Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Apfelwein Fermentation

Reply
 
LinkBack Thread Tools
Old 02-21-2011, 02:52 PM   #1
GiraffeBrew
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2011
Location: Stratham, NH
Posts: 186
Liked 1 Times on 1 Posts
Likes Given: 3

Default Apfelwein Fermentation

Can anyone tell me at what temp does Apfelwein ferment best at when using dry champagne yeast?? Scratching my head trying to figure this one out. Thanks and Cheers!!!!!!
__________________
GiraffeBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 02:55 PM   #2
Halaster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Palos Hills, IL
Posts: 109
Default

I have done it in the 68-70 degree range and it has worked fine. It ferments for quite a long time, but that's normal.

__________________
Halaster is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 06:03 PM   #3
GiraffeBrew
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2011
Location: Stratham, NH
Posts: 186
Liked 1 Times on 1 Posts
Likes Given: 3

Default Scratching my head.

How long is 'quite a long time'?? Weeks?? Thanks!

__________________
GiraffeBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 11:19 PM   #4
ellicit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: , UTAH
Posts: 85
Liked 7 Times on 3 Posts

Default

Yes weeks! If fermenting between 68-72 let it ferment for a minimum of 4 weeks. Then carbonate (if you want), bottle or keg and let condition for 2 weeks before enjoying.

__________________
ellicit is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 03:25 PM   #5
BrewerJosh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ontario, Canada
Posts: 15
Default

From what I've read in other posts it's best to ferment within the temperature tolerance of the yeast you're using. Otherwise the yeast could end up giving off flavors.

Check the manufacturer's website for the yeast and try to stay in the range that it gives.

__________________
BrewerJosh is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 06:29 PM   #6
CidahMastah
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
CidahMastah's Avatar
Recipes 
 
Join Date: Nov 2010
Location: , New York
Posts: 4,264
Liked 32 Times on 30 Posts
Likes Given: 17

Default

I personally like 66F. I always like to ferment on the lower side unless I have a reason. On the higher side you could accidentaly go up into 72-75F, which may produce more fusely tasting alcohols. IMHO

__________________

Man,... That's a lotta hooch!
Steel rig in progress
ebuild info

CidahMastah is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 09:50 PM   #7
michael.berta
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 519
Liked 18 Times on 16 Posts
Likes Given: 4

Default

I use lalvin ec-1118 champagne yeast at or around 60 degrees F. I've fermented this at higher temps before but I like the cleaner flavor profile from a lower temp.

__________________
michael.berta is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2011, 12:44 AM   #8
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by michael.berta View Post
I use lalvin ec-1118 champagne yeast at or around 60 degrees F. I've fermented this at higher temps before but I like the cleaner flavor profile from a lower temp.
I'm brewing my apflwein right now using EC-1118 and my LHBS told me ( as well as the lalvin website) that this strain is highly tolerant of temp extremes ie. 50-86 degrees though i was instructed 1 week at 70-74 degrees than drop her down to like 65 for an additional 5 weeks than use a hydrometer as apflweins finish dry around 1.000 or below. does this sound right?
__________________
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2011, 04:48 AM   #9
michael.berta
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 519
Liked 18 Times on 16 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Aschecte View Post
I'm brewing my apflwein right now using EC-1118 and my LHBS told me ( as well as the lalvin website) that this strain is highly tolerant of temp extremes ie. 50-86 degrees though i was instructed 1 week at 70-74 degrees than drop her down to like 65 for an additional 5 weeks than use a hydrometer as apflweins finish dry around 1.000 or below. does this sound right?
Yes
__________________
michael.berta 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
Apfelwein fermentation Suthrncomfrt1884 Cider Forum 5 07-14-2009 01:03 AM
Apfelwein Fermentation Temp HossTheGreat Cider Forum 1 06-29-2009 08:59 PM
made some apfelwein, not sure if fermentation is going right misteradam Cider Forum 12 05-06-2009 02:36 AM
apfelwein fermentation BoxofRain Cider Forum 3 09-22-2008 01:33 AM
Apfelwein Fermentation question Greggy Cider Forum 9 11-22-2007 06:26 PM