Yet another Apfelwine Thread

[Scrow]

So I have nearly finished (drinking) my first batch of Ed Worts Apfelwine, and I loved it. I was impatient, so I pulled it after about 3 weeks and started drinking it. Drank about 3/4 of a gallon the other night and MAN was my head pounding the next day.

Some questions:

1. What can I do to reduce the "wine" taste and increase the "apple" taste?
2. What can I do to possibly give it some subtle other flavors? I was thinking a light blueberry or strawberry flavor or something would be good.
3. Does anyone else prefer this stuff room temperature over chilled? I sure do.

Thanks!!

[JarrodH]

I have read here that some people are saying that the apple flavor comes back over time. My first batch is almost 3 months old and I plan to age it a bit more in my carboy before bottling.

[Snuffalupagus]

AGE AGE AGE!!!
this is the first and best way to get apple flavor back into your brew.

another technique I use to increase apple flavor is to use Apple juice Concentrate in place of dextrose/sugar - I find four to six 16 ounce cans of concentrate to be about right. and then again at bottling, I use Apple juice concentrate as a priming sugar - I use a 16 ounce can to a 5 gallon batch - some say this is too much, but I've yet to get a bottle bomb doing this.
using the concentrate makes the apfelwein far more appley when young - and with age on it - it takes on the flavor of a apple jolly rancher ( less sweet though ... I like it dry as a bone.)

[SeamusMac]

1. I have a feeling that the ABV of the Apfelwein, in conjunction with its age has a lot to do with the strength of apple flavours. I haven't made any Apfelwein by definition but I am making some hard cider with Hefeweizen yeast that I suspect will leave a lot of apple flavours behind. Has apple flavour extract ever crossed anyone's mind?

2. Preservative free extract would be good for this application; concentrated strawberry/blueberry juice could work even better! Using actual fruit is likely the best way to go but I've never done it that way so I won't make any suggestions about it.

3. Haven't tried mine yet

[Tusch]

As snuffy said age it. Ed himself says the apple flavor comes back more if you age it for 3-6 months. You are gonna have to learn to wait more then 3 weeks if you want the apple flavor to come back. Hell at 3 weeks, you didn't even wait as long as the recipe calls for. I doubt it was clear, but I'd assume it was at least completely fermented.

To add fruit flavor: use fruit, dried, fresh, or frozen. you could also try adding fruit juice concentrates. or use a fruit extract etc then options are endless.

[Snuffalupagus]

last night I had a bottle of my "all apple" apfelwien (my modded Edwort's recipe using concentrate instead of sugar, -I've posted the modded recipe in the recipe section by the way) which was bottled 1-24-09, and started 11-24-08.
while it was drinkable and pretty tasty on 1-24-09. on 4-1-09 (last night) it was a completely different critter.... it's even better - far more smooth and appely.
it's also crystal clear, and looks stunning in a chilled pint glass.

so patience and age is a virtue when dealing with Apfelwien.

[Dionysos911]

Originally Posted by Snuffalupagus

AGE AGE AGE!!!
this is the first and best way to get apple flavor back into your brew.

another technique I use to increase apple flavor is to use Apple juice Concentrate in place of dextrose/sugar - I find four to six 16 ounce cans of concentrate to be about right. and then again at bottling, I use Apple juice concentrate as a priming sugar - I use a 16 ounce can to a 5 gallon batch - some say this is too much, but I've yet to get a bottle bomb doing this.
using the concentrate makes the apfelwein far more appley when young - and with age on it - it takes on the flavor of a apple jolly rancher ( less sweet though ... I like it dry as a bone.)

What is the process for adding apple juice concentrate? Do you heat it to boil then dump in the carboy? Mix with Water? Squeeze it in frozen? Still new to the apfelwein scene but have 3 variations in carboys now.

[Snuffalupagus]

Originally Posted by Dionysos911

What is the process for adding apple juice concentrate? Do you heat it to boil then dump in the carboy? Mix with Water? Squeeze it in frozen? Still new to the apfelwein scene but have 3 variations in carboys now.

thaw to room temprature and add "as is" to the carboy. the concentrate is generally pastureized and critter free when the dehydration process is completed and some 70 percent of the water is removed -plus concentrate is kinda like fruit preserves - too much sugar in there for a potential infector to survive/multiply in the liquid's concentrated form. but don't leave it out at room temp for 2-3 days after thawing... thats just asking for trouble.

as long as you maintain good sanitation in the rest of the operation, you won't run into trouble using thawed concentrate straigt from the can
under no cicrumstances should you boil the concentrate... unles you intend to make apple jelly.

[Scrow]

Thanks everyone! Last minute questions before I start my next batch:

1. Do you boil the apple juice first? I didn't, but I wanted to see what the consensus was.
2. How many cans of frozen concentrate do you use in place of sugar?
3. Do you carbonate when you bottle (at 4 weeks) and let it age as it carbonates (for a few months)?
4. If I decide to not carbonate, how do I ensure the wine stops fermenting at 4 weeks so the flavor can mellow for a few months? I am assuming that I cannot stop the fermentation and still carbonate.
5. What if I wanted to add a hint of cinnamon to the recipe? Would it spoil the recipe? How much would be enough to add just a touch of flavor?

Thanks everyone!!

[Freezeblade]

Originally Posted by Scrow

Thanks everyone! Last minute questions before I start my next batch:

1. Do you boil the apple juice first? I didn't, but I wanted to see what the consensus was.
2. How many cans of frozen concentrate do you use in place of sugar?
3. Do you carbonate when you bottle (at 4 weeks) and let it age as it carbonates (for a few months)?
4. If I decide to not carbonate, how do I ensure the wine stops fermenting at 4 weeks so the flavor can mellow for a few months? I am assuming that I cannot stop the fermentation and still carbonate.
5. What if I wanted to add a hint of cinnamon to the recipe? Would it spoil the recipe? How much would be enough to add just a touch of flavor?

Thanks everyone!!

1. Don't boil the juice!
2. I actually don't add any into mine, makes it age faster and gives less wine-like feel, and more of a cider feel.
3. I bottle carbonate once the juice clears (usually 2-3 months) then let it sit for another 2 months at least before opening.
4. Hydrometer samples to make sure that the gravity stopped dropping, or if you don't have that, let it sit until it's crystal clear, at that point it is highly unlikley that there is any more fermentation left to do, at that point sorbate it then sweeten to taste, and bottle, you should be fine.
5. IMHO, don't add any spices, if you want a mulled and spiced cider/wine, do it by simmering your wine/cider with the desired spices at serving time.

YMMV. HAND.