The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein

Reply
 
LinkBack Thread Tools
Old 01-15-2007, 01:31 AM   #591
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,968
Liked 251 Times on 135 Posts
Likes Given: 7

Default

Quote:
Originally Posted by newguy
Also had a question Ed, How long have you been able to store/age this stuff? Would like to bottle (non-primed) for a few months and see the difference in the taste.
I've bottled non-primed and given 1 liters as gifts months later. No problem. I get my bottles back with "More Please" request.

I've also let it go 2 months in the primary before getting around to keg it without any problems and that is at room temp which is from 68 to 73 depending on what time of day it is.

You should not have a problem bottling it and coming back 9 months later to try it as long as your sanitation practices are good.
EdWort is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 12:14 PM   #592
newguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Sierra Vista
Posts: 271
Liked 2 Times on 2 Posts

Default

Ta Ed! thanks much.

__________________
-=Evil Wit Brewing=-

--I Brew Therefore I am...-

In the Works: Common room ESB--(AG) Belgian Wit---(EXT)

Meadery: Grape apple mesquite cyser

On Tap: Common Room E.S.B.-----Belgin Wit
newguy is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 03:12 PM   #593
lord byron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2006
Location: Rochester, NY
Posts: 11
Default

hey i got a question i used brown sugar in mine, is brown sugar 100% fermentable like cane or corn sugar? I was wandering if if would leave some residual sweetness in the finished product. I used about 3lbs in 6~6.25 gallon batch.

__________________
lord byron is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 03:50 PM   #594
Schlenkerla
Feedback Score: 0 reviews
 
Schlenkerla's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,335
Liked 81 Times on 62 Posts
Likes Given: 7

Default Brown Sugar

Brown sugar is cane sugar and molasses. The question is how fermentable molasses happens to be. I would think, just guessing, that it would have some unfermentables and tend to sweeten. The darker brown sugar has more molasses the light.

According to Chuck's good book, brown sugar is less than 10% molasses. He stipulates there are unfermentables present in molasses but is not specific, but goes on to say the worse case is blackstrap molasses at 65% sucrose, 35% non fermentable. So in brown sugar its less than 3.5%. He states the flavoring effect is "buttery" using pure molasses. He notes the british ale Old Peculiar uses molasses.

I think brown sugar is a good substitute and the molasses effect would be quite mimimal. One note is he says it should be boiled either in a wort or water before added to the fermentor. Several others have gone this route their has been little to no complaints so far about not boiling and infections. The quick yeast activity and high ABV probably has alot to do with it though.

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

Last edited by Schlenkerla; 01-15-2007 at 05:12 PM.
Schlenkerla is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 06:48 PM   #595
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 68 Times on 52 Posts
Likes Given: 30

Default

I've just bought 5 litres of from concentrate 100% grape juice. I plan to make a turbo wine, I'n the same manner as Apfelwein.
I'm also thinking of using a little yeast nutrient. I'm thinking of adding 500g of sugar
How about adding juice of a lemon, orange and apple? (would I need to boil to sterilise?
I also read an hand full of raisins help.

Any suggestions?

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 07:18 PM   #596
Schlenkerla
Feedback Score: 0 reviews
 
Schlenkerla's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,335
Liked 81 Times on 62 Posts
Likes Given: 7

Default Nutrients

Here's a link to some useful info about nutrients....http://www.grapestompers.com/article..._nutrients.htm

It moreless states use it so you don't get stuck ferments or the aweful sulfur smell and then some....

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
Schlenkerla is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 07:49 PM   #597
ill.literate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Posts: 280
Default

Question to perhaps Ed or someone else.

I didn't get around to bottling this weekend, so my Apfelwein is still in my Better Bottle. Any of you guys harvest the yeast out of the carboy for future batches?

I used a Wyeast Champagne yeast and have never really harvested yeast, but was thinking I might give it a shot with the Apfelwein yeast.

Thoughts? Is it worth the effort or a largely pointless exercise?

__________________
Primaries: Block Party Blonde Ale
Secondaries: BBB Independence IPA
Bottled:
Up next:
ill.literate is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 09:45 PM   #598
kilroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2005
Posts: 112
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by newguy
Also had a question Ed, How long have you been able to store/age this stuff? Would like to bottle (non-primed) for a few months and see the difference in the taste.

Thanks again..applewein fan for sure!

cheers,
From a Wino's Perspective - you could preserve the brew a bit longer by using Potassiam Sorbate (.5 teaspoon/gallon) & Pottassium Metabisulphate 1/4 teaspoon for 5 gallons - mixed to a little bit of the finished wine, and then stirred into the brew.

The sorbate does effectively nueter the yeast, so you will have to force carbonate after that, but the sulphite will preserve the wine for 6 months to a year.

Note - DO NOT USE SORBATE WITHOUT THE SULPHITE - you will be left with a brew that smells of geraniums - that you cannot get rid of.
you can use Sulphite without sorbate though.

Hope that helps.

Kilroy
__________________

Primary:
Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.

Secondary:
Lost count, too many damn carboys

kilroy is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2007, 11:35 PM   #599
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,968
Liked 251 Times on 135 Posts
Likes Given: 7

Default

Quote:
Originally Posted by ill.literate
Question to perhaps Ed or someone else.
Any of you guys harvest the yeast out of the carboy for future batches?
As I use Montrachet wine yeast (at $0.85 per packet), harvesting is not worth the hassel for 85 cents IMHO.
__________________

Cheers,

EdWort

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2007, 08:58 AM   #600
Kadmium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Melb, AUS
Posts: 169
Default

while we are on the subject of wine hybrid ciders, I was wondering what your opinions would be on brewing a high ABV beer, using lavlin 1118 champagne yeast instead of an ale or such yeast traditionally used? would it produce a higher ABV (with a dextrose kicker) and a VERY dry style beer? especially with a carb eating enzyme? I think I will try this out? what do you all think?

__________________

Have a good one mate, K

Primary: Nierra Sevada

Carboy1: Sanitizer
Carboy2: Sanitizer

Kegged - Burnt down the Hause ale

Kadmium is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Love The (Edwort's) Apfelwein solidghost Home Brewing Photo Forum 34 03-01-2013 01:56 PM
newbie to forum, love making wine etc. Apfelwein? Liah Cider Forum 11 12-31-2009 06:33 AM
My first EdWorts Apfelwein (Love is in the air) Hoggy General Beer Discussion 15 04-16-2009 03:55 AM
Oh MAN, I love my Apfelwein PeteOz77 Wine Making Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Wine Making Forum 2 02-22-2008 12:47 PM