The Great Bottle Opener Giveaway

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

Reply
 
LinkBack Thread Tools
Old 06-04-2012, 11:37 PM   #9841
rico567
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rico567's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Central IL
Posts: 3,018
Liked 82 Times on 77 Posts
Likes Given: 21

Default

Quote:
Originally Posted by detlion1643 View Post
Did my very first 5 gallon batch tonight, followed original recipe exact and hope it works right... wifey (swmbo? What's this stand for) is excited for saving money as I can go through a case a weekend... now to play the waiting game
She Who Must Be Obeyed.

There is some disagreement about the legitimate provenance of this term, in threads on this very forum. I always credit it to John Mortimer's character Horace Rumpole in the Rumpole of the Bailey stories. What he called his wife Hilda.
__________________

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

rico567 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 07:38 PM   #9842
tkirkm176
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Fort Lauderdale, FL
Posts: 9
Default

I just kegged my apfelwein after aging it in the secondary for 6 months. I followed edworts recipe exactly with one exception. I backsweetend it with 2 cans of apple juice concentrate. Finished project is excellent. Gravity is currently at 1.010 after 2 cans of concentrate. I defenetly recommend trying it.

__________________
tkirkm176 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 07:48 PM   #9843
Recluse
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: NJ USA
Posts: 291
Liked 7 Times on 7 Posts
Likes Given: 3

Default

Quote:
Originally Posted by rico567 View Post
She Who Must Be Obeyed.

There is some disagreement about the legitimate provenance of this term, in threads on this very forum. I always credit it to John Mortimer's character Horace Rumpole in the Rumpole of the Bailey stories. What he called his wife Hilda.
I thought it dated to H. Rider Haggard's character "AYESHA" in the book "SHE"
who was the archetype of SHE (who must be obeyed).

http://en.wikipedia.org/wiki/She:_A_...y_of_Adventure

I'm guessing that Mortimer was referencing Haggard...
__________________
Recluse is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 11:08 PM   #9844
Jimbob904
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Martinsburg, West Virginia
Posts: 32
Default

Quote:
Originally Posted by Recluse

I thought it dated to H. Rider Haggard's character "AYESHA" in the book "SHE"
who was the archetype of SHE (who must be obeyed).

http://en.wikipedia.org/wiki/She:_A_...y_of_Adventure

I'm guessing that Mortimer was referencing Haggard...
Dangit, ya beat me to it! Also, those brewers who have used cinnamon sticks when brewing and bottling, do you do anything to sterilize the sticks before chucking them in the mix?
__________________
Jimbob904 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 11:31 PM   #9845
davis119
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: lopatcong, nj
Posts: 681
Liked 12 Times on 11 Posts

Default

Quote:
Originally Posted by tkirkm176 View Post
I just kegged my apfelwein after aging it in the secondary for 6 months. I followed edworts recipe exactly with one exception. I backsweetend it with 2 cans of apple juice concentrate. Finished project is excellent. Gravity is currently at 1.010 after 2 cans of concentrate. I defenetly recommend trying it.
how you "killl" the yeast before adding the concentrate?
__________________
davis119 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 11:36 PM   #9846
jakecpunut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Mt. Airy "Mayberry", NC
Posts: 439
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Been meaning to post this for a while.... First place in the 2012 Colonial Cup! Thanks for a great recipe!

image-1394055959.jpg  
__________________
http://jakecpunut.com/home-brew-deals/ <---- "Home Brew Deals"

http://YouTube.com/JakeCpuNut

http://surrywebdesign.com

Fermenting - 10 G's of Speer Beer Pale Ale

Tap # 1 - Frozen Toes IPA
Tap # 2 - Nut Brown Ale
Tap # 3 - Rye IPA
jakecpunut is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 01:36 AM   #9847
Mase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Riverview, FL
Posts: 101
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by rico567 View Post
I primed with 5 oz. dextrose in 5 gal, just like I do all my beers. Worked out very nicely. I have no interest in back-sweetening, so I wouldn't know about that.
Rico, out of curiosity, how long did you primary (and or secondary) before you bottled?

And

How long did you age in bottle before you noticed a good carbonation level?
__________________

"I'm gaining weight the right way: I'm drinking beer," Johnny Damon

Mase is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 03:36 AM   #9848
detlion1643
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Erie, PA
Posts: 132
Liked 13 Times on 11 Posts
Likes Given: 1

Default

Well as a first timer, made my first 5 gals last night, and it's starting to ferment already. Saw some bubbles on my airlock already, nothing fast yet. I don't like running my ac real low, and since I'm on a 1 story home, I put the carboy in my closest. Ambient temps hover around 73ish in there. It's in a darker corner, so I'm hoping if it raises up to around 78ish I'll still be ok leaving it there for about 4 weeks.

