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Old 09-28-2009, 09:08 PM   #5471
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Only just racked my second batch of Afelwein.

This one used champagne yeast, one pound of dextrose and one pound of honey. IMO, the apple flavor is more pronounced than the normal recipe and the honey is barely present.



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Old 09-28-2009, 09:24 PM   #5472
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Quote:
Originally Posted by chucke View Post
Only just racked my second batch of Afelwein.

This one used champagne yeast, one pound of dextrose and one pound of honey. IMO, the apple flavor is more pronounced than the normal recipe and the honey is barely present.
Did you take gravity readings? If so, what ABV did you get?


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Old 09-28-2009, 09:26 PM   #5473
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Has anyone ever had a floating smooth, shiny white mass, roughly resembling the shape of a record bowl, growing on their Apfelwein? I don't have a picture, but I've never seen anything like it. The Wein tasted fine, and there were no other signs of an infection other than this weird mass.

I ended up throwing my trusty yeast culture that has been going since early this year and will start over with White Labs 060 when my next AHS order arrives.

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Old 09-28-2009, 09:35 PM   #5474
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Quote:
Originally Posted by jhonda00 View Post
Did you take gravity readings? If so, what ABV did you get?
No, but if I were to guess, I'd say attenuation on this batch wasn't as high as with the batch using Montrachet yeast and just dextrose.
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Old 09-28-2009, 10:08 PM   #5475
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I have just finished pitching my first batch.

Found Ridgemont 100% apple juice for 95 cents per 1.2 l can at my local No Frills. So I bought 24 cans. The only yeast I had was some coopers from a kit (I have no idea how old it is, I think it may be over a year maybe more)

So I now have a 5 gallon carboy with around 1 lb of golden brown sugar and about 3/4 lb of table sugar (use what you have) I threw in 3 cinnamon sticks on a whim.(not sure that they will do much in the way of adding flavor, it just felt right) I have it set up with a blow off just to be on the safe side.(I had a barlywine blow the lid right off my bucket once after the airlock had clogged up)

I still have not taken the IG,I should go do that....

If the fermentation does not take off by morning I think I will just pick up another pack of coopers after work a my LHBS

Richard

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Old 09-28-2009, 10:23 PM   #5476
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I don't think you'll need the blow-off with the apfelwein. It's much more subtle than beer... but you may notice a funky smell. \

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Old 09-28-2009, 11:29 PM   #5477
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Has anyone else noticed a pronounced uptick in traffic in this thread? My hypothesis is that everyone is looking for cider recipes now that it's apple season, and this thread probably pops up pretty high in Google searches...

All you new guys, don't forget to record your batches in http://www.homebrewtalk.com/f25/how-many-gallons-edworts-apfelwein-have-been-made-20383/

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Old 09-28-2009, 11:56 PM   #5478
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Better safe than sorry I only have the neck of the bottle for head space.

IG is 1.078

Richard

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Old 09-29-2009, 02:39 AM   #5479
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has anyone tried using wyeast 4766 cider for apfelwein? ive made 2 batches of apfelwein both with the red star which turned out both great but for the fall season im looking to make a bit sweeter cider and was wondering if anyone had any good or bad feedback about the wyeast strain

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Old 09-30-2009, 01:06 AM   #5480
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been thinking about this recipe for awhile. I'm getting ready to do a belgian, and the last time I pitched on top of a yeast cake, fermentation was impressive, so I was thinking of this recipe.

5 gallons juice
2 pounds belgian blonde candi sugar
belgian abbey II yeast cake

Anybody think this would work out okay?



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