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12-19-2010Last Activity:
05-23-2013 10:06 AM2 Likes on 2 Posts
- Russian Imperial Stout is my favorite style.rnrnGeneral not a fan of: Milk Stouts (except Moloko Plus), Scotch Ales, Dubbels, Belgian Strong Dark Ales, American Brown Ales, English Milds, ESBs, Irish Red Ales
- Zach
- Only doing extract for the foreseeable futurernBatch 1 was brewed on December 13th, 2010rnrnEquipment:rnSix gallon fermenting bucket with lidrnSix gallon bottling bucket with spigotrnBottle fillerrnBottle brushrnAutoSiphonrnBottle capperrnHydrometerrnLarge Dial ThermometerrnBetter Bottle Plain 5 Gallonrn5 Gallon Stainless Kettle
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Posted in thread: Man, I love Apfelwein on 05-23-2013 at 06:55 AM
My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I
try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and
sorry if th...Posted in thread: Man, I love Apfelwein on 05-20-2013 at 12:15 AM
I used Motts Apple juice. This is my first batch of Apfelwein, and I only made one batch of red
wine before - so I'm not really too familiar with what a normal yeast cake would be. The
sediment is lig...Posted in thread: Man, I love Apfelwein on 05-19-2013 at 11:04 PM
Hi,I had my first batch in the primary for 3 months. I bottled it, using the Vinbrite Wine
Filter I had from making a red wine - figured I'd use it since I had it. The bottles were
crystal clear. Left...Posted in thread: Buying Kits Online on 05-18-2013 at 12:46 AM
I have made about 14 kits from Northern Brewer and most of them were excellent. The 3 that
didn't turn out great were also 3 of my first 4 batches - american wheat (bland), peace coffee
stout porter (...Posted in thread: Man, I love Apfelwein on 05-16-2013 at 10:10 PM
It would also vary depending on the acid you used. 1/8 tsp of citric acid in 1 cup of water
produces a mildly tangy liquid. Since you are starting with a liquid with acid in it already, I
would sugges...Posted in thread: Man, I love Apfelwein on 05-16-2013 at 10:00 PM
Hello all,I'm going to start my first batch of this recipe soon and I just have a quick
question. Does anyone hydrate the yeast before pitching or do you just sprinkle it in the
carboy as per the inst...Posted in thread: Man, I love Apfelwein on 05-14-2013 at 04:38 PM
Ahh okay so the foaming is normal, what about the sourness? It's not a vinegar taste but more
like dry, sour apples.That is pretty much what you should expect depending on what juice you
used. By maki...Posted in thread: What are your "can't live without" equipment items? on 05-10-2013 at 05:28 PM
Thanks for the information, there is a lot of reading to be done on the topic. It seems above
my level of DIY (current ability: use a screwdriver) but I could probably get at least a basic
version don...Posted in thread: Man, I love Apfelwein on 05-08-2013 at 02:59 AM
I considered posting another thread, but I'll just add my apfelwein experience to this one.
I've tried a few variations on the recipe:Montrachet, 1 month - goodMontrachet, 3 months - very
goodPremier ...Posted in thread: What are your "can't live without" equipment items? on 05-08-2013 at 02:50 AM
Another is the STC-1000-type temperature controller. That has made a WORLD of difference in the
quality of my fermentation. Would not go back to any other method. No need for a chest freezer
either. I...
Primary: Peat Smoked Porter, Black IPA 2 (double dry hop)
Secondary: Modified Apfelwein ( 2 cans concentrate, -1/2lb sugar), Skeeter Pee
Bottled: Surly Cynic Pro Series PM, Berry Blend (1:4) Apfelwein, Yeti clone, Houblonmonstre 2
Next Batches: Urca Vanilla Porter clone, Tongue Splitter (double dry hop), APFELWEIN
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