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Old 01-23-2007, 09:45 PM   #691
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MidRex

I used K1-v1116 in mine, and it cleared right away, within three weeks. If it's still not clear for you, stick it in the fridge for a couple days and it should start to drop some sedement. After that you can either bottle if it's clear enough for you or rack and let it sit. Mine cleared on its own pretty good, but cold stabilizing worked wonders.

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Old 01-23-2007, 09:54 PM   #692
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Quote:
Originally Posted by Torchiest
Yeah, it's gotta be the yeast strain. Did you take SG readings and calculate your ABV? I would guess it's above 10%, which takes out just about all the remaining sugars. I'm planning on making this in the next month or so, and I'm going to follow EdWort's recipe exactly the first time. Then I'll tweak it on subsequent occasions.
No... on bottling day for our Bock, which was "brewing" day for the Apfelwein, I knocked over some bottles that were standing upside down on a towel, draining from washing, and one of the bottles fell onto our hydro, breaking it, naturally.

If we ever find time to get to the LHBS I'll get a new one and calculate it.

Next time we'll use Montrachet yeast.
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Old 01-23-2007, 10:03 PM   #693
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D'oh! I've broken one hydrometer so far, and now I make a point to keep it in its little plastic casing all the time except for the minute or two I'm actually taking the reading, because I am prone to minor little mishaps which a delicate piece of equipment like a hydrometer can't handle at all. They should make stainless steel hydrometers!
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Old 01-24-2007, 03:01 AM   #694
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Well, what the hell, I'll toss my hat in the ring.

Went to the LHBS tonight, picked up 2 lbs Corn Sugar ($2.50) , 1 packet red star montrachet ($0.80), and enough yeast nutrient for 50 gallons ($1.25).

Stopped by safeway (grocery store) and Tree Top is $4.99/gallon (the half gallons are on SALE, 2 for $5...what a deal!)...I'll wait until this weekend and stop by Costco on my way back from dog training, I'll be able to cut my costs by about 40% this way, hopefully they have it.

They also have Tree Top "apple cider", I wonder what the difference is, same price, ingredients just listed "concentrated apple cider"?

I was thinking about adding a jar of honey that I have that is a bit crystalized to some warm/boiling apple juice, maybe it will add some sweetness to the apfelwein...

 
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Old 01-24-2007, 03:33 AM   #695
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Now I know what you guys are talking about with the sulfur smell. My whole basement reeked this morning. It is a little better tonight but noticeable.
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Old 01-24-2007, 03:53 AM   #696
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Quote:
Originally Posted by RichBrewer
Now I know what you guys are talking about with the sulfur smell. My whole basement reeked this morning. It is a little better tonight but noticeable.
Ahh, the smell of Wonderful Apfelwein. Soon to be nectar of the gods and an excellent panty remover.

 
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Old 01-24-2007, 03:55 AM   #697
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Quote:
Originally Posted by ill.literate
My g/f didn't really like it much, and I'm going to experiment with sweetening it, etc. It did, however, get a little better after I'd had a couple three or four sips.
Next batch, follow my directions to the letter. Chill it, carb it, and make sure g/f drinks 3 glasses before judging if she likes it or not. It's an aquired taste at first for some folks.

 
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Old 01-24-2007, 04:03 AM   #698

What Ed is saying is correct. I drank Strongbow in England after a couple Whitbread Best Bitters. I drank about half of a mason jar-like mugs worth before my opinion changed.

At first it tasted like winey bitter apple juice, then snap, it was like drinking apple juice with bubbles. I was hooked on cider from this point.

I'm expecting the same thing here. I might just like it right off the bat.

Can't wait.... need another 2-3 weeks + 2 weeks carbing.

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Old 01-24-2007, 04:14 AM   #699
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Somewhere here; perhaps post 244 as an estimate I replied how tart it was after 2 weeks in the bottle initially. A bit too tart actually for my tastes (followed Ed's recipe exactly). As time went on it lost the big tangy flavor and now is just awesome. It's 9 weeks in the bottle now. Gets better with age IMO. Early on when it was young I made the following recipe I found. Very good:
----------
Heisse Ebbelwei
1 Liter Apple Wine
1/8 Liter water
60 grams sugar (approx 2oz)
1/4 stick cinnamon
3 cloves
Peelings of half a lemon or two lemon slices
Preparation
Bring the sugar, spices and water to a boil. (instead of the water experts say that you really should use apple wine for a better flavor) Then let this mixture steep for 30 minutes.
finally, mix in the remainder of the apple wine and carefully reheat to just under the boiling point.
http://altfrankfurt.com/Weihnachten/
----------

I only got 15 22's left. I got to get some more in the works so it can age...

 
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Old 01-24-2007, 04:27 AM   #700
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Hey EdWort,
Do you have any idea how many gallons of Apfelwein have been brewed as a result of this thread? We should try to figure it out.
The apple juice companies must be loving us about right now.
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