NYeric
Well-Known Member
For those that have carbed theirs. Did anyone use anything else to prime? Honey or Brown Sugar...Just wondering. I plan on bottling and carbonated. Wondering if something other than dextrose would improve the flavor
skou said:So, this guy walks into my LHBS, and asks for a pound of dextrose, and a package of Montrachet yeast. I ask if he's making a batch of wine? Yep. Apple wine? Yep. EdWort's apfelwine? Yep! (He's doing a 2.5 gallon batch.)
It seems, this recipe is out of control! Congrats, Ed!
Wine_guy111 said:Has anyone tried this with fresh apple cider?
Ryanh1801 said:Im guessing that this ferments alot different than a beer. I can see a few bubbles rising to the surface. My air lock has pressure on it but is not bubbling. It is alot more cloudy today. Its been about 30 hours. I think it started at around 22 hours. Funny thing i looked at my ticket from the beer store, they only charged me .97 cents for 5 pounds of corn sugar.
EdWort said:That's about right on the fermentation. It will take off in a day or so. You scored on the corn sugar. Perhaps it's 97 cents a pound?
EdWort said:Sweet! I'd go back and buy 20 more pounds if it was me.
Ryanh1801 said:I would but, I think my roommate thinks im half crazy already from all the HB stuff i have all over the house.
Also I was reading that this stuff will cause some upset stomachs, and indigestion if you drink alot of it, have you had this problem. Good thing ill have my gallbladder out before its ready to drink.
giant016 said:Also, anyone thinking what I'm thinking? Caramel Apfelwein? I'll see if I can get my hands on some extract. I know real caramel would cause more fermentation, but what about extract? Or could I just prime with real caramel? If so, how much per gallon?
The same as you would beer; 3/4 cupKlainmeister said:Gah, too many pages to read through but i am about 2 weeks from bottling my second round of this apple goodness and was wondering if anyone has successfully bottle conditioned/carbed. I think it actually taste better as a kind of champagne and wanted to know how much primer to put in. Thanks guys
Klainmeister said:Gah, too many pages to read through
blefferd said:well i made my first batch of apfelwein tonite, and i wasnt paying attention when I was adding the apple juice and ended up adding to much when i realized i forgot the yeast lol so i added the yeast and washed it down with a couple .OZ's of apple juice and its all the way to the top of the neck on the 5 gal better bottle... it should come out ok though (im hopping it does!)
:rockin:
Klainmeister said:Gah, too many pages to read through but i am about 2 weeks from bottling my second round of this apple goodness and was wondering if anyone has successfully bottle conditioned/carbed. I think it actually taste better as a kind of champagne and wanted to know how much primer to put in. Thanks guys
Mulcahey's Brewing said:I found this thread and I'm a wannabe Apfelwein maker! I am waiting for my 5 gal carboy to free up, week and a half, but I have a couple questions. (I apologize in advance if these have been previously asked!!! But ther were so many posts to read through!)
1. Really can add 100% apple juice straight to the sanitized carboy? No heating of it required?
2. Do you need to add any kind of yeast nutrient?
3. Any suggestions if I wanted to replace some of the apple juice with some fresh crushed apples, kinda tweak it with some of my favorite apples. I am guessing I would have to heat, low simmer, the fresh apples with some water to kinda kill off any of the bugs.
Thanks for putting this brew in my TO DO list!!! Its gonna be awesome!
Dude said:This is by far the most rancid smell of fermentation I've come across. Total funkiness going on there.
I find myself sniffing the airlock quite a bit--but not on this stuff! PEWWWW!!!!
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