MikeRoBrew1
Well-Known Member
akthor I would love to hear more about some of the flavored batches of Apfel you have made. Thanks for more inspiration!
Man, I love Apfelwein
- Thread starter EdWort
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herminator
Active Member
Made my first batch today 
though not sure if I've made a little mistake. When adding the yeast i added a little warm water with it before putting in the apple juice.
now have a few little lumps in the juice and it has started fermenting yet.
Should I of just put the yeast in without adding water? and how long before it normally starts fermenting?
Thanks
though not sure if I've made a little mistake. When adding the yeast i added a little warm water with it before putting in the apple juice. now have a few little lumps in the juice and it has started fermenting yet.
Should I of just put the yeast in without adding water? and how long before it normally starts fermenting?
Thanks
Ace_Club
Well-Known Member
Made my first batch today
now have a few little lumps in the juice and it has started fermenting yet.
Should I of just put the yeast in without adding water? and how long before it normally starts fermenting?
Thanks
Are you saying that you rehydrated the yeast? If so, that's perfectly fine. I've only made Apfelwein with rehydrated yeast and have had no issues.
Mine have all started showing active fermentation signs within 24 hours, but YMMV.
herminator
Active Member
Well I added the yeast to some water in a cup mixed it up abit then put in the juice,
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Well I added the yeast to some water in a cup mixed it upabit then put in the juice,
You should add the yeast to about one cup of warm water by sprinkling it on top (do not mix at this time). Let it set for 15 minutes covered with plastic wrap. After that time mix it up and add it to your fermentable. You should rehydrate your yeast before adding it. Adding it to your high sugar mixture will cause a larger number of the yeast to die.
akthor
Well-Known Member
The only one that I have had yet besides the original recipe is the apple/pineapple/cranrasp.
We found it smoother than the original and I thought it was a little less dry and you could taste more of the fruits.
The next one in the pipeline that will be ready is the Apple/Cranpomegranate.
We found it smoother than the original and I thought it was a little less dry and you could taste more of the fruits.
The next one in the pipeline that will be ready is the Apple/Cranpomegranate.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
jmkratt
Well-Known Member
Just kegged my batch of Apfelwein that's been in the fermentor for 7.5 months. Very excited!
I just bottled a batch of Apple/Grape that had 3lbs of sugar and 5lbs of honey in it.
I'm interested to see how it turns out because it had only been in primary for 1 month, and its still very sweet. In my experience, they have always mellowed out after 2 or more weeks in bottles, but I've never had one still be this sweet.
Hopefully it just carbs itself like I had on batch do, and doesnt explode.
I'm interested to see how it turns out because it had only been in primary for 1 month, and its still very sweet. In my experience, they have always mellowed out after 2 or more weeks in bottles, but I've never had one still be this sweet.
Hopefully it just carbs itself like I had on batch do, and doesnt explode.
Costco Canada sells flats of Sun-Rype 12 x 1 litre cartons... makes things a little simpler. Worth shopping around though - grocery store might have it for less but, as you say, really fiddly buying 19 separate containers loose.
Sun-Rype is perfect: it's not from concentrate, it's unsweetened and the only preservative is Vitamin C / Ascorbic Acid (which is OK).
I started a batch 6 weeks ago, which I'm going to be bottling soon: http://www.flickr.com/photos/55055992@N00/5096222475/in/set-72157625199934194/
Verio
Well-Known Member
Mine still looks like its fermenting, but the airlock has stopped bubbling completely, and this is 15 days into fermenting. There is still active bubbling inside the fermenter though (not a lot).
There is no temperature listed in the recipe, so I've been fermenting at 62-68 degrees. Is there a target here I should be shooting for?
There is no temperature listed in the recipe, so I've been fermenting at 62-68 degrees. Is there a target here I should be shooting for?
when it reaches the sweetness\ dryness you like its done...anyway thats how I did it
specialkaye
Well-Known Member
Bottled a two month old batch with SWMBO last night. Of course, we're tasting as bottling. I ask her what she thinks. She shrugs, "It's okay, but I prefer the beer."
Verio
Well-Known Member
Just took a sample and a gravity. Sitting at 1.005 right now. The sample was yummy. My wife said "It tastes different, but its good. I'll drink it" Which is better than what she said about my beer, haha.
I could see myself getting toasted off of this pretty quick.
So, wife said it wasn't ready yet, so took it out of my swamp cooler, and put it in our master closet for a few months to age.
I could see myself getting toasted off of this pretty quick.
