Spicing my Apfelwein - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Spicing my Apfelwein
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 10-13-2007, 10:53 PM   #1
Citrus
Recipes 
 
Oct 2007
Posts: 21


My AW has been going for about a week and a half. Could I still add spices (i was thinking cinnamon and cloves) now, or should I wait until afterwards? Or should I just remember to add them in the begining of the next batch?

Also, does anyone have any amounts of these spices that have worked well for them?



 
Reply With Quote
Old 10-13-2007, 11:10 PM   #2
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,703
Liked 12 Times on 12 Posts


If this is you first batch I would stick with the original recipe and see how you like it. If you feel like you want to make any changes do it with your next batch.



 
Reply With Quote
Old 10-14-2007, 05:47 PM   #3
Citrus
Recipes 
 
Oct 2007
Posts: 21

Ok that makes sense. Should I pitch them in at the begining next time?

 
Reply With Quote
Old 10-14-2007, 05:56 PM   #4
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,703
Liked 12 Times on 12 Posts


The next time you have time to kill, read the Edworts Apfelwein thread. It goes on forever. I made a few test batches using a rubber stopper and an airlock made in the 1 gallon juice bottles. Kinda cool having them lined up on the counter bubbling away. Last night I bottled my first 5 gallon batch and started another. Carbed with 3/4 cup corn sugar and 2 cups of fresh apple juice.

 
Reply With Quote
Old 10-14-2007, 11:18 PM   #5
Citrus
Recipes 
 
Oct 2007
Posts: 21

on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.

 
Reply With Quote
Old 10-15-2007, 02:28 AM   #6
mrfocus
Recipes 
 
Oct 2007
Montreal, Canada
Posts: 573
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Citrus
on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.
LHBS.

$2.60 for 1.5kg (3.2lbs), while 2lbs of normal white sugar will run you for 2$ and may add off flavours.

On the first subject in this thread. I decided I would do a normal batch of Apfelwein. Then, with the experience and when I taste the finished product with the specific yeast (Lalvin 1118) and juice (Allen's by Lassonde) I will decide how to spice my second batch.
__________________
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 10-15-2007, 02:53 AM   #7
fretman124
Recipes 
 
Jan 2007
River Mile 65, Columbia River
Posts: 227

I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything. made the second batch, still a little sour, sweetened with lactose, kegged and let it sit for six months. Damn good stuff. Neighbor gets a glass now and then, but for the most part, it's mine.

I made another batch a couple months ago. I used:

5 gals juice
3 lbs honey
sweet mead yeast.

after the the first week of fermentation, when the smell dropped off, I added a coule sicks of cinnimon and half a vanilla bean. No idea what this will come out like, but I like vanilla cream ale and cinnimon spiced rum, sooooo...... its sitting in a secondary jug, bulk aging for a few months. No idea what it tatses like yet. Started another batch last week the same recipe, except I added a few whole cloves and some nutmeg to it.

Its cheap, and if it tastes like *ss, the neighbor can have it.


 
Reply With Quote
Old 10-15-2007, 03:48 AM   #8
Kevin Dean
 
Kevin Dean's Avatar
Recipes 
 
Jul 2007
Frederick, MD
Posts: 1,352
Liked 7 Times on 7 Posts


Quote:
Originally Posted by fretman124
I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything.
I love the tartness of Apfelwein. I'll have none of this "sweetening" business.
__________________
Free State Project liaison to the homebrew hobby!

"What's your name? Well my mom calls me Son, and my cat calls me Meow, either will do." -- Sam Dodson of the Obscured Truth Network

 
Reply With Quote
Old 10-15-2007, 08:24 PM   #9
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,781
Liked 123 Times on 95 Posts


My batch is not sweet either. Almost a musty flavor.

Last night I added some Potassiuim Sorbate to stop the fermentation.

Tonight I'll rack and add another can of Apple concentrate (straight from the container), 1/2 lb brown sugar and Splenda (start at 1/2 C). I'll let sit a few days and sample it again.
__________________
HB Bill

 
Reply With Quote
Old 10-15-2007, 08:40 PM   #10
PsiWulf7
Recipes 
 
Feb 2007
Posts: 39
Liked 1 Times on 1 Posts


Once this next batch is done, I'm planning on saving a few bottles specifically for mulling with some loose mulling spices I picked up at World Market.

YUM.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spicing up EdWort's Apfelwein GinAndCoffee General Beer Discussion 5 11-02-2009 12:12 AM
extract IPA: spicing it up wwwdotcomdotnet Recipes/Ingredients 7 04-19-2009 05:22 AM
Spicing up an IPA shot0rum247 Recipes/Ingredients 9 08-11-2008 12:12 AM
Spicing Beer Go Gators General Beer Discussion 7 02-26-2008 04:50 PM
Spicing Amounts AndrewKemendo Recipes/Ingredients 8 10-03-2007 04:36 PM


Forum Jump