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11-26-2010, 01:00 PM
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#7051
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Senior Member
Join Date: May 2010
Location: , ME
Posts: 1,321
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Don't know yet, I will have to check the date but I think it is going on 3+ weeks of straight bubbling away it is still very actively fermenting LOL.
I don't have the patience to wait a year I think but I won't touch until I drink up the 17 gallons of various Apfelwein I have made ahead of it.
OK LOL maybe it will take a year 
Quote:
Originally Posted by ksbrain
How did the 10# batch come out? I just made my last with 5#, and I want to go to 10#, sort of to find the upper limit.
FWIW according to Fermentis the Montrachet is rated up to 15% |
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TEN GALLON ALES
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11-26-2010, 02:30 PM
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#7052
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Senior Member
Join Date: Sep 2010
Location: Minneapolis
Posts: 404
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akthor I would love to hear more about some of the flavored batches of Apfel you have made. Thanks for more inspiration!
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11-26-2010, 04:29 PM
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#7053
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Member
Join Date: May 2010
Location: Dorset
Posts: 37
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Made my first batch today  though not sure if I've made a little mistake. When adding the yeast i added a little warm water with it before putting in the apple juice.
now have a few little lumps in the juice and it has started fermenting yet.
Should I of just put the yeast in without adding water? and how long before it normally starts fermenting?
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11-26-2010, 04:44 PM
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#7054
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Master All-Grain Brewer
Join Date: Sep 2008
Location: Chicago, IL
Posts: 25,159
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Quote:
Originally Posted by herminator
Made my first batch today though not sure if I've made a little mistake. When adding the yeast i added a little warm water with it before putting in the apple juice.
now have a few little lumps in the juice and it has started fermenting yet.
Should I of just put the yeast in without adding water? and how long before it normally starts fermenting?
Thanks |
Are you saying that you rehydrated the yeast? If so, that's perfectly fine. I've only made Apfelwein with rehydrated yeast and have had no issues.
Mine have all started showing active fermentation signs within 24 hours, but YMMV.
__________________
Quote:
Originally Posted by Zuljin
I don't need a mouth full of hot blackness to prove anything.
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Quote:
Originally Posted by EdWort
Brilliant idea Ace! Thanks!
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11-26-2010, 07:34 PM
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#7055
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Member
Join Date: May 2010
Location: Dorset
Posts: 37
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Quote:
Originally Posted by danielwhitted
Are you saying that you rehydrated the yeast? If so, that's perfectly fine. I've only made Apfelwein with rehydrated yeast and have had no issues.
Mine have all started showing active fermentation signs within 24 hours, but YMMV.
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Well I added the yeast to some water in a cup mixed it up abit then put in the juice, |
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11-26-2010, 09:10 PM
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#7056
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Senior Member
Join Date: Aug 2009
Location: AZ
Posts: 154
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Quote:
Originally Posted by herminator
Well I added the yeast to some water in a cup mixed it up  abit then put in the juice, |
You should add the yeast to about one cup of warm water by sprinkling it on top (do not mix at this time). Let it set for 15 minutes covered with plastic wrap. After that time mix it up and add it to your fermentable. You should rehydrate your yeast before adding it. Adding it to your high sugar mixture will cause a larger number of the yeast to die. |
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11-27-2010, 01:50 AM
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#7057
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Senior Member
Join Date: May 2010
Location: , ME
Posts: 1,321
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The only one that I have had yet besides the original recipe is the apple/pineapple/cranrasp.
We found it smoother than the original and I thought it was a little less dry and you could taste more of the fruits.
The next one in the pipeline that will be ready is the Apple/Cranpomegranate.
Quote:
Originally Posted by MikeRoBrew1
akthor I would love to hear more about some of the flavored batches of Apfel you have made. Thanks for more inspiration!
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__________________
TEN GALLON ALES
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11-27-2010, 02:20 AM
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#7058
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Senior Member
Join Date: Dec 2009
Location: Parker, CO
Posts: 511
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Just kegged my batch of Apfelwein that's been in the fermentor for 7.5 months. Very excited!
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11-27-2010, 05:16 AM
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#7059
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Senior Member
Join Date: Nov 2007
Location: Anchorage, Alaska
Posts: 119
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I just bottled a batch of Apple/Grape that had 3lbs of sugar and 5lbs of honey in it.
I'm interested to see how it turns out because it had only been in primary for 1 month, and its still very sweet. In my experience, they have always mellowed out after 2 or more weeks in bottles, but I've never had one still be this sweet.
Hopefully it just carbs itself like I had on batch do, and doesnt explode.
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11-27-2010, 05:37 AM
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#7060
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Junior Member
Join Date: Oct 2010
Location: Delta, BC
Posts: 2
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Quote:
Originally Posted by moxie
Any brands I should look for in Canada? I am having a bitch of a time finding a gallon jug of the right stuff. Everything is either full of preservatives, or comes in a small volume. The only suitable juice I found at two grocery stores was in 1L containers, there is no way I am buying 20+ of those bad boys. Haha. Any brand in particular carried by Lawblaws, Sobeys, etc? I am assuming I don't want anything with vitamin C added. Is that correct?
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Costco Canada sells flats of Sun-Rype 12 x 1 litre cartons... makes things a little simpler. Worth shopping around though - grocery store might have it for less but, as you say, really fiddly buying 19 separate containers loose.
Sun-Rype is perfect: it's not from concentrate, it's unsweetened and the only preservative is Vitamin C / Ascorbic Acid (which is OK).
I started a batch 6 weeks ago, which I'm going to be bottling soon: http://www.flickr.com/photos/55055992@N00/5096222475/in/set-72157625199934194/
__________________
Primary: Courage Directors clone
Secondary: Fullers ESB clone
Bottles: Old Peculiar clone, Bishops Tipple clone, Ó Flannagáin Standard Stout, Apfelwein, kit Merlot
Next brew: Sarah Hughes Mild clone, Nethergate Old Growler clone
Pics: http://bit.ly/cl3u2O
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