bmckee56
Well-Known Member
Wow... I have been making this stuff for two years now and I didn't even know it. What I mean is that I make wine at home as well as beer and the OP recipe is very similar to my Apple Wine. So..... is Apfelwein german for Apple Wine?
I have used Lalvin EC-1118 and D-47 yeast for my recipes and I obtain the fresh pressed Apple Juice (non-pasturized) and add regular table sugar to get an OG of about 1.085 to 1.090. I also add tannin, acid blend and pectic enzyme to aid in clearing out the haze associated with the Apple juice. Golden raisins can also be added to increase body I make six gallons using this recipe and another six gallons which is spiced with cinnamon and nutmeg and sometimes clove, after primary fermentation is complete.
So I suppose the only significant difference in what I use versus the original recipe posted is the Sugar I am using versus the Corn Sugar plus the few added ingredients. I have to say though that either way, it turns out very good. I ferment mine dry and have not sweetened after fermentation is complete, but have considered doing so in future recipes.
I also bottle my creation in wine bottles (750ml) and cork them for storage.
Oh! I guess another difference would be that CO2 is not an issue for Apfelwein since it is typically consumed early and either bottled or kegged. I de-gas so that I do not create bottle bombs using the wine bottles for storage.
I may give other yeasts a go for future creations.
Salute!
I have used Lalvin EC-1118 and D-47 yeast for my recipes and I obtain the fresh pressed Apple Juice (non-pasturized) and add regular table sugar to get an OG of about 1.085 to 1.090. I also add tannin, acid blend and pectic enzyme to aid in clearing out the haze associated with the Apple juice. Golden raisins can also be added to increase body I make six gallons using this recipe and another six gallons which is spiced with cinnamon and nutmeg and sometimes clove, after primary fermentation is complete.
So I suppose the only significant difference in what I use versus the original recipe posted is the Sugar I am using versus the Corn Sugar plus the few added ingredients. I have to say though that either way, it turns out very good. I ferment mine dry and have not sweetened after fermentation is complete, but have considered doing so in future recipes.
I also bottle my creation in wine bottles (750ml) and cork them for storage.
Oh! I guess another difference would be that CO2 is not an issue for Apfelwein since it is typically consumed early and either bottled or kegged. I de-gas so that I do not create bottle bombs using the wine bottles for storage.
I may give other yeasts a go for future creations.
Salute!