rico567

Recipes 

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.

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

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SirElven

Recipes 

Made my first batch 3 months ago and am about to make another because it's so damn good!!! Thanks ED for this and so many other great recipes!

mastamind

Recipes 

Ok so I am drinking from my original batch done i would say about 4 or 5 months ago I had some in the fridge in a 1 gal container. Seems to be sour. I know it will be dry b/c it's wine like but does sour come with it? Or do you think it will go away? I am going to bottle carb my next batch july 1st being in primary for little over 2 months

Matteo57

Recipes 

Those of you who have used cinnamon in this.... How many sticks do you use and how? I have had mine in the fermentor about a month and a half... I was going to throw about 4-5 cinnamon sticks in there for a week or so... that too much/too little? Any suggestions?

jeepinjeepin

Recipes 

Could be excess Malic acid, maybe? Read up on Malo-lactic fermentation.

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feffer

Recipes 

I used 2 sticks, broke them in half and put them in a spice-bag with some cloves and marbles for weight. A piece of monofilament fishing line was tied to the bag and secured outside the carboy. The rubber bung seemed to seal it well. The 2 cinnamon sticks was just about right. The cinnamon flavor is nice, but not overpowering. The 7 cloves I used was TOO much! After only a few days, I pulled the bag, and removed ALL the cloves, and returned the bag with cinnamon sticks only. The nice thing about this setup is that you can let the spice bag in until the flavor is right, or adjust the contents as needed.

jab007

Recipes 

Never made this Apfelwien and not a big drinker. Can I make a smaller batch from this recipe? Say using a 3 gal carboy filling with 3 gals of apple juice and 1 pound of corn sugar?

HBrew71

Recipes 

I have done just that for my first batch of this. Worked out perfectly.

jab007

Recipes 

Thanks, good info....

DarkBrood

Recipes 

Oh, yeah....this recipe is pretty forgiving, compared to most wine recipes...

It scales up and down beautifully (I've done 0.5. 1, 3, 5, and 10 gallon batches).

I've varied the sugar from as little as 1#/5gal to 1/2#+concentrate in 1gal - creates a different product, but still quite good! People have used corn sugar, cane sugar, beet sugar, brown sugar, maple syrup, candi sugar, even molasses...

Right now, I have 8 different experimental batches with different spices, fruits, etc. fermenting away for comparison....

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