So, wife said it wasn't ready yet, so took it out of my swamp cooler, and put it in our master closet for a few months to age.
That sounds delicious!
How many carboys do have going at any given time?
I have 4 5ga and cant seem to keep anything around long enough to let it age that far. My buddies and I seem to make it disappear too fast
I used to have that problem, but then I made a 20 gallon batch a year or 2 ago to let the others age. Right now i have 2-5 gallon kegs carbed and ready, 1 carboy aging, and 5 gallons in a primary fermentation. I went all out this spring and summer brewing beer and still have several gallons that need to be attended to before the apfelwein. What a hard life
herminator
Active Member
Oh dear! well its ferementing like mad at the moment! do you think i should add a little more yeast with it rehydrated? or just leave it now?
Had to tip some out of the carboy as it was starting to come out and into the airlock!! hopefully now it should be ok.
It's starting to make an awful smell as well, is this the norm?
thanks
akthor
Well-Known Member
The original recipe calls for putting the yeast in 1/2 bottle of apple juice, shaking it and dumping it into the bucket.
I have done this with every batch I have made with no problems
I have done this with every batch I have made with no problems
bendavanza
Well-Known Member
herminator
Yeah it can smell real bad during fermentation, let it alone and let it do it's thing.
Yeah it can smell real bad during fermentation, let it alone and let it do it's thing.
OK.. I just started a batch of this. I was looking for something to serve at my oldest son's going away party at the end of February (He's joining the USAF) and thought this would be perfect (along with BBQ, Honey Red Ale and strippers ).
specialkaye
Well-Known Member
I salute your son for helping defend our country but my hat's off to you for the strippers.
I figure... send him off to boot with a heck of a story to tell the other guys...besides, just for joining up he deserves it...
Just a heads up, I have found that in using any yeast other than the montrechet, I have had to use a blowoff tube. Almost had a carboy bomb with the 3ga pineapple and 2ga apple I made a month ago with lalvin k1-v1116. And then yesterday with a batch of 1ga pineapple and 4ga apple and used d-47 yeast.
Both of the yeasts said that they were low foaming.
Both of the yeasts said that they were low foaming.
specialkaye
Well-Known Member
We all deserve strippers.
I can't stress the improvement in taste from a bottle that was opened 5 weeks after starting the batch to a bottle that was opened about 11 weeks. You can definitely taste the impurities vanishing and the wine tastes much more clear and refined. If I didn't drink so fast, I'd love to taste this after 4-6 months.
teambarber
Active Member
just finished making this. THANK YOU EDWORT! great recipe
moonlightinred
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Looking for some advice here...I started an apfelwein 34 days ago and had a OG of 1.054. Bubbling started within a few hours and everything was going well.
8 days ago (26 days after starting), I noticed that there was absolutely no bubbling in the airlock. I watched it for 10 minutes and nothing. Took a reading and got a measurement of right around 1.000.
I checked again today and it looked to be right around 0.999.
This is only my third batch of ANYTHING, and the first two were beers, so I'm not sure - is this normal? I thought it would need to sit longer before reaching this point. Is it done? Should I bottle or remain patient? If I should let it sit longer, what is my target final gravity?
Thanks for the advice!
8 days ago (26 days after starting), I noticed that there was absolutely no bubbling in the airlock. I watched it for 10 minutes and nothing. Took a reading and got a measurement of right around 1.000.
I checked again today and it looked to be right around 0.999.
This is only my third batch of ANYTHING, and the first two were beers, so I'm not sure - is this normal? I thought it would need to sit longer before reaching this point. Is it done? Should I bottle or remain patient? If I should let it sit longer, what is my target final gravity?
Thanks for the advice!
ksbrain
Well-Known Member
@moonlightinred: Oh it's done! Just wait as long as you can handle, then bottle it. I've done two batches, and both finished at 0.998. So what's one point? Yours is done.
Now I'm taking a moment to picture you sitting there watching the airlock for ten minutes, and LMAO.
I kegged my first Apfelwein after just a month, and it was great out of the gate. It got better as time went on until it was killed a month later. Now my second is on tap and showing the same pattern. I'm hoping number three, still fermenting, can be longer lived than its predecessors.
Now I'm taking a moment to picture you sitting there watching the airlock for ten minutes, and LMAO.
I kegged my first Apfelwein after just a month, and it was great out of the gate. It got better as time went on until it was killed a month later. Now my second is on tap and showing the same pattern. I'm hoping number three, still fermenting, can be longer lived than its predecessors.
Rossnaree
Well-Known Member
The usual solution applies: Make more, and more often.
