sallykalou
Member
Will it benefit from me waiting longer than 4 weeks?
Way too many cloves. Most people put 2-3 in max and many think its too much, at 8 i hate to break it too you but its going to be undrinkable for a very very long time...fish some of them out if you can somehow lol.
Can I bottle/cork this? Also, I read that you can carbonate this, where do I find that information?
Thanks!
Yee Haw! I think you will end up naming it "The Clove Bomb" Apfelwein batch. Good luck and let us know how it turns out.
Longhorn,
First, welcome to HBT, we're glad your here.
Second,
I have read reports of 4-8 weeks before it will clear. Mine have usually cleared within 6 weeks. I have never used a non fermentable sugar/sweetener during fermentation, so this may change the clearing timeframe.
I think the sulfur smell is a function of the yeast used. I use Lalvin D47 and have never had sulfur smells.
The release CO2 is a visible sign of fermentation, but fermentation can and does happen without the bubbling. The best way to be absolutely sure when fermentation has stopped is to test the gravity on three successive days. If the gravity does not change, fermentation has ended. You can purchase a Hydrometer($10-20)/Refractometer($30-150) to perform the gravity tests.
If you are still around the site when you taste this stuff, you'll have to let me know how it tastes. I wanted to use simply apple for my next batch. I love that juice but for some reason did not use it for this batch.
Im guessing I can get a hydrometer at my local HBS? Thank you for the answers. I was a little worried because our air conditioner broke last week and the temperature got up to like 86 or 88 for a day or so. I didnt know if that could have killed the yeast.
One more quick dumb question: Will the wine clear up as much as typical apple juice or the apple juice I used? Like Simply Apple in the bottle is already not that clear so will the wine end up looking like it?
Of course! Well remember I added 1 lb of lactose to it so its a little different from the original recipe
I've never tired "Apfelwein" but I am used to Irish/English hard cider so I don't know what the difference is in the taste and I assume it doesn't taste like wine. What is the taste difference? I also want to try your recipe ASAP. Is the difference the yeast used? In other words would the Wyeast or WL yeast make it taste more like a Irish/UK cider. Thanx for your time. Peter.$15.00 for 5 gallons of Tree Top Apple Juice from Costo or Sam's
$ 3.00 for 2 pounds of Dextrose
$ 0.79 for a packet of Red Star Montrachet Wine yeast
$18.79 for 5 gallons of kick your butt 8.5% Apfelwein or about 35 cents per 12 oz. serving.
I've never tired "Apfelwein" but I am used to Irish/English hard cider so I don't know what the difference is in the taste and I assume it doesn't taste like wine. What is the taste difference? I also want to try your recipe ASAP. Is the difference the yeast used? In other words would the Wyeast or WL yeast make it taste more like a Irish/UK cider. Thanx for your time. Peter.
I've made around 30 gallons of this stuff now. I've added more sugar to bring up the ABV, and I've made to spec of Ed's original recipe.
I've had lots of people taste it and call it hooch, and say "its awful how can you drink it?" But those who like it, LOVE IT!
My favorite way to make it so far has been original recipe with 2kg of corn sugar and put it on tap. 3 tall glasses, and you might be waking up on your best friends Mom's couch!
I haven't made any apfelwein in a couple years. I've been reading through the thread looking for some juice variations. Cranberry? Rasberry? Grape? The original is great but I'd like to mix it up for the wife... Also, I've read about some alternative yeast strains; is there a consensus on something other than Montrachet that doesn't comprimise the recipe? Those rhino farts are not the wife's favorite...
HoppyDaze said:unless you giver her some...you may wake up in her bed!
anyone?
Vox said:Depends how hot she is. If hot, give her the appley rocket fuel. If not, you may need it to not remember.
HoppyDaze said:anyone?
springmom said:I have to say, the idea of cranberry juice added sounds yum, though you'd have to keep in mind the change in acidity and adjust to taste. And juice, not cocktail. Mmmmmmmmmm...... I do have an empty 5 gal carboy............!
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