beer35 said:I gotta try that! Does it taste anything like Brentzens Apfel Korn?
beer35 said:I gotta try that! Does it taste anything like Brentzens Apfel Korn?
BrewStef said:Hi Ed,
Is Apfelwein the same as Apfelmost? My grandfather in Austria used to make Apfelmost and have been looking for a recipe since they don't have email yet in the hereafter. My father THINKS he just used apple juice and spontaneous fermentation, but he is not sure.
Cheers.
BrewStef
EdWort said:Apfelmost is basically fresh pressed Apple Juice or cider somestimes called Süßmost. If they let it just sit, the natural yeast sitting on the skins would begin the fermentation to make Hard Cider.
Apfelwein is simply fresh filtered juice and wine yeast. I add the sugar to boost the alcohol content.
smg8041 said:I started reading this thread yesterday and today I have two, not one!, But two 5 gallon (better bottles too Ed!) of pure unadulterated apfelwein in my fridge. I wanted to see the difference in the yeast type. I used the Montrachet in one and Nottingham dry ale yeast in the other. I am really excited to see how they compare.
My Apfelwein ferments at room temperature which is about 75 degrees. I don't refrigerate it till I keg it and connect CO2.
Today 01:00 AM
the_bird said:Good action so far, it seems like it might be giving off a little bit of the sulphrous odor that I know is not uncommon for ciders and related beverages.
EdWort said:Apfelwein translates to Apple Wine. Normally it is around 6% abv for the commercial stuff you can buy in the Frankfurt area (Possmanns). I add the Dextrose to get the extra kick.
Todd said:Thanks Ed, I can't wait to give this a shot, as soon as my IPA is finished I'll be putting this in the carboy. Do you just let this ferment till it is clear or are you taking readings to know when it is finished? It looks like you let it in the carboy for 4 weeks then keg right?
Todd said:Ed, could you post a pic of that apple juice you use. I went to costco and all I could find was Mott's.
the_bird said:Obviously I haven't tasted it yet, but I just used an el-cheapo apple juice from the grocery store, but an el-cheapo all-natural juice. Ingredients are just water and apple juice concentrate. It's pasteurized, but there are no other preservatives in it. It's fermenting out nicely, seems to be right on track.
smg8041 said:
And here is the Nottingham batch. There's not much room left on the top!
Todd said:Thanks, I wonder why ours does not carry it. Can I ask how much it is a gallon at yours? Mott's has asorbic acid which is a preservative right??
desertBrew said:You got a lot more krausen (or whatever you'd call it with apple juice) than I. Probably the nottingham I guess.
Todd said:Will ascorbic acid prevent the yeast from growing? Every type of apple juice I've found contains it.
Alright, I found a couple posts that say this will not hurt, can anyone confirm for me before I go buy it?
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