Man, I love Apfelwein - Page 9

God Emporer BillyBrew · 10-24-2006, 05:45 PM

Quote:

Originally Posted by Todd

Will ascorbic acid prevent the yeast from growing? Every type of apple juice I've found contains it.

Alright, I found a couple posts that say this will not hurt, can anyone confirm for me before I go buy it?

Won't hurt. The juice I used for the batch that is setting in my fridge right now had ascorbic acid.

JnJ · 10-28-2006, 01:07 PM

This sounds great. I want to try this today, and have a question about bottling. Do you, or don't you need to prime to bottle? I have some 2 ltr PET Mr. Beer bottles that I'd like to put this in after fermintation.

Thanks

**EdWort** · 10-28-2006, 06:52 PM

I've been on the road for over a week. I can almost fit 5 gallons in my carboy. With the Montrachet yeast, there is very little foaming, so don't worry about a blow off. It does like to bubble though.

Everyone's should be starting to clear in the next week or so.

JnJ · 10-28-2006, 07:06 PM

Well I got mine together today. I used 3 gal of apple juice, 1 lbs of dextros, and the Montrachet yeast.
Still looking for an answer on bottling (priming vs. not priming).

**EdWort** · 10-28-2006, 07:52 PM

Quote:

Originally Posted by JnJ

Well I got mine together today. I used 3 gal of apple juice, 1 lbs of dextros, and the Montrachet yeast.
Still looking for an answer on bottling (priming vs. not priming).

I bottle without priming. If I wanted to prime, I'd just add some more juice, but at 8.5% it's still tasty uncarbonated as it is in Europe.

If you want it sweet, add a little 7-UP or Club Soda if not, you get bubbles, plus you cut the alcohol a bit which makes it stretch on a hot day. Germans do this all the time, especially if they have to drive later.

JnJ · 10-28-2006, 08:35 PM

Thanks, mine should be a little lower than 8.5% with 3 gal of juice and 1 pound of dextros correct?
I hope it taste like it did in Germany (spent 6 years there), I had it a few times.

**EdWort** · 10-28-2006, 09:25 PM

Quote:

Originally Posted by JnJ

Thanks, mine should be a little lower than 8.5% with 3 gal of juice and 1 pound of dextrose correct?
I hope it taste like it did in Germany (spent 6 years there), I had it a few times.

Yep, it should be a wee bit lower. Be sure to wait at least 4 weeks and you will be pleasantly surprised.

Flyin' Lion · 10-28-2006, 11:22 PM

Ed, do you have to "kill" the yeast before bottling if you are not going to carbonate? My LHBS said to kill the yeast like you would for a regular wine, I know nothing about wine so either he was confused about what I was trying to make or I don't know how to explain what I'm trying to do.

Thanks.

JnJ · 10-30-2006, 11:24 AM

Well I made mine on Saturday, and I have no activity in the airlock. It has clouded up and there is the smell of solfur, so I will assume I have a leaky lid on the fermenter.

**cookinwood** · 10-30-2006, 04:11 PM

At what point does the apfelwein start to clear, mines two weeks old and still bubbles every 15 seconds or so, I used
4 Gallons Tree Top
3 # Brown Sugar, Disolved in 1 Gallon of simmering juice
1 Package of champagne yeast
1 Tablespoon Cinnimon

After 1 week it tasted like hornsby's!
But it is still cloudy?

Primary 1:
Primary 2:
Primary 3:
Secondary 1: Gingerbread Brown Ale
Secondary 2: Apfelwein
Secondary 3: Dunkelweisen
Bottled: "Coco Joe" Chocolate Coffee Brown Ale