LouT

Recipes 

Just to add to this post, I did a batch of cider with WLP300 White Labs traditional german hefe yeast, and the flavor was wonderful. I, too, kegged and carbed my cider.

Also a question -- has anyone tried using a sweet mead yeast or other form of low-attenuating yeast to leave a bit more residual sweetness and apple flavor in their cider?

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Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)

Airtight

Recipes 

3068 is very slow to flocc. So I drank it cloudy which I think is normal for the Weizen yeast. If i remember correctly it got pretty clear after 3 weeks in the keg.

The FG on my 3068 Weizen batch was 1.003 and it was exactly the same for the 3638 Bavarian. The Cider finished at 1.000. So I would say the wheat yeasts finished "dry" but not "bone dry". Almost any yeast will totally obliterate apple juice.

EdWort

Recipes 

I have no problems with experimenting. My recipe makes what I have found to be closest to German Apfelwein (with a 2.5% kicker). That's what I set out to do and I achieved that (folks who've been to the Frankfurt area and have made this know what I mean).

Anything else is something somewhat different than German Apfelwein and falls under a cider category, but if it tastes better for you, then by all means get-r-done.

That's the cool thing about home brew. Trying different things to make something that you truely love. I love my apfelwein and it takes me back to Germany when I drink it out of my German Glasses and a German Apfelwein pitcher like this below.

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Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Yuri_Rage

Recipes 

Wow, I drank Apfelwein by the pint...once. That was enough. SWMBO and I now enjoy it from champagne flutes.

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EdWort

Recipes 

Yeah, I know.

I now drink it out of a authentic Apfwein glass which is 0.25L in size.



Not much bigger than a champagne flute.

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

Follow me on Twitter

sAvAgE

Recipes 

I am trying it with the Rudsheimer yeast. I am surprised no one else has tried it yet will let everyone know when it is ready.

here is the description from WYeast

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Planning - a 40th Birthday Lager for Sept 09 (Start October 08

Next Up - First All Grain 40th birthday lager

Primary -

Secondary -
Secondary -

Bottled - Honey ApfelMead 02/23/08 ABV 10.0%
Bottled - Oktoberfest 5.2%
Bottled - Candian Light Lager 4.85
Bottled - Munich Dark Lager 5.6%

Drinking - Apfelwein FG 2/29/08 ABV 8.5%
Drinking - Brewhouse Cream Ale ABV 4.7%
Drinking - Brewhouse Pale Ale ABV 5.2%

Sir Humpsalot

Recipes 

Haha!!! 64 ounces of Filtered Water with Apple Juice Concentrate (no preservatives): $0.99. No limit.

I bought 8, but I can always go back for more...

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In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

Airtight

Recipes 

Thanks EdWort, for coming up with Apfelwein. If you hadn't, I wouldn't be experimenting with different yeasts.

The purpose of my initial post wasnt to bash your Apfelwein recipe. Just for me personally I found something that tastes better and finishes quicker, although it is 1.5% less in alcohol.......having the 8.5% in the Apfelwein is nice....makes you feel like you created a drink with some real substance

Bosh

Recipes 

Hmmmm could you pitch some wheat beer on a cider yeast cake made from weizen yeast? I wonder what that would taste like...

(liquid yeast costs $13-4 where I live )

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On deck: Oatmeal Stout
Primary: Bourbon Red Ale
Bottled: Dunkelweizen and Dunkel

Moonpile

Recipes 

I have actually been thinking of making a basic extract wiezen as normal, except instead of water use apple cider. I know there's no way that would replicate anything real, but what the heck. Pitch some WLP300 and call it goodness.