Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
Reply
 
Thread Tools
Old 03-15-2012, 03:03 AM   #9421
Jukas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Dec 2011
Location: Santa Rosa, CA
Posts: 964
Liked 102 Times on 78 Posts
Likes Given: 28

Default

Quote:
Originally Posted by EdWort View Post
I would not let it go over 3 months before racking to a carboy or keg. After 3 months, get it off the yeast.
EdWort, That's what I was alluding to, though I didn't get as specific as to say get it off the yeast... I figured that was implied


Jukas is offline
 
Reply With Quote
Old 03-15-2012, 02:30 PM   #9422
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork, Cork
Posts: 437
Liked 17 Times on 13 Posts
Likes Given: 9

Default

I'm sold, will get a batch started as soon as I have an empty bucket.


__________________
4499L brewed since August 2011.
Akavango is offline
 
Reply With Quote
Old 03-15-2012, 03:28 PM   #9423
BeerDoctor5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Middleton, WI
Posts: 108
Liked 4 Times on 4 Posts
Likes Given: 16

Default

I've been searching online and in this thread for a good amount of time and have yet to find my answer. I would like to carb my apfelwein. I followed EdWort's directions 100% so far. However, my wife drinks Strongbow/Woodchuck and likes the amount of carbonation in those. I'm thinking the 3/4 cup dextrose/5 gal batch might be substantially more carbonated than the ciders she's used to. Also, I'm assuming she'll be spiking her apfelwein with sprite/7up. So my question is...

How much dextrose should I add to my 5 gal batch of apfelwein to yield similar carbonation levels to Strongbow/Woodchuck? TIA
__________________
Primary-Rye IPA (6/16/12)
Primary-Crapple Wine (5/7/12)
Primary-EdWort's Apfelwein (6/16/12)


Bottled-Backbreaker Blonde Ale, HighwAyPA, EdWort's Apfelwein
BeerDoctor5 is offline
 
Reply With Quote
Old 03-15-2012, 03:41 PM   #9424
cram
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Poway, CA
Posts: 330
Liked 36 Times on 29 Posts
Likes Given: 1

Default

Most folks treat it as they would bottling beer--1/2-3/4 cup of dextrose would be the norm. But if she'd prefer it to be just slightly effervescent, and she plans to add sprite/7up, then maybe leave it still and let the soda add the fizz, or bottle with 1/3 cup of dextrose.
cram is offline
 
Reply With Quote
Old 03-15-2012, 05:20 PM   #9425
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Bismarck, ND
Posts: 1,399
Liked 120 Times on 89 Posts
Likes Given: 166

Default

I would recommend weighing your sugar. I have just carbed a few batches without my scale (a friend had it) and trying to convert table sugar from weight to volume resulted in some way undercarbed beverages. Maybe that's less of a problem with larger batches and dextrose, but I won't risk it again.
__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: Belgian Export Stout
On Deck: OFest? Hoppy Brown?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is online now
 
Reply With Quote
Old 03-15-2012, 05:27 PM   #9426
CreamyGoodness
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,488
Liked 2105 Times on 1400 Posts
Likes Given: 3864

Default

Is carbing just proportional with a gallon batch? If its more complicated with less wine then I'll just hit it with some 7up and call it a day.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote
Old 03-15-2012, 05:36 PM   #9427
funkapottomous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Houston, Texas
Posts: 628
Liked 11 Times on 11 Posts
Likes Given: 21

Default

Quote:
Originally Posted by CreamyGoodness
Is carbing just proportional with a gallon batch? If its more complicated with less wine then I'll just hit it with some 7up and call it a day.
Carbing/priming should be proportional, but this stuff IS awesome with some lemon-lime soda
funkapottomous is offline
 
Reply With Quote
Old 03-15-2012, 06:17 PM   #9428
CreamyGoodness
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,488
Liked 2105 Times on 1400 Posts
Likes Given: 3864

Default

Thanks, Funk. I need to start another batch tonight.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote
Old 03-15-2012, 08:52 PM   #9429
Matteo57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Corona, ca
Posts: 750
Liked 18 Times on 17 Posts

Default

I didn't see it amongst the million posts but has anyone tried oaking this? Any thoughts on that idea? Think it would turn out well?
Thinking along the lines of slightly oaky.... nothing crazy at all. Just a slight touch.
Any thoughts?
Matteo57 is offline
 
Reply With Quote
Old 03-15-2012, 10:57 PM   #9430
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Bismarck, ND
Posts: 1,399
Liked 120 Times on 89 Posts
Likes Given: 166

Default

I just had a taste test of some apfelwein made with the following recipe:

OG: 1.070
1 lb cane sugar
3 rolls concentrate
~4 gallons Juice
3056 yeast
3+ months in primary (I am about to get it off the yeast).

I just took a gravity sample: 0.996
taste: pretty bad. Bland, very dry, the wife said yeasty, and not really much character. A similar recipe with half cran-apple juice blend and montrachet finished at 1.008 and has more wine character. I won't use the 3056 again (though it smelled wonderful coming out of the airlock), and am curious if the juice blends (not pure apple) have more unfermentable sugars somehow, or if the last batch was just a fluke.


__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: Belgian Export Stout
On Deck: OFest? Hoppy Brown?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is online now
 
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 Wine Making Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Wine Making Forum 2 02-22-2008 01:47 PM


Forum Jump