Just Started My Christmas Apple-Cinnamon Wine - Dec. 8

[Wyrmwood]

'ApfelWine' is not 'Camp Fire Wine'.

duly noted (and corrected)

 

[CampFireWine]

duly noted (and corrected)

Thanks. When I first brought this recipe and techniques to the board, everyone thought I was just a drunk rambler and put it down much like they did earlier in this thread. It was everything I could do to prove that it can be done even though I was making it for almost a year before I went public with it. I would hate to see the the guy to who developed the ApfelWine get caught up in all of it.

 

[CampFireWine]

then carbon filter

As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.

 

[okwine39]

dont know why mine isnt falling faster

 

[CampFireWine]

dont know why mine isnt falling faster

When it gets way up there in the 18% range, it rolls over slowly the last couple of %. It can take me another day to go from 5% to 4% abv, what ever that calculates out to but with the cooler temps, it may take you several days. I think you are pretty close to what the original juice was???

I use a 'Brew Belt' and the internal temp of the fermenter is 80F to 85F and in the summer it can creep up close to 90F If I am not careful. I try to keep it cooler then the 90F though.

 

[okwine39]

apple juice 1.140

 

[CampFireWine]

apple juice 1.140

I am sure it's fine and just a little slower because of the lower temp. If you like making it, you may want to invest in one of these for $17.95. For this recipe and yeast, their worth every penny, err dollar..

The Brew Belt

http://www.midwestsupplies.com/the-brew-belt-1.html

 

[okwine39]

yep you might be right about that, darn I hate it when I have to order more stuff from midwest

 

[CampFireWine]

yep you might be right about that, darn I hate it when I have to order more stuff from midwest

You can get them about anywhere. I just borrowed their website for illustration.

 

[Wyrmwood]

As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.

Yeah, the carbon filter was recommended on the yeast package. I have no idea what the difference is between apple juice and sugar and just using sugar, but figured it might help. The first time I tasted it, I could not finish the sample (very unusual for me...), so I'm hoping the clearing and filtering will alleviate any off tastes.

 

[CampFireWine]

clearing and filtering will alleviate any off tastes.

You would be surprised on what degasing does for it. There is so much CO2 in it that it makes it really acidic. The more gas you take out the better it taste.

If you pull a sample, poor it from one glass to another and back for a few mins and then let it sit for another 5 then taste it.

The carbon is is used to absorb fusel oils but if we limit the production and remove whats left as they form with stirring, they can be keep under control.

 

[DrMaltyVonHopenstein]

I am going to have to argue that CampFireWine has absolutely never, ever tasted truly good homebrew. More likely, it seems as though he is stuck in a perpetual state of noobiness. For quite a while when I was first starting I thought my homebrew was awesome until I learned some patience. But if nothing has lasted over a month in the bottle after a short brewing process, nothing has reached its potential. This is not how we do things.

p.s. Please, for those of you that are looking into homebrewing, please do not make this "terlet prison wine"

 

[CampFireWine]

Many of us don't have room for a dozen carboys sitting around in various stages of ageing. This is not table wine to wash your food down with and I am pretty clear about that. It's no more "terlet prison wine" then any other juice recipe here.

 

[wooda2008]

Hopenstein, Let him do his thing without flaming. If he's wrong, who cares? Go make a batch with his recipe and be OCD about the details, and if it turns out horrendous, pat yourself on the back and toss it down the drain.

 

[CampFireWine]

I am used to people flaming me, it doesn't bother me in the slightest. It shows peoples ignorance and lack of knowledge and understanding on new ideas or even proven concepts. You'll have that.

 

[Wyrmwood]

It is the nature of the beast. Face to face, I wouldn't dream of saying some of the things I have said on a forum and I consider myself "reserved". There's simply no social consequence outside of the forum, so it's kind of no holds barred. On the other hand, someone who might be more timid in person wields a much greater degree of freedom, so it's not all a bad thing. And it never hurts to thicken your skin a bit.

I'm excited to try my camp fire wine...

 

[CampFireWine]

In person it's never a problem because they drink it before I tell them how to make it. I remove all doubt before trying to explain it.

 

[okwine39]

SG down to 1.020 tonight looks like it is really slow going but is dropping .004 every two days What do you think Camp Fire? :fro:

 

[CampFireWine]

I would rack it, degas it, and stabilize it. I like my wine just a little sweet anyway which is how it is supposed to finish.

 

[CampFireWine]

Here is an email I received this morning about my style of wine.

Why don't you give me a list of what goes into a batch of your wine and what it costs ? Then I can pay you for it and have you make me a new batch. You have me spoiled ! Don't like the store-bought stuff anymore ! hehehe

Update:
I called her and she chose the strawberry-watermelon for the next flavor.
I used 1 watermelon and 6 pounds of strawberries, apple juice. 15 pounds of sugar, but had to back sweeten. I was thinking about using a white-grape base this time maybe.

I made it after this watermelon batch.
https://www.homebrewtalk.com/f85/my-fermenter-205076/

 

[okwine39]

Racked degassed and stabilized yesterday

 

[verbal144]

i wanna know how this turns out, subscribed.....

 

[Wyrmwood]

Tasted mine last night. Was pretty good. (I went off recipe a bit and only added 10 lbs of cane sugar). You can follow the progress here

 

[okwine39]

Mine is cleared about 3/4 of the way down the carboy. There was a lot of gas when I degassed it.

 

[CampFireWine]

What method did you use to degas it?

 

[okwine39]

Sorry for the late reply, been on vacation, I used a vacuum pump to degass it. Now that I have returned it is now clear all the way to the bottom

 

[CampFireWine]

Did you taste it again?

 

[okwine39]

no not yet but I will report when I do

 

[oldmate]

This is interesting, if it turns out okay I might start making one (with a bit less sugar) for this coming Christmas.

 

[okwine39]

I have now tried it again, it is definitely better than before the degassing. I am not sure what to say because I have no hard cider or apfelwein drinking experience. It is really clear though, I can easily read a newspaper looking through it. I am chilling some in the fridge now to see how it is cold. It has a slight apple after taste. I am considering back sweetening it.