Continual Apfelwein Supply Idea

[Boerderij_Kabouter]

Here is an idea I just had...

Use a sanke half barrel as a fermenter (un altered with the spear removed) and ferment a 15 gallon batch of AW as normal.

Then when it is ready to be kegged, siphon out 5 gallons into your keg and set it for serving. Then, replace the 5 gallons with new juice and corn sugar, and a new packet of yeast.

Maybe rack the whole thing to a new keg every other generation of yeast.

I am thinking that as long as the apfelwein has about 2 months per 5g in the fermenter, then it should condition faster and provide a continual supply.

Does that sound like a good idea???

 

[hammacks]

I don't think you would have to add yeast with the new juice. Well, I guess it would be a call made based on how long since the last active fermentation period.

 

[SHvanBommel]

this sounds bloody brilliant... now how to remove the spear without using a plasma cutter...

 

[hayabusa]

this sounds bloody brilliant... now how to remove the spear without using a plasma cutter...

Sanke Keg Revealed!

 

[olllllo]

This is the Solera method of blending for wine. Some have used to age and blend Flanders reds as well.

On a side note, it's also very close to continuous fermentation, an idea that effectively killed Schlitz.

 

[Boerderij_Kabouter]

The idea came from Flander's Reds. The fear came from Schlitz and other failures. That's why I posted here before trying it.

What do you think?

 

[olllllo]

I think it'll work as long as you keep an eye on it. It's a tool/method to solve a problem and not
necessarily brewing auto-pilot, but you knew that.

I wouldn't stake a multi-national beverage company on it though.

 

[SHvanBommel]

I completely agree... now to get that keg apart

 

[hayabusa]

I completely agree... now to get that keg apart

Taking the keg apart is very simple - pull out the snapring and use a screwdriver to move the locking posts into position and it lifts right out. I soak in Oxyclean for 24 hours to remove any fermentation crud; and to sanitize I boil 1-gal of water for about 10-15 minutes.... You can use a carboy cap to co2 transfer however both my carboy caps need to be "held" on to prevent them popping off..... I haven't found the $ yet to make/buy a clamped on tool to eliminate the need to keep one hand on the carboy cap...

 

[Boerderij_Kabouter]

I haven't found the $ yet to make/buy a clamped on tool to eliminate the need to keep one hand on the carboy cap...

I once saw this thing called a zip tie...

 

[camiller]

Taking the keg apart is very simple - pull out the snapring and use a screwdriver to move the locking posts into position and it lifts right out. I soak in Oxyclean for 24 hours to remove any fermentation crud; and to sanitize I boil 1-gal of water for about 10-15 minutes.... You can use a carboy cap to co2 transfer however both my carboy caps need to be "held" on to prevent them popping off..... I haven't found the $ yet to make/buy a clamped on tool to eliminate the need to keep one hand on the carboy cap...

perhaps I missed it but you don't mention releasing the pressure first. I think that is a somewhat important step.

 

[hayabusa]

perhaps I missed it but you don't mention releasing the pressure first. I think that is a somewhat important step.

There are some things that I leave up to Darwin....

... I kid. You are correct, releasing the pressure is extreamly important, otherwise the individual taking it apart may end up looking like a unicorn.

 

[hayabusa]

I once saw this thing called a zip tie...

touche' my friend, touche'

 

[Clayton]

i looked all over and did not find info on shlitz downfall and continuous fermentation
please elaborate

 

[MikeBlick]

On a side note, it's also very close to continuous fermentation, an idea that effectively killed Schlitz.

You can still buy Schlitz, sometimes I drink it when I'm poor.

 

[Boerderij_Kabouter]

Correction, you can buy Schlitz again. They have started brewing the original recipe again. The first batch came out about a year ago, brewed tot he original Schlitz family recipe.

At the end of their production, they had drastically changed the recipe to be cheap and use questionable additives as well as fooling around with strange techniques to bolster the supply (i.e., continuous ferments).

 

[olllllo]

+1 to the Kabouter. Schlitz is no longer a brewery, the recipe and name was purchased years ago and not it is contract brewed by Miller. Almost all of the old school brands are like that.

Pabst, for example, is a marketing office in Chicago.

 

[Saccharomyces]

I think this will work great but I would rack it every two months to leave the lees behind. Wine yeast in apfelwein WILL autolyze after 3-4 months, it doesn't ruin the product after 3-4 months but I can say (from experience) that until ALL the yeast drop out, the soapy taste is quite a turn-off!

 

[Mutilated1]

sounds like a terrible idea - 15 gallons of assfelwien - yuk

 

[pizzaman]

sounds like a terrible idea - 15 gallons of assfelwien - yuk

What an informative post. Thank you kind sir.