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I just made a batch of this..or...very similar. Different yeast and added some sugar. 2.5 gal Apple Juice 1/2 lb Sugar in the raw juice of 1/2 lime + 2 Constant Comment (orange spiced black tea) bags steeped in 16 oz water 1/4 tsp DAP 1 packet Cooper's Ale Yeast. OG = 1.05 The Cooper's yeast...

The only 2 sources for Pear juice I have seen in my supermarket are: Looza Pear juice http://www.amazon.com/dp/B001HTPCS8/?tag=skimlinks_replacement-20 and the Gerber Pear juice found in the baby food aisle. https://www.gerber.com/products/product/gerber-fruit-juice-pear Never used them...

I used it in my last batch of Apfelwein. I really liked the way it turned out!! Quick fermentation, quick clearing and maintained more apple flavor than my previous GO TO wine yeasts (EC-1118 or RC-212). I did add nutrients (DAP) as with all the yeasts.

I've used many yeasts for this, starting with Montrachet and eventually deciding that the Lalvin RC-212 was the best tasting product, followed closely by the EC-1118. I happened to notice a new yeast at the LHBS, "Mangrove Jack's M02 Cider Yeast"...

28253+4= 28,257

Was this still or carbed? I have noticed that aging doesn't do much for the Apfelwein I bottle prime (in fact I sometimes get off flavors), but the stuff I bottled STILL improves just as you have said. I prefer it carbonated, and it goes pretty fast, but I am going to start putting away a...

So, today I cracked open a bottle of Graff that I bottled almost exactly 5 years ago. (Sept 27, 2009) Was drinkable, but not that good. Can't quite describe the flavor. The maltiness was very forward, but the apple notes were present. Just tasted a little stale. It kind of grew on me as I...

Typically I use 1 oz (by weight) per gallon. Usually use Dextrose, but you should be OK with the same amount of table sugar. I tend to like my Apfelwein pretty sparkling, so this is just a bit over the usual priming amount I see recommended.

Wow! That is a great idea! I was going to "dry hop" my cranberry wine with some crushed cranberries..and I wish I had!!! Somehow I never thought of it for Apfelwein.

I think so. I've had stuff eventually carb in the cold basement at even lower temps. You should be good for Thanskgiving! How much priming sugar did you use? I generally go with 1 oz per gallon. Roughly equal to 3/4-1 cup corn sugar per 5 gal but I always weigh it.

That could be it!! Higher is usually better, but 66 should be OK. I used to move things out of the cold basement for carbing till I achieved enough of a back log that I could afford to let them sit and take their time. Some yeasts do better at lower temps (like Nottingham for ales) but I don't...

Odd.. I don't think I have ever waited more than 10 days for carbing, and even after a week there was SOME effervescence.

I actually like the carbed stuff young. "As soon as there's bubbles, you can get into trouble!!" but find that if you bottle it still, it gets better and better with age.

I usually use 50:50 Dextrose and Brown. Have used LIGHT and DARK brown, but didn't really notice much difference in taste. Haven't made a 100% brown sugar batch yet. Also not much difference between the 100% Dextrose and 50:50 Brown Sugar dextrose blend other than MAYBE a slight color difference.

Hmmm... Not sure what to say about your test bottle, but I have never had Apfelwein carb up sufficiently until at least 10 days post bottling... Give it time...but I can see the problem if you are planning to pasteurize for a sweeter product..

I too have pitched whole packets of yeast into 1 gal ferments of Meads, Ales etc with no apparent ill effects. Some of the meads were undrinkable, but I think that had less to do with the yeast and more to do with inexperience. That said, I recently made an experimental 1 gal batch of...

So, everyone here always said that Apfelwein gets better with age, and really hits its stride after a year or more. I always save a bottle to test this hypothesis, and, quite honestly, my bottle primed sparkling apfelwein always seemed better when relatively young. Just now I opened a bottle...

The best time to add pectic enzyme is at the BEGINNING of fermentation.

No.. the math was right, but the previous post transposed numbers from the post just above. They wrote 26,981, but it should have been 26,891.. BUT the math leading to that number was off. Should be 26,901 Should be 26,907 Then: +12 = 26,919

Ahhh good point!