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Well, apple juice all by itself should be around 1.04-1.045 and 1 lb dextrose is about 43 points/gal, so about 9 points in 5 gal. I estimate a starting gravity around 1.049-1.055. With 2 lb dextrose or 1 lb Dex + 1 lb sugar, mine usually starts at about 1.062-1.064 and goes to about 0.998 for...

A lot of ciders, including Ed Wort's Apfelwein smell really bad during fermentation because of the lack of nitrogenous nutrients for the yeast. They tend to throw off Sulfur dioxide under stress. This can be fixed by the addition of yeast nutrient. That said, the malt in Graff should provide...

Yep.. I used 1 oz/gallon corn sugar. IT took quite awhile to prime (3-4 weeks) but was perfectly carbonated after that. I used CaraPils instead of Torrified Wheat. The head retention wasn't great when ice cold, but a little closer to room temperature it was very foamy.

No campden tablets necessary.

2 out my 3 batches sat in Primary for 2-3 months. After a 10-14 day bottle conditioning they were quite drinkable. I cracked some 6 month old stock and honestly couldn't tell much difference. Saving some for the 1 year mark as well. I did notice that the stuff I had NOT carbonated but bottled...

You might want to add some pectinase to the fermentation when using fresh unfiltered juice to help clear it up. The orchards around here usually cold pasteurize their pressed juice so you don't have to mess with campden tablets or anything if used quickly. If it sits too long, though, it...

Mine pours very clear until the bottom of the bottle. If you leave a little in the bottle along with the dregs/lees you can pretty easily get a very clear beverage. That's the problem giving any kind of homebrew as gifts if people don't realize that they have to decant. On the other hand, many...

I've never done it, but most people report that pitching on a previous cake starts as fast or faster than when pitching on a new packet. Did you do anything to the batch besides just rack off the liquid? I wouldn't use the slow priming as an indicator, my batches were never satisfactorily...

Good to hear! My third batch of Apfelwein has been in the carboy for just over 2 months. I used EC-1118 in this one and indeed, it cleared very fast and is much clearer in the carboy than the Montrachet batches. I didn't take interim gravities, but from the airlock activity, it seemed that...

You can greatly reduce/eliminate the Rhino Farts by the addition of Yeast Nutrient at the start.

Supposedly Windsor Ale Yeast leaves higher gravities in ales...but even though I bought several packs, I haven't actually used it for anything. http://www.danstaryeast.com/products/windsor-ale-yeast

On my 3rd Batch... So far have made 3 gal + 4 gal with 3 gal in progress (4 weeks post pitch right now)..so I will go +10 for: 17056.5

Mine always seem to start at 1.062-1.064 and finish at 0.998 as well for ~8.4-8.6% ABV

Did you EVEN READ THE FIRST PAGE of this thread??? It is a CIDER, but, for Ed Wort, reminiscent of the TYPE OF CIDER sold in Germany as Apfelwein. Feel free to call yours whatever you want.

Wikipedia is your friend: http://en.wikipedia.org/wiki/Apfelwein And here is a link to Possman's, one of the brands of Apfelwein that is actually exported.. http://www.possmann.com/products.html

No harm in a gravity or taste (use sanitized wine thief/turkey baster). As far as killing fermentation, I suppose you could do it with sorbate and Sulfite and it should clear well enough for bottling. I did this for a quick 'No Age' Sweet Mead and it turned out ok (a little TOO sweet, actually)...

Whoa that really IS ApfelWEIN! Probably on the order of 16% ABV!! I've had Meads that got up to almost 18% with EC-1118. I used this yeast in my current batch of Apfelwein. Fermentation was done in about 3-4 days and it is already clearing at less that 2 weeks! Haven't taken a gravity but if...

How long did you let it age? I had the same initial impression. Graff tasted too much like sour beer and I much preferred Apfelwein. After a few months in the bottle, though, the Graff really mellowed out to be a really nice drink with nice malty and cidery character. I still like Apfelwein (and...

If you want it clear you might want to throw in some Pectic Enzyme just in case due to the unfiltered juice, but I bet it will clear on its own..

I don't remember how long the Krausen stayed, but I had little floating islands that looked like spit for quite awhile that worried me...but they finally went away. I bottled at just about 4 weeks. (started 5-Sep-2009, bottled 27-Sep-2009) Funny it seemed longer!