Man, I love Apfelwein

bergman1118 · Aug 16, 2008

i've been interested in making this stuff since i first stumbled upon this GIGANTIC thread a few weeks ago.. once one of my carboys clears up, it's on like donkey kong, son!

BigKahuna · Aug 16, 2008

3.18 for the sugar
.79 for the Yeast
18.45 (3.69 per gallon at Target Stores) for Motts Juice
$22.42 per Batch.....$0.21 per 6 oz serving. Best Value in Brewing.

Thanks Ed!

dzamba · Aug 16, 2008

Man, I love Apfelwein.

Just bottled my first batch and kept a few litres without bubbles. SWMBO is drunk already ; )

Thanks EdWort!

MattWV · Aug 16, 2008

I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?

BigKahuna · Aug 16, 2008

MattWV said:
I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?

My Guess is that if the juice wasn't clear to begin with....it's not going to clear any time soon.

You could try some Gelatin before you just go forth and drink.

MattWV · Aug 16, 2008

BigKahuna said:
My Guess is that if the juice wasn't clear to begin with....it's not going to clear any time soon.

You could try some Gelatin before you just go forth and drink.

After reading more into the thread I found a similar post by EdWort so I figure I'll just go ahead and get it into bottles soon. Thanks for the help.

Toppers · Aug 16, 2008

It won't clear for at least 4 months, and the taste is completely different than if you had used apple juice. I know because I've done lots of both recently. Unfiltered juice comes out thicker and more like cider, but it's still good (just not true AW).

jay415 · Aug 17, 2008

MattWV said:
I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?

I tried gelatin to clear motts natural with no luck. So I then used bentonite and it cleared somewhat but still a little cloudy. Then I used pectin enzyme and it was crystal clear in 2 days.

korndog · Aug 17, 2008

Ok, so I jumped on the Apfelwein bandwagon. I like watching this stuff ferment; It kinda dances. Here is my big contribution to the thread. Hehe.

[youtube]owgMZ869Ngs[/youtube]

Saccharomyces · Aug 17, 2008

Toppers said:
It won't clear for at least 4 months, and the taste is completely different than if you had used apple juice. I know because I've done lots of both recently. Unfiltered juice comes out thicker and more like cider, but it's still good (just not true AW).

I made a clear 14% Apple wine with organic unfiltered juice which is still bulk aging... Pectic enzyme clears it right up. You may need quite a bit. I used 1tsp per gallon and will probably add a little more at next racking.

Brandon O · Aug 17, 2008

korndog said:
Ok, so I jumped on the Apfelwein bandwagon. I like watching this stuff ferment; It kinda dances. Here is my big contribution to the thread. Hehe.

[youtube]owgMZ869Ngs[/youtube]

Wow, that is wonderful!

M@! · Aug 17, 2008

I just put my first batch of Apfelwein in my carboy and now I'm drinking some Moosbacher Lager for the bottles. What a great day. :mug:

I think I might have over filled my carboy though :drunk:

Saccharomyces · Aug 17, 2008

M@! said:
I think I might have over filled my carboy though

LOL, yeah I did that last batch and I had Apfelwein blowoff! :drunk:

tkktommyboy · Aug 18, 2008

I was taking a sample (im at about 4 weeks) and I couldnt help but take a pic
so if anyone cares here it is...lol

Donner · Aug 18, 2008

So i've searched the thread a few times and i do have a quick question. I started my apfelwein in early march, but due to a variety of circumstances, it hasn't been bottled yet. I read in one post where someone suggested repitching some yeast when bottling to make sure it carbs okay. To do this, would i simply need to add the yeast to the bottling bucket or is there something more to it than that?

Saccharomyces · Aug 18, 2008

donner said:
So i've searched the thread a few times and i do have a quick question. I started my apfelwein in early march, but due to a variety of circumstances, it hasn't been bottled yet. I read in one post where someone suggested repitching some yeast when bottling to make sure it carbs okay. To do this, would i simply need to add the yeast to the bottling bucket or is there something more to it than that?

Nope in the bottling bucket is good. It'd probably carb after awhile but the extra yeast should help to speed things up.

portlandbeergeek · Aug 19, 2008

I don't know what all this "three pints before you judge" business is all about. I'm working on my second pint and it's only been in the carboy for three weeks. Anyone ever drank an entire 5 gallons from the carboy before the stuff's even ready to bottle? If not, I'll do my damndest to be the first.

skinfiddler · Aug 19, 2008

Brandon O said:
Wow, that is wonderful!

