Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > newbe apfelwein Q's

Reply
 
LinkBack Thread Tools
Old 08-17-2008, 06:14 PM   #1
zachatola
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Puyallup, WA
Posts: 146
Default newbe apfelwein Q's

So I've made my first batch of apfelwein and its been a big hit, im wanting to start another batch, but i want to mix it up a bit. What i would like to do is make a bit sweeter less dry apfelwein, i was thinking about using something along a sweet mead yeast (suggestions wanted). I was also thinking about adding some lactose to the mix but i wanted to find out a few things about it before using it. Does it leave an aftertaste like splenda ect does? When in the process should i add the lactose? Im assuming not during the fermentation process, although its non fermentable so i don't see any reason it cant be in there from the start? Any suggestions?

__________________
zachatola is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2008, 06:22 PM   #2
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

Well... You can use whatever you want. It's not going to be "APELWEIN" but it can be very good.
Try Cote Des Blanc Yeast and Honey instead of sugar. Also add Yeast Nutrient, and then stabilize and back sweeten with more honey when fermentation is complete.

__________________
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 08-17-2008, 08:10 PM   #3
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 32 Times on 10 Posts

Default

You can make the same recipe. Just stabalize and back sweeten to make it sweet instead of dry.

__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2008, 03:28 AM   #4
zachatola
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Puyallup, WA
Posts: 146
Default

Ok so being the newbie to brewing and "back sweetening" what would be the best way as well as what to add to achieve this? Should i scrap the lactose? How will back sweeting effect my carbing while during bottling?

__________________
zachatola is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2008, 04:14 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

IF you Stabilize, you can not bottle carb. It is a trade off.
You could use Splenda. It doesn't ferment.

__________________
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 08-18-2008, 10:00 AM   #6
Ben25
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Chestnut Ridge, NY
Posts: 456
Default

I used White labs hefeweizen yeast for mine. Came out fairly sweet with a FG of 1.005.

__________________

Primary #1:
Primary #2:
Secondary #1: Mead Experiment
Secondary #2: Welch's Wine Experiment
Kegged: Organic APA, Kick the Bucket APA, Pub Ale, Argentine Cascade IPA, ESB
Bottled: Wild Raspberry Cider, Cyser, Insane IPA, Lady Bug Pumpkin Ale, Cider, Christmas Cider.
RIP: Raspberry Hefeweizen, Hoppy Lager, California Common, Oktoberfest, Hefeweizen, Melted tubing brown ale, Honey blonde ale

Ben25 is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2008, 08:13 PM   #7
zachatola
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Puyallup, WA
Posts: 146
Default

So here is the plan, im going to try a wyeast sweet mead yeast. as well as adding some lactose to the priming sugar when i get to that point (or should i add it before the fermentation? )

The Wyeast says it typically leaves like 1-3% sugar, which brings me to the lactose addition...... I keep reading 1 lb of lactose, but ive seen as much as .5lb or oz's for addition..... anyone have an idea on what is a good amount to achieve a slight sweetness, but not something like say a soda pop. Making this batch for the SWMBO and she would love to see something with a sweetness of say a hornsbys cider drink.

__________________
zachatola is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2008, 02:31 AM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

I've used Sweet Mead yeast twice and it does not leave it sweet, or as sweet as I hoped.

Backsweetening is the way to go.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2008, 04:03 PM   #9
BrewPuppy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Boerne, TX
Posts: 19
Default 1/2# lactose

I would suggest 1/2# lactose at bottling. Lactose is partially fermentable, so the later you add it, the more of the sweetness you keep.

The recipe I am trying:
primary (10 days):
5 gallons apple juice
2# brown sugar
4# frozen mixed berries
Yeast (I am trying American Ale Yeast, just for fun)

secondary (2 week)

Kegging (2 weeks):
1/3 cup corn sugar
1/2# lactose

__________________
BrewPuppy is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2008, 04:57 PM   #10
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

I say ferment to completion, including any aging or clearing you want to do. When everything is done, do the scientific thing. Everyone's tastes are different, so take a measured amount of your apfelwein, say 4oz or 8oz whatever. Add a measured amount of lactose to that, taste, repeat until you get your desired sweetness. Then its a simple calculation.

Xoz of sugar = Xoz of sugar
Xoz apfelwein 5 gallons

keep in mind 128 oz per gallon.

or you can add lactose to your sample till you get your sweetness. Then measure the SG, add lactose to your whole batch till you reach that desired SG.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch 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
newbe sasha Wine Making Forum 0 09-19-2009 11:18 AM
Newbe on the Site ross3648 Introductions 3 03-16-2009 08:29 AM
newbe ????? Bigfish713 Hops Growing 4 03-06-2009 04:19 AM
newbe THELAW Beginners Beer Brewing Forum 3 04-10-2007 12:57 PM