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Old 04-27-2012, 04:02 AM   #9691
Matteo57
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Originally Posted by davis119 View Post
I was thinking just up it to about 12% like a sangria.
Throw a small bit of orange stoli vodka in there and you are golden!
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Old 04-27-2012, 01:59 PM   #9692
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Originally Posted by HBngNOK View Post
Used 4 bottles of my Apfelwein to make a sangria. Whoa - it is good! Even my wife likes it.

4 175 ml bottles of Apfelwein
6 oz concentrated lemonade, thawed
6 oz concentrated limeade, thawed
6 oz concentrated cranberry juice, thawed
Stir all ingredients together and enjoy!

I probably should get some more Apfelwein in the pipeline .

Fred
I'm definitely going to have to give this a try....
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Old 04-27-2012, 11:59 PM   #9693
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Just bottled my first batch (1 gal). I got 10 bottles, put a half tspn of sucrose in 5 of the bottles for carbing. I got a couple ounces to taste, it was much more tart than I expected - almost lactic like a Berliner but with a nice apple flavor as well. I think I'll like the carbed version of this more, but we shall see. Using the yeast cake for skeeter pee today!
Oh, and I used Lalvin 71B - not sure if that contributed to the tartness or not.

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Old 04-28-2012, 12:07 AM   #9694
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hey guys, any tips for how much honey to use for a batch of apfelwein? thanks again.

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Old 04-28-2012, 12:25 AM   #9695
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What are you doing with the honey? EdWort's recipe doesn't call for honey in its pure, still form...

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Old 04-28-2012, 12:45 AM   #9696
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Hey I had a few to many home brews while making my second batch i pitched the yeast and then to a og reading. Do you think that will mess anything up? I'm thinking it will be find but decided to get a second opinion from you guys.
Thanks

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Old 04-28-2012, 12:46 AM   #9697
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Sorry for typos just re-read it haha cheers

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Old 04-28-2012, 02:34 AM   #9698
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Originally Posted by NineMilBill View Post
What are you doing with the honey? EdWort's recipe doesn't call for honey in its pure, still form...
hey NineMilBill, thanks for the reply, if you check back a page, I was asking/thinking of making some apfelwein with honey instead of sugar....I know, it would be considered cyser then...I was told that already on the previous page as well...so, then I guess my question is, using ed's recipe as a base for a cyser recipe, how much honey would be required then

oh and yes I would be making mine still as well, not carbed at all.

thanks,
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Old 04-28-2012, 03:45 AM   #9699
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Quote:
Originally Posted by mastamind View Post
Hey I had a few to many home brews while making my second batch i pitched the yeast and then to a og reading. Do you think that will mess anything up? I'm thinking it will be find but decided to get a second opinion from you guys.
Thanks
It'll be fine.
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Old 04-28-2012, 11:55 AM   #9700
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Originally Posted by A50SNAKE View Post
using ed's recipe as a base for a cyser recipe, how much honey would be required then
I believe standard practice is to balance the two until you reach your desired gravity, and then base the yeast off of the type of cyser you are going for in accordance with its alcohol tolerance. My brew book says my first Apfelwein hit 1.061...so just add diluted honey until you hit that in your applejuice. Matching the OG would assume that the standard Montrachet would be sufficient.
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