Man, I love Apfelwein - Page 549

**dunnright00** · 09-30-2009, 07:55 PM

I searched this thread and couldn't find my answer, but I want to back sweeten mine at bottling with lactose.

How much lactose should I use?

*I know I already posted this, but nobody answered my question.

shadohman · 10-01-2009, 01:55 PM

A search returned this, I have not tried this yet, my first batch is only 5 weeks old, but I plan on sweetening about half the batch when I bottle.

Post no. 3888

"I just made my first 5 gallons over the summer. The sample after 2 months in the carboy was quite dry for my likeing, but tastey nontheless. I "backsweetened" at bottling with 1 lb of lactose. I just added the lactose to the priming solution I made up to carb the bottles. I couldn't wait for the carbonation to take place and cracked open a bottle last Friday after it was chilled. Split the bottle with SWMBO and we were both quite amazed at result. You will not be disappointed if you can backsweeten with some sort of unfermentable."

Quote:

Originally Posted by dunnright00

I searched this thread and couldn't find my answer, but I want to back sweeten mine at bottling with lactose.

How much lactose should I use?

*I know I already posted this, but nobody answered my question.

brewthunda · 10-01-2009, 08:05 PM

I killed my first corny of apfelwein last month and am now 2 weeks into making my second batch. I had an awful time dealing with foam on the first batch. Like a glass would be 80% foam at first. I served the keg at about 25 psi and only have about 10 feet of beer line on that tap . . so yeah, I know that that's probably causing some of the problem. But in general, I was hoping to have a perfectly headless sparkling wine product.

Does kegged apfelwein typically have a head when poured?

Is there a way to completely eliminate the head? Something like fermcap that won't drop out of solution maybe?

Thanks in advance.

**Saccharomyces** · 10-01-2009, 09:14 PM

Quote:

Originally Posted by brewthunda

I killed my first corny of apfelwein last month and am now 2 weeks into making my second batch. I had an awful time dealing with foam on the first batch. Like a glass would be 80% foam at first. I served the keg at about 25 psi and only have about 10 feet of beer line on that tap . . so yeah, I know that that's probably causing some of the problem. But in general, I was hoping to have a perfectly headless sparkling wine product.

Too much pressure. You need to balance it.

These work great. I serve my apfelwein at 21 PSI using two of these. It pours with very little foam and has a nice champagne-like quality to it.

http://www.homebrewtalk.com/f35/cure-your-short-hose-troubles-100151/

**dunnright00** · 10-01-2009, 09:29 PM

Quote:

Originally Posted by shadohman

A search returned this, I have not tried this yet, my first batch is only 5 weeks old, but I plan on sweetening about half the batch when I bottle.

Post no. 3888

"I just made my first 5 gallons over the summer. The sample after 2 months in the carboy was quite dry for my likeing, but tastey nontheless. I "backsweetened" at bottling with 1 lb of lactose. I just added the lactose to the priming solution I made up to carb the bottles. I couldn't wait for the carbonation to take place and cracked open a bottle last Friday after it was chilled. Split the bottle with SWMBO and we were both quite amazed at result. You will not be disappointed if you can backsweeten with some sort of unfermentable."

Thanks for that! I don't know why I couldn't find anything. I kept finding Lactose in the topics, but nothing on how much.

Only sweetening half eh? I might try that.
Are you going to carb it?

brewthunda · 10-01-2009, 09:47 PM

Quote:

Originally Posted by Saccharomyces

Too much pressure. You need to balance it.

These work great. I serve my apfelwein at 21 PSI using two of these. It pours with very little foam and has a nice champagne-like quality to it.

http://www.homebrewtalk.com/f35/cure-your-short-hose-troubles-100151/

Thanks, I'll try that. I already have 30 feet of beer line stuffed into my minifridge-style kegerator, so anything that lets me run at high psi without adding line is great.

Pandog · 10-02-2009, 02:50 PM

I'm in the UK and don't know of anywhere to get hold of dextrose, will sugar suffice? What affects will it have?

Or do any UK brewers have advice on where to get dextrose?

chucke · 10-02-2009, 03:07 PM

Try this UK source for dextrose
http://www.brewgenie.co.uk/index.php?p0=detail&id=185

Having said that, you can make apfelwein without dextrose.
It boosts alcohol and drys out the wine.

k2brew · 10-02-2009, 03:51 PM

Hey all Apfelwein aficionados,

Slate has an interesting article that touches on the history of American cider making and consumption. The article is fairly short, but informative.

Here is to all real American patriots

http://www.slate.com/id/2231001/pagenum/1

Recluse · 10-02-2009, 03:55 PM

Nice article! For us Dextrose fortified Apfelweiners and Malt fortified Graffers, this excerpt from the article was interesting..

Quote:

Cider makers haven't yet been infected with whatever fever has propelled vintners toward unreasonable alcohol levels and garishly imbalanced flavor profiles.

..and who says MEAD doesn't pair well with food???

Ummm I guess THIS guy:

http://www.slate.com/id/2184361/