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Old 11-16-2011, 06:42 PM   #1
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Default Apfelwein or hard cider

I'm looking to do something with apple juice/cider but I'm not sure if I should do apfelwein or hard cider (or even what all the differences are).

From what I've read it sounds like an apfelwein will finish more dry than a cider and have a higher ABV? Anything else that sets them apart?


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Old 11-16-2011, 07:14 PM   #2
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Default go with the cider

really those are the only differences. i would make the cider though. its not as strong, but its ready quicker and if you do it right, the abv will kick you just the same.
bubbles are better


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Old 11-16-2011, 07:55 PM   #3
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I've made both and both are excellent. The Apfelwein is drier than the cider. For the cider, I used S04 yeast and it was done in 4 weeks, well, at least I was done...waiting. I got lazy and didn't take gravity readings, but my liver says it has a good kick.
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Old 11-16-2011, 08:05 PM   #4
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I attempted my first cider and the OG was 1.068. I used the wyeast sweet mead yeast hoping to leave some sweetness. Well that didn't happen and it fermented out to 1.000 more of an Apfelwein. It was good but I wanted it more like a cider so I added back apple juice concentrate until I hit 1.026 and it's perfect for my tastes. I used some potassium sorbate and kegged it. I guess it depends on the taste you are trying to achieve. I prefer some sweetness in it so I would say cider.
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Old 11-16-2011, 10:17 PM   #5
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I just bottled my first batch using Fresh apple juice (went to the farm with a 6 gal bucket) 4lb of brown sugar and English Cider Yeast.

Started at 19 Brix (sorry, I come from a wine background) on 10/22 and was down to 1 brix on 11/12. So just about 3 weeks.

18 brix fermented, so it's ~9% alcohol and delicious! I put some in wine bottles and some in bottles with a little extra sugar. I think my high AC may have killed of most of the yeast so it will be interesting to see if it carbonates.
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Old 11-16-2011, 10:33 PM   #6
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A vote for cider as your first try. Mine went from grain...err, juice to glass in 13 days. I bottle pasteurized mine, stopping fermentation around 1.010. You can click on my profile for the recipe I used.
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Old 11-17-2011, 08:45 PM   #7
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Thanks for the replies. I'll probably go with a cider. Any other recipes out there? This one sounds good but I'm probably just gonna be using straight juice/cider.

Also I was planning on using Nottingham yeast since I already have some. Is that weird? I know they have cider yeast and stuff but I feel like a clean ale yeast should work just as well.


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