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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 03-23-2013, 03:47 AM   #10951
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My apfelwein is like 2 months old. Has been bottled. But doesn't really have any flavor to it. Made it following all direction but cut it to one gallon. I did add cinnamon sticks and can taste the cinnamon tho. Do I just need to age more?
Yes. The flavor balance changes with age. I would say it tastes much more like apples after 4-6 months then it did at 0-2 months.

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Originally Posted by rideincircles View Post
Everybody so far on this page is not bulk aging long enough. I would go 3 months at a minimum. that's when the apple flavor really starts to show back. I plan on making another batch with 1 gallon of cherry juice added to it. It is killer at 5 months bulk aging. Started my recent batch in January and will keg it in a few months. Build up an inventory and or dedicate a carboy to let this stuff age. It improves immensely. My batches are a little over 6 months old now.
Hmm, yes to the aging. Though I still don't agree that aging in bulk is imperative.

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I propose an experiment. Pull off and bottle a gallon or 2. Bulk age the rest. Taste test in 3 months and let us know which is better.
That's a good idea. I doubt it will really settle the debate, but it would tell me which I prefer. I'll have to round up something around 3 gallons for bulk aging the next batch.

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While 6 months is a long time, I've recently found irrefutable proof that age helps this. I bottled after letting it sit for 2 months. The day of bottling, roommate who is a big wine drinker really liked it. Popped open a bottle a week later, roommate said it was even better. I'll be letting the batch I have going now with wine-soaked raisins go for about 5 months and then bottle.

Then again, I thought this stuff tasted great at the 2 month mark, but age would make it taste even more glorious. So balance your patience against need to drink some of this stuff ASAP.
I would say two months is pretty much a minimum for a good flavor. The apparent alcohol continues to drop, and the taste keeps smoothing out. That increases the perceived apple flavor, as it's not fighting with the alcohol flavor/aroma much anymore. After about 6 months my batches have virtually no alcohol aroma. Still a very small amount of alcohol flavor, more of a nice burn then anything else though.


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Old 03-24-2013, 10:10 PM   #10952
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Anyone know of a good apple juice to use for this that can be found in central il? Like at SAMs club or Walmart etc.


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Old 03-24-2013, 10:13 PM   #10953
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Anyone know of a good apple juice to use for this that can be found in central il? Like at SAMs club or Walmart etc.
If you're a Costco member or know someone who is, I've had great results with their store brand "fresh pressed" apple juice which is not from concentrate. My costco in NJ had it for $8.89/2 gallons.
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Old 03-24-2013, 10:18 PM   #10954
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Anyone know of a good apple juice to use for this that can be found in central il? Like at SAMs club or Walmart etc.
Members Mark works fine.
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Old 03-25-2013, 12:50 AM   #10955
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Members Mark works fine.
That will be it. Thanks
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
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Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
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Old 03-25-2013, 10:19 PM   #10956
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Just got my apfelwein down to SG 1.000, so I capped it and put it in the cupboard to age a bit. Although, I did sample it and by my opinion this stuff is ready to go now! I don't know how I am going to get any of this to age and significant length of time. I'm hoping my other batch of cider will distract me for a while!
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Old 03-26-2013, 12:50 PM   #10957
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SWMBO has already informed me that she prefers HER Apfelwein sparkling, thank you. She thinks it is just fizzy cider and isn't aware of the added honey - and I couldn't bear to break that to her Should be pretty interesting come sampling time as she is a bit of a teetotaler at times.
Apfelwein, aka Pantydropper ....
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Old 03-26-2013, 04:48 PM   #10958
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I am making some Apfelwein today.
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Old 03-26-2013, 04:58 PM   #10959
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Originally Posted by EdWort View Post
It's very simple to make.

5 Gallons of Tree Top Apple Juice from Costco
2 pounds of Dextros (corn Sugar)
1 packet Dry Montrachet Wine yeast

1. Sanitize your carboy (I love my Better bottles) and big funnel.
2. Pour half of one gallon of juice in the Carboy. Then add 1 pound of Dextrose to the half empty bottle of juice. Put the cap on and shake it up to dissolve the sugar.
3. Repeat step 2 with another gallon of apple juice and the other pound of Dextrose
4. Pour the half bottles of juice/dextros into carboy
5. Pour the rest of the juice into the carboy saving about a quart
6. Sprinkle the yeast into the funnel then rinse with the rest of the juice so all the yeast is now in the carboy.

You can fit all the juice in it, don't worry.

Wait 4 weeks at least then keg, chill, & carbonate. I don't do a secondary, but you can if you want to age it beyond 4 weeks. I would not rack till it clears like the first bottle.

You can see the difference in the colors based on the date. The first bottle was made 9/12, the second on 10/5 and the third on 10/10. I use cheap Texas vodka for my airlocks. They burn through some during the first few days of fermentation, so I keep it handy there.

The end result is a crisp, dry, refreshing Apfelwein at 8.5% abv that rocks on hot summer days. SWMBO is loving it on tap. Her German mother is coming for Christmas, so I need to make sure I have enough to last.

Oh yeah, this makes a great Grog in the winter time.

Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up.
1. Can I use a program like Beersmith to Scale down the recipe? --> say for making in a 3 gallon Better Bottle.
2. If I scale down the dextrose how badly will that affect the ABV? SWMBO is looking to have 5-6% ABV. I wasn't sure of the original recipe ABV.
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Old 03-26-2013, 05:51 PM   #10960
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No problem to scale it,sugar is .4 lb per gallon


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