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bamer101 · 04-03-2012, 08:15 PM

I've had the apfelwein in primary for about a week now. I have two questions; answers to either won't effect the outcome as this sucker is in full throttle fermentation, but it'd still be nice to get some input.

First question: I used only about a pound of sucrose. I also used my own strain of yeast that I rinsed off a very malty beer a few months back. How do you think this will effect the end product?

Second question: I used pasteurized apple juice with no additives/preservatives, BUT the cubed sugar that I used was not sterilized in any fashion. I just dissolved it in the bottles before I poured it into the carboy. Is there a major risk of infection?

BrewScout · 04-03-2012, 08:58 PM

Quote:

Originally Posted by bamer101

I've had the apfelwein in primary for about a week now. I have two questions; answers to either won't effect the outcome as this sucker is in full throttle fermentation, but it'd still be nice to get some input.

First question: I used only about a pound of sucrose. I also used my own strain of yeast that I rinsed off a very malty beer a few months back. How do you think this will effect the end product?

Second question: I used pasteurized apple juice with no additives/preservatives, BUT the cubed sugar that I used was not sterilized in any fashion. I just dissolved it in the bottles before I poured it into the carboy. Is there a major risk of infection?

You will be fine! If you scroll through the 956 pages you will find others that did this as well. I didn't boil my corn sugar, just added to bottles shook and poured in carboy and 2 Weeks later all visible signs of fermentation have stopped and no sign of infection whatsoever. On a different note, Would it be fine to age this stuff in the bottles the juice came in after it clears. I'm not carbing as this is for SWMBO!
As for what your own strain of yeast and less sugar, the yeast will impart it own characteristics and the apfelwein will have a lower ABV.

bamer101 · 04-03-2012, 09:02 PM

Thanks Brewscout! Hoping this turns out as good as it sounds. I'm a fan Bulmers and Magners which is why I used less sugar...hoping it'll be less dry.

BrewScout · 04-03-2012, 11:49 PM

Once I bottle in 1 gallon jugs and open it, how long do I have to drink it before any I'll effects present themselves?

Brianyear · 04-04-2012, 12:19 AM

Quote:

Originally Posted by Brianyear

I'm sure that this was covered already, but I'd love it if someone would save me the time of reading all these pages.

I plan on bottling my Apfelwein in the next day or so and was wondering if I could prime my 5 gallon batch with (thawed) frozen concentrate? It's a 12 fl. oz. can with 162 grams of sugar. By my calculations, that's a hair under 5 3/4 oz. of sugar. Will this carb up my batch, or give me some bottle bombs?
BTW, my FG is: .997.

Any input/opinions would be appreciated.

Anyone? I want to bottle tomorrow.

Grumpybumpy · 04-04-2012, 12:19 AM

10 minutes. Get drinking!

No, I have no idea

**Ramitt** · 04-04-2012, 05:05 AM

Quote:

Originally Posted by BrewScout

Once I bottle in 1 gallon jugs and open it, how long do I have to drink it before any I'll effects present themselves?

Kept in the fridge, best I can guess is 2-7 days. It is not going to spoil, just oxidize and the flavor change.

lesticx · 04-04-2012, 04:54 PM

Soo I think I primed my batch a bit too much.
3 months in primary, then to bottles with priming sugar. And now it's been about 6 weeks in the bottle.
Open a bottle: it opens like a champagne bottle, and there's soo much bubbles that the bubbles somehow stir all the yeast from the bottom of the bottle back to the apfelwein..
Is there a way to solve this?
Should I just let it sit in the bottles for 1-2 months more?
Or would it help if I cooled it really cold, like 1-2 C.

I may have used around 8g of sugar per litre of apfelwein. Not so sure, wasn't so precise..

Grumpybumpy · 04-04-2012, 05:24 PM

Quote:

Originally Posted by lesticx

Soo I think I primed my batch a bit too much.
3 months in primary, then to bottles with priming sugar. And now it's been about 6 weeks in the bottle.
Open a bottle: it opens like a champagne bottle, and there's soo much bubbles that the bubbles somehow stir all the yeast from the bottom of the bottle back to the apfelwein..
Is there a way to solve this?
Should I just let it sit in the bottles for 1-2 months more?
Or would it help if I cooled it really cold, like 1-2 C.

I may have used around 8g of sugar per litre of apfelwein. Not so sure, wasn't so precise..

That's just over 5 oz per 5 gallons, which is a bit on the high end but I wouldn't expect it to be too carbed..

lesticx · 04-04-2012, 05:33 PM

Quote:

Originally Posted by Grumpybumpy

That's just over 5 oz per 5 gallons, which is a bit on the high end but I wouldn't expect it to be too carbed..

And how do you define "too carbed"?