Man, I love Apfelwein - Page 617

Grimster · 02-11-2010, 03:56 AM

So

I was at the grocery store 3 days ago and they had 100% pure apple juice on sale for $1.78 per half gallon so I thought to myself "Self, you should make apfelwein cause you've seen that thread at HBT so many times".

So I bought 3 gallons. And ordered a 3 gallon ported better bottle and "stuff" from BMW, soon as it arrives I'm going to make some apfelwein

I also have some overripe bananas and assorted fruits in the freezer I'm gonna blend up and boil and throw in this too for "fun" and a packet of the EC-1118 yeast (it's $.90 at the LHBS and I keep it around for emergencies).

nathan · 02-12-2010, 01:46 PM

I was given a bottle of Possman Frankfurter Applewein this last weekend. I was so excited and rushed home to compare to my EdWort's Apfelwein.

Um. EdWort wins. The stuff was just okay, but my apfelwein is wonderful.

Also, I made a batch last night and was dismayed that my [certain-store-brand] "gallons" of apple juice that are in the same size looking jugs as the other gallons are actually 3 quart jugs with dimples in the back to let them cheat you out of a quart. So now I need to go buy more apple juice to top off the batch.

Grasslands · 02-12-2010, 02:35 PM

Anyone know what a scaled down version of this recipe would be (say for 1 gal jugs)? I get anxiety thinking about trying to look back through the 150+ pages of this thread to figure it out.

blackeagle603 · 02-12-2010, 03:06 PM

This talk of 1 gallon and 3 gallon batches? Big Mistake. /heh

It goes waayyyy too fast.

Grasslands · 02-12-2010, 03:16 PM

I certainly understand that it may go quickly, but I'm thinking of giving it as a gift to someone else. Sort of a kick-start into home brewing.

RDWHAHB · 02-12-2010, 03:47 PM

Quote:

Originally Posted by Grasslands

Anyone know what a scaled down version of this recipe would be (say for 1 gal jugs)? I get anxiety thinking about trying to look back through the 150+ pages of this thread to figure it out.

I would say divide the suga by 5. 1 gal of juice. Use less yeast, or the same amount.

nathan · 02-12-2010, 05:08 PM

five gallons juice plus 2 pounds sugar.

divide by five: 1 gallon juice, 2/5 pounds of sugar.

Just use one yeast packet either way.

Klaatu · 02-12-2010, 10:46 PM

OK, what do you think happened. The first gal. of Edworts has been in the 1 L bottles for 3wks and I just opened one today and it shot out 3/4's of the bottle. Carbing was a success i guess. The 6-8 oz that was left was dry, tart without much apple flavor. It was 7 wks. from start to openning. This bottle was the last of the gal. and it had 3/8" of dead yeast at the bottom. I must has sucked it up from the Primary. Not the whole 3/8" of lees maybe only 1/8" at bottling. I did prime the bottle and seeing that it was the last 1L bottle out of a 1 gal jug I added some straight apple juice to top off the bottle. I used the Moncharet yeast and 1/3 cup of corn sugar at the start. Also the bottle was at room temp when opened. The sg was 1.053 at the start and .996 for four days straight and at bottling.
How many ways did I screw up?
Its' been 3 hrs since I posted this and chilled bottle 3of4. It didn't blow any out. It is nicely carbed, still dry and tart. It has a weird thing in the back of my mouth. SWMBO thinks that if it ages up it may get right. As far as Edworts' 3 glass rule. I just poured the third glass and I can feel it after only two. I can see that this has a good chance at coming out great.
Glass #4 with acouple ozs of apple juice tastes real good. Of course if I have another glass I can drop the hot end of my stoogie in and it will still taste good.
Thanks Edwort.
You are the Man

BrewNinja1 · 02-13-2010, 03:55 AM

My guess is that when you added more apple juice, it started the fermentation process again since you added lots more sugar for the yeast to eat (on top of the priming sugar you added).

shadohman · 02-13-2010, 08:42 AM

How did you add the priming sugar? Did you prime each individual bottle, or the whole gallon of Apfelwein?

How sure are you that the priming sugar was evenly mixed into suspension?

The recommended amount of priming sugar is ¾ cup or 5 oz. per 5 gallons, you used double the amount needed.

BrewNinja1 is right about the apple juice.

An ounce of sugar is approximately 28.4 grams, most of the apple juices I have checked run right around this per serving. So depending on how much juice you added to the last liter, you could have had four times the recommended amount of priming sugar.

Tom

Quote:

Originally Posted by Klaatu

OK, what do you think happened. The first gal. of Edworts has been in the 1 L bottles for 3wks and I just opened one today and it shot out 3/4's of the bottle. Carbing was a success i guess. The 6-8 oz that was left was dry, tart without much apple flavor. It was 7 wks. from start to openning. This bottle was the last of the gal. and it had 3/8" of dead yeast at the bottom. I must has sucked it up from the Primary. Not the whole 3/8" of lees maybe only 1/8" at bottling. I did prime the bottle and seeing that it was the last 1L bottle out of a 1 gal jug I added some straight apple juice to top off the bottle. I used the Moncharet yeast and 1/3 cup of corn sugar at the start. Also the bottle was at room temp when opened. The sg was 1.053 at the start and .996 for four days straight and at bottling.
How many ways did I screw up?
Its' been 3 hrs since I posted this and chilled bottle 3of4. It didn't blow any out. It is nicely carbed, still dry and tart.