SteveHoward

Recipes 

For those who won't find this because it's buried many pages back: one teaspoon of yeast nutrient/gallon prevents Rhino Farts.

Recluse

Recipes 

Absolutely carb it with about 1 oz Dextrose (by weight) per Gallon of apfelwein. Initially I left some still from every batch, but I prefer it carbonated as does my friend who pretty much drinks every batch I make.

Recluse

Recipes 

Dosage depends on the nutrient...so check the label. I really liked Fermax, but its been out of stock so I have been using DAP. Seems to work OK. I think the recommended dosage of the Fermax was different from the DAP. Rhino farts are also much less of a problem with EC-1118 yeast vs. Montrachet, but I still add Yeast nutrient.

Kampo

Recipes 

Loving this stuff more and more. only have 2 more bottles I'm allowed to drink left...(30 bottles are tagged for being served at my wedding) accidently overcarbed them, but me and the fiance love them. kinda like apple champagne dry but not overly so, bottles don't gush or seem dangerously overcarbed, just when you pop them it has that cool foggey cold c02 haze around the top of the bottle

defiantly going to make this again, not sure if I should risk carbing them the way I did it before,(cup of sugar inverted with a cup of water for 3.75 gallons)

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I brew like I cook....prolly won't be able to recreat anything I make but i'll try to improve on it

A50SNAKE

Recipes 

hey all my first batch of apfelwein doesn't have much apple flavor to it at all. i used 1118, so I was reading that might be the cause...can I use the apple juice concentrate to bring back some appley flavors? if so how much? I have about 4-5 gallons left in my glass carboy sitting there waiting for me to give it a good home in some wine bottles, with corks...so no bottle bombs please ...thanks.

KraphtBier

Recipes 

I'm all in. Gonna do a five or six gallon batch tomorrow depending on how much apple juice I can find that fits the bill. Plan on using 1.5lbs table sugar and a half pound of light brown sugar. Yeast will be K-97 german ale. Sorta worried about the yeast selection but it's what I have and I don't have a LHBS anymore .

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If God made anything better than beer, apple pie, and women (in that order)...he kept it for himself.

mforsman

Recipes 

Mine is bubbling it away. Just finished drinking the 6th gallon I bought (for the specific purpose of drinking, which is now is killing me) I can't wait to see how amazingly this turns out.

Thank you so much for the recipe.

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Primary: Centennial Blond | Kegged Carbonating: 3 Empty Kegs | Kegged: ESB, Pale Ale | Bottled: Red Ale, Black IPA, Hoppy Holidays (light red), IPA, Apfelwein

jammin

Recipes 

Started 10 gallons this weekend. Hoping to crack into 5 gallons in 3-4 months and save the other for a full year.

Big_Belgian

Recipes 

A homebrewing friend of mine recently had the Crispin cider product that is fermented with Trappist ale yeast ("The Saint"), and said it is very good. I wondered whether, in the nearly 1,000 pages of posts in this thread, anyone has tried a trappist ale yeast with the apfelwein. I'd love to do so, but would appreciate any thoughts on that.

PoBoy

Recipes 

Still have 2 gallons of the 5.5 gal I bottled two months ago, which was about 45 days at that point. Keeps tasting better, but won't make 6 months - I should have already started another batch. Will do this weekend; it has become my favorite etoh bev. I use Montrachet per original recipe except I use cane, not corn. Yum with a kick.

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yeast...man's best friend