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Old 10-24-2012, 02:55 PM   #10391
spark_plug
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Nov 2011
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I've made around 30 gallons of this stuff now. I've added more sugar to bring up the ABV, and I've made to spec of Ed's original recipe.

I've had lots of people taste it and call it hooch, and say "its awful how can you drink it?" But those who like it, LOVE IT!

My favorite way to make it so far has been original recipe with 2kg of corn sugar and put it on tap. 3 tall glasses, and you might be waking up on your best friends Mom's couch!

 
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Old 10-24-2012, 03:27 PM   #10392
HoppyDaze
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Quote:
Originally Posted by spark_plug View Post
I've made around 30 gallons of this stuff now. I've added more sugar to bring up the ABV, and I've made to spec of Ed's original recipe.

I've had lots of people taste it and call it hooch, and say "its awful how can you drink it?" But those who like it, LOVE IT!

My favorite way to make it so far has been original recipe with 2kg of corn sugar and put it on tap. 3 tall glasses, and you might be waking up on your best friends Mom's couch!
unless you giver her some...you may wake up in her bed!
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Old 10-24-2012, 03:32 PM   #10393
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I haven't made any apfelwein in a couple years. I've been reading through the thread looking for some juice variations. Cranberry? Rasberry? Grape? The original is great but I'd like to mix it up for the wife... Also, I've read about some alternative yeast strains; is there a consensus on something other than Montrachet that doesn't comprimise the recipe? Those rhino farts are not the wife's favorite...
anyone?
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Old 10-24-2012, 04:19 PM   #10394
Vox
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Jun 2012
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Quote:
Originally Posted by HoppyDaze

unless you giver her some...you may wake up in her bed!
Depends how hot she is. If hot, give her the appley rocket fuel. If not, you may need it to not remember.
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Old 10-24-2012, 06:06 PM   #10395
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Quote:
Originally Posted by HoppyDaze View Post
anyone?
It can be modified to use just about any juice you want. I have apple cranberry I'm getting ready to use.You can also use just about any wine yeast several have used ale yeast with good resutls.I have used ec1118 yeast.

 
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Old 10-24-2012, 09:32 PM   #10396
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Quote:
Originally Posted by Vox

Depends how hot she is. If hot, give her the appley rocket fuel. If not, you may need it to not remember.
Aw, come on. There's a NSFW section for this kind of stuff.
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 10-24-2012, 09:35 PM   #10397
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Quote:
Originally Posted by HoppyDaze

anyone?
I have to say, the idea of cranberry juice added sounds yum, though you'd have to keep in mind the change in acidity and adjust to taste. And juice, not cocktail. Mmmmmmmmmm...... I do have an empty 5 gal carboy............!
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 10-26-2012, 03:38 PM   #10398
DarkBrood
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Quote:
Originally Posted by springmom

I have to say, the idea of cranberry juice added sounds yum, though you'd have to keep in mind the change in acidity and adjust to taste. And juice, not cocktail. Mmmmmmmmmm...... I do have an empty 5 gal carboy............!
I split a batch up and did 1gal each of cranberry and apple at 25/75, 50/50, and 75/25%. Consensus was that the 50/50 was the best. The cranberry tannins definitely add to a fuller flavor than the 100% apple.
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Old 10-26-2012, 07:02 PM   #10399
txlonghorns23
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Oct 2012
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Quick question: my wine is done and it was clear. The last bottle however looks really cloudy. I used Simply Apple and it is made out of pure pressed apples and I think it all sank to the bottom. If this is true, is this bottle safe to drink? If not, what can I do with it?


 
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Old 10-26-2012, 11:05 PM   #10400
fosgate
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Aug 2012
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Absolutely! The stuff I always got in Germany had sediment in the bottom. I was half tempted to add some applesauce for extra sediment and try to keep it the way I always remembered the stuff. I would imagine you will not get a lot of sediment out of it when you siphon it out to a bottling container or keg though.

 
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