emjay

Recipes 

Many people are convinced that the cheap juice tends to make better apfelwein, actually. I wondered why that was, but just made it without going too expensive anyways.

However, I recently started buying a higher quality apple juice because it comes in the exact same 1gal jug I've bought from my LHBS... for $1 cheaper. And drinking it has reminded me of the other more expensive apple juices I've had in the past, and I think I might know why so many people swear by the cheaper stuff.

When drinking just the juice, the cheaper stuff invariably seems to have a far more noticeable acidic bite. And my guess is that the greater acidity is more conducive to a great final product.

So I'm going to use this higher quality apple juice to make several 1gal batches (might as well even ferment in the jugs they come in!), and use varying amounts of acid blend (and maybe tannin, too), and a batch with just juice, and compare/evaluate them. Even just coming up with an ideal pH would be nice info to have.

nukinfuts29

Recipes 

That's probably true, but since it only costs $0.40 more to use Mott's over Great Value, why not do it?

Hmm....Maybe next week I will start three batches side by side and test it

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Accidic

Recipes 

I have nothing against either really. However, right now i'm running GV @5.5 mos and counting which was only 2.1c an ounce at the time but is now like 2.9 the last time I got juice for the kidlet. Also (and this is only superstition) the last batch I did was more expensive (wanted the jug) and came out terrible. The GV samples have been progressing nicely.

In all fairness tho I would be interested to know who bottles GV AJ. I know their PB is done by peter pan. Their ketchup used to be del monte but now kinda sucks and am not sure who does it now.

msond

Recipes 

Any reason this wouldn't work for any other type of juice?

I'm currently drinking my first batch, and it was so easy I figured why stick to just apple juice?

Anyone else tried a grape or cranberry? Or am I missing something obvious?

nukinfuts29

Recipes 

I bet it's Motts, Welches, or Tree Top. Most of that stuff comes off the same line, some gets a GV label.

You can use anything. I have some cranberry juice in now.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

timdsmith72

Recipes 

Man, I love this stuff....

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Up next: ??
Primary 1: Haus Ale
Primary 2: Air
Bottled 1: Edwort's Apfelwein
Bottled 2: Chocolate Oatmeal Stout
Bottled 2: Cranberry Wheat
Kegged 1: Edwort's Haus Ale
Kegged 2: Saison

transposon

Recipes 

Does it help to ferment it in the dark? The only place I can get darkness is cold about 55-60 degrees.

KemP130

Recipes 

Sunlight can affect taste. Try wrapping a towel or t-shirt around it to keep it dark.

nukinfuts29

Recipes 

I ferment my Apfelwein where it gets sunlight from around noon till dark, no issues.

__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

TommyB

Recipes 

Started my 2nd batch 9 days ago with 8lbs of sugar and its down to 1.000 already from an OG of 1.112

2 packs of Mont....sprinkled on top.....in a bucket with a brew belt.

It tastes good too. Not hot or anything. Just gotta clear out now.

ABV is 14.9% woohoo!

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20 gallon PRIMARY 1 - 15g XTRA HARD SKEETER PEE (13%)
SECONDARY 1 - XTRA HARD Apfelwein (15%) w/fruit
BOTTLED - Bourbon Barrel Porter
KEG 1 - XTRA HARD Apfelwein (15%)
KEG 2 - XTRA HARD Apfelwein (15%)
KEG 3 - XTRA HARD Apfelwein (15%)