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Old 12-03-2009, 03:57 AM   #1
Nov 2009
Sugar Grove, Illinois
Posts: 409
Liked 1 Times on 1 Posts

So I put together a batch of apfelwein, based on Ed Wort's recipe of course, deviating in that I only made 4 gallons and used 2 lbs dark brown sugar instead of the corn sugar that was recommended. As a note, I used Kroger brand apple juice, ingredients: Filtered Water, Apple Juice Concentrate, Ascorbic acid.
It has been in the fermenter since Oct 31 at a steady 68F. Going into bottles Friday.
OG: 1.065
FG: 0.995

Anyway, as the title states, it has a grainy, malty type finish. My question is would this be caused mostly by my substitution of brown sugar or more likely by the apple juice that I used. Also, as it is still "young" , what are the chances that it will fade or develop during aging?
Primary #1+Auxiliary: Burning River Pale Ale clone
Primary #2: empty
Primary #3: EdWorts Apfelwein #4
Conditioning/Drinking:Brewers Best Belgian Tripel, Apfelwein #3, EdWorts Apfelwein #2, Cranapple Wine, Routers Share Network Closet Strong Scotch Ale, McCormack's Old Malt Oatmeal Stout

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Old 12-03-2009, 04:44 AM   #2
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

It will change a lot over the next 6 months. You won't recognize it by then. After 1 month I could not drink it. After 2 months I drank it but reluctantly, now it's more than 6 months and it is pretty good.

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