a question about Apfelwein - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > a question about Apfelwein

Reply
 
Thread Tools
Old 10-18-2007, 03:35 PM   #1
Tielson's
Recipes 
 
Oct 2007
Posts: 53


This sunday I am going to try 2 five gallon jugs of this. my question is how long should i let it ferment. I keep hearing different fermenting times. some say 4 weeks, some say 2 months and someone said 11 months???? any help would be great thanks.

 
Reply With Quote
Old 10-18-2007, 03:50 PM   #2
deharris
Recipes 
 
Apr 2007
Philadelphia, PA
Posts: 109

Follow the basic recipe: 4 weeks in the primary fermenter then bottle. I think your confusion may come from recommendations that the Apfelwein be allowed to condition in the bottle for 8+ months, which apparently mellows the wine and brings out more apple flavors. I've only just started drinking my first batch and, while I like it alot, I understand how it could improve over time.

 
Reply With Quote
Old 10-18-2007, 04:00 PM   #3
Kevin Dean
 
Kevin Dean's Avatar
Recipes 
 
Jul 2007
Frederick, MD
Posts: 1,352
Liked 8 Times on 7 Posts


4 to 6 weeks is the target for the apfelwein fermentation. The variation between 4 and 6 depends on temps, if you made modifications to the recipie and so on and so forth.

After the fermentation you can force carb it and drink it, bottle it then let it condition or drink it immediately "still".

What deharris said is true though, apfelwein improves with age and EdWort is of the opinion that after 8 months of conditioning is it's peak. I personally haven't gotten past 2 months but I'm stocking up in hopes of discovering the truth. I'm sure I'll be communing with God after my next three batches finish
__________________
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 10-18-2007, 04:08 PM   #4
Drunkensatyr
 
Drunkensatyr's Avatar
Recipes 
 
Apr 2007
Posts: 1,997
Liked 17 Times on 13 Posts


Basic rule is the longer you let it sit, the better it is. It is drinkable after about 4, but better with some more time. I let all of my batches go 2 months.

 
Reply With Quote
Old 10-18-2007, 09:03 PM   #5
Adolphus79
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts


Fermentation takes 4-6 weeks depending on temp and any modifications. Then some people let it sit a little longer to clear and/or age. I personally let my ferment for 1 month, then rack it and let it clear completely for a second month.

 
Reply With Quote
Old 10-18-2007, 09:13 PM   #6
Fish
Recipes 
 
Jan 2007
Posts: 311

And can tell when its ready to bottle when the gravity is stable?
__________________
Primary : Aqpflpevzrwein (scrabble edition)
Primary : pumpkin beer
Primary : Prickly Pear wine
Primary : Fruit Cider
Secondary :empty

Bottled: Wheat
On Deck: Mead

 
Reply With Quote
Old 10-18-2007, 10:25 PM   #7
Citrus
Recipes 
 
Oct 2007
Posts: 21

What is "racking"? I know you do it after fermentation, but I can't tell what exactly it is.

 
Reply With Quote
Old 10-18-2007, 11:52 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,733
Liked 8010 Times on 5599 Posts


Racking is siphoning the beer/wine/mead/cider into another container. It's done with a racking cane (or autosiphon) so you don't bring up the sediment from the first container, and then the tip of the tubing is placed on the bottom of the receiving container so that it's siphoned quietly without splashing at all. You don't want to splash or stir or pour your wine/cider/beer because it will oxidize easily if exposed to air.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-19-2007, 02:49 AM   #9
Bosh
Recipes 
 
Apr 2007
Seoul
Posts: 877
Liked 147 Times on 101 Posts


Its plenty tasty after a week in bottles, but more time is always good
__________________
On deck: Vienna/Northern Brewer SMaSH
Primary: Wenceslas Brown Porter.
Bottled: Miserable Fat Belgian Bastard Amber Ale.

 
Reply With Quote
Old 10-19-2007, 02:55 AM   #10
ScubaSteve
HBT_SUPPORTER.png
 
ScubaSteve's Avatar
Recipes 
 
May 2007
, DC
Posts: 3,680
Liked 84 Times on 58 Posts


try doing each batch a little differently....do the first the regular way, then try the weihenstephan yeast.....I think you'll be surprised! A month will be fine for fermentatation.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein question IrritableGourmet Winemaking Forum 2 09-10-2009 02:47 PM
just a few Apfelwein Question dagamore Cider Forum 5 03-04-2009 06:11 PM
apfelwein question Surfman Recipes/Ingredients 4 02-22-2008 12:36 AM
yet another apfelwein question nucmed24 Winemaking Forum 4 10-12-2007 02:52 AM
Apfelwein Question.... freeballer Winemaking Forum 6 11-02-2006 04:03 AM


Forum Jump