Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 03-11-2012, 07:50 PM   #9411
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I started my first batch 1-14-12 and bottled 3 weeks ago. As for my first tasting, it is a simi-tart dry wine. If you follow EDWort's recommendation to not judge till after 3 drinks you'll be drunk. I had 1 bottle, and I liked it. After 2 bottles, I was buzzed and liked it. After 3 bottles I was drunk and liked it, . I don't think I'll try a 4th.

I only left mine in primary for 5.5 weeks and bottled carbonated for 3 weeks. I used EdWort's recipe except I used cane sugar instead of corn sugar. The final product is clear and crisp. It might be better after a few months, but it is very drinkable after 8.5 weeks. Enjoy!
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Old 03-11-2012, 09:13 PM   #9412
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Bottled up 51 bottles today. Now to wait for them to carb up.
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Old 03-11-2012, 09:16 PM   #9413
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Man, I don't know if I'll have enough left to bottle, as I keep stealing glasses as it goes. I think the fermentation is over, and all 3 gallons taste different. Still tasty though.
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Old 03-13-2012, 02:56 AM   #9414
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Have to give credit to Edwort for this recipe. It took 1st place in Category 28 at Kona Homebrew Festival, good stuff.
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Old 03-13-2012, 03:11 PM   #9415
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I just bottled my first batch last night and man it was tart! I'm really hoping it mellows out. I only aged it for 5 weeks since I was getting impatient.

The starting reading was 1.056 and finished at .096 so it's pretty darn dry as well as potent.
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Old 03-13-2012, 03:40 PM   #9416
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I've been drinking on my first batch for a few months. Just a month in primary, then I bottled two bombers and kegged the rest. I'm gonna put one bottle in the fridge to see how it compares to what is in the keg. The other bottle will be for the six month mark. SWMBO and I really like this stuff. I need to get another batch going...
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Old 03-13-2012, 05:37 PM   #9417
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Quote:
Ingredients


2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
I have a couple of questions:

1.) can I use regular white sugar?
2.) would there be any difference if I used Champagne yeast instead of Montrachet (we have both, just askin)

Thanks for the recipe!
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Old 03-14-2012, 04:00 AM   #9418
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Quote:
Originally Posted by OpenContainer View Post
Bottled up 51 bottles today. Now to wait for them to carb up.
A Sierra Nevada man I see! Your bottles/holders look like my normal bottling day.
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Old 03-14-2012, 08:31 PM   #9419
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Quote:
Originally Posted by MT2sum

I have a couple of questions:

1.) can I use regular white sugar?
2.) would there be any difference if I used Champagne yeast instead of Montrachet (we have both, just askin)

Thanks for the recipe!
1) yes, just make sure you use a priming calculator as you'll need more cane sugar than corn sugar.

2) I just made my first batch with champagne yeast a bit over a month ago (5th batch total). After just the first month it tastes way less harsh than the normal Montrachet does at that time. I'm a much bigger champagne fan than wine though, so maybe that has something to do it. I'd say go for it.
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Old 03-15-2012, 12:27 AM   #9420
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Quote:
Originally Posted by Jukas View Post
General consensus in this thread seems to be you should try and forget about it for 6-9 months if possible. You should be able to bulk age it in a carboy for up to a year, but I'd personally be inclined to rack it to secondary before doing so.
I would not let it go over 3 months before racking to a carboy or keg. After 3 months, get it off the yeast.
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