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Old 03-05-2008, 11:54 PM   #41
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Quote:
Originally Posted by olllllo

After a few hours it cleared up. Hard to tell here.

That actually cleared up quite well which surprised me. I have a batch that I can split off. What was the ratio of pork to apfelwein?


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Old 03-06-2008, 08:50 AM   #42
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^^^ Yikes, what is that in the bottom picture, that's one scary looking thing.


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Old 03-06-2008, 09:19 AM   #43
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Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?
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Old 03-06-2008, 09:13 PM   #44
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Quote:
Originally Posted by PeteOz77
Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?
yes, weve seen this build up and we must know the aftermath. it is 'the moment of truth'.
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Old 03-06-2008, 10:11 PM   #45
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I'm guessing from the picture that's one chop per half gallon...


That's what I'm going with.
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Old 03-12-2008, 09:23 PM   #46
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I was reluctant to post anything about this earlier since, none of you will believe me.

It cleared fine.
At the time I had the fridge set to lagering temps, so there was a slight slick of oil on the top which I manages to rack around.

I served it at my open house.

I know for sure DesertBrew had it and I am almost certain that trabus had it, but I'm not too sure if wild did.

We all felt that the 1 chop per 1/2 gallon was far too little, but I guess I should let them speak for themselves.

And yes, the pork was cooked!

What I can tell you is the pork added a savoryness that is simply indescribable!
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Old 03-30-2008, 01:55 AM   #47
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OK then. Who else has made this?
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Old 04-01-2008, 05:55 AM   #48
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Quote:
Originally Posted by talleymonster
OK then. Who else has made this?
I took 4lbs of pork loin trimmed every spec of fat off of it and sliced it nice and thin then put it into my dehydrator for 3 full days. If I would have salted it it would have made great pork jerky, but thats another project.
I took a Apflwein that I did on super bowl weekend that was ready to keg but instead I racked it over the now 15 ounces dried pork loin and its been on it for exactly two weeks.
I just drew quart jar out yesterday and it ROCKS! Today a neighbor stopped over and I had him try it and he loved it. He kept asking what was different about this batch, he said "it tastes so familiar" I had all I could do just to keep a straight face. Before he left he said I know you cant sell it but couldn't we trade something for a gallon of it?
I am going to leave it in there for about another week and hope it takes on even more pork-aroma and flavor and then keg and carb it.

Do you think I could send it to a BJCP sanctioned competition? Would it just go in the 28C Applewine category?

If this turns out as good as I am expecting when carbed, I wonder how it would be if you grilled or smoked the pork before drying and adding it? The possibilities are almost endless.
I'm sure glad I didn't just split the batch like I was going to, it wont last a week I am betting.


Edit: Forgot recipe

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porked Apflwein
Brewer: SuperiorBrew
Style: Applewine
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 0.00 gal
Estimated OG: 1.018 SG

Ingredients:
------------
Amount Item Type % or IBU
5.00 gal Apple Juice 100% (No Preservatives) (PrimaMisc
15.00 oz Dried Pork (Secondary 3.0 weeks) Misc
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 66.67 %
1 lbs Lactose (add at kegging) (0.0 SRM) Sugar 33.33 %
1 Pkgs Montrachet (Red Star) Yeast-Ale

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Old 04-01-2008, 06:16 AM   #49
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Ive been thinking about this I guess I finally have to do it now. Ill be picking up my pork from the farmers market tomorrow.

What are your thought about adding some bacon to the mix?
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Old 04-01-2008, 06:53 AM   #50
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You are all sick sick sons of bitches. I'm too poor to afford pork


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