And a "big" contribution it is.

solidghost · Aug 19, 2008

Saccharomyces said:
I made a clear 14% Apple wine with organic unfiltered juice which is still bulk aging... Pectic enzyme clears it right up. You may need quite a bit. I used 1tsp per gallon and will probably add a little more at next racking.

How do you get 14% with Apple juice? Care to share your recipe?

Toppers · Aug 19, 2008

portlandbeergeek said:
I don't know what all this "three pints before you judge" business is all about. I'm working on my second pint and it's only been in the carboy for three weeks. Anyone ever drank an entire 5 gallons from the carboy before the stuff's even ready to bottle? If not, I'll do my damndest to be the first.

Hell yeah. I have siphoned 5 gallon carboys right off to a glass filled with ice cubes. Never even made it to bottling stage haha :ban:

Saccharomyces · Aug 19, 2008

solidghost said:
How do you get 14% with Apple juice? Care to share your recipe?

Add sugar until the hydrometer reads 1.100. :rockin: Don't go over 24 Brix (about 1.110), or Montrachet will stall out. Oh, and don't use an airlock for the first 4-5 days at that high of a gravity, it needs access to oxygen.

If you try it that strong... allow at least six months. I tasted it after two months and it was nast-ay yeasty alcohol burn.

portlandbeergeek · Aug 19, 2008

Toppers said:
Hell yeah. I have siphoned 5 gallon carboys right off to a glass filled with ice cubes. Never even made it to bottling stage haha

A five gallon glass of iced Apfelwein? Sounds like a party to me! :tank:

kice · Aug 20, 2008

Was I supposed to make a starter with the Montrachet yeast? >.<

juvinious · Aug 20, 2008

kice said:
Was I supposed to make a starter with the Montrachet yeast? >.<

According to the recipe:

the recipe said:
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.

Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.

kice · Aug 20, 2008

juvinious said:
According to the recipe:

Heh I'm just paranoid. It was late and I was catching a nice buz and happened to read the back of the Montrachet packet. Better safe than sorry tho =)

Thanks!

farmbrewernw · Aug 21, 2008

So I was in the need for brewing something the other day and had purchased 5 gal of apple juice a couple of weeks prior, trouble was I didn't have corn sugar and only had a package of Notty. So for kicks I dumped a pound of DME in the carboy the 5 gal of apple juice and pitched the Notty. Hoping for some maltyness in this one, it happily chugging away right now.

bearkluttz · Aug 23, 2008

Once i get the current batch done is there any reason i couldn't/shouldn't just start a new batch on top of the yeast cake in there? I know the yeast is super cheap but the LHBS is a pretty good drive at 4 bucks a gallon. Also has anyone ever seen corn sugar at a grocery store? i look everytime i go into a new store but never see it for sale.

jay415 · Aug 24, 2008

bearkluttz said:
Once i get the current batch done is there any reason i couldn't/shouldn't just start a new batch on top of the yeast cake in there? I know the yeast is super cheap but the LHBS is a pretty good drive at 4 bucks a gallon. Also has anyone ever seen corn sugar at a grocery store? i look everytime i go into a new store but never see it for sale.

I remember reading in a previous post from Edwort that, he was unhappy with the results of reusing an old yeast cake as it took much longer to finish. As for the corn sugar the only place I have seen it is on Homebrew and Bodybuilding supply sites. I have seen it in my local health food store but they stopped carrying it because it wasn't selling. purchase online from a flat rate shipper (AHB or northernbrewer) and order extra.

solidghost · Aug 24, 2008

Okay, just my 2nd day fermenting the apfelwein and the airlock smells of ........well, apple juice! Is there something wrong with that? No alcohol smell (that you would normally associate with beer making), just sweet apple juice.

MCH · Aug 24, 2008

Did a quick search and couldn't find an answer.

I plan on bottling half carbonated and half still. What's the best method?? Transferring the entire 5 gallons into the bottling bucket, then bottling half of it and then adding approx. 1/2 the regular amount of priming sugar??

Or would just putting approx. 2 1/2 tsp of sugar in each 12 oz. bottle work just as easily???

Man, I love Apfelwein

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