Apfelwein ++++? - Page 3 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Apfelwein ++++?

Reply
 
Thread Tools
Old 09-08-2007, 08:18 PM   #21
ArroganceFan
Recipes 
 
May 2007
Central Ohio
Posts: 523
Liked 1 Times on 1 Posts


Quote:
Originally Posted by knarfks
Gallon batches are great for experimenting, and it only cost me 5 bucks.
On this note, my swmbo wants me to expirement with a cran/raspberry juice. I am going to make a single gallon batch to try it out, but I am unsure how to scale down the yeast for that size batch. All I have is the packets. Any tips on doing this?


__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Benjamin Franklin Historical Review of Pennsylvania, 1759

Primary: Fat Tire clone
Secondary: Summit IPA
On Tap: Edwort's Apfelwein
Up Next: Blue Moon clone, Muddy Waters Ale
Coming Soon: Geforce Shugga

 
Reply With Quote
Old 09-09-2007, 06:17 AM   #22
knarfks
Recipes 
 
Jan 2007
Kansas
Posts: 271

Just add the entire packet, I'm not to concerned about over pitching, it just ferments really fast. I didn't get any odd flavors or anything as far as I can tell when I used a full packet. And again worst comes to worst you just wasted 5 bucks.


__________________
Primary: nothing :(
Secondary: Dry Mead
Bottled: Oatmeal Stout, apfelwein, craplwein, Orange Blossom Mead, Two heart clone
Kegged: Apfelwein...wedding cleared out 3 kegs

 
Reply With Quote
Old 09-09-2007, 08:09 PM   #23
ArroganceFan
Recipes 
 
May 2007
Central Ohio
Posts: 523
Liked 1 Times on 1 Posts


Good point.

What do you make your 1 gallon "expirements" in?
__________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Benjamin Franklin Historical Review of Pennsylvania, 1759

Primary: Fat Tire clone
Secondary: Summit IPA
On Tap: Edwort's Apfelwein
Up Next: Blue Moon clone, Muddy Waters Ale
Coming Soon: Geforce Shugga

 
Reply With Quote
Old 09-09-2007, 08:51 PM   #24
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,709
Liked 12 Times on 12 Posts


I make 1 gallon batches right in the Kroger apple juice bottle with a rubber stopper and an airlock. I do it that way because I don't have any more carboy space. For 5 gallons, get 5 stoppers and 5 airlocks. If Grandma wants cranberry in her's she can use it as a mixer. I am not changing the recipe one bit!

 
Reply With Quote
Old 09-12-2007, 11:31 PM   #25
flowerysong
 
flowerysong's Avatar
Recipes 
 
Apr 2007
Ann Arbor, MI
Posts: 286
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Bobby_M
I don't know about cranberry additions but I can tell you that pear or apricot juices do not make good fermented drinks. They are nasty.
This is incorrect. (Well, as much as an opinion can be.)

Pear is traditional (and quite lovely) in perry, which is basically hard cider made from pears instead of apples. It's not extremely popular in the US, but you can probably find an imported commercial example if you look around.

Apricot wine is also something that I enjoy rather a lot. Though commercial examples always seem to be semi-sweet to sweet, it is light and refreshing when fermented to dryness.

 
Reply With Quote
Old 10-08-2007, 01:13 AM   #26
Edcculus
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.

 
Reply With Quote
Old 10-08-2007, 01:56 AM   #27
mrfocus
Recipes 
 
Oct 2007
Montreal, Canada
Posts: 573
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Edcculus
Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.
I was thinking of doing the same thing, but only after I finish my first batch (started two days ago). I think the spiced Apfelwein will be for next year. I'm pretty sure that some people have tried it and written about it in the huge Apfelwein thread, so try searching the thread.
__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

 
Reply With Quote
Old 10-08-2007, 02:02 AM   #28
Dr_Deathweed
 
Dr_Deathweed's Avatar
Recipes 
 
Jul 2007
Bryan, Texas
Posts: 2,381
Liked 46 Times on 40 Posts


Ive thrown a couple cinnamon sticks in one, it didn't come through that strong, but it does give a little hint that was quite tasty. In the closet right now I have one with some nutmeg and cinnamon, well see how that goes...

 
Reply With Quote
Old 10-08-2007, 02:15 AM   #29
Edcculus
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Quote:
Originally Posted by mrfocus
I was thinking of doing the same thing, but only after I finish my first batch (started two days ago). I think the spiced Apfelwein will be for next year. I'm pretty sure that some people have tried it and written about it in the huge Apfelwein thread, so try searching the thread.
haha, yea I wanted to avoid that. I did a general search for spiced apfelwein and didn't find anything though.

 
Reply With Quote
Old 10-08-2007, 06:06 AM   #30
ScubaSteve
HBT_SUPPORTER.png
 
ScubaSteve's Avatar
Recipes 
 
May 2007
New Bern, NC
Posts: 3,677
Liked 83 Times on 57 Posts


Quote:
Originally Posted by Edcculus
Anyone ever tried a spiced Apfelwein?

I was thinking about making a batch with spices used in hot/mulled ciders for the coming winter season. Probably cinnamon, clove, orange peel (maybe) and nutmeg.
I used cinnamon and cloves, as well as 2 lb brown sugar in mine. I chose Nottingham yeast. It's been fermenting for 3+ weeks, slowly but surely.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Great Modified Apfelwein to Horrible Apfelwein in 1 week? gyrfalcon Cider Forum 12 11-28-2009 08:47 PM
What's your Apfelwein O.G. captianoats Cider Forum 0 06-23-2009 12:07 AM
Apfelwein - MikeFlynn74 Winemaking Forum 8 11-30-2007 05:59 PM
My first apfelwein St. Jon's Wort Cider Forum 0 09-20-2007 10:40 PM


Forum Jump