Man, I love Apfelwein - Page 1059 - Home Brew Forums
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Old 01-05-2013, 11:17 PM   #10581
Sheboyganjohn
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Jan 2013
Sheboygan, WI
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Quote:
Originally Posted by jeepinjeepin View Post
What did you expect to find after the first few pages? This isn't rocket science. It all turns into commentary after a bit.
I was hoping to find different variants and other oddball things people had tried, both good and bad. Those were there but at first it was every few pages, then every 5 or 10 pages, in the end it was getting to 20 plus pages between them. Just could not take it anymore.

I did find a few blueberry and pomegranate variants that I am interested in trying in the future.



 
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Old 01-07-2013, 02:17 AM   #10582
Vox
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Jun 2012
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Just started my second batch of apfelwein. 6.5 gallons of Musselman's, 2 lbs 5 oz's dextrose, and a packet of Montrachet pitched dry. Do you think o need to add another 5 oz of dextrose or more yeast?

Og of the juice was 1.05 and went up to 1.06 after the sugar. Going to let it age about four to five months in the carboy and maybe try the first one for my birthday in June. Looking forward to it as my first batch aged about a month and a half in the carboy and a few months in the bottles and is just starting be less like rocket fuel and more like cider goodness. This is fine in the carboy for several months as long as its filled to the neck leaving no chance of oxidation right? I read it benefits from bulk aging in the carboy. Going to bottle carbonate this batch as I left the first still.

Wish me luck and let me know if you think I should add more dextrose or yeast. Thanks!

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Old 01-08-2013, 02:46 AM   #10583
oogaboogachiefwalkingdeer
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May 2012
, ok
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Nice pics I like to keep some going just to watch it bubble and clear out. Mike

 
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Old 01-08-2013, 03:05 AM   #10584
Leadgolem
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by Vox View Post
Just started my second batch of apfelwein. 6.5 gallons of Musselman's, 2 lbs 5 oz's dextrose, and a packet of Montrachet pitched dry. Do you think o need to add another 5 oz of dextrose or more yeast?

Og of the juice was 1.05 and went up to 1.06 after the sugar. Going to let it age about four to five months in the carboy and maybe try the first one for my birthday in June. Looking forward to it as my first batch aged about a month and a half in the carboy and a few months in the bottles and is just starting be less like rocket fuel and more like cider goodness. This is fine in the carboy for several months as long as its filled to the neck leaving no chance of oxidation right? I read it benefits from bulk aging in the carboy. Going to bottle carbonate this batch as I left the first still.

Wish me luck and let me know if you think I should add more dextrose or yeast. Thanks!
That's really a matter of personal preference. More sugar=more alcohol pretty much. I brew a lot of rocket fuel, but you do need to let it age for it to be pleasant.
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Old 01-08-2013, 06:37 AM   #10585
goodsuds
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Apr 2012
St. Louis, MO
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I just took a sample of my apfelwein using the orignal recipe. Going on 6 weeks in the fermenter it is at 1.002 and tastes really good. At first it was a little sweet with tart finish, but then after I finished off the sample from my wine thief I found it to be quite pleasant. My wife was reluctant to try it, but after sampling it she said she'd prefer it to be bottled still. I guess in about 6 more weeks I'll be bottling most of it and carbonating, but leaving some of it still in the bottles.

Should I bother putting any campden in the remaining apfelwein I bottle still?

 
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Old 01-08-2013, 03:19 PM   #10586
MirImage
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Aug 2008
Pearland, TX
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I used this in some Sauerkraut soup I made last night, turned out awesome.
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Fermenting: malbec, Chocolate Raspberry Porter
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Old 01-08-2013, 07:30 PM   #10587
BrewerBear
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Sep 2011
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Quote:
Originally Posted by goodsuds View Post
I just took a sample of my apfelwein using the orignal recipe. Going on 6 weeks in the fermenter it is at 1.002 and tastes really good. At first it was a little sweet with tart finish, but then after I finished off the sample from my wine thief I found it to be quite pleasant. My wife was reluctant to try it, but after sampling it she said she'd prefer it to be bottled still. I guess in about 6 more weeks I'll be bottling most of it and carbonating, but leaving some of it still in the bottles.

Should I bother putting any campden in the remaining apfelwein I bottle still?
It's not really needed,but won't hurt if you do.

 
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Old 01-08-2013, 07:32 PM   #10588
CreamyGoodness
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Jul 2011
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I think the real beauty behind this stuff is it is the single easiest recipe to put together I have seen so far (assuming you have the 3 ingredients and a glass jug).
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 01-09-2013, 03:16 PM   #10589
AjhW
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Oct 2012
, Washington
Posts: 23

Im going to have to try this... looks good!

 
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Old 01-10-2013, 03:00 AM   #10590
DaveVanO
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Dec 2012
New Baltimore, Michigan
Posts: 93
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just made my first 2 1/2 gallon batch. using exactly what he said. lets see how it turns out!!

Just a question..should I have used apple cider? Or is 100% apple juice (with no preservatives) ok?
Although it is from concentrate^



 
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