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Old 02-02-2010, 02:18 PM   #11
AnthonyD
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Well my first batch of Apfelwein-cyser is in the fermenter.

I went with 5 gallons of apple juice, 1 lb natural clover honey, and 1 lb dextrose.

I pasteurized the honey in 1.5 gal. of the juice, and put the rest of the juice in the 6gal. better bottle. Then I stirred in the dextrose and chilled the 1.5 gal of must down to 60 degrees. Then, DANG IT, I spilled about half of it on the ground when I was taking it out of the ice bath. So I'm short around a gallon of juice and probably half of my honey/dextrose. OOOPS!

Anyway, I mixed the remainder in well with the rest of the juice, took my OG (which was 1.060), and pitched my Montrachet wine yeast.

It's sitting comfortably at 64 degrees right now. We'll see how it goes.

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Old 02-02-2010, 03:43 PM   #12
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You might want to pick up some pectic enzyme to throw in since you heated the juice. I personally see no reason to pasteurize honey so heating completely not necessary but seeing as you heated the juice to do this the pectins could be set resulting in some sweet pectic haze.

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Old 02-02-2010, 05:56 PM   #13
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A pound or two more of honey would've been great...

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Old 02-03-2010, 05:35 AM   #14
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Quote:
Originally Posted by Tusch View Post
You might want to pick up some pectic enzyme to throw in since you heated the juice. I personally see no reason to pasteurize honey so heating completely not necessary but seeing as you heated the juice to do this the pectins could be set resulting in some sweet pectic haze.
The juice I used was pasteurized and cloudy anyway, so I'm not worried about it. It shouldn't affect the flavor, right?
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"We brewers don’t make beer, we just get all the ingredients together and the beer makes itself."
~ Fritz Maytag, President Anchor Brewing

Bottled: AHS Red Stripe Lager clone; AHS American Amber Ale; Apfelwein/Cyser, Coffee Stout
In Primary: Nut Brown Ale, Apfelwein
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Old 02-03-2010, 01:37 PM   #15
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Well even if its pasteurized and cloudy it would have become clear after fermentation. I use cloudy "cider" all the time and in the end it will clear up. But no worries its mostly just aesthetics, it won't affect flavor.

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Old 02-03-2010, 02:51 PM   #16
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Thanks, that's what I was banking on.

This batch is really just a first attempt, so from here I'll get more technical and in depth. At this point, I'm just trying to get the mechanics/basics down.

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"We brewers don’t make beer, we just get all the ingredients together and the beer makes itself."
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Bottled: AHS Red Stripe Lager clone; AHS American Amber Ale; Apfelwein/Cyser, Coffee Stout
In Primary: Nut Brown Ale, Apfelwein
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Old 02-04-2010, 04:15 PM   #17
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I'm interested in how fast this goes. I made a few ciders/graffs this past fall and it seems everyone on the cider forum discourages the use of honey because it slows the ferment down. Personally I would like to use it, but I like my quick 2 week ferments when I don't use it.

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Old 02-05-2010, 02:58 AM   #18
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I'll definitely keep this thread updated. I don't know that this batch will be a great indicator though, since I spilled some of the juice/honey/sugar mixture before adding to the rest of the juice in the fermenter and don't know truly how much honey went into the must.

The OG was only 1.060. It's fermenting very actively right now, though.

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"We brewers don’t make beer, we just get all the ingredients together and the beer makes itself."
~ Fritz Maytag, President Anchor Brewing

Bottled: AHS Red Stripe Lager clone; AHS American Amber Ale; Apfelwein/Cyser, Coffee Stout
In Primary: Nut Brown Ale, Apfelwein
On Deck: Anchor Steam clone
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Old 02-10-2010, 12:31 PM   #19
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8 days into fermentation, we're at 1.010.

Pretty tasty! Definitely still an apple taste/aftertaste to it, but most of the sweetness is gone at this point.

Right now it's something like a hard cider. It's even slightly fizzy.

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"We brewers don’t make beer, we just get all the ingredients together and the beer makes itself."
~ Fritz Maytag, President Anchor Brewing

Bottled: AHS Red Stripe Lager clone; AHS American Amber Ale; Apfelwein/Cyser, Coffee Stout
In Primary: Nut Brown Ale, Apfelwein
On Deck: Anchor Steam clone
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Old 12-09-2010, 03:48 PM   #20
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forgot to update this thread. It ended up fermenting out in 6 weeks, and it turned out amazingly delicious. I went ahead and carbed the whole batch. Everyone that has tried it has enjoyed it.

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"We brewers don’t make beer, we just get all the ingredients together and the beer makes itself."
~ Fritz Maytag, President Anchor Brewing

Bottled: AHS Red Stripe Lager clone; AHS American Amber Ale; Apfelwein/Cyser, Coffee Stout
In Primary: Nut Brown Ale, Apfelwein
On Deck: Anchor Steam clone
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