EdWort's Apfelwein

**BillTheSlink** · 09-12-2009, 07:11 PM

I have some questions on this:

I was going to make some for Mom for Christmas. I was going to give her three gallons and keep two (you don't think I am that giving do you?). I have some questions.

Is this best served cold or room temperature or what?

Should this style of drink be carbonated or not? Mom's a wine drinker and I am thinking she might like it better uncarbed. What do you think?

When it comes to bottling this, if it is to be non-carbonated should it still be bottled in something that would be finished in one sitting, like a 12 or 22 oz. beer bottle? Is there some way I can put it in used water jugs? I know wine bottles would be the most visually appealing option, but I don't want the added expense of buying the bottles, corker, etc..

Ed says this is very dry and not very sweet and you could use a different yeast for a sweeter EdWort's Apfelwein. Any ideas on what to use for a sweeter taste? With what you suggest will I need a bigger carboy than 5 gallons for the five gallons of juice? In other words, will it foam?

**Deuce** · 09-12-2009, 07:18 PM

I used splenda to sweeten mine at bottling time (splenda is non fermentable). Also, I carbed mine lightly, and it turned out fantastic. Since ours is lightly carbed we drink ours like we drink our beer, let it sit out like 5 min after removing from fridge and pour. One thing, it needs to condition for quit some time. Ours was best after fermenting for a month, then in the bottle for 3.

**BillTheSlink** · 09-12-2009, 07:23 PM

How much sweetener did you use at bottling time??

Ernie3 · 09-12-2009, 08:39 PM

I am also curious about this as well, I think I would probably prefer it on the sweeter side. I have everything ready to go, I am just waiting for the Temperature to drop a little more here. It is still to warm in my house to brew anything.

Quote:

Originally Posted by BillTheSlink

How much sweetener did you use at bottling time??

**Edcculus** · 09-12-2009, 08:40 PM

If you want it sweeter, try using a different yeast. Most yeast will dry it out, but Monrachet tends to REALLY dry it out. Ive heard Wyeast 3068 makes a killer cider that is not as dry. Consider other low attenuating yeasts as well. Another option to backsweeten is lactose.

As far as bottling, I really like it carbonated. If you want it still, you can probably put it in beer bottles and cap. You might want to consider degassing it too. They sell wands that you attach to a drill. It whips all of the residual carbonation out of wine without oxygenating it.

Still or carbonated, I would chill it before drinking.

**Arkador** · 09-13-2009, 03:40 AM

I like it dry and unsweetened, and cold.

**ChshreCat** · 09-13-2009, 03:55 AM

I like it unsweetened, still or carbed, and chilled in the fridge.

If your mom is already a wine drinker, I'd suggest leaving it unsweetened.

Unless she's more of a Boone's Farm wine drinker, of course.

**BillTheSlink** · 09-13-2009, 09:59 AM

Quote:

Originally Posted by ChshreCat

I like it unsweetened, still or carbed, and chilled in the fridge.

If your mom is already a wine drinker, I'd suggest leaving it unsweetened.

Unless she's more of a Boone's Farm wine drinker, of course.

Actually, and I am ashamed to admit this for by my ol' man's manhood and my own pride, he is the Boone's Farm drinker and he can't hold it worth squat.

**Kevlar39** · 09-14-2009, 12:09 AM

Ed gave me some apfelwein from his tap (always on tap over there) he force carbs it. Cold 40-50 degrees. But I have made it and mine was still and dry also excellent!! Whatever you like is the best.

**JoeMama** · 09-14-2009, 12:21 AM

I would suggest going through with your normal fermentation process with the Apfelwein.

A month or so later, (whenever it clears) bottle half of it with priming sugar and the other half without. (Then let em get some AGE) I personally use 22oz bottles (cause there are less of them to fill) and they are a good size to enjoy. You can then give your mom a bottle of each to see which she likes more.
-Me

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