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Old 05-08-2007, 11:36 AM   #11
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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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Old 05-08-2007, 04:20 PM   #12
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Quote:
Originally Posted by delboy
Did you wait for the 3068 to flocculate or did you go ahead and drink it cloudy. Did 3068 leave any sweetness or did it finsih dry??
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.
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Old 05-09-2007, 03:50 AM   #13
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Quote:
Originally Posted by pa-in-utah
What is EdWorts take on all of this?? I am going to try apfelwein real soon with an ale or belgian yeast. Sounds better to me than a wine or champagne yeast. Guess I would prefer a less dry taste.... Guess we will see..
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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Old 05-09-2007, 03:59 AM   #14
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Wow, I drank Apfelwein by the pint...once. That was enough. SWMBO and I now enjoy it from champagne flutes.

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Old 05-09-2007, 04:22 AM   #15
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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.

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Old 05-09-2007, 02:21 PM   #16
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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

Quote:
4783 Rüdesheimer
Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, Ice Wine.
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Old 05-09-2007, 09:26 PM   #17
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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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Old 05-09-2007, 10:41 PM   #18
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Quote:
Originally Posted by EdWort
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.


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
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Old 05-10-2007, 07:43 AM   #19
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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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Old 05-10-2007, 03:03 PM   #20
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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.

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