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Old 09-04-2012, 08:36 PM   #10231
FuzzeWuzze
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Quote:
Originally Posted by ypbradford View Post
I tried this and got good results but very very dry. I am a huge Apfelwein fan after living in Germany for a couple of years, so although I like the way my batch turned out it seemed to be missing the tartness of Frankfurter Apfelwein. I talked with the guys at my local brew store and they told me that the tartness would need to come from the juice. So I am going to try an experiment. . . I have some jonathon apples just getting ripe and I am going to juice them and try a mix of fresh juice along with the bottled stuff (I don't have the bushels of apples necessary to produce 5 gallons of juice). Hopefully this will boost the tartness I am striving for.

Any thoughts?

Also could anyone suggest how much additional sugar to add - for example how much sugar is in the bottled juice; if I use a 2:3 ratio two gallons tart juice to three gallons bottled juice, how much more sugar should I add to get the fermentation I want?
Have you thought of using a different yeast? A lot of people say that S04 is a very fruity and tart yeast, too much so for some people in their beers...may work out perfectly for you?

 
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Old 09-05-2012, 04:07 AM   #10232
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If making a 5 Gal batch w/ honey, how much are people using? I've read between 5 cups and 10 lbs.

Also, do you need to heat the juice to melt the honey or just mix it as best as possible?

 
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Old 09-05-2012, 04:36 AM   #10233
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Quote:
Originally Posted by BrewTuna
If making a 5 Gal batch w/ honey, how much are people using? I've read between 5 cups and 10 lbs.

Also, do you need to heat the juice to melt the honey or just mix it as best as possible?
I would just mix it. Heating gets rid of a lot of the honey aroma. 3lbs should be good and put you roughly where this recipe is. That's typically equal to about a quart, or 4 cups. You can use more if you want, but this stuff is dry as it is and I'd recommend sticking to 3lbs or less on your first batch.

 
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Old 09-05-2012, 05:39 AM   #10234
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Quote:
Originally Posted by FuzzeWuzze View Post
Have you thought of using a different yeast? A lot of people say that S04 is a very fruity and tart yeast, too much so for some people in their beers...may work out perfectly for you?
S04 is low attenuating though, isn't it?

Nottingham fermented hot certainly has a tart finish. A bad finish until it's been allowed to age for a few months imho.

 
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Old 09-05-2012, 07:50 AM   #10235
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Finally bottled the batch I had started on 6/22. It looked clear in the carboy but got cloudy in the bottles, hope that settles out.

Do you folks store still apfelwein bottles on their sides, or standing up?

 
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Old 09-05-2012, 11:08 AM   #10236
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Originally Posted by PDXHollyD
Finally bottled the batch I had started on 6/22. It looked clear in the carboy but got cloudy in the bottles, hope that settles out.

Do you folks store still apfelwein bottles on their sides, or standing up?
Metal crown caps-standing up.
Corks-depends on who you ask.
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Old 09-05-2012, 06:15 PM   #10237
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Quote:
Originally Posted by TimpanogosSlim View Post
S04 is low attenuating though, isn't it?

Nottingham fermented hot certainly has a tart finish. A bad finish until it's been allowed to age for a few months imho.
Lower yes, so your ABV will be lower and it will be a bit more sweet/tart, which is what some people want...

Found this thread
http://www.homebrewtalk.com/f32/s-04-cider-95488/

 
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Old 09-06-2012, 05:38 AM   #10238
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Originally Posted by jeepinjeepin View Post
Metal crown caps-standing up.
Corks-depends on who you ask.
I used corks. How about you? Vertical or horizontal?

 
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Old 09-06-2012, 06:06 AM   #10239
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Quote:
Originally Posted by PDXHollyD

I used corks. How about you? Vertical or horizontal?
Synthetic corks-vertical
Natural corks-I'm not sure
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Old 09-06-2012, 06:21 AM   #10240
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Quote:
Originally Posted by jeepinjeepin

Synthetic corks-vertical
Natural corks-I'm not sure
Natural corks also turn out to actually be better vertically stored. There's more than enough "humidity" to keep the cork from drying out, while keeping sediment and yeast on the bottom, providing less surface area for oxidation, and preventing cork taint.

There are no doubt people who disagree, primarily on the first point, but more and more wineries every year are saying so as well. IMO, it's nothing to get militant about though... vertically or horizontally, usually won't make much of a difference anyways.

 
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