeks in a primary carboy (I never secondary) and it actually was the best batch so far (well aged).

I headed up to the North Coast (Lake of the Woods, MN) for a few days of ice fishing and this thread continues to grow. WOW.

Stonedog · 01-10-2007, 03:10 PM

Well, I got a batch going today! I stuck with Eds recipe to a "T"....just cut it in half due to my space restrictions.....

Really excited about it! I love dry red wines...and I love ciders.....for that matter I love beer too! Anyways....I am hoping that Mrs. Stonedog will like it too, that way I can get her to support the habit! She is a big cabernet and merlot fan....so my fingers are crossed!

It should be ready to bottle on 2/7...that is 4 weeks from today.....but we will just hav eto see....we keep our house at 67F in the winter....should be a good temp....as far as I can tell.

As a side note....this is the biggest thread I have ever seen...and I post the 4 other boards! Awesome!

Thanks Ed!

butler1850 · 01-10-2007, 07:37 PM

Quote:

Originally Posted by Stonedog

It should be ready to bottle on 2/7...that is 4 weeks from today.....but we will just hav eto see....we keep our house at 67F in the winter....should be a good temp....as far as I can tell.

I'm just slightly below that temp in my basement, and I think you're on target. I've not measured the FG yet, but the bubbles have finally slowed. It's not cleared terribly yet, but I used an unfiltered cider from a local orchard (heated to 180F for 15min, then cooled)

I can't wait to get this into bottles, and have it age!

JohnnyK68 · 01-10-2007, 07:49 PM

Finally was able to get a batch together follwed Eds recipe except the yeast. I went with Nottinghams Ale Yeast. I also had to make a 3 gal instead of a 5 gallon. Have it in a room that stays 70*. Guess I will have to wait and see what happens. Hoping there is an outside chance that it would be ready to bottle and consume for the SuperBowl Party.

**Schlenkerla** · 01-10-2007, 11:34 PM

I found this info about the Red Star Montrachet yeast.

http://www.cfhb.org/mead/yeast_strains.htm#mont

It comments on the need for nutrients. Although this is for meads

My batch is 3 days old and still chugging slowly @ 57'F. ~ One bubble a minute. I was thinking I had to move this under an air vent or upstairs where its warmer. I might be on the edge temp wise.

They post two temps; on one I'm too low, the other it would appear that I'm OK.

**EdWort** · 01-11-2007, 12:09 AM

Quote:

Originally Posted by Schlenkerla

I found this info about the Red Star Montrachet yeast.

http://www.cfhb.org/mead/yeast_strains.htm#mont

It comments on the need for nutrients. Although this is for meads

My batch is 3 days old and still chugging slowly @ 57'F. ~ One bubble a minute. I was thinking I had to move this under an air vent or upstairs where its warmer. I might be on the edge temp wise.

They post two temps; on one I'm too low, the other it would appear that I'm OK.

I've never used nutrients and I ferment at room temp. Chugs great after the first day and will slow down after a week or so. I have a batch started 12/26 and you should see the bubbles running up the side.

**Schlenkerla** · 01-11-2007, 12:38 AM

Ed - Thanks for the recipe.

I'm going to let it go for a few more days. If it gets any slower I'll move it some place warmer.

I can't wait to taste it, I'm hoping to carb it naturally. Some people have used 1/2cup corn sugar per 5 gal another has used 1/2 for 2.5 gal. I thinking I'll use 3/4 or 1 cup. I want the carb to very effervescent. Did you ever do anything other than keg this recipe?

There bubbles running up the side, tons of tiny ones stuck to the top, every once in a while several larger ones race up to the top. By the way my 5 gal carboy is 1" from the brim. I did not get it all in my carboy. I had an extra 6 oz of cider leftover. There's very little air between the top and airlock. Maybe my scale is on the light side?? Might of added more sugar.