Man, I love Apfelwein - Page 1033 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Man, I love Apfelwein

Reply
 
Thread Tools
Old 09-30-2012, 12:18 PM   #10321
sallykalou
Recipes 
 
Sep 2012
Leeds, West Yorkshire
Posts: 8

Had this in a primary for 3 weeks tomorrow, still getting the odd bubble but nothing often. I'm leaving it for atleast another week in the primary, then I was thinking about bottling it to age for a month or two more. Am I better bottling it, or leaving it in the primary?
When I do bottle it, are there any steps that I need to take before or is it just a case of siphoning into my bottles and corking?



 
Reply With Quote
Old 10-01-2012, 03:27 AM   #10322
ArrogantDusty
Recipes 
 
Sep 2012
St Louis, Missouri
Posts: 174
Liked 22 Times on 13 Posts


Wow, I have to have two large candles going and a box over the carboy because of the smell it is putting off! I can't wait until this stage it over!


__________________
"I have your car towed all the way to your house and all you got for me is lite beer?" ~Biff

 
Reply With Quote
Old 10-01-2012, 01:29 PM   #10323
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


Quote:
Originally Posted by sallykalou View Post
Had this in a primary for 3 weeks tomorrow, still getting the odd bubble but nothing often. I'm leaving it for atleast another week in the primary, then I was thinking about bottling it to age for a month or two more. Am I better bottling it, or leaving it in the primary?
When I do bottle it, are there any steps that I need to take before or is it just a case of siphoning into my bottles and corking?
Unless you really need that primary, I would at least let it really clear out before bottling (maybe 5 weeks +/- depending). I think better to let it mature in bulk for 2 months prior to bottling, but this is just my two pennies. It won't start to shine until 3-4 months anyway, so why rush it.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 10-01-2012, 06:24 PM   #10324
Jboyles123
Recipes 
 
May 2012
Posts: 30
Liked 5 Times on 5 Posts


Quote:
Originally Posted by ArrogantDusty
Wow, I have to have two large candles going and a box over the carboy because of the smell it is putting off! I can't wait until this stage it over!
Did you put any yeast nutrient/energizer in it? Really seemed to help with the smell for my last couple of batches.

 
Reply With Quote
Old 10-02-2012, 12:46 AM   #10325
sallykalou
Recipes 
 
Sep 2012
Leeds, West Yorkshire
Posts: 8

Quote:
Originally Posted by solbes View Post
Unless you really need that primary, I would at least let it really clear out before bottling (maybe 5 weeks +/- depending). I think better to let it mature in bulk for 2 months prior to bottling, but this is just my two pennies. It won't start to shine until 3-4 months anyway, so why rush it.
I'm in no rush for the primary, I just wasn't sure if I would get better results moving it to bottles or a secondary. I'll probably leave it until late November in the primary, then bottle and maybe drink some over christmas if that would be good?
I started the batch on the 10th of September

 
Reply With Quote
Old 10-02-2012, 01:42 AM   #10326
GNBrews
Recipes 
 
Mar 2007
Posts: 674
Liked 13 Times on 9 Posts


Quote:
Originally Posted by ArrogantDusty View Post
Wow, I have to have two large candles going and a box over the carboy because of the smell it is putting off! I can't wait until this stage it over!
I've made about a dozen batches so far, and the "Rhino Farts" stage only seems to happen if I let the temperature get over 72F. Keep it in the 65-68F range, and I've only got the yeasty odors you normally get with active fermentation.

 
Reply With Quote
Old 10-02-2012, 05:29 AM   #10327
ArrogantDusty
Recipes 
 
Sep 2012
St Louis, Missouri
Posts: 174
Liked 22 Times on 13 Posts


I think the temperature did raise for a few days but it is usually around 65F. That stage is over now. Ill make sure to watch the temperature when I start the next one and maybe Ill try a nutrient/energizer too! Either way, I am excited for it.
__________________
"I have your car towed all the way to your house and all you got for me is lite beer?" ~Biff

 
Reply With Quote
Old 10-02-2012, 04:53 PM   #10328
booherbg
Recipes 
 
Oct 2011
Cincinnati, OH
Posts: 110
Liked 3 Times on 3 Posts


So I made this but with honey instead of sugar + 1lb of dark brown sugar. Interestingly enough, there was something in there (the honey?) that resembled protein. As the yeast started to get active, the sludge rose up like jellyfish rising into the ocean. Eventually it crowded the neck of the fermenter and overflowed out into the blowoff tube. Very strange! Once it was gone within a few days, there was no krausen as expected with the vigerous fermentation... Hmm. Weird, right?

I ended up doing this as my final recipe, a mix between Apfelwein and a spiced cider. I had ingredients on hand so I figured why the heck not.

6gal of 100% apple juice (Kroger)
3lb of Honey (Bulk from Listermann's)
1lb of dark brown sugar
1tbsp cinnamon (instead of 5 cinnamon sticks)
1tbsp nutmet (instead of 1tsp)
8 cloves (crushed).
Montrachet Wine Yeast

Boiled quarter gallon of water + honey + brown sugar + cloves for 30 minutes, added cinnamon and nutmet for last 10 minutes. Added entire mixture to the fermenter after cooling, topped up to 6gallon. OG was 1.065

 
Reply With Quote
Old 10-02-2012, 05:04 PM   #10329
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Astoria, NY
Posts: 7,488
Liked 2123 Times on 1408 Posts


I applaud your courage with the cloves. I'd be curious to see how that cidercyserapfelwein turns out. I will guess it will be a bit clovey.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 10-03-2012, 06:08 PM   #10330
BrewerBear
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Sep 2011
!, !
Posts: 1,289
Liked 84 Times on 77 Posts


Quote:
Originally Posted by CreamyGoodness View Post
I applaud your courage with the cloves. I'd be curious to see how that cidercyserapfelwein turns out. I will guess it will be a bit clovey.
I agree 8 cloves will definitely put the clove flavor in it.



 
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