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Old 03-12-2009, 01:36 AM   #1
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Default Apfelwein ideas

Now that my first batch is ready to bottle, I need some ideas for my second batch which will still retain the apple flavor, but give it a little compatible zest.

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Old 03-12-2009, 04:00 AM   #2
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Quote:
Originally Posted by brew-skies View Post
Now that my first batch is ready to bottle, I need some ideas for my second batch which will still retain the apple flavor, but give it a little compatible zest.
zest?

try adding a pound of habañero peppers to it...

guarranteed to be "zesty" (and provide a hellacious "ring of fire" later)
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Old 03-12-2009, 05:24 AM   #3
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Maybe I should re-phrase the zest remark. Just looking for another way to do EdWort's apfelwein rather than the original recipe.

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Old 03-12-2009, 05:29 AM   #4
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Add spices
Use less sugar
Use more sugar
Use different sugar
Backsweeten
Add citrus zest
Add fresh fruit
Add flavored extract
Use different yeast
Use a sour culture
Make a cyser

The list is nearly infinite, and there are plenty of examples on the forum. What, exactly, are you trying to achieve?

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Old 03-12-2009, 05:57 AM   #5
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Drop a cinnamon stick in there!

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Old 03-15-2009, 12:02 AM   #6
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Try adding frozen apple juice concentrate, thawed or course, to increase the sugars, acids & flavour. Try adding some fresh sliced ginger. Try using juice from cider apples, if you can get any. Maybe try adding some herbs. Let us know what you eventually decide to do; who knows? It might be the next big thing. Regards, GF.

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Old 03-15-2009, 02:28 AM   #7
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Quote:
Originally Posted by Snuffalupagus View Post
zest?

try adding a pound of habañero peppers to it...

guarranteed to be "zesty" (and provide a hellacious "ring of fire" later)
I put some in a secondary with a chipotle pepper. It was one of those you love it or hate it things.
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Old 03-15-2009, 05:50 PM   #8
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I used a wheat beer yeast (Wyeast 3068) and didn't use any extra sugar. I'm hoping that my approach will keep the brew from getting too dry and retain some apple flavour. I'll be bottle carbing using a can of concentrated AJ to bring back more sweetness if possible, although dextrose does have a way of creating a "cidery" taste.

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Old 04-11-2009, 04:50 AM   #9
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Any updates?

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Old 04-11-2009, 05:14 AM   #10
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Quote:
Originally Posted by SeamusMac View Post
I used a wheat beer yeast (Wyeast 3068) and didn't use any extra sugar. I'm hoping that my approach will keep the brew from getting too dry and retain some apple flavour. I'll be bottle carbing using a can of concentrated AJ to bring back more sweetness if possible, although dextrose does have a way of creating a "cidery" taste.
FWIW, I made a cyser using 3068. Technically, it is not really a cyser since meads, by definition, must contain 51% honey. But I have no problem calling this one a hard cider...too bad my name's not "DICKENS"

Here are some highlights:

Brew date: 17 Jan 09

Contents:

5 gal AJ
2 lbs Corn Sugar
3 lbs Honey

OG 1.110

Yeast: Wyeast 3068 Weihenstephan (Weizen) propagator (no starter)

25 Jan 09: 1.048

7 Feb 09: 1.024, beginning to clear some

25 Feb 09: 1.012 much more clearer than I expected for a weizen yeast. clear, but not crystal.

28 Feb 09: racked...and sampled...

16 Mar 09: 1.006 sample was very drinkable. nothing to add or subtract from flavor.

5 Apr 09: 1.004 nice appley flavor and sweet overall.

10 Apr 09: 1.002 I don't know how much lower this will go. honey and apple come throught very nicely.

I expected an attenuation of 75% (1.025), but this has gone way beyond that...right now it's at 98%...and still sweet.
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