I was thinking i could boil like gallon of them with a gallon of water and a pound of brown sugar then
Freeze them, Thaw Them, Smash them, and dump them into the primary! MMMMMM!
I was thinking i could boil like gallon of them with a gallon of water and a pound of brown sugar then
I like apfelwien just the way it is ( with the exception of the time that i used cote de blancs) but anyway has anyone tried using like 3-4 gallons of apple juice and the other 1-2 gals using some other fruit juice, i was thinking about trying this but didnt wanna ruin a batch
Oh no, what's wrong with using the Cote des Blancs yeast? I am attempting mine with that yeast now.
I just about 5 mins ago hooked up a naturally carbed keg of apfelwien on the gas, I wont have to leave it hoooked up since it is naturally carbed will i? and if i do what should i set the psi on?
Great stuff, looking forward to the massive hangover in a few weeks. Will report back the morning after I forget my next post
I finally made my first batch of apfelwein last night. I used Motts juice I found at costco. I only had 4 5 oz bags of priming sugar so I added 2 cups of table sugar to make 2 lbs. Will table sugar have much effect on the finished product?
Not That it needs it, but if you ever have Apfelwein on tap...right next to BierMunchers Cream of 3 crops...And you accidentally top off your beer with Apfelwein.....It's REALLLLLLLLYYYYY GOOD!
After trolling this thread for a while, I got a co-worker to go to Costco with me (as I don't have a membership) to get the apple juice to make this.
One thing I noticed was the Motts juice had ascorbic acid (a preservative, IIRC) so I went with the Kirkland brand whose ingredients said "apple juice". Here's to hoping it turns out.
Side note, a 5 gallon glass carboy filled is really friggin heavy. Glad I didn't drop it carrying it down to the basement.
That's fine. Ascorbic acid is vitamin C.One thing I noticed was the Motts juice had ascorbic acid (a preservative, IIRC)
I'm on my first batch, but...Does Apfelwein clear from the bottom up?
I sampled the Apfelwein that I had on Oak last night. It's been in a 3 litre Oak barrel from 1000oaks.com.
I will be producing a 5 gallon batch, oaking it with chips, bottling it, and calling it wine not Apfelwein. Really, the oak has smoothed this back so much that it doesn't even resemble the original Apfelwein. It is good though.
I sampled the Apfelwein that I had on Oak last night. It's been in a 3 litre Oak barrel from 1000oaks.com.
I will be producing a 5 gallon batch, oaking it with chips, bottling it, and calling it wine not Apfelwein. Really, the oak has smoothed this back so much that it doesn't even resemble the original Apfelwein. It is good though.
What ever it comes with....and it was.....Maybe a month or 3? I will have to do some research.BK: What toast level are you using in that barrel & how long has it been on the oak? Regards, GF.
(Havent, but definitely will)I would think 9% ABV would be better with oak than the original 7% ABV version since you need a little more oomph to stand up to the oak.
I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage.
I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks
I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage.
I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks
I'm not going to lie, I can't read this whole thread. I got to page 120 or so and quit. I have one quick question:
I am starting my first batch of this stuff after work today. Will this produce a yeast cake and if so can I re-use it for another batch? I inderstand the yeast is less than a dollar so it's no big deal if it can't be re-used but it would be nice if I didn't have to order some more.
I think somewhere within the many pages people have talked about doing it. You should take good care of the yeast if you do so... and maybe make a starter out of juice. Just my thought... never repitched before.
recipe calls for using 100% juice, not concentrate.
Juice from concentrate can still be called 100% juice as long as it has no other additives. I am just asking if the tree top brand that Ed uses says from concentrate or not. I am guessing it is, as most mass produced juice is from concentrate, but I wanted to make sure.
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