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Old 02-02-2010, 03:18 PM   #11
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

Well my first batch of Apfelwein-cyser is in the fermenter.

I went with 5 gallons of apple juice, 1 lb natural clover honey, and 1 lb dextrose.

I pasteurized the honey in 1.5 gal. of the juice, and put the rest of the juice in the 6gal. better bottle. Then I stirred in the dextrose and chilled the 1.5 gal of must down to 60 degrees. Then, DANG IT, I spilled about half of it on the ground when I was taking it out of the ice bath. So I'm short around a gallon of juice and probably half of my honey/dextrose. OOOPS!

Anyway, I mixed the remainder in well with the rest of the juice, took my OG (which was 1.060), and pitched my Montrachet wine yeast.

It's sitting comfortably at 64 degrees right now. We'll see how it goes.
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Old 02-02-2010, 04:43 PM   #12
Tusch
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Nov 2007
Spring Valley, Ohio
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You might want to pick up some pectic enzyme to throw in since you heated the juice. I personally see no reason to pasteurize honey so heating completely not necessary but seeing as you heated the juice to do this the pectins could be set resulting in some sweet pectic haze.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 02-02-2010, 06:56 PM   #13
hilohwn
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Dec 2009
hawaii
Posts: 29

A pound or two more of honey would've been great...

 
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Old 02-03-2010, 06:35 AM   #14
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

Quote:
Originally Posted by Tusch View Post
You might want to pick up some pectic enzyme to throw in since you heated the juice. I personally see no reason to pasteurize honey so heating completely not necessary but seeing as you heated the juice to do this the pectins could be set resulting in some sweet pectic haze.
The juice I used was pasteurized and cloudy anyway, so I'm not worried about it. It shouldn't affect the flavor, right?
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Old 02-03-2010, 02:37 PM   #15
Tusch
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Nov 2007
Spring Valley, Ohio
Posts: 1,379
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Well even if its pasteurized and cloudy it would have become clear after fermentation. I use cloudy "cider" all the time and in the end it will clear up. But no worries its mostly just aesthetics, it won't affect flavor.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 02-03-2010, 03:51 PM   #16
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

Thanks, that's what I was banking on.

This batch is really just a first attempt, so from here I'll get more technical and in depth. At this point, I'm just trying to get the mechanics/basics down.

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Old 02-04-2010, 05:15 PM   #17
LightningInABottle
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Sep 2009
Ann Arbor
Posts: 249
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I'm interested in how fast this goes. I made a few ciders/graffs this past fall and it seems everyone on the cider forum discourages the use of honey because it slows the ferment down. Personally I would like to use it, but I like my quick 2 week ferments when I don't use it.
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Old 02-05-2010, 03:58 AM   #18
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

I'll definitely keep this thread updated. I don't know that this batch will be a great indicator though, since I spilled some of the juice/honey/sugar mixture before adding to the rest of the juice in the fermenter and don't know truly how much honey went into the must.

The OG was only 1.060. It's fermenting very actively right now, though.
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Old 02-10-2010, 01:31 PM   #19
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

8 days into fermentation, we're at 1.010.

Pretty tasty! Definitely still an apple taste/aftertaste to it, but most of the sweetness is gone at this point.

Right now it's something like a hard cider. It's even slightly fizzy.
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Old 12-09-2010, 04:48 PM   #20
AnthonyD
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Dec 2009
Rochester,NY
Posts: 151

forgot to update this thread. It ended up fermenting out in 6 weeks, and it turned out amazingly delicious. I went ahead and carbed the whole batch. Everyone that has tried it has enjoyed it.
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