Man, I love Apfelwein - Page 1027 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Man, I love Apfelwein
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 09-11-2012, 09:56 PM   #10261
Vox
Recipes 
 
Jun 2012
Posts: 367
Liked 9 Times on 7 Posts


Quote:
Originally Posted by rcp197
Made my first batch of this today and I'm excite to have it on hand in 1 month!! I followed this recipe exactly. Are there any other versions out there that have gotten rave reviews to consider for next time?
If by on hand you mean drinkable, I would advise you do not count on that. I bottled at six weeks and it tasted like rocket fuel. From reading hundreds of posts in this thread. Aging three to six months sounds like the minimum suggested time frame.


__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead

 
Reply With Quote
Old 09-11-2012, 10:16 PM   #10262
BikeAndBrew
Recipes 
 
Sep 2012
Shreveport, LA
Posts: 50
Liked 4 Times on 4 Posts


I am considering adding some chamomile in with my apfelwein after I transfer it to a secondary to help bring out the apple flavor. Anyone tried this? Anyone have suggestions as to how much I should put in? I am brewing a 5 gallon batch. Thanks.



 
Reply With Quote
Old 09-12-2012, 01:18 AM   #10263
chumpsteak
Recipes 
 
May 2011
Meridian, ID
Posts: 853
Liked 96 Times on 79 Posts


Quote:
Originally Posted by Vox View Post
If by on hand you mean drinkable, I would advise you do not count on that. I bottled at six weeks and it tasted like rocket fuel. From reading hundreds of posts in this thread. Aging three to six months sounds like the minimum suggested time frame.
Make it without the added sugar and control your ferm temps in the mid 60's and you can easily drink it in about a month or so. Still gets better with age but no fusels or other nasty stuff this way.

 
Reply With Quote
Old 09-12-2012, 01:32 AM   #10264
Vox
Recipes 
 
Jun 2012
Posts: 367
Liked 9 Times on 7 Posts


Quote:
Originally Posted by chumpsteak

Make it without the added sugar and control your ferm temps in the mid 60's and you can easily drink it in about a month or so. Still gets better with age but no fusels or other nasty stuff this way.
By added sugar, do you mean that you don't add any of the sugar in the recipe beyond the natural sugars in the juice?
__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead

 
Reply With Quote
Old 09-12-2012, 11:05 AM   #10265
BrewerBear
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Sep 2011
!, !
Posts: 1,282
Liked 84 Times on 77 Posts


Quote:
Originally Posted by Vox View Post
By added sugar, do you mean that you don't add any of the sugar in the recipe beyond the natural sugars in the juice?
I believe that is exactly what is meant.Less sugar = quicker turnaround time.

 
Reply With Quote
Old 09-12-2012, 12:46 PM   #10266
Sippin37
HBT_LIFETIMESUPPORTER.png
 
Sippin37's Avatar
Recipes 
 
Oct 2010
Chicago
Posts: 1,025
Liked 38 Times on 36 Posts


Yes I did the same thing, just 5 gallons of Apple juice and yeast. Took about a month for it to clear and then bottled it, tasted great 4 weeks later carbed up. I fermented in mid 70s and there were no esters from the yeast.
__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

 
Reply With Quote
Old 09-12-2012, 02:11 PM   #10267
Vox
Recipes 
 
Jun 2012
Posts: 367
Liked 9 Times on 7 Posts


Quote:
Originally Posted by BrewerBear

I believe that is exactly what is meant.Less sugar = quicker turnaround time.
Does this leave a dry, low abv cider?
__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead

 
Reply With Quote
Old 09-12-2012, 04:10 PM   #10268
Sippin37
HBT_LIFETIMESUPPORTER.png
 
Sippin37's Avatar
Recipes 
 
Oct 2010
Chicago
Posts: 1,025
Liked 38 Times on 36 Posts


It's really not so dry, definitely leaves more residual sweetness. About 6-6.5% ABV. I believe my FG got down to 1.002 whereas the people adding extra sugar were getting down to 0.098 or so.

I just wish I carbed mine a little more, it was only at like 2 volumes when I wish it was closer to 3. It's more like a sweet apple wine with slight carbonation.
__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

 
Reply With Quote
Old 09-12-2012, 06:26 PM   #10269
jab007
Recipes 
 
Jun 2012
Posts: 10
Liked 1 Times on 1 Posts


Bottled 9/10/2012. Age approximately 3 1/2 months in carboy.
Click image for larger version

Name:	Apfelwein.JPG
Views:	643
Size:	67.1 KB
ID:	75454  

1Q84 Likes This 
Reply With Quote
Old 09-13-2012, 02:24 AM   #10270
mrwaffles
Recipes 
 
Jun 2012
hillsborough, nc
Posts: 36
Liked 5 Times on 3 Posts


i have a batch that has been in carboy for 3+ months that i would like to bottle this weekend. Will be bottling still and not carbonated. Is there anything special I need to do? Add any conditioners, camden tabs, etc? This is my first time bottling a wine. I have floor corker, bottles and a bag of corks. Anything else I need to consider/have on hand besides sanitizer?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Love The (Edwort's) Apfelwein solidghost Home Brewing Photo Forum 34 03-01-2013 02:56 PM
newbie to forum, love making wine etc. Apfelwein? Liah Cider Forum 11 12-31-2009 07:33 AM
My first EdWorts Apfelwein (Love is in the air) Hoggy General Beer Discussion 15 04-16-2009 03:55 AM
Oh MAN, I love my Apfelwein PeteOz77 Winemaking Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Winemaking Forum 2 02-22-2008 01:47 PM


Forum Jump