Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Mapfelwein and Meadfelwein

Reply
 
LinkBack Thread Tools
Old 07-01-2008, 02:25 AM   #1
foonder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 187
Liked 1 Times on 1 Posts

Default Mapfelwein and Meadfelwein

I've got 2 experimental apfelwein batches going in my basement now (along with a more traditional full batch).
Mapfelwein is 2 gallons of Apple juice + 2 quarts of maple syrup.
Meadfelwein is 2 gallons of juice + 5 lb honey. I also used Red Star's Cuvee yeast for the Meadfelwein.

I figured I might as well get some batches going to see how I like certain flavors, and my Mr. Beer plastic kegs seemed pretty perfect for experimental batches. I will update when they're ready.

Oh, both had SG's of around 1.100 ()

__________________

Beer + Weird Stuff = Awesome

foonder is offline
 
Reply With Quote Quick reply to this message
Old 07-01-2008, 02:34 AM   #2
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default

1.100! damn! Cuvee has an 18%abv tolerance I believe. So both should finish dry and very strong. I dont know how maple syrup ferments out but I would bet it takes a looooooooooong time.

__________________
My Kegerator Project
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 07-01-2008, 02:47 AM   #3
k1v1116
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 971
Liked 3 Times on 3 Posts

Default

ive experimented with maple wine and maybe it was the yeast I used but it finished with a huge amount of residual sweetness, I think this is because maple syrup is made by boiling maple sap for a very long resulting in a lot of caramelized sugars, it made an excellent desert wine. the mead apple stuff sounds great, honey and apple always go together. what variety of honey did you use?

__________________
k1v1116 is offline
 
Reply With Quote Quick reply to this message
Old 07-01-2008, 03:09 AM   #4
foonder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 187
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by k1v1116 View Post
ive experimented with maple wine and maybe it was the yeast I used but it finished with a huge amount of residual sweetness, I think this is because maple syrup is made by boiling maple sap for a very long resulting in a lot of caramelized sugars, it made an excellent desert wine. the mead apple stuff sounds great, honey and apple always go together. what variety of honey did you use?
5 lb of "Dutch Gold" pure clover honey. It was at cosco for like $10, and I couldn't resist.
__________________

Beer + Weird Stuff = Awesome

foonder is offline
 
Reply With Quote Quick reply to this message
Old 07-01-2008, 04:51 AM   #5
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Quote:
Originally Posted by foonder View Post
5 lb of "Dutch Gold" pure clover honey. It was at cosco for like $10, and I couldn't resist.
This would be technically a cyser.

It should be pretty fair, but look out...it's going to be puckeringly dry at first. Let this thing age until you cant' stand it any more...You'll be rewarded.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 07-01-2008, 02:08 PM   #6
foonder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 187
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by BigKahuna View Post
This would be technically a cyser.

It should be pretty fair, but look out...it's going to be puckeringly dry at first. Let this thing age until you cant' stand it any more...You'll be rewarded.
Thanks for the heads up, I will now change the name to something like "Cyserfelwein" or some other combination of apfelwein & cyser. Or maybe just an interesting Cyser name. Who knows?
Also, I was probably going to bottle it 3 months from now. Two & a half if I can't stand waiting. I know it should be done more patiently, but hey, if I like either (or both) the mapfelwein or the mead(cyser)felwein I'll make a full batch and by the time I'm done drinking the other batches, the new one will be ready to bottle.

I also wanted to try a small batch of "Oakfelwein" which would've had a lot of brown sugar and oak for the last few weeks, but my last mr. beer keg was leaky. Oh well. Next time. This stuff is so easy to make I'm going to have to fight the urge not to just make it when I have empty carboys hanging around. I still haven't even tried any yet. I really hope I like it, otherwise I'm going to be stuck with like 8 - 10 gallons of it.
__________________

Beer + Weird Stuff = Awesome

foonder is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mapfelwein Cheesefood Cider 27 12-24-2012 08:52 AM
Mapfelwein foonder Label Display & Discussion 11 01-22-2009 12:50 AM
Mapfelwein OG? CBRent Cider Forum 1 06-15-2008 05:32 PM