Man, I love Apfelwein - Page 6

Brewnurse · 10-17-2006, 05:00 AM

I started reading this thread yesterday and today I have two, not one!, But two 5 gallon (better bottles too Ed!) of pure unadulterated apfelwein in my fridge. I wanted to see the difference in the yeast type. I used the Montrachet in one and Nottingham dry ale yeast in the other. I am really excited to see how they compare.

Thanks again Ed!

Prost!

**EdWort** · 10-17-2006, 09:23 PM

Quote:

Originally Posted by smg8041

I started reading this thread yesterday and today I have two, not one!, But two 5 gallon (better bottles too Ed!) of pure unadulterated apfelwein in my fridge. I wanted to see the difference in the yeast type. I used the Montrachet in one and Nottingham dry ale yeast in the other. I am really excited to see how they compare.

Great! I'd be interested in how the Nottingham turns out too.

My Apfelwein ferments at room temperature which is about 75 degrees. I don't refrigerate it till I keg it and connect CO2.

**the_bird** · 10-17-2006, 09:30 PM

I'm using Nottingham, as well. I haven't checked since bringing it down there, but I suspect I'm fermenting at around 65 or so in the basement (and getting more chilly by the day). Good action so far, it seems like it might be giving off a little bit of the sulphrous odor that I know is not uncommon for ciders and related beverages.

Brewnurse · 10-17-2006, 09:47 PM

Quote:

My Apfelwein ferments at room temperature which is about 75 degrees. I don't refrigerate it till I keg it and connect CO2.
Today 01:00 AM

I should have asked about that. I am going to take that one out of the fridge and just leave the nottingham in there. I believe Bird should have his before me. This stuff should be great on those snowboarding trips to lake tahoe! Warm up those cold bones!

**EdWort** · 10-17-2006, 09:52 PM

Quote:

Originally Posted by the_bird

Good action so far, it seems like it might be giving off a little bit of the sulphrous odor that I know is not uncommon for ciders and related beverages.

Actions will be good for a week or so. You'll notice the yeast begin to drop around the 3rd week, but tiny bubbles will still be rising on the sides.

The sulphorous oder is normal and subsides in a day or two.

My Apfelwein has reached the carbonated perfection after a week at 10 lbs. PSI. Time to do some drinking!

Brewnurse · 10-19-2006, 02:15 AM

Now that is what I call alcohol production! There is sooooo much gas coming out that these things look like they are going to blow the airlock off. 8.5%? I believe it! The nottingham seems to be a little more vigorous but both going STRONG! I do detect the sulfur smell, not too bad. I will let you know how things come out!

Cheers Ed!

Todd · 10-19-2006, 03:49 PM

What is the difference between this and an Apple wine? Seems like the same thing except some of you are carbing it.

**EdWort** · 10-19-2006, 04:25 PM

Apfelwein translates to Apple Wine. Normally it is around 6% abv for the commercial stuff you can buy in the Frankfurt area (Possmanns). I add the Dextrose to get the extra kick.

Todd · 10-19-2006, 04:30 PM

Quote:

Originally Posted by EdWort

Apfelwein translates to Apple Wine. Normally it is around 6% abv for the commercial stuff you can buy in the Frankfurt area (Possmanns). I add the Dextrose to get the extra kick.

Thanks Ed, I can't wait to give this a shot, as soon as my IPA is finished I'll be putting this in the carboy. Do you just let this ferment till it is clear or are you taking readings to know when it is finished? It looks like you let it in the carboy for 4 weeks then keg right?

**EdWort** · 10-19-2006, 06:15 PM

Quote:

Originally Posted by Todd

Thanks Ed, I can't wait to give this a shot, as soon as my IPA is finished I'll be putting this in the carboy. Do you just let this ferment till it is clear or are you taking readings to know when it is finished? It looks like you let it in the carboy for 4 weeks then keg right?

I let it sit in a carboy for at least 4 weeks. It's pretty clear by 4 weeks. The bottle on the left still has some tiny bubbles coming up the sides and it's been about 4.5 weeks on that batch. Since I have a fresh keg on tap, I'll let it be till I get back in town at the end of next week and then I'll keg it.

I need to get a chilling freezer just for keeping kegs cold and carbed!