Man, I love Apfelwein - Page 540 - Home Brew Forums

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

Reply
 
Thread Tools
Old 09-03-2009, 10:10 PM   #5391
Hegh
 
Hegh's Avatar
Recipes 
 
Oct 2008
Schenectady, NY
Posts: 663
Liked 10 Times on 10 Posts


Quote:
Originally Posted by Ernie3 View Post
I would think that if it became as carbonated as champagne it would be an issue with exploding bottles and possibly caps blowing off.

How much priming sugar are you adding when bottling??
It's not that it becomes super-carbonated, but rather that the carbonation is much more up-front because apfelwein doesn't have the body that beer does, when using the same amount of priming sugar.
__________________
Triple Cat Brewery

Primary: Summer RyePA
Tertiary: Strawberry Blond
On Tap: NB's Oatmeal Stout, Eagle Mills Hard Cider, Hefeweizen, Black Lager, Warsteiner Dunkel Clone

"Bravery is not a function of fire power." ~J.C. Denton

 
Reply With Quote
Old 09-03-2009, 10:15 PM   #5392
Ernie3
Recipes 
 
Oct 2008
Posts: 162
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Hegh View Post
It's not that it becomes super-carbonated, but rather that the carbonation is much more up-front because apfelwein doesn't have the body that beer does, when using the same amount of priming sugar.

I see what you mean now.........

 
Reply With Quote
Old 09-03-2009, 11:53 PM   #5393
wcarter1227
 
wcarter1227's Avatar
Recipes 
 
Jun 2009
Austintown,OHIO
Posts: 436
Liked 12 Times on 6 Posts


Quote:
Originally Posted by Hegh View Post
It's not that it becomes super-carbonated, but rather that the carbonation is much more up-front because apfelwein doesn't have the body that beer does, when using the same amount of priming sugar.
i used 1 liter swing top bottles and coopers priming drops. i bottled mine after 1 month in the carboy. the package said to use 1 drop for a 12 oz and 2 drops for a 22 oz. since 1 liter is about 33 oz i should have used 3 drops but i opted to use 4 drops. so thats why i say mine is supercarbed.

i also didnt degas when i bottled it so there was some leftover co2 when bottling.
__________________
primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops
http://hopville.com/brewer/wcarter1227

 
Reply With Quote
Old 09-04-2009, 02:17 AM   #5394
jcobbs
Recipes 
 
Jun 2009
Alabama
Posts: 448
Liked 5 Times on 5 Posts


I started a one-gallon batch about two weeks ago using Cooper's ale yeast, just the ordinary dry stuff in the gold pack. It's dropped almost clear and has just about stopped bubbling, so today I "snuck" a taste. Very nice, a little sweet, still some apple flavor, and no real alcohol hotness. I was surprised and impressed, as I've not had any till now to taste that good so young. I think I'm going to give this a couple more days to clear and then bottle it up, keep an eye on it, and if it carbs up nicely, cold crash it & enjoy. (I use 12 oz PET bottles, so not worried about flying glass & I can tell by the firmness if they're carbing). Everything else I have going is either going to take a while to be ready, or it's reserved for Christmas gifts. This gallon is just for the brewmeister!
__________________
Hickory Glynn Winery & Brewery

 
Reply With Quote
Old 09-04-2009, 04:10 AM   #5395
Reno_eNVy
 
Reno_eNVy's Avatar
Recipes 
 
Oct 2008
Reno, Nevada
Posts: 6,277
Liked 229 Times on 195 Posts


Opened the first one today! *GLEE*

We decided not to touch it for 14 days after bottling... I love it when I get the chance to use the word "fortnight."

So after a fortnight of aging it is already fracking delicious! Plenty of apple-flavor and it's nice and dry. And it's only going to get better, you say? Damn, we're going to need to make more soon!
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
Reply With Quote
Old 09-06-2009, 12:10 AM   #5396
Recluse
Recipes 
 
Aug 2009
NJ USA
Posts: 300
Liked 7 Times on 7 Posts


Quick question. Some folks have used Ale Yeast to leave residual sweetness, and I have seen that the Danstar Windsor yeast is supposed to leave a fairly high gravity. Anybody try Windsor yeast to create a sweeter Apfelwein?

My apfelwein is bubbling away with Montrachet, but there is always the plan for the future.

I did a search of the thread but couldn't come up with any mention of 'WINDSOR'.

I'm probably going to ask this question in the GRAFF thread as well for future reference.

 
Reply With Quote
Old 09-06-2009, 12:24 AM   #5397
CATFISHER74
Recipes 
 
Jan 2009
ST.CHARLES, IL
Posts: 153
Liked 2 Times on 2 Posts


I have been looking and have not come across it yet how much sugar for 1 gallon?
__________________
I wish it were winter so we could freeze it into ice blocks and skate on it and melt it in the spring time and drink it!

 
Reply With Quote
Old 09-06-2009, 01:38 AM   #5398
jcobbs
Recipes 
 
Jun 2009
Alabama
Posts: 448
Liked 5 Times on 5 Posts


The original recipe calls for 2lbs of corn sugar in a 5 gallon batch, so that's about 6.4 oz (by weight) for a gallon. I've made it different ways, and often just use table sugar, even though some folks say they end up with off flavors using table sugar. Personally I've never had a problem. I typically put about 1-1/2 cups table sugar into a gallon and that seems to work out OK for me. Haven't weighed it out but that's probably a higher sugar ratio than EdWort's recipe. But like I say, it's working for me, YMMV.

What I did try, and do NOT recommend, is backsweetening with stevia. Ruined a perfectly good batch of apfelwein. The initial swallow is nice, but the aftertaste is awful, and I have yet to find anything to help it. Fortunately I've about drunk that gallon just trying various things to fix it. I've used stevia as a food sweetener and it's OK, but don't let it anywhere near your apfelwein!
__________________
Hickory Glynn Winery & Brewery

 
Reply With Quote
Old 09-06-2009, 06:30 PM   #5399
RandalG
 
RandalG's Avatar
Recipes 
 
Dec 2008
The Windy City
Posts: 424
Liked 4 Times on 4 Posts


I've been thinking about something. I used Kirklands from Costco on my first two batches with the 2 lb. priming sugar as recommended by Ed.My OG on both batches was 1.062. I may be wrong but I think some people are getting a higher OG making the abv higher. Do you guys think there may be different amounts of sugar in the different brands of juice and that may have something to do with the different OG's. It may be interesting to do a little experiment comparing brands to OG using the same 2 lbs. of sugar just to see. Just a thought.

 
Reply With Quote
Old 09-06-2009, 07:09 PM   #5400
Recluse
Recipes 
 
Aug 2009
NJ USA
Posts: 300
Liked 7 Times on 7 Posts


Definitely. If you look at the Nutrition Information sidebar on the juice it will show the Sugar content per 8 oz (or 240 mL). Generally seems to be about 28 g (1 oz) making a gallon of juice equivalent to 1 lb sugar/gallon, or about 46 gravity points.

One juice I used (in a batch of GRAFF) said 24 g/250 mL, but it didn't taste any less sweet than the other brands.

Best thing to do would be to just dump some juice in a tube and measure it with a hydrometer.

BTW, my 3 gal batch of Apfelwein with 0.6 lb Dextrose + 0.6 lb Brown Sugar + 3 gal of 28 g sugar per 8 oz Apple Juice was pretty much 1.062-1.063 as well.


 
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