nukinfuts29

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Original.

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

Mumbly

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Made 4.5g batch on 12-12-11 using original recipe, tasted it 2.5 weeks into fermentation, Swmbo and myself loved it. I realized it wont last long, So i made a trip up to Sam's Club and bought enough for a 15 gallon batch that we made on New Years Eve, that is chugging away nicely (about 3 bubbles a second). plan on bottle carbing the first batch, and the 15 gallons going to break up into 5 gallons bottle carbed, 5 gallons bottle still, and 5 gallons into a corney for aging.

Pandarina

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I haven't brewed mine yet but wanted to share, went to a small independent wine brewing shop in Halifax NS today and asked for Montrachet yeast. Was asked what I was brewing and answered that I was making a german style apple wine. The next question was if I was making EdWort's Apfelwein. Impressive!

jholen

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Niiice!

Ed is famous!

mdineenwob

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I have all the ingredients ready to make apfelwein and have read a good chunk of this thread but am more confused now than I was before I started reading.

EdWort said he never let's his ferment/age for more than 3 months but I've seen others go for up to 8 months.

So what's the best time frame?

Also - It's ok to use apple juice from concentrate, right?

OpenContainer

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Juice from concentrate is fine as long as it doesn't contain any preservatives. Ascorbic Acid (vitamin c) is fine though. Just nothing else.

EdWort said that he doesn't leave it on the yeast for any longer than three months now. Aging beyond three months after bottling/kegging is highly recommended.

Cheers!!

mdineenwob

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So take it off the yeast and let age for another few months?

What about bottling? Should you add more sugar to let them carb up or is there enough in there to bypass this step?

After three months on the yeast can I bottle and let it sit in the bottles to age or should you do it in another carboy?

I'm new to brewing and these are things I'm unsure of, so I may be asking dumb questions.

Thanks!

OpenContainer

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You can take it off the yeast any time after fermentation has stopped and it's cleared up. As early as 30 days or as late as 3 months or longer. Some folks leave it on much longer. It's pretty difficult to screw up. Check it with your hydrometer to verify that fermentation has stopped.

You'll need to add sugar during bottling to bottle carb it. 3/4 cup of corn sugar per 5 gallons of apfelwein.

There's no need to secondary it. Just bottle it up and drink it periodically.

No questions are dumb.

nukinfuts29

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I would stronly reccomend leaving it on the yeast the three months than, if you can handle it (build a pipeline!), bottle it or keg it and leave it alone for a year.

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

Grumpybumpy

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An update to my unintentional RC212 "experiment":

No bubbles or signs of fermentation for at least 32 hours (yelled at it to get moving and went to bed). This morning I came downstairs to a headspace and airlock filled with bubbles. It looks like the same bubbling as when I agitated the applejuice, not a krausen looking beast. Who knows?

Now I have a blowoff hooked to my 5 gal carboy. Glad I opted to leave a little bit more headspace than what was needed for the Montrachet. I may have woken up to much worse!