Been reading up on how to siphon/bottle it out but got a few quick questions. How important is a bottling bucket? I've read it's ok to bottle it out of primary, so I assume I should just go get an autosiphon with something else from the lhbs? I just gotta make sure not to get the bottom or top if anything is there correct? And, not carbing some beer bottles with this wine is ok? I'm gonna let it sit for 3 weeks in bottles, then fridge it for a week, hoping it's ready for a birthday party!

__________________
detlion1643 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 05:26 AM   #9849
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

Quote:
Originally Posted by detlion1643
Well as a first timer, made my first 5 gals last night, and it's starting to ferment already. Saw some bubbles on my airlock already, nothing fast yet. I don't like running my ac real low, and since I'm on a 1 story home, I put the carboy in my closest. Ambient temps hover around 73ish in there. It's in a darker corner, so I'm hoping if it raises up to around 78ish I'll still be ok leaving it there for about 4 weeks.

Been reading up on how to siphon/bottle it out but got a few quick questions. How important is a bottling bucket? I've read it's ok to bottle it out of primary, so I assume I should just go get an autosiphon with something else from the lhbs? I just gotta make sure not to get the bottom or top if anything is there correct? And, not carbing some beer bottles with this wine is ok? I'm gonna let it sit for 3 weeks in bottles, then fridge it for a week, hoping it's ready for a birthday party!
A bottling bucket is not absolutely necessary, but it makes things a whole lot easier and helps ensure the priming sugar is fully mixed in. Bottling with an autosiphon almost requires two people in my experience... you can probably get it done by yourself, but it's still a pain, and if you don't have the siphon and bottling wand clips to hold them in place, you pretty much need a partner.

I actually use my beer kettle to bottle. The concept is almost identical to Revvy's bottling bucket sticky, but doesn't require a bottling bucket to take up space and can be almost *sterilized* by boiling water in it first. I made a thread about it a while back... searching bottling kettle might bring it up, if you're interested.

Whatever you choose, I don't recommend bottling with an autosiphon - it was such a pain that it was the only thing about brewing I decidedly disliked and made bottling a total chore.

That temperature is a bit too warm in my experience. It'll still be good and drinkable, just not quite as good as it could be... lower temp would make the final product taste cleaner and smoother (i.e. not harsh). I'd try to keep the *fermentation* temp under 70-72 if you could; if you can only control ambient temp, that means no higher than the low 60's. If you're concerned about energy usage, it mostly matters during just the first 4-7 days. After that, warmer temps only affect the finished product slightly, if at all.

And yes, you can leave some of it flat. In fact, some people prefer it, though most here seem to prefer carbonation. I personally prefer it sparkling (highly carbonated), sometimes exceeding 5 volumes, though I bottle in champagne bottles. If you use standard beer bottles, don't carbonate higher than 3 volumes... they can explode. Champagne bottles can take much more pressure, though some of the thick Belgian bottles and some German Hefe bottles (the tall and slender 500ml ones) can take 4 volumes... the latter generally uses caps instead of corks, though some of the good Belgian ones do too (particularly the small, stubby ones). PET bottles (i.e. plastic soda bottles) can take more carbonation than you could possibly want.
__________________
emjay is offline
detlion1643 Likes This 
Reply With Quote Quick reply to this message
Old 06-06-2012, 10:26 AM   #9850
rico567
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rico567's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Central IL
Posts: 3,018
Liked 82 Times on 77 Posts
Likes Given: 21

Default

Quote:
Originally Posted by Mase View Post
Rico, out of curiosity, how long did you primary (and or secondary) before you bottled?

And

How long did you age in bottle before you noticed a good carbonation level?
I made the batch December 3rd, and racked it to the secondary the first week of March (primarily so I could mix in a few drops of pectic enzyme to try and clear it up). At that point, the Montrachet yeast had done a real job on it, registering 0.998 on my hydrometer.

I think I bottled it about a month later, which would make it early April sometime, and it was carbonated up a month after that. It's really nice now, dry but with a nice apple flavor, and pretty (although not completely) clear.

I primed it with 5 oz. of dextrose to 5 gal. of Apfelwein, the same as my beers, and all of the operations described, from the initial fermentation on, took place in my basement, which runs around 60-61F.
__________________

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

rico567 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