First apfelwein oops!

newkarian · 05-16-2008, 12:32 AM

Well I decided to brew my first batch of apfelwein tonight because I was bored and my primary is full. I used a 2gallon HDPE water container from walmart. Only cost $2 and a stopper fit after taking out the spout perfectly. I figured Id start with a smaller batch to see if I like it. I was enjoying a bottle of Oaked Arrogant Bastard and helping my wife make a batch of sourdough at the same time so needless to say I was a little distracted. To make a long story short I forgot to reduce the amount of dextrose from Eds recipe to account for the smaller batch

OG ended up at 1.084 (yes it was well mixed). At least I pitched a whole packet of well hydrated montrachet, and areated the hell out of it. I think I may have made a little rocket fuel. I have one question, what is the alcohol tolerance of the montrachet? I have a couple packets of Redstar champagne just in case it doesnt fully attenuate. This one may have to sit for a while

**Yooper** · 05-16-2008, 12:40 AM

Oh,you'll be fine with the montrachet- that will take it dry. I use montrachet all the time for wines in the 12-13% ABV range. It'll be dry, and "hot" for a little, though, and taste more "wine like" than apfelwein. It actually sound good!

newkarian · 05-16-2008, 01:22 AM

yeah i figured it would be fine thanks for the encouragement. Teaches me to not drink and brew and bake bread. I guess Ill have to only do 2 things at once.

eschatz · 05-16-2008, 01:47 AM

you're lucky you didnt end up with sourdough apfelwein!

**BigKahuna** · 05-16-2008, 02:17 AM

ya...Montrichet is good to like 18%...or so...it'll take your little brew to .990 and you'll have some tasty stuff!

newkarian · 05-16-2008, 02:26 AM

yeah sourdough apfelwein might be a little nasty or maybe your on to something. Kinda like a lambic. I was sure to keep the brewing and baking on seperate counters and am very careful about sanitization. Maybe someone can get brave and try the sourdofelwein or is it apfeldough?

**BlindLemonLars** · 05-16-2008, 02:37 AM

The biggest mistake you made was only making 2 gallons.

I speak from experience, my first batch was 2 gallons. I tasted it when I bottled, said "Holy Cow!!" and got 5 gallons going the next day! That was about 25 gallons ago.

**BigKahuna** · 05-16-2008, 05:28 AM

Quote:

Originally Posted by newkarian

Maybe someone can get brave and try the sourdofelwein or is it apfeldough?

Is Dofelwein out of the question?...an IMHO...This would not be a brave thing to do...See my last experiment.....http://www.homebrewtalk.com/642613-post24.html

newkarian · 05-16-2008, 10:53 AM

yeah Ive read that post before

. Apfelwein is happily bubbling away today. Now I only have to wait.

newkarian · 05-24-2008, 09:30 PM

After this sits for about a month I was thinking about racking over to a secondary for bulk ageing. It is a 2 gallon batch and I have a 3gallon carboy. Should I rack the 2 gallons onto 1gallon of fresh juice or leave it be?