Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > More apfelwein questions
LinkBack Thread Tools
Old 03-04-2009, 05:11 PM   #1
Feedback Score: 0 reviews
Join Date: Feb 2009
Location: Orlando, FL
Posts: 801
Liked 20 Times on 19 Posts
Likes Given: 1

Default More apfelwein questions

My apfelwein has been in primary for exactly 3 1/2 weeks now. I followed EdWort's recipe to the letter, just for reference with the substitution of Champagne yeast for Montrachet.

Question #1) Like a previous poster, my primary bubbling exploded with airlock activity 2 days after I pitched. It remained at 2 bubbles per second for 7 days and then stopped totally. The temp in my "fermenting closet" has been constant between 65-70 the entire time. So, is this "rags to riches" fermenting activity typical for an apfelwein?

Question #2) In his recipe, EdWort stated that the apfelwein would clear up between weeks 3 and 4. Mine is now crystal clear which on the surface sounds like a success. However, there isn't the slightest bit of trub, lees, particulates, etc. on the bottom of the carboy and in the small taste test I performed, the apfelwein tasted yeasty. Is there actual trub/lees I should be looking for before bottling? Or does the clarification not produce any? I know that doesn't sound right but I'm a bit befuddled. Also based on everybody's experience, should I wait for the yeasty taste to drop away before bottling, or is that a characteristic of the Champagne yeast (I've never used it before)?

Thanks for everybody's help!!!



Originally Posted by StuporMan View Post
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!

Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout
cimirie is offline
Reply With Quote Quick reply to this message
Old 03-04-2009, 11:15 PM   #2
Brandon O
Feedback Score: 0 reviews
Brandon O's Avatar
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 37 Times on 10 Posts


question 1) yes, infact it's true for most fermentations. Yeast has this type of life cycle.

Question2) I'm sure your apfewein is fairly clear, but is it as clear as water? It will be as clear as water if you let it sit in the carboy for 2 months. You will see some lees at that point for sure. Apfelwein doesn't produce a ton of lees anyway so I'm not suprised you don't see any. I'm telling you tho, it will get clearer.

Also, don't drink it until it's been 6 months. that yeasty flavor will go away and the apple will come through.

If the apfelwine is not appley enough for you and too white wine ish, then sub the 2# of dextrose for 2# of light DME and sub the wine yeast for some nottingham yeast. To go the extra mile steep 12oz of crystal 10L at 155 and add that to it as well.

Boom, you got yourself a great and very appley drink.

Brandon O is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein ABV Questions HossTheGreat Cider Forum 11 06-20-2009 01:35 AM
Apfelwein questions jldc Beginners Beer Brewing Forum 2 01-06-2009 06:48 PM
Apfelwein Questions ChefMichael01 Cider Forum 6 12-30-2008 05:48 PM
Apfelwein questions HOOTER Cider Forum 7 06-03-2008 07:32 PM
Apfelwein questions wehumble Cider Forum 1 10-05-2007 12:16 AM

Newest Threads