Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein

Reply
 
LinkBack Thread Tools
Old 03-11-2012, 07:50 PM   #9411
garnede
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Columbus, Ga
Posts: 81
Default

I started my first batch 1-14-12 and bottled 3 weeks ago. As for my first tasting, it is a simi-tart dry wine. If you follow EDWort's recommendation to not judge till after 3 drinks you'll be drunk. I had 1 bottle, and I liked it. After 2 bottles, I was buzzed and liked it. After 3 bottles I was drunk and liked it, . I don't think I'll try a 4th.

I only left mine in primary for 5.5 weeks and bottled carbonated for 3 weeks. I used EdWort's recipe except I used cane sugar instead of corn sugar. The final product is clear and crisp. It might be better after a few months, but it is very drinkable after 8.5 weeks. Enjoy!

__________________
Ruthenium Brewery
Primary: Skeeter Pee, EdWort's Apfelwein, EdWort's Apfelwein (2), Pumpkin wine, Skeeter Pee (2)
Secondary: Cranberry Apple Wine,
Bottled: EdWort's Apfelwein, Mulberry multi-berry wine & seconds
Up next: Persimmon wine,
garnede is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2012, 09:13 PM   #9412
OpenContainer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Jefferson City, MO
Posts: 344
Liked 21 Times on 20 Posts
Likes Given: 7

Default

Bottled up 51 bottles today. Now to wait for them to carb up.

apfelwein.jpg  
__________________
OpenContainer is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2012, 09:16 PM   #9413
Jimbob904
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Martinsburg, West Virginia
Posts: 32
Default

Man, I don't know if I'll have enough left to bottle, as I keep stealing glasses as it goes. I think the fermentation is over, and all 3 gallons taste different. Still tasty though.

__________________
Jimbob904 is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 02:56 AM   #9414
veritas524
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Adana, Turkey, Turkey
Posts: 332
Liked 10 Times on 10 Posts
Likes Given: 2

Default

Have to give credit to Edwort for this recipe. It took 1st place in Category 28 at Kona Homebrew Festival, good stuff.

__________________
veritas524 is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 03:11 PM   #9415
jarett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 8
Default

I just bottled my first batch last night and man it was tart! I'm really hoping it mellows out. I only aged it for 5 weeks since I was getting impatient.

The starting reading was 1.056 and finished at .096 so it's pretty darn dry as well as potent.

__________________
jarett is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 03:40 PM   #9416
Xtant
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Xtant's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Lexington, KY
Posts: 353
Liked 28 Times on 21 Posts
Likes Given: 2

Default

I've been drinking on my first batch for a few months. Just a month in primary, then I bottled two bombers and kegged the rest. I'm gonna put one bottle in the fridge to see how it compares to what is in the keg. The other bottle will be for the six month mark. SWMBO and I really like this stuff. I need to get another batch going...

__________________

"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop." -Winston Churchill to his Secretary of War, 1944

Xtant is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2012, 05:37 PM   #9417
MT2sum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Grass Range/Maryville, Montana/Tennessee
Posts: 35
Liked 1 Times on 1 Posts

Default

Quote:
Ingredients


2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
I have a couple of questions:

1.) can I use regular white sugar?
2.) would there be any difference if I used Champagne yeast instead of Montrachet (we have both, just askin)

Thanks for the recipe!
__________________
MT2sum is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2012, 04:00 AM   #9418
iammatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Porterville, CA
Posts: 92
Likes Given: 1

Default

Quote:
Originally Posted by OpenContainer View Post
Bottled up 51 bottles today. Now to wait for them to carb up.
A Sierra Nevada man I see! Your bottles/holders look like my normal bottling day.
__________________
iammatt is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2012, 08:31 PM   #9419
america
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: seattle, wa
Posts: 150
Liked 3 Times on 3 Posts
Likes Given: 6

Default

Quote:
Originally Posted by MT2sum

I have a couple of questions:

1.) can I use regular white sugar?
2.) would there be any difference if I used Champagne yeast instead of Montrachet (we have both, just askin)

Thanks for the recipe!
1) yes, just make sure you use a priming calculator as you'll need more cane sugar than corn sugar.

2) I just made my first batch with champagne yeast a bit over a month ago (5th batch total). After just the first month it tastes way less harsh than the normal Montrachet does at that time. I'm a much bigger champagne fan than wine though, so maybe that has something to do it. I'd say go for it.
__________________
america is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 12:27 AM   #9420
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,968
Liked 257 Times on 136 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Jukas View Post
General consensus in this thread seems to be you should try and forget about it for 6-9 months if possible. You should be able to bulk age it in a carboy for up to a year, but I'd personally be inclined to rack it to secondary before doing so.
I would not let it go over 3 months before racking to a carboy or keg. After 3 months, get it off the yeast.
__________________

Cheers,

EdWort

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

EdWort is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Love The (Edwort's) Apfelwein solidghost Home Brewing Photo Forum 34 03-01-2013 01:56 PM
newbie to forum, love making wine etc. Apfelwein? Liah Cider Forum 11 12-31-2009 06:33 AM
My first EdWorts Apfelwein (Love is in the air) Hoggy General Beer Discussion 15 04-16-2009 03:55 AM
Oh MAN, I love my Apfelwein PeteOz77 Wine Making Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Wine Making Forum 2 02-22-2008 12:47 PM