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Old 05-08-2012, 08:59 PM   #9751
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Didn't have time to do a full brew on National Homebrew Day, so I spent the morning getting 10 gallons of various apfelwines started off my previous 1122 cake (agitated with last batch's remaining 1/2 gallon apfelwine and 1/2 gallon fresh juice - then split proportionally amongst fermentors).

Here's the breakdown:

* Sweet and Fruity Apfelwine [5.25 gallons in carboy]

  • 5.25gal apple juice
  • 48oz apple juice concentrate
  • 2# dextrose
  • 1/4tsp pectin enzyme, 5/16tsp yeast nutrient
  • 1.5# lactose (to be added later)

* Strong Apfelwine [1 gallon in bottle]
  • 4qt apple juice
  • 6oz apple juice concentrate
  • 1/8tsp pectin enzyme, 3/16tsp yeast nutrient
  • 8oz lactose (to be added later)
  • 1# honey (to be added later with more nutrient)

* Cherry Apfelwine [1 gallon in bottle]
  • 15oz Oregon-brand Sweet Pitted Cherries in Syrup
  • 9oz cranberry juice
  • 24oz apple juice
  • 1/2tsp pectin enzyme
  • 3/16 campden tablet
    ---------------------- 36 hours, vented ^^^
  • 3qt apple juice
  • 4oz dextrose
  • 1/4tsp yeast nutrient
  • 4oz lactose (to be added later)

* CranApfelwine [1 gallon in jug]
  • 3qt cranberry juice
  • 1qt apple juice
  • 6oz apple juice concentrate
  • 4oz dextrose
  • 1/8tsp pectin enzyme, 1/4tsp yeast nutrient
  • 4oz lactose (to be added later)

* Crapfelwine [1 gallon in jug]
  • 2qt cranberry juice
  • 2qt apple juice
  • 6oz apple juice concentrate
  • 4oz dextrose
  • 1/8tsp pectin enzyme, 1/4tsp yeast nutrient
  • 4oz lactose (to be added later)

* ApfelCranwine [1 gallon in jug]
  • 1 qt cranberry juice
  • 3qt apple juice
  • 6oz apple juice concentrate
  • 4oz dextrose
  • 1/8tsp pectin enzyme, 1/4tsp yeast nutrient
  • 4oz lactose (to be added later)

Ingredients were: Great Value Apple Juice (1.050), Great Value Cranberry Juice (1.050), Great Value Apple Juice Concentrate (~1.186), Lalvin 1122 yeast.

There is also 1.5gal from my last batch currently sitting on some cinnamon sticks and cloves awaiting bottling soon....


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Old 05-10-2012, 03:32 AM   #9752
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"Honey, I think a mouse died in one of the traps"

That's just the apfelwein sweetie!



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Old 05-10-2012, 05:36 PM   #9753
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2 Questions. I read 'Game meat' is a good pairing with Apfelwein and of course, pork. Luckily Texas has a wild hog infestation so I'll be able to get game pork pretty cheap (perhaps only the cost of .270 shell?) But beyond that main dish, what else would I want to serve with Apfewein if I made a ton of it and threw a dinner party? Anybody know what would be traditional fare?

Secondly. A German woman who was friends with my dad told me that every year she brewed 15 gallons in the closet and a few things she said struck me as odd. Apparently, they, or at least, she, didn't age it. Once fermentation is done she would just wait for the yeast to fall out and then it's time to drink. She said this took a few weeks. Also, she didn't bother bottling or kegging. They would grab a clean mug and dip it into the barrel. Or, they'd dip a clean pot in and heat some up for Glogg.

I couldn't beleive her but at the time, but, she was German, middle aged, a mother, a teacher, she said she'd done it like that for years. I assumed she knew what she was talking about.

I'm tempted to make a 5 gallon batch and then save the bottles, and once it's ready I'll just use the racking cane to fill a half gallon jug at a time? I guess it's no more exposure than taking a gravity reading?

Obviously I would be giving up on having it sparkling, but beyond that, would just leaving it in the fermentor ruin it?

Oh, and also, what kinds of foods would make a good feast with this stuff?

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Old 05-10-2012, 06:58 PM   #9754
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I don't know about taking it out of the fermenter, but when I was drinking a lot of it in Frankfurt I don't remember it being carbonated at all. FWIW

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Old 05-10-2012, 09:44 PM   #9755
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Quote:
Originally Posted by A50SNAKE View Post
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.
can anyone help me out with my apfelwein to get it more of an apple flavor?

if not the concentrate, I was also thinking about maybe adding some of the original juice I used. will that just "water" it down?

thanks,
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Old 05-11-2012, 01:09 AM   #9756
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If there are still live yeast they will ferment the apple juice you add back. You could add apple juice to taste when serving, or kill the yeast with campden and sulfites, then add juice or concentrate to taste.

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Old 05-11-2012, 02:50 AM   #9757
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Quote:
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If there are still live yeast they will ferment the apple juice you add back. You could add apple juice to taste when serving, or kill the yeast with campden and sulfites, then add juice or concentrate to taste.
the yeast should be plenty dead now I think, its been 6+months...

thanks for the tips...I'm gonna try that out...
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Old 05-11-2012, 03:10 AM   #9758
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Quote:
Originally Posted by A50SNAKE View Post
the yeast should be plenty dead now I think, its been 6+months...

thanks for the tips...I'm gonna try that out...
I dont think that is 100% accurate. If the yeast were dead then how would you bottle carb?
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Old 05-11-2012, 05:30 AM   #9759
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Most folks trend to re-pitch before bottling for a batch that goes this long. That said, you'll likely still have viable yeast after 6 months, just not a lot of it. It's still not safe to try and back sweeten,as the resident yeast will indeed chew up any additional sugars.

I'd suggest back sweetening in the glass with a splash of Apple juice. The other options are just too risky, unless you're kegging.

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Old 05-11-2012, 07:59 AM   #9760
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Originally Posted by EdWort View Post
You weren't joking


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