First apfelwein oops!

Well I decided to brew my first batch of apfelwein tonight because I was bored and my primary is full. I used a 2gallon HDPE water container from walmart. Only cost $2 and a stopper fit after taking out the spout perfectly. I figured Id start with a smaller batch to see if I like it. I was enjoying a bottle of Oaked Arrogant Bastard and helping my wife make a batch of sourdough at the same time so needless to say I was a little distracted. To make a long story short I forgot to reduce the amount of dextrose from Eds recipe to account for the smaller batch OG ended up at 1.084 (yes it was well mixed). At least I pitched a whole packet of well hydrated montrachet, and areated the hell out of it. I think I may have made a little rocket fuel. I have one question, what is the alcohol tolerance of the montrachet? I have a couple packets of Redstar champagne just in case it doesnt fully attenuate. This one may have to sit for a while

Oh,you'll be fine with the montrachet- that will take it dry. I use montrachet all the time for wines in the 12-13% ABV range. It'll be dry, and "hot" for a little, though, and taste more "wine like" than apfelwein. It actually sound good!

yeah i figured it would be fine thanks for the encouragement. Teaches me to not drink and brew and bake bread. I guess Ill have to only do 2 things at once.

you're lucky you didnt end up with sourdough apfelwein!

ya...Montrichet is good to like 18%...or so...it'll take your little brew to .990 and you'll have some tasty stuff!

yeah sourdough apfelwein might be a little nasty or maybe your on to something. Kinda like a lambic. I was sure to keep the brewing and baking on seperate counters and am very careful about sanitization. Maybe someone can get brave and try the sourdofelwein or is it apfeldough?

The biggest mistake you made was only making 2 gallons.

I speak from experience, my first batch was 2 gallons. I tasted it when I bottled, said "Holy Cow!!" and got 5 gallons going the next day! That was about 25 gallons ago.

newkarian said:

Maybe someone can get brave and try the sourdofelwein or is it apfeldough?

Click to expand...

Is Dofelwein out of the question?...an IMHO...This would not be a brave thing to do...See my last experiment.....https://www.homebrewtalk.com/showpost.php?p=642613&postcount=24

yeah Ive read that post before. Apfelwein is happily bubbling away today. Now I only have to wait.

After this sits for about a month I was thinking about racking over to a secondary for bulk ageing. It is a 2 gallon batch and I have a 3gallon carboy. Should I rack the 2 gallons onto 1gallon of fresh juice or leave it be?

Took a hydrometer reading today it was 1.002. Another couple weeks and it should be done fermenting Tasted great just a little alcohol twang. Considering that its at about 10.8% abv right now it will be pretty dangerous. Im going to let this age for awhile and start a new batch in my 3gal carboy

You'll know when it's done, as it will go completely clear again. I wouldn't bother with the secondary, it's really not necessary for Apfelwein as it will clear up beautifully right in the primary and leave a perfectly white, silty yeast cake.

You're right to let it age a good long time, particularly with the extra "kick" you inadvertently gave it. OTOH, don't bother with a new 3 gallon batch...get 5 gallons going! :rockin:

Took a sample today. Its crystal clear with SG @ 0.996. I think it is pretty close to done fermenting so I am thinking about bottling it this weekend and letting it age in the bottle for about 6 monts. I was thinking of carbing with 1/2 can of apple concentrate for a little more apply goodness. ABV is 11.7% at this point and the sample I tasted it was hardly noticable with a faint fruity/apply backnote. Its gonna be good:rockin: