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xxdcmast 03-15-2009 09:10 PM

Apfelwein as a wine
 
I currently have about 15 gallons of apfelwein fermenting right now. I have a friend who gave me 4 1 gallon wine jugs. I was thinking of bottling in these and not carbing them.

Has anyone tried apfelwein without carbination? Is it any good? I know these wine bottles arent meant for holding pressure but since im not carbing I should be ok right?

The other 10 gallons I will probably bottle as regular.

double_e5 03-15-2009 09:24 PM

Apfelwein is great still. I prefer mine sparkling but who am I? When you bottle it in the gallon jugs, make sure you don't try to drink one by yourself. :drunk:

Revvy 03-15-2009 09:27 PM

Quote:

Originally Posted by double_e5 (Post 1198902)
Apfelwein is great still. I prefer mine sparkling but who am I? When you bottle it in the gallon jugs, make sure you don't try to drink one by yourself. :drunk:

+1 to this...I usually carb half the batch and bottle the other half still...I too prefer the carbed, it's very champagne like..BUT the still is wonderful too...

mr_goodwrench 03-15-2009 09:40 PM

I have only done a couple of batches of apfelwein and have not carbed any of it. I could be wrong, but I believe that traditionally it is served still.

jmiracle 03-15-2009 11:57 PM

Still is good, this might sound gauche but sometimes I mix still apfelwein with a little 7-up or club soda and it tastes great.

blackwaterbrewer 03-16-2009 12:00 AM

can someone describe apfelwien's flavor/body to me? what is the original and final gravity? it seems like the juice would ferment really dry. the recipe looks wierd but you guys all rave about it. as a meadmaker, the process seems strange but it has to be good if everyone seems to have it either bottled or in the carboy!! i guess i gotta brew it!

JoeMama 03-16-2009 12:02 AM

Quote:

Originally Posted by blackwaterbrewer (Post 1199145)
can someone describe apfelwien's flavor/body to me? the recipe looks wierd but you guys all rave about it. as a meadmaker, the process seems strange but it has to be good if everyone seems to have it either bottled or in the carboy!! i guess i gotta brew it!

Apfelwein was rather dry and a bit tart. (But very subtly) I liked it...
Too much... I need to brew some more and not touch it this time. Just let it sit long enough til I can get some company over and let loose with the Apfelwein!
-Me

Jonnio 03-16-2009 12:03 AM

Quote:

Originally Posted by blackwaterbrewer (Post 1199145)
can someone describe apfelwien's flavor/body to me? the recipe looks wierd but you guys all rave about it. as a meadmaker, the process seems strange but it has to be good if everyone seems to have it either bottled or in the carboy!! i guess i gotta brew it!

It is a very light crisp flavor. It has some hint of apple taste to it, but the sweetness is mostly gone giving it a fairly light body.

It is very good, but it is also very personal. There are a handful of people that have tried it and don't like the dryness.

llazy_llama 03-16-2009 12:07 AM

Quote:

Originally Posted by blackwaterbrewer (Post 1199145)
can someone describe apfelwien's flavor/body to me? what is the original and final gravity? it seems like the juice would ferment really dry. the recipe looks wierd but you guys all rave about it. as a meadmaker, the process seems strange but it has to be good if everyone seems to have it either bottled or in the carboy!! i guess i gotta brew it!

It is generally very dry. I've gotten it a bit less dry using various ale yeasts, but with Montrachet, it's very dry. If you haven't already, you might as well try it out. Apple juice, corn sugar, yeast... it's the most simple recipe you could possible imagine. Hell, I put more thought, effort, and ingredients into scrambled eggs.

I haven't ever bothered with taking an OG, but the FG should finish out just below 1.0.

flyweed 03-16-2009 03:50 PM

+1 for the dryness..and I don't think you can overemphasize DRY on this. I personally like a light, fruity, sweet and carbonated drink. Original Edworts Apfelwein is very very very very dry, and tart(and not sweettart tart..more green apple, dry, sour tart). I actually backsweetend mine with 2 cans AJ concentrate, and 1/4 pound of wildflower honey..then force carbed. F.G. hit 1.013 and was excellent!

Dan


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