5 gallons. On the wiki, it said 7.5 oz made for a good carbonation. I'm a bit squeemish about bottle bombs, though, so unless I get near unanimous advice to go for it, I'll just go with 3/4 cup, as with beer.
I think going up to 1 cup would probably be a good compromise. I bought a kitchen scale so I weigh everything. There is a lot of variability in going by volume and the fact that so many people DO it by volume and get good results means there is a lot of leeway here.5 gallons. On the wiki, it said 7.5 oz made for a good carbonation. I'm a bit squeemish about bottle bombs, though, so unless I get near unanimous advice to go for it, I'll just go with 3/4 cup, as with beer.
It may well clear with no intervention but time. Rather than gelatin, I would try adding some pectinase (aka pectic enzyme). It is usually added at the beginning of fermentation, but there is probably a window of opportunity before any pectin really sets up. I made a cyser with really cloudy chunky natural apple juice adding pectinase at the beginning and it went crystal clear, though it may have anyway.I have 5 gallons of apfelwine fermenting right now. I used apple juice but it was not filtered so it looks more like apple cider than juice. I'm guessing that this will not clear up with time. Has anyone else made apfelwine with unfiltered apple juice? I'm sure it isn't going to effect the taste but drinking a murky wine just doens't sound appetizing to me. Do you think putting some gelatin in it would clear it up?
Good job! And you didn't even have to call Ed Wort a M%&^*% F#$%^& in the morning!!Just finished an experimental gallon and it was very VERY drinkable. nom nom nom. I'll agree with the main man though, it is oh so very dry. But, after the first glass it gets very good. Had 6 wine bottles last night and now have only 2.5 left. Ooops...
This morning I had a conversation with my girlfriend that went something like this:
ME: Wow. I drank a skinfull last night and I feel fine! That Apfelwine is awesome.
The Missus: No. Your still drunk.
Wow, congratulations! Oh, nice job on the kid tooThis is good stuff but it's more that loved by SWMBO......
Well, bottled a batch on Saturday that had been in the better bottle since Dec. 23rd and started another batch right behind it. Yesterday (Wednesday) SWMBO produces a positive pregnancy test. So I guess we'll have 10 gallons with a really good age on it.
So my Apfelwein has been fermenting for a month and I decided to take a gravity reading and its at 1.010...I know it says it should ferment below 1.000 so should I just leave it be or should I throw in another pack of Monach yeast?
What was wrong?it was not so great. I had it in primary for about 2 months and it was at .997.
So, yeah, not sure if my yeast was unhappy from the previous beer or that it didn't agree at all with it.
Wait, I thought that you wanted to leave this in the primary for as long as possible, is that wrong? Because my batch from January is still in the primary (very clear).the stuff just tastes like something died in it or something. Im almost thinking i left it in primary too long and maybe autolysis set in. Whatever, im gonna leave it in bottles for a while and then see if it gets better.It came out still hazy, which i didnt expect at all after 2 months. it was clear when it went in and even when i had used hazy juice, it cleared up,
you should be fine, I think its just that i used yeast from a previous strong ale which werent quite up to the challenge. my batches that i used montrachet for turned out fine with a couple months in primary.Wait, I thought that you wanted to leave this in the primary for as long as possible, is that wrong? Because my batch from January is still in the primary (very clear).
Nice....my local Grocery Outlet discounter had 1 gallon jugs of Martinelli Apple Juice (NOT from concentrate) for $4.99. I grabbed 3 to mix in with the cheap juice for my next batch.
We all know that stuff is awesome as is, so I am hoping it will make some killer brew!!
Don't worry about it and make up a batch like you normally would with apple juice. I bough 5 gallons unpasturized, unfiltered cider from the local market, added 1 lb sugar, 1 lb honey and pitched EC-1118. After a month in the primary it was crystal clear, but had a TONNE of sediment from the cider. So I racked it to a secondary and thats where it still is at, clearing and ageing again. Tastes fine too.Nice.
We have a semi-local(Niagara County) cider mill that makes some of the best cider I've ever tasted. Problem is it's not pasteurized, so I'll have to research some wine making techniques next fall. I chickened out this year.
Any of you wine guys have any advice? I hate the idea of loading the must up with campden tablets and hoping that kills any unfriendlies. How would heating the cider up to pasteurization temps in my kettle work? I'm thinking it would kill all of the subtle flavor nuances that make it great.
Unless you degassed (by stirring for a while to knock CO2 out of solution) before bottling, that's normal. CO2 will dissolve, even without high pressure. Especially in cold liquids (was it cold when you bottled it, and then warmed up?).Just carbed a batch for the first time and I have a question. When I was filling from the bottling bucket, the bottles already appeared to have tons of bubbles rising to the surface like it was already carbed.
I primed with 5 oz. of corn sugar. Even after capping and sitting for awhile, I held a bottle to the light and bubbles were still rising. Totally normal for apfelwein??
Likely just a conditioned reaction. While you were drinking it, did it remind you of a situation that may have annoyed or frustrated the two of you? I used to feel carsick any time I walked into a Subway shop because my family would regularly get Subway before driving a long distance.So our Apfelwein tastes GREAT! However, I've noticed that after about 2 I (and SWMBO) start getting quite a headache, not the next morning, but right then and there. Now we're not exactly "boozehounds" however we both have the ability to down quite a few adult beverages at one sitting and still remain "unharmed". Is this normal with this stuff or did I mess up somewhere and now I'm poisoning myself with some sort of apple based migrane fluid? Like I said, other than the headache this stuff is great!
You'd bottle condition just like you would beer, so usually at room temp. You can obviously do it at colder temps, but like you said it will just take it longer to come around. I don't think 70 is going to produce any off flavors as that's pretty common for conditioning temps, unless of course you bottled way too early, then it might not be optimal.Just split a batch of this with my buddy and this is more of a question for him. Should you bottle condition at ~50 degrees or ~70 Degrees? What I know and told him was 50 degrees would probably take longer and 70 degrees is a bit hot, so it may stress the yeast and produce some off flavors. I think his set-up was either in the fridge or in a sink with water and ice.
We used Montrachet yeast.
Okay, I will tell him to stick to the 70 degrees. Room temp is actually about 85 now in Houston pending on the day. Thanks!You'd bottle condition just like you would beer, so usually at room temp. You can obviously do it at colder temps, but like you said it will just take it longer to come around. I don't think 70 is going to produce any off flavors as that's pretty common for conditioning temps, unless of course you bottled way too early, then it might not be optimal.
Either way, as long as the temps are warm enough so the yeast remain active you'll be fine and it will carb up and condition. It's really just a matter of how long it will take depending on the temp.
My guess would be it's not done fermentation at 2 weeks, and you might create bottle bombs. Some have reported it takes 6 weeks for fermentation to finish. There's a LOT of sugar in this concoction.I'm wondering what the drawbacks are of bottling after two weeks. I know at least 4 weeks is recommended and up to 3 months gives the best taste. But I used a polycarbonate (water cooler bottle) fermenter and these are rumored to have problems with oxygen permeation after 2 weeks, causing bad flavors.