Man, I love Apfelwein - Page 1048 - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Man, I love Apfelwein

Reply
 
Thread Tools
Old 11-30-2012, 04:12 AM   #10471
goodsuds
Recipes 
 
Apr 2012
St. Louis, MO
Posts: 194
Liked 5 Times on 3 Posts


Is there an ideal temp to try to keep with this recipe/yeast? I followed it exactly except I re-hydrated the yeast. Ambient temp in my basement is 65, but I've got it sitting in a swamp cooler with room temp water just because it's supposed to be really warm this weekend (70's) and I want to avoid temperature spikes.

 
Reply With Quote
Old 11-30-2012, 11:24 AM   #10472
Wilddanz71
Recipes 
 
Feb 2011
west Brookfield, ma
Posts: 26

What is the ABV that most of you guys get from this? How low will it ferment to? After 3 weeks mine is at 1.000 it started at 1.065. Is it done? Used a wine yeast

 
Reply With Quote
Old 11-30-2012, 02:36 PM   #10473
goodsuds
Recipes 
 
Apr 2012
St. Louis, MO
Posts: 194
Liked 5 Times on 3 Posts


Quote:
Originally Posted by Wilddanz71 View Post
What is the ABV that most of you guys get from this? How low will it ferment to? After 3 weeks mine is at 1.000 it started at 1.065. Is it done? Used a wine yeast
EdWort suggests keeping it in the primary for 3 months if you can, but get it off the yeast after that by racking it to secondary for bulk aging or bottle it. It is supposed to taste much better if you wait that long and let it bottle condition for a least another 3 months.

 
Reply With Quote
Old 11-30-2012, 03:37 PM   #10474
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


1.000 would taste good, but wine yeast might take it lower. Make sure its warm enough for another week or two. My first batch with a low attenuating beer yeast (windsor) brought it all the way to .990.

My second batch is currently cold crashing in the garage w/ gelatin. This one had 3 cans of frozen concentrate to boost apple flavor and subbed brown sugar for corn sugar. Its been in a carboy for 3 months, can't wait to try it out after 3 months in a bottle.
__________________
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 11-30-2012, 03:58 PM   #10475
AMonkey
Member
HBT_SUPPORTER.png
 
AMonkey's Avatar
Recipes 
 
Aug 2012
Elgin, ND
Posts: 1,449
Liked 336 Times on 323 Posts


So last night I just realized I had added 4lbs brown sugar instead of 2lbs. I was wondering why it was taking so long. Checked about a week ago and it was at 1.010. I used montrachet, I am assuming this will be drinkable I will just let it sit longer. But does anyone know how this will turn out? Will the yeast get it down low enough or will it stop high? Montrachet says it has a tolerance to 13% and I don't think it should have gotten that high so I am not too worried. Just wondering if it will taste alright or if I made hooch.

 
Reply With Quote
Old 11-30-2012, 04:15 PM   #10476
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


Montrachet should have no problem crunching through the extra sugar. It took my rhubarb wine from 1.092 down to 0.988 (14% ABV). My Apfelwein w/ Montrachet was only 1.062 with 1 lb brown sugar and 3 cans of frozen concentrate (No FG yet).

You might need a little extra aging, but maybe not. You will be adding an extra expletive towards Ed the morning after though.
__________________
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 11-30-2012, 08:53 PM   #10477
EnjoyGoodBeer
Recipes 
 
Aug 2012
Rockford, Illinois
Posts: 418
Liked 16 Times on 15 Posts


Quote:
Originally Posted by blefferd
I just made another batch using Pasture Champaign yeast, not sure how it will turn out! It's bubbling away though.
Yup my first batch thats what yeast I used. Second batch I got the monchart or whatever its called.

 
Reply With Quote
Old 12-01-2012, 04:44 AM   #10478
freemanmh
 
freemanmh's Avatar
Recipes 
 
Jun 2012
Milwaukee, WI
Posts: 85
Liked 12 Times on 11 Posts


I have a batch that hit 4 months in the fermenter the other day - it's looking very clear. I rushed my first batch, and it turned out good enough that I have another batch that's at about 3 months as well. I used Montrachet for batch #1, and EC1118 for the two that are fermenting now. I'm thinking that one is getting bottled either this weekend or next weekend.

I may try to throw a Skeeter Pee on the yeast after I bottle, just to give that a try.

 
Reply With Quote
Old 12-01-2012, 06:24 PM   #10479
goodsuds
Recipes 
 
Apr 2012
St. Louis, MO
Posts: 194
Liked 5 Times on 3 Posts


I walked down in my basement this morning and thought I was smelling sewer water or a gas leak. Turns out it was the smell coming out of the airlock on the batch I made Thursday night. I heard others mention that this puts off some funk for a while, but man. Smells like rotten eggs and apples.

 
Reply With Quote
Old 12-01-2012, 10:09 PM   #10480
Smithman
Recipes 
 
May 2012
Va Beach, Virginia
Posts: 43


Do you have to degas this stuff like wine to put it up in in wine bottles?

 
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