What temp do I ferment this? Used the wine yeast
I used the Montrachet and fermented at room temp (70°) with great results. Minus the rhino farts. Eeek! SWMBO was less than thrilled since I fermented in our bedroom closet.
What temp do I ferment this? Used the wine yeast
I'd double check that reading. 1.050 is more common. You might have a very sweet batch, that happens sometimes with late season apples. Usually, those batches are more like 1.085 though.Hi All,
I bought a gallon of apple cider from a heritage variety called 'Grenadier' with Apfelwein in mind.
I tested it using my hydrometer (which i'm not very good at!) and the OG looks like 1.15, does this sound about right? It is a very dry juice and quite acidic.
I would like to ferment this to around 13% ABV although higher wouldn't be the end of the world. I have EC-1118 yeast and a couple others but the EC-1118 seems to get a good vote in the thread.
Can anyone guide as to how much sugar I should add to the gallon? I would like this to ferment dry.
Thank you!
It's hard to tell from the pictures, but that looks like a lacto infection to me. If that's what it is, there should be something like an oil slick on the top of the brew.Sorry forgot to add these
Oh, whole spices in a muslin bag work well too. I just specified the most readily available forms and the most consistent addition method.Alright I'll give that a shot. I just wasn't sure if I should be using whole cinnamon sticks, or maybe soaking the cloves in muslin bags .
Oh, not really. Not with infected batches anyway. I've only had two of those, and one I infected on purpose.Well, Leadgolem has more experience than I do, and he says it looks like a lacto infection. However, I had exactly the same situation as your images depict on my first batch, and it's been delicious and has gotten me inordinately drunk at least twice so far, haha, so I don't know if it's something you need to worry about.
Hmm, yeah that actually looks fine. Looks like krausen in the more recent pictures.More recent
Has been a real uneventful fermentation, is that due to wine yeast or just a slow fermentation. First attempt at cider
guys, been thinking about this for a minute and i just need a little nudge in either direction from you all about whether or not to do it.
I've got 5 gals that has been aging for 2 years.... yes. two years. kegging it here in the next three days to be served at an xmas party on dec 20.
Thinking about soaking 2 vanilla beans, 2 cinn sticks, 2 cloves in rum and adding that mixture as well as a can of apple concentrate at kegging.
Does that sound good? Any other/better ideas?
Can you split the batch? Plain old 2-year apfelwein should be rockin all by itself, especially carbed. Not knocking the spice idea, but it would be terrible to add a lot of stuff now that might need even more aging to mellow.
Maybe you could steep some sort of spiced syrup that can be added to the glass, per the drinker's fancy?
Just the nature of the yeast. Slow and steady.
Just sampled some that I started back in March. Outstanding! It will make a great wine for the Thanksgiving meal.
Same here. I tried some that I made in the first week of April, and cant wait to have it with a turkey dinner. Carbed half of it and bottled still the other half. Both are great, but people seem to like the carbed version a little more.
Anyone know the recipe for making hot toddy type drinks with Apfelwein?
guys, been thinking about this for a minute and i just need a little nudge in either direction from you all about whether or not to do it.
I've got 5 gals that has been aging for 2 years.... yes. two years. kegging it here in the next three days to be served at an xmas party on dec 20.
Thinking about soaking 2 vanilla beans, 2 cinn sticks, 2 cloves in rum and adding that mixture as well as a can of apple concentrate at kegging.
Does that sound good? Any other/better ideas?
I've got you beat. Mine has been sitting for 3 1/2 years!
I finally tasted mine...it was bad. Oh well, time to make more.Let mine sit for 4+ years. Tasted fantastic carbed. Dry enough where it almost was a sour apple taste to it.
Since it is an apple juice base, I would say it's a cider. With the bump to the ABV from the sugar, it blurs the line a bit. That, and the German name for it. IMO, it would be fine in either section.This recipe has rave reviews but is in the wine thread. Is it just like cider? or is it more like wine? can I back sweeten to bottle and add carbonation?
Since it is an apple juice base, I would say it's a cider. With the bump to the ABV from the sugar, it blurs the line a bit. That, and the German name for it. IMO, it would be fine in either section.
If you are doing the recipe exactly as stated, it's not necessary. Bump the ABV up much more, and I would. Otherwise you can get some sulphury aroma that can't be removed.Gonna do the standard recipe suggested for my first go around. But, should I add yeast nutrient to the mix?
If you are doing the recipe exactly as stated, it's not necessary. Bump the ABV up much more, and I would. Otherwise you can get some sulphury aroma that can't be removed.
Hey, at about three weeks old, just popped my airlock on my 1st batch of apfelwein to see what it smelled like, it still has that SO2 smell to it. Is this normal for another few weeks?
Hey, at about three weeks old, just popped my airlock on my 1st batch of apfelwein to see what it smelled like, it still has that SO2 smell to it. Is this normal for another few weeks?
Forgive me, I am sure that this has been addressed on 1 of the 1200 pages....
What is the difference in this and apple wine?
Thanks all
Forgive me, I am sure that this has been addressed on 1 of the 1200 pages....
What is the difference in this and apple wine?
Thanks all
I just call it cider too, and I carb mine. Up here, people don't know what apfelwein is, or even apple wine. hey, is this thread post # 12,000?I think this concoction dances in the gray area between wine and hard cider. Personally I would consider it to be more of cider. If I wanted it to be more wine like I'd bump up the sugar, probably add some tannin and acid blend, and drink it still. Most folks, including myself, carbonate.
hey, is this thread post # 12,000?
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