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Old 08-05-2012, 03:56 AM   #1
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Default Ed wort's apfelwein

I started my apeflwein on 7/15 there is very little activity at this point do I need to clarify the cider if I carbonate it exactly what is the process. When do I bottle?


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Old 08-05-2012, 07:14 AM   #2
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As i understand it you should wait for it to go clear on its own, at that point its ready to drink.


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Old 08-05-2012, 11:47 AM   #3
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I never even think about bottling my apfelwein before 6 months, and don't even touch them till they've been around a year. Most folks I know won't even taste any apfelwein younger than that. Then they can't keep their hands off it after. It's pretty much rocket fuel when it's young, but is deceptively smooth when It's aged. I'm working through a batch that's around two years old and it's silky smooth, but still potent. Kinda like a claw hammer in a velvet glove....

A lot of folks new to this, drink it way too young, and don't even know what they're missing. It's like any high gravity brew, it needs time to mellow.
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Old 08-05-2012, 01:26 PM   #4
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Hallo,
Why carbonate?
Apfelwein in Germany is never carbonated. That is the British contribution to Cider.

I Lived in Germany for 30 Years.
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Old 08-05-2012, 09:02 PM   #5
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Hallo,
Why carbonate?
Apfelwein in Germany is never carbonated. That is the British contribution to Cider.

I Lived in Germany for 30 Years.
I think most people do it because it tastes better.
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Old 08-06-2012, 11:05 AM   #6
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Quote:
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I think most people do it because it tastes better.
Yes. My friends like it higly carbed, and call it Apple Champagne. I usually give bottles as gifts at Christmastime.
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Old 08-06-2012, 11:48 AM   #7
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Quote:
Originally Posted by Revvy

Yes. My friends like it higly carbed, and call it Apple Champagne. I usually give bottles as gifts at Christmastime.
When do you usually bottle and when you carbonate it is done by back sweetening with dextrose?
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Old 08-06-2012, 01:24 PM   #8
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I usually bottle after it's been sitting for about 6 months as mentioned in my earlier post. And I bottle with about 5.5-6 ounces of priming sugar, and bottle in old champagne bottles.
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Old 08-06-2012, 06:05 PM   #9
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When do you usually bottle and when you carbonate it is done by back sweetening with dextrose?
Not back sweetening, i assume most people just use corn sugar/dextrose like you would for carbonating any bottles of beer/etc.

You wouldnt want to try to back sweeten with more fermentable sugar, or else your just going to get bottle bombs and its going to dry out even more.
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Old 08-07-2012, 04:23 PM   #10
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Quote:
Originally Posted by Revvy View Post
I never even think about bottling my apfelwein before 6 months, and don't even touch them till they've been around a year. Most folks I know won't even taste any apfelwein younger than that. Then they can't keep their hands off it after. It's pretty much rocket fuel when it's young, but is deceptively smooth when It's aged. I'm working through a batch that's around two years old and it's silky smooth, but still potent. Kinda like a claw hammer in a velvet glove....

A lot of folks new to this, drink it way too young, and don't even know what they're missing. It's like any high gravity brew, it needs time to mellow.
Do you leave it on the yeast in primary the entire 6 months? I've got one going for a month that I'm going to let go 6 months and also bottle in champagne bottles. Do you add yeast for bottle carbonating?


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