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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 07-24-2015, 02:38 AM   #12851
slym2none
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Originally Posted by indolent View Post
I've been doing a few batches of other juices mixed with apple juice and have noticed very active fermentations as well. This is with Lalvin 1118.
I used Red Star Pasteur Champagne yeast. I made this on Saturday, it's still going strong. Then again, I am not worried about time because Ed Wort says to let it sit in primary for 2-3 months (!) and then age longer after bottling. I am guessing this will be "ready" around February 2016, with it being bottled somewhere at the beginning of September.


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Originally Posted by Bobby_M
You do know that as a new brewer, it's your job to insanely worry that you have the only environment on earth where a billion yeast cells can't figure out how to find all that sugar that they crave. ;-)
LBK #1) black cherry Apfelwein; LBK #2) Oktoberbeast Ale; LBK #3) empty

Bottled - Novacaine (conditioning until December), Blondes Have More Fun
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Old 07-27-2015, 06:55 PM   #12852
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I started a batch in Feb. and it was very dry and sharp. I piddled around with...added some vanilla and peach flavorings and adjusted the acid...mehhh....it was just so-so. Finally bottled it a couple of weeks ago. Bottled 3 gallon straight and mixed two gallons with a too sweet frozen grape juice wine....made a nice little "blush". But we had a bottle of the straight Apfelwein last night. It was pretty tasty....what you might call crude but effective! Be interesting to see what happens after it sits a few months, but it was declared pretty dang good by some one besides me.

It was a fun project. Now, for some Skeeter Pee.


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Old 07-28-2015, 09:31 PM   #12853
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Has anyone used Brett in this?
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Old 07-29-2015, 03:01 AM   #12854
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A little off topic here, but I'm planning to use them for more edwort style brews. Found these bpa free PET#1 bottles in a neighborhood recycle bin. They had been Members Mark 4gallon water cooler jugs(sold at Sam's Club.) They're pretty thin material but I just wanted to share. I fabbed the original cap to accept a #6 bung. So zero cost!
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Old 07-29-2015, 03:18 AM   #12855
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Has anyone used Brett in this?
Not that I've specifically read about before. All-brett, or added dextrins + brett? I could see this possibly being interesting with a sour blend plus some added dextrins too.
Note that the all-brett beers I have tasted were rather similar to all-sach beers, in my opinion. That's a different thing completely from post-sach brett+bugs additions with extra aging.

I did find this thread:
http://www.homebrewtalk.com/showthread.php?t=216606
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Old 07-31-2015, 07:01 PM   #12856
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Just an update on my experiment with 3lbs of brown sugar. Almost two weeks in and the gravity is getting close to 1...it's also over a 100 in North Texas so the urge to not break into this batch early is getting difficult to subdue.


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