Hangovers by Apfelwein

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Toppers

Well-Known Member
Joined
Jun 20, 2008
Messages
167
Reaction score
3
Ughhh....does that aspect of apfelwein where you felt like you got gang banged in your eye socket go away with aging whatsoever? Just got a little tipsy off a couple pints of 3 week fresh Apfelwein the other night and I could have sworn I was the star of a porno titled "Man skull orifices and hard things" the night before. It hurts in all the wrong ways. :drunk:

No I don't have any aspirin at my place, I see that one coming.
 
LMFAO!!! I'm planning on making some of Ed's apfelwein, but I really hope I can keep my eye sockets the as the virgins that they are.
 
Oh what little sympathy I have for Ye who hath disregardeth the General Warnings of Apfelwein. :drunk:


GENERAL WARNINGS

Excessive consumption of Apfelwein WILL get you drunk at warp speed.

Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR the next morning!
 
I fermented my batch at 68F solid. It took three months to finish, but it doesn't give me the slightest hangover. I'm thinking that alot of people are fermenting their apfelwein at too warm a temperature, which could be resulting in the production of fusel alcohols, which are hangover producers.
 
I fermented my batch at 68F solid. It took three months to finish, but it doesn't give me the slightest hangover. I'm thinking that alot of people are fermenting their apfelwein at too warm a temperature, which could be resulting in the production of fusel alcohols, which are hangover producers.

I think you hit it on the head. I have 2 batches, one fermented at 60F and one at 70-72F. The warmer one has a distinct alcohol note, and on the first glass the headache hits me. Like I can feel it coming in the first few sips, very different from the cooler fermented one. Like "choo choo here comes the train of pain sucker". ouch
 
Hmmmm... My latest batch was fermenting in a room at 74F for about 24 hours.

I thought that it was a bit warm and dropped it in a water bath. I probably didn't catch it in time, because it started fermenting 5 hours after it got yeast. :(
 
Yeah, well I'm not knocking it in any way, the stuff is delicious. But even in my college days of slamming 151 I have not experienced an instant spear to the head like this. Be wary of fermenting at warmer temps maybe? Or I guess mine needs to age, it's wayyy young. Pleasure and pain.
 
Yeah, well I'm not knocking it in any way, the stuff is delicious. But even in my college days of slamming 151 I have not experienced an instant spear to the head like this. Be wary of fermenting at warmer temps maybe? Or I guess mine needs to age, it's wayyy young. Pleasure and pain.

Maybe young. I have noticed that my older apfelweins are very smooth. Earlier on the alcohol is a bit more prominent.

I don't usually get headaches so I can't comment on that one.
 
Man that was hilarious.

But now I am worried. Just bottled my first batch last night, so we will see what happens. It seems like for some reason lately I am much more prone to hangovers, without even getting drunk. Perhaps my tolerance for getting drunk is much higher than my tolerance for hangovers.
 
I ferment mine at room temp which varies based on the time of year. I detect no fusels in mine and I don't get a headache or hangover either when I do imbibe several glasses.

Average fermenting temp is 74 degrees for me.

I drink no Apeflwein before it time though, which is now a minimum of 6 months.
 
I ferment mine at room temp which varies based on the time of year. I detect no fusels in mine and I don't get a headache or hangover either when I do imbibe several glasses.

Average fermenting temp is 74 degrees for me.

I drink no Apeflwein before it time though, which is now a minimum of 6 months.
Six month Apfelwein has to be really smooth.
 
I think you hit it on the head. I have 2 batches, one fermented at 60F and one at 70-72F. The warmer one has a distinct alcohol note, and on the first glass the headache hits me. Like I can feel it coming in the first few sips, very different from the cooler fermented one. Like "choo choo here comes the train of pain sucker". ouch


It's just a hypotheses, but the same yeast strain will do vastly different things at different temps and conditions. There isn't a whole lot of information on the Red Star Montrachet strain I used, but @ 3 months old fermented at a constant 68F, I can't detect ANY alcohol in my apfelwein. Until it hits my brain of course. :drunk:
 
Well, my love for the stuff is still here. But in the name of unbiased scientific research, I'm going to try an older batch pretty soon here. I will report back, and hopefully without the lingering taste of rubbing alcohol on my tongue. :cross:

In all fairness I have never gotten drunk off anything this young.
 
Maybe I screwed up but I decided not to add the extra sugar to get a feel for what it would taste like at its most basic. I plan to make it exactly as the recipe states someday though. I made it on June 28th and its STILL bubbling .... awesome. Its on the kitchen counter now at about 74 degrees but I figure I should get it downstairs in the 65 range. So I can just let it go for 6 months without racking it into another container?
 
i can't blame the apfelwein completely....
started with 2 haus pale ales and then switched to apfelwein - felt goood.
went to have a shower
1/2 way through, the shower door started hitting me in the face....
finally got out of the shower and decided bed was a good place:drunk:
 
6 months from pitching. I don't bottle. It will be in a carboy for 2 to 4 months before I keg it.

I have got to do that. The two batches I've made thus far could stand on their own but with a year or so aging and some sulfite treatment for long term storage.....breaking up a bottle for the most momentous of occasions.
 
Back
Top