Yes. Still waiting for it to taste good (bottled in April). I tried one bottle at 6 months, and I'll try another at a year, but I don't expect it to taste good until at least 1.5 years from bottling.
I also used potassium sorbate and potassium metabisulfite (campden tablets) to kill off the yeast before bottling, so as a result it may require some extra time to age.
Yes. Still waiting for it to taste good (bottled in April). I tried one bottle at 6 months, and I'll try another at a year, but I don't expect it to taste good until at least 1.5 years from bottling.
I also used potassium sorbate and potassium metabisulfite (campden tablets) to kill off the yeast before bottling, so as a result it may require some extra time to age.
Interesting. Seems yours has taken a lot longer to "ripen" than the straightforward version. I guess the english ciders are cask aged or conditioned, but nothing in the historical stuff I've seen online indicates apfelwein to be oaked.
I just picked up 10g of Indian Summer and plan to toss it in the conical tonight. $38.50 for juice, had a leftover KV-1116 packet ($1.50 or so), and a bunch of leftover priming sugar. Nice. $4 per gallon of butt-kicking apfelwein.
I'm going to try to make Apfelwein but I'm limited in supplies, the local brew shop is a two hour ferry ride and then an hour drive.
My questions are: Can I use a 6.5gal bucket instead of a carboy, and can I use brown sugar instead of corn sugar? Also my yeast is EC-1118, just a packet I had left over from wine making? Will these work or should I just wait?
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I am not an Apfelwein expert, but I would say the answers to all of the above are YES.
My first batch was made with 50/50 Dextrose and Brown Sugar and turned out great. My second batch (in the carboy for 8 weeks and almost ready for bottling) was done with about 60/40 Brown Sugar/Dextrose.
and EC-1118 got a pretty high rating for taste. I assume what they call Lalvin #1118 is indeed EC-1118. I have used it for Meads, and it will take you to DRYNESS and BEYOND for much higher OG than you will find with Apfelwein!
Interestingly,, the Ed Wort preferred Red Star Montrachet got pretty poor results in this experiment.. As usual, mileage may vary.
Only downside I can see to a bucket is not being able to observe the clearing process.
..BTW, my Local Brewshops are not all that local, and I order almost all of my supplies online.
I am not an Apfelwein expert, but I would say the answers to all of the above are YES.
My first batch was made with 50/50 Dextrose and Brown Sugar and turned out great. My second batch (in the carboy for 8 weeks and almost ready for bottling) was done with about 60/40 Brown Sugar/Dextrose.
and EC-1118 got a pretty high rating for taste. I assume what they call Lalvin #1118 is indeed EC-1118. I have used it for Meads, and it will take you to DRYNESS and BEYOND for much higher OG than you will find with Apfelwein!
Interestingly,, the Ed Wort preferred Red Star Montrachet got pretty poor results in this experiment.. As usual, mileage may vary.
Only downside I can see to a bucket is not being able to observe the clearing process.
..BTW, my Local Brewshops are not all that local, and I order almost all of my supplies online.
I agree...however, in the case that one might use unfiltered apple juice or cider, it may not clear anyways. That's certainly true in my situation.
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I'm going to try to make Apfelwein but I'm limited in supplies, the local brew shop is a two hour ferry ride and then an hour drive.
My questions are: Can I use a 6.5gal bucket instead of a carboy, and can I use brown sugar instead of corn sugar? Also my yeast is EC-1118, just a packet I had left over from wine making? Will these work or should I just wait?
That's all fine. If you prefer, you can use table sugar, or a mix of table sugar and brown sugar if you think the molasses flavor will be to strong.
I have noticed people adding cinnamon sticks and such. I am very new at this, and all the hype surrounding sanitizing and such.....
How do you get cinnamon sticks into your mix and know you didn't introduce a bad bacteria to cause off tastes and such.
I am not trying to be a smarta$$ and I am seriously questioning this. I have 5 gallons of apfelwein, beer and 2 gallons of apple juice fermenting and have only been at this a few weeks. So, forgive me if this is the dumbest of questions..
When in doubt, dip in vodka
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Waiting:
Logan's Bite Old Ale/Brett Old Ale
December Old Ale
February Old Ale
La Guitarra Flanders Pale
Saint Benedict Strong Dark Ale
Thunder APA
The Fires of Heaven (super experimental beer)
On tap:
Sorachi Storm IPA
Darksong Dubbel
Heartsong Dubbel
Lamentation Belgian Blonde
Soul Purpose Tripel
ESBraggot
Dark Braggot
Chocolate Braggot
I agree...however, in the case that one might use unfiltered apple juice or cider, it may not clear anyways. That's certainly true in my situation.
If you throw in some Pectic Enzyme you might be able to avoid cloudiness. I made a Cyser (apple mead) with Knudsens Organic Unfiltered Apple Juice and threw in as much of the chunkies as I could to help the Yeast out. I also used the required amount of pectic enzyme (1/2 tsp/gal if I recall correctly) and it turned out crystal clear.
apfelwein noob here. put on a batch of this using 5 gal of un-pasturized cider from the local market, 500g dextrose and 500g honey and pitched EC-1118. Didn't let the cider sit on campden or anything in hopes the EC-1118 would take over. Anyone have any experience using cider? Its been vigorously bubbling away for 3 1/5 weeks now with tonnes of yeast sediment, and no signs of clearing. will cider even clear?
Sediment? I thought Apfelwein didn't really produce sediment. I wonder if it's your yeast or my bad memory. Either way, I'm not going back 600 pages to figure it out
Mine stopped it's constant bubbling after about three weeks, but with your yeast, sugar, and temp differences I am not surprised yours is still bubbling.
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