Man, I love Apfelwein - Page 73 - Home Brew Forums
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Old 01-26-2007, 02:25 AM   #721
Krazy Bazturd
 
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Quote:
Originally Posted by BoxerDog
I did a bacth in my Mr. Beer since my Carboy is full and I was wondering what to look for in my mr.beer keg to make sure that yeast was pitched right.


I noticed in Eds carboys that you could see how cloudy they got , yet it didnt have much krausen at the top. The Mr.Beer keg is dark brown.


Also when I pitched my yeast, it sank to the bottom of the keg, it was a champagne yeast.

There was an increased smell that I noticed this morning, pitched it
Any suggestions? How do I know that the yeast took and if it didnt should I repitch it?

Pitched it yesterday at around 6. Thanks
You should still be able to see that it is clearing. I just bottled the batch I made in my Mr. Apflewein and at 2 1/2 weeks I was able to tell it had cleared quite a bit.



 
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Old 01-26-2007, 05:44 PM   #722
LouT
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Do you have to boil anything?


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Old 01-26-2007, 05:48 PM   #723
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Quote:
Originally Posted by LouT
Do you have to boil anything?
I asked that too. No you don't have to boil it, to my amazement. This is another one of the attractive features of the apfelwein.

I think I will always have a batch going, one after another. This way, even if I can't find time to brew, I'll always have apfelwein.
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Old 01-27-2007, 12:02 AM   #724
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Here we go after 11 days. The batch on the right is 30 days old today and is still has a few tiny bubbles rising up to the neck. The other two are still going like gangbusters.



As soon as I keg the one on the right, I'll start another batch.

 
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Old 01-27-2007, 12:39 AM   #725
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I would like to maybe add some fruit blueberries to this. Can that be done? (sorry if this has been covered I did not read every page).
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Old 01-27-2007, 01:03 AM   #726
RichBrewer
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Quote:
Originally Posted by Fish
I would like to maybe add some fruit blueberries to this. Can that be done? (sorry if this has been covered I did not read every page).
Next time read every one of the 73 pages in this thread before you post a question!!!!!!


Sorry. It's the EAC wanna be in me coming out.

Actually, I haven't read all 73 pages either but I don't remember anything about adding fruit. I don't see why you can't. I'm far from an expert but I would make sure that apple and blueberry go together. Sounds like it might be good.
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Old 01-27-2007, 01:34 AM   #727

Quote:
Originally Posted by Fish
I would like to maybe add some fruit blueberries to this. Can that be done? (sorry if this has been covered I did not read every page).
I think that would work. I would try Oregon Fruits out of a can. They are available at the grocery store or Super Wal-Mart. Raspberry or blueberry sounds good, maybe even a tart cherry. 1 or 2 cans ~ 16 oz each.

Sanitize your blender, add the pasteurized fruit, puree, then add to the fermenter. Don't boil this or you'll have cloudy cider

All the canned stuff is good to go. I made a honey blueberry beer that was OK, not my style but it fermented well. No infection either. The blueberry was subtle. I used one can for 2.5 gal.
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Old 01-27-2007, 01:35 AM   #728
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Quote:
Originally Posted by Fish
I would like to maybe add some fruit blueberries to this. Can that be done? (sorry if this has been covered I did not read every page).
I guess so, but then it would not be Apfelwein. It would be a Apfelheidelbeerenwein.

 
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Old 01-27-2007, 04:30 PM   #729
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Any thoughts on trying this with German Hefe-weizen yeast - WLP300 - to pick up some clove/banana fruityness? Just bought the juice today, would like some feedback before I ruin 5 gallons of juice. My fermentation area is usually 65-72F. Is the temp as crucial for this apfelwein? Thanks!
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Old 01-27-2007, 04:54 PM   #730
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Quote:
Originally Posted by LouT
Any thoughts on trying this with German Hefe-weizen yeast - WLP300 - to pick up some clove/banana fruityness? Just bought the juice today, would like some feedback before I ruin 5 gallons of juice. My fermentation area is usually 65-72F. Is the temp as crucial for this apfelwein? Thanks!
If you haven't made it before my personal opinion would be to go with the dry montrachet yeast. It costs only .99 (for me anyways) and is a tried and true recipe. I'm just thinking of that style yeast and something in me says it wouldn't be a nice match. Anyways, you could always try something different later after checking out the original recipe and if you ever did wl300 I'd probably do a 1g test batch. Your ferment temps are great...



 
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