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Old 04-18-2012, 04:38 PM   #9651
nukinfuts29
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Nov 2011
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Quote:
Originally Posted by tulsabrewdaddy View Post
SWMBO loves cran apple juice so I'm doing a gallon experiment with 1/2 gallon 100% apple juice and 1/2 gallon 100% cranberry juice with 6.4 ounces of corn sugar and about 1/2 packet of the yeast. We will see how it turns out....

Attachment 57541
I cannot wait for this


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Patience, my Padawon. The yeast can sense your tension.
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Old 04-20-2012, 09:58 AM   #9652
iceemone
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Feb 2012
Portland, Or
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I just took my first hydro sample of my first batch of apfelwein. I drank it. I took another, "Sample" OMNOMONONONOMOM. So good. I'm thinking of taking another "Sample" I am literally drinking this out of the carboy. EdWort I love you.



 
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Old 04-21-2012, 05:25 AM   #9653
Skagdog
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Oct 2011
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Just sitting at a house warming party for one of my wife's friends. I brought six bottles (750ml) and they were gone in about 30 minutes.....ive got some experimental batches but this was the standard Edwort original....

Happy Brewing!
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Old 04-22-2012, 02:27 AM   #9654
BrewScout
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How much honey would it take to carbonate 2 gallons of this stuff?
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Old 04-22-2012, 03:01 PM   #9655
mastamind
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Mar 2012
Eastlake, Ohio
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Ahhhh the wonderful taste of apfelwein . I just bottles my first batch ever yesterday 4/22/12 after being in the carboy for a month and a half. This stuff tastes amazing! I do prefer to add a little bit of fresh apple juice to it to make it a little more sweeter but it sure does F you up . I had 4 glasses and swmbo had 4 glasses and at 4 in the morning she is up with a massive hangover and says I am never drinking your apple juice again hahaha I am sure she will be drinking it today. Also is can any one give me some ideas to make different flavors apfelwein? Cheers

 
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Old 04-22-2012, 04:46 PM   #9656
Recluse
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Aug 2009
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Originally Posted by BrewScout View Post
How much honey would it take to carbonate 2 gallons of this stuff?
I usually carbonate at the rate of 1 oz (by weight) of sugar per gallon or higher.

The jar of Honey I looked at says it contains 16g sugars per TBSP of honey, so,
about 4 TBSP honey would give you 64 g (~2.3 oz) of sugar and should be about right.

 
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Old 04-23-2012, 03:25 AM   #9657
BeerDoctor5
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Feb 2012
Middleton, WI
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Quote:
Originally Posted by mastamind View Post
Ahhhh the wonderful taste of apfelwein . I just bottles my first batch ever yesterday 4/22/12 after being in the carboy for a month and a half. This stuff tastes amazing! I do prefer to add a little bit of fresh apple juice to it to make it a little more sweeter but it sure does F you up . I had 4 glasses and swmbo had 4 glasses and at 4 in the morning she is up with a massive hangover and says I am never drinking your apple juice again hahaha I am sure she will be drinking it today. Also is can any one give me some ideas to make different flavors apfelwein? Cheers
Ha! My wife had the same experience this morning! First time drinking my Apfelwein and she woke up with a massive headache. She learned a valuable life lesson. Pound water before bed to counteract EdWort's bad ass Apfelwein!!!
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Old 04-25-2012, 01:25 AM   #9658
Grumpybumpy
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, Wa
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Well well well. I finally got to taste this beast, and I must say it lived up to the hype! 3 months in primary, 1 month bottles. I used Lavlin RC-212 which may be my go to yeast for the 3rd time I make it (haven't used the Montrachet yet). Both my parents, who are seasoned wine drinkers, both really enjoyed it. They asked for more, so that's a good sign!

 
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Old 04-25-2012, 11:45 AM   #9659
CnnmnSchnpps
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Feb 2009
the far far east
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Bottling an 8 month old apfelwein.. It tastes glorious!

Split half/half carb'ed and not.

Thanks again for the recipe!

(BTW does anyone know the normal OG with the standard recipe?)
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Old 04-25-2012, 11:45 AM   #9660
Recluse
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Aug 2009
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Quote:
Originally Posted by Grumpybumpy View Post
Well well well. I finally got to taste this beast, and I must say it lived up to the hype! 3 months in primary, 1 month bottles. I used Lavlin RC-212 which may be my go to yeast for the 3rd time I make it (haven't used the Montrachet yet). Both my parents, who are seasoned wine drinkers, both really enjoyed it. They asked for more, so that's a good sign!
Interesting! What did you like about the RC-212 and which other yeasts have you tried? I have made it with Montrachet and EC-1118, and I pretty much only use EC-1118 now unless I absolutely cannot find any in time and fall back on Montrachet. Have been thinking of trying a batch with D-47 which tends to be a good Mead yeast. RC-212 looks like a nice candidate as well, but somehow I never thought of using it as I always associate it with red wine.



 
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