Ize
...
48 hours since pitching, 62 degrees ambient temp, bubbling every 5 seconds, and cloudy as hell. Looks like things are looking good. :rockin:
Ize
Ize
Sean said:Love your avatar, is that from Robin of Loxley, the HBO series?
BTW I have plans for Apfelwine.
or monty python?
DNisich said:I think I remember somebody mentioning it in this thread. Can someone please point me in the direction of the recipe?
Thanks a million,
Don
Ize said:Page 1.
DNisich said:Sorry guys, I thought putting "Ananaswein recipe" in the title of the message would be sufficient. Its the pineapple version that i am searching for. My bad.
BTW, the apfelwein has been in the bottle for two weeks now. I guess I will give it two more and then start to sample.
giant016 said:I brewed another batch of this stuff (first batch was a 1gal. test), but this time I started with actual organic cider. I was hoping for it to be ready for St. Patty's day. I didn't put an actual date on it, but I'm guessing I started this batch at least 5 weeks ago, and the bastard is still bubbling. I got too lazy to take a OG reading, but I'm betting this stuff will be quite potent. Do you think I'd be right in guessing that the extra long fermentation is because of the sugar that was already in the cider?
blackcows said:Wow...I just finished reading almost the entire thread. I skimmed through a few pages but I think I got most of it. I made my first batch yesterday and can't wait until I get it kegged. I do have one question. What is the difference between apple juice and apple cider? We have many apple orchards south of where I live and in the fall many people like to travel down there to pick apples and get "fresh apple cider". As far as I can tell this is also just apple juice, it looks different because it's not as clear but it just juice from apples. What's the difference? What makes something a "cider" as opposed to a "juice"?
Mike
giant016 said:I brewed another batch of this stuff (first batch was a 1gal. test), but this time I started with actual organic cider. I was hoping for it to be ready for St. Patty's day. I didn't put an actual date on it, but I'm guessing I started this batch at least 5 weeks ago, and the bastard is still bubbling. I got too lazy to take a OG reading, but I'm betting this stuff will be quite potent. Do you think I'd be right in guessing that the extra long fermentation is because of the sugar that was already in the cider?
blackcows said:What is the difference between apple juice and apple cider?
blackcows said:Two questions:
1. What makes this a wine and not a cider? My guess would be because a wine yeast is used. Is this correct?
2. Is anyone using Beersmith and adding EdWorts Apfelwein? I like to track all of my brews in Beersmith and also use it to print labels and keep notes so it would be nice to add this. My problem is that I am not really sure what to add the apple juice as. I think I would add it under the grains, extracts, and sugars as a sugar, if I do this what would be the potential gravity?
Mike
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