Man, I love Apfelwein - Page 1181 - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 10-17-2013, 10:38 PM   #11801
dave8274
 
dave8274's Avatar
Recipes 
 
Sep 2006
Posts: 226
Liked 8 Times on 8 Posts


Took a sample of my EC-1118 batch. Crystal clear and tastes awesome, so I am gonng get it bottled or kegged even though it's only a month old.


 
Reply With Quote
Old 10-21-2013, 12:24 PM   #11802
ggriffi
Recipes 
 
Apr 2012
Merrillville, Indiana
Posts: 125
Liked 6 Times on 6 Posts


Quick question. I want to bottle my first batch tonight but what I don't is this. So do I sanitize the corks? If so can I do this with Star san or do I need to use something else?
__________________
Primary #1
Primary #2
Primary #3
2016 Gallons to date:0

 
Reply With Quote
Old 10-21-2013, 03:07 PM   #11803
Fossey
HBT_SUPPORTER.png
 
Fossey's Avatar
Recipes 
 
Aug 2012
Perth, Western Australia
Posts: 176
Liked 18 Times on 16 Posts


Quote:
Originally Posted by jstampler
Has anyone tries adding oak to their apfelwein for last 5-7 days?
It wasn't the apfelwein recipe, it was straight apple juice dumped on an EC-1118 yeast cake. I added two ounces of oak chips per gallon for 3 weeks leading up to bottling. I did a gallon using natural oak and a gallon using toasted oak - both French.

The natural oak was stronger flavour but was a good amount of oak flavour for me.

I have a 6 gallon batch based on apfelwein which will be getting the oak treatment as above soon.

 
Reply With Quote
Old 10-21-2013, 03:16 PM   #11804
ggriffi
Recipes 
 
Apr 2012
Merrillville, Indiana
Posts: 125
Liked 6 Times on 6 Posts


Quote:
Originally Posted by ggriffi View Post
Quick question. I want to bottle my first batch tonight but what I don't is this. So do I sanitize the corks? If so can I do this with Star san or do I need to use something else?

Never mind, the search function is my friend
__________________
Primary #1
Primary #2
Primary #3
2016 Gallons to date:0

Leadgolem Likes This 
Reply With Quote
Old 10-23-2013, 01:14 PM   #11805
jstampler
Recipes 
 
Jul 2013
Posts: 89
Liked 4 Times on 4 Posts


For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.

 
Reply With Quote
Old 10-23-2013, 02:00 PM   #11806
Grimster
 
Grimster's Avatar
Recipes 
 
Dec 2009
North Alabama
Posts: 506
Liked 19 Times on 16 Posts


Quote:
Originally Posted by jstampler View Post
For those of you who sweeten. What do you use, Splenda? How much do you use? I know its to everyone's specific taste but I'm just trying to figure out what an average amount would be for a 5 gallon batch.
3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes.

2 days later I can be found passed out on the couch from too much apfelly goodness.

Leadgolem Likes This 
Reply With Quote
Old 10-23-2013, 02:47 PM   #11807
Recluse
Recipes 
 
Aug 2009
NJ USA
Posts: 300
Liked 7 Times on 7 Posts


Quote:
Originally Posted by Grimster View Post
3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes.

2 days later I can be found passed out on the couch from too much apfelly goodness.
Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains before being fermented out?

3 cups of sugar is probably around 1.5 lbs which is almost as much as went in from the original recipe..

 
Reply With Quote
Old 10-23-2013, 03:07 PM   #11808
TexasWine
HBT_LIFETIMESUPPORTER.png
 
TexasWine's Avatar
Recipes 
 
Apr 2013
Houston, Tejas
Posts: 1,837
Liked 454 Times on 355 Posts


Quote:
Originally Posted by Recluse View Post

Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains before being fermented out?

3 cups of sugar is probably around 1.5 lbs which is almost as much as went in from the original recipe..
Pretty sure the keezer keeps it cold enough that fermentation doesn't kick back up.

 
Reply With Quote
Old 10-23-2013, 03:41 PM   #11809
Recluse
Recipes 
 
Aug 2009
NJ USA
Posts: 300
Liked 7 Times on 7 Posts


Quote:
Originally Posted by TexasWine View Post
Pretty sure the keezer keeps it cold enough that fermentation doesn't kick back up.

Ahhh good point!

 
Reply With Quote
Old 10-23-2013, 04:27 PM   #11810
Grimster
 
Grimster's Avatar
Recipes 
 
Dec 2009
North Alabama
Posts: 506
Liked 19 Times on 16 Posts


Quote:
Originally Posted by Recluse View Post
Ahhh good point!
Oh man I can only imagine what'd happen if I left the keg sitting outside of the keezer with 3 cups of sugar in there... I imagine the little blow off valve would be tested by that.

 
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