Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Spicing my Apfelwein
Reply
 
LinkBack Thread Tools
Old 10-13-2007, 11:53 PM   #1
Citrus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 21
Default Spicing my Apfelwein

My AW has been going for about a week and a half. Could I still add spices (i was thinking cinnamon and cloves) now, or should I wait until afterwards? Or should I just remember to add them in the begining of the next batch?

Also, does anyone have any amounts of these spices that have worked well for them?

__________________
Citrus is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 12:10 AM   #2
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mrk305's Avatar
Recipes 
 
Join Date: May 2007
Location: Georgia
Posts: 1,720
Liked 11 Times on 11 Posts
Likes Given: 22

Default

If this is you first batch I would stick with the original recipe and see how you like it. If you feel like you want to make any changes do it with your next batch.

__________________
mrk305 is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 06:47 PM   #3
Citrus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 21
Default

Ok that makes sense. Should I pitch them in at the begining next time?

__________________
Citrus is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 06:56 PM   #4
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mrk305's Avatar
Recipes 
 
Join Date: May 2007
Location: Georgia
Posts: 1,720
Liked 11 Times on 11 Posts
Likes Given: 22

Default

The next time you have time to kill, read the Edworts Apfelwein thread. It goes on forever. I made a few test batches using a rubber stopper and an airlock made in the 1 gallon juice bottles. Kinda cool having them lined up on the counter bubbling away. Last night I bottled my first 5 gallon batch and started another. Carbed with 3/4 cup corn sugar and 2 cups of fresh apple juice.

__________________
mrk305 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 12:18 AM   #5
Citrus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 21
Default

on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.

__________________
Citrus is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 03:28 AM   #6
mrfocus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Citrus
on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.
LHBS.

$2.60 for 1.5kg (3.2lbs), while 2lbs of normal white sugar will run you for 2$ and may add off flavours.

On the first subject in this thread. I decided I would do a normal batch of Apfelwein. Then, with the experience and when I taste the finished product with the specific yeast (Lalvin 1118) and juice (Allen's by Lassonde) I will decide how to spice my second batch.
__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
mrfocus is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 03:53 AM   #7
fretman124
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: River Mile 65, Columbia River
Posts: 227
Default

I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything. made the second batch, still a little sour, sweetened with lactose, kegged and let it sit for six months. Damn good stuff. Neighbor gets a glass now and then, but for the most part, it's mine.

I made another batch a couple months ago. I used:

5 gals juice
3 lbs honey
sweet mead yeast.

after the the first week of fermentation, when the smell dropped off, I added a coule sicks of cinnimon and half a vanilla bean. No idea what this will come out like, but I like vanilla cream ale and cinnimon spiced rum, sooooo...... its sitting in a secondary jug, bulk aging for a few months. No idea what it tatses like yet. Started another batch last week the same recipe, except I added a few whole cloves and some nutmeg to it.

Its cheap, and if it tastes like *ss, the neighbor can have it.

__________________

fretman124 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 04:48 AM   #8
Kevin Dean
Feedback Score: 0 reviews
 
Kevin Dean's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Frederick, MD
Posts: 1,377
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by fretman124
I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything.
I love the tartness of Apfelwein. I'll have none of this "sweetening" business.
__________________
Free State Project liaison to the homebrew hobby!

"What's your name? Well my mom calls me Son, and my cat calls me Meow, either will do." -- Sam Dodson of the Obscured Truth Network
Kevin Dean is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 09:24 PM   #9
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 87 Times on 77 Posts
Likes Given: 1

Default

My batch is not sweet either. Almost a musty flavor.

Last night I added some Potassiuim Sorbate to stop the fermentation.

Tonight I'll rack and add another can of Apple concentrate (straight from the container), 1/2 lb brown sugar and Splenda (start at 1/2 C). I'll let sit a few days and sample it again.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 09:40 PM   #10
PsiWulf7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 39
Default

Once this next batch is done, I'm planning on saving a few bottles specifically for mulling with some loose mulling spices I picked up at World Market.

YUM.

__________________
PsiWulf7 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
Spicing up EdWort's Apfelwein GinAndCoffee General Beer Discussion 5 11-02-2009 12:12 AM
extract IPA: spicing it up wwwdotcomdotnet Recipes/Ingredients 7 04-19-2009 06:22 AM
Spicing up an IPA shot0rum247 Recipes/Ingredients 9 08-11-2008 01:12 AM
Spicing Beer Go Gators General Beer Discussion 7 02-26-2008 04:50 PM
Spicing Amounts AndrewKemendo Recipes/Ingredients 8 10-03-2007 05:36 PM



Newest Threads

LATEST SPONSOR DEALS