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Old 12-18-2006, 09:53 PM   #381
dibby33's Avatar
Nov 2006
Hobart, Tasmania
Posts: 2,127
Liked 15 Times on 15 Posts

going to try and start this tonight. nice warm weather here just now so it would be fantastic to sit out on the desk with this.

s : Ginger Beer, Wheat Beer
Secondary :
: all drunk
Drinking : A Lot.
Next Up : Wheat Beer with grainy things

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Old 12-18-2006, 09:54 PM   #382
todd_k's Avatar
Jan 2006
Posts: 2,636
Liked 29 Times on 28 Posts

anyone bottle this in wine bottles?

I would have bottled this already but I don't have enough bottles to do it. I have 2 batches including this one that need bottling. I think one is destined for the Party Pig.

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Old 12-18-2006, 10:15 PM   #383
Nov 2006
Posts: 281

Greetings all!

We've officially joined the Apfelwein bandwagon.

We bottled our first ever brew, a bock, last night so while we had all the stuff out, and sanitizer made up, we decided to start the Apfelwein last night.

We tweaked the recipe ever-so-slightly.

Five gallons of apple juice, 1.5 pounds of corn sugar and .5 pounds of dark brown sugar.

For the yeast we used a Wyeast Champagne yeast smack pack, which, I didn't smack hard enough apparently because the inner bag hadn't broken when I opened it (I've never used a smack pack before). So I sanitized a knife and punctured the inner pack, mixed it as best I could and poured it into the juice and sugar mixture.

No real vigorous fermentation yet, but I see a fairly steady stream of small bubbled making their way up the side of the carboy.

Can't wait to try this!

Thanks Ed, as well as everyone else who's made this and posted their tweaks, etc!
Bottled: Urca Vanilla Bourbon Porter, Kiwi IPA
Up next: Kiwi IPA, Maibock?

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Old 12-18-2006, 11:32 PM   #384
Oct 2006
Posts: 21
Liked 1 Times on 1 Posts

I was wondering if I should rack to a secondary, considering my recipe/situation/etc. I've never done that, but at the moment I have insufficient bottle caps, and I'm worried about autolysis.

quick review :
* 3 gallons cider, quick boil, cooled, pitched onto yeast cake from spiced pumpkin (really squash) ale
* 5 days later, added another 3 gallons cider + 1.5 lb sugar + 2 lbs honey (quick boil, cooled, added)
* active fermentation ended about 7-10 days ago
* I'm not going to be able to bottle it for at least another 2 weeks

In the cellar/fridge :
Pomegrande Ale
The Trouble with Trippels
Hard Cider
Spiced Strong Ale "D9"

Fermenting :
Son of Saisson

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Old 12-18-2006, 11:35 PM   #385
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
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Ed keeps them in the primary exclusively, some of which have been in there since October.

No worries.
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka

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Old 12-19-2006, 12:54 AM   #386
EdWort's Avatar
Jul 2006
Bee Cave, Texas
Posts: 11,912
Liked 344 Times on 169 Posts

Originally Posted by todd_k
anyone bottle this in wine bottles?
Here's what I use.

They hold 1 Liter each.

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Old 12-19-2006, 04:03 AM   #387
Kevin K
Kevin K's Avatar
Mar 2006
Manitoba, Canada
Posts: 358

Might have screwed up here guys.

Yesterday when I grabbed the apple juice cartons to make my starter, I grabbed the wrong ones.

This is what I grabbed:

...and this is what it says for ingredients:

Filtered water, apple juice and/or apple juice from concentrate (filtered water, concentrated apple juice), sugar/glucose-fructose, malic acid, natural flavour, colour, vitamin C.

Didn't realize it until today when I topped up with another 12L of the right stuff (pure) and 3 cups of dextrose.

Am I up **** creek?
Up next: Bitter Red Ale
Fermenting/clearing: Bitter Red Ale
On Tap: American Wheat & Oatmeal Stout

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Old 12-19-2006, 07:15 AM   #388
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
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The only thing I see which might cause a problem is the malic acid. Any scientific folks want to tell me what the heck that is?

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Old 12-19-2006, 09:34 AM   #389
brewman !
Nov 2006
Posts: 1,449
Liked 40 Times on 36 Posts

Its an acid. I've used it in beer making. No biggie.

My fermentation is slowing down. Is anyone clarifying their apfelwein ? Anyone racking it to a secondary ? *chuckle... my inlaws are coming next week. I wonder if I should bother bottling or kegging it or if we should just drink it from the carboy ! I'm dying to taste it.
Getting back into brewing...

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Old 12-19-2006, 10:05 AM   #390
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

Taste it. Use taking a gravity reading as an excuse if you need one. It'll be wonderfull.
Have a beer on me.

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