Man, I love Apfelwein

[Schlenkerla]

My question is, is he correct? Can anyone here confirm this? Maybe on my next batch I will try adding some yeast nutrient to see if it has any effect on the production of hydrogen sulfide. Any insight would be greatly appreciated.

This confirms Johnsma22 comments about yeast nutrient. It should help abate formation SO2

http://www.lesaffreyeastcorp.com/wineyeast/products.html

Look for 1st yeast nutrient. "Superfood"

 

[Schlenkerla]

Picked up "Apfelsaft und hefe"

I picked up apple juice, corn sugar, Montrachet Yeast and some 2oz of nutrient.

Depending on any feedback on carbonating, I'm ready to go with Montrachet or Nottingham, with Nottingham the usuall 3/4 cup. The other ?

I can't carb with Ed's draft suggestions. All I have is empty bottles and corn sugar!! Any thoughts if I pitch Montrachet? 1/2 or 3/4 cup for 5 gal???

 

[MikeRLynch]

what SG should we be at to carbonate? I don't have a keg either, but I have some leftover dextrose from my new batch. I just don't know where to stop so I can add it. I have 1 gal cooking with nothing but the apple juice and 1/3 lb of dextrose added. Used lalvin 71b-1122 yeast and 1 tablespoon of nutrient. OG at 1.055.

Thanx
mike

 

[Yuri_Rage]

Couple questions..

Has anybody done Ed's recipe with Montrachet down in the low 60's?

I was thinking about the headaches commented about, it made me think about fusel alcohols. I couldn't find an ideal temp range for this yeast strain.

Oddly enough, I'm the one that mentioned the headaches, and I fermented mine at exactly 60 F.

 

[Schlenkerla]

MLynchLtd,

I read somewhere to take SG readings 3 days in a row. If it doesn't change, its done.

How much sugar to carb is my question too.

 

[Yuri_Rage]

BTW, I had a buddy that stated empathetically that you should not try this stuff out of the fermenter due to the disappointing and disgusting taste. What's up with that??

And noone really answered the question about my clarity problem. . . Add finings or just wait??

Read about a dozen posts up, I answered your question about finings. If it wasn't clear...add them.

I tried this multiple times during hydrometer samples, and it was GOOD! In fact, I probably sampled too often because it was so good!

 

[Schlenkerla]

Oddly enough, I'm the one that mentioned the headaches, and I fermented mine at exactly 60 F.

Yuri

I wonder if its the SO2 from the yeast. SO2 is used as a preservative in some wines and cheap ciders.

I'm going to add my nutrient on my batch for sure. Did you see this link?

http://www.lesaffreyeastcorp.com/wineyeast/superfood.html


That answers my question about 60F working....

 

[Yuri_Rage]

Yuri

I wonder if its the SO2 from the yeast. SO2 is used as a preservative in some wines and cheap ciders.

I'm going to add my nutrient on my batch for sure. Did you see this link?

http://www.lesaffreyeastcorp.com/wineyeast/superfood.html


That answers my question about 60F working....

Hmm...good link. Go for it, and let us know how it works!

 

[Biermann]

Read about a dozen posts up, I answered your question about finings. If it wasn't clear...add them.

I tried this multiple times during hydrometer samples, and it was GOOD! In fact, I probably sampled too often because it was so good!

Sweet. I'll add finings tomorrow and taste it tonight.

 

[user 574]

How much sugar to carb is my question too.

I did the normal for a batch of beer; 5 oz? Anyways, it's not really carbed at all. I just have this feeling that it won't respond the same as beer (or 7up) for that matter. If I kegged it then... Anyways theres my take . Its good though without being amped up with co2.

Also, you PM is full

 

[Schlenkerla]

Thanks for telling me out the inbox.

SWMBO wants bubbles... I might go the Nottingham route 1st since I can't find anyone who's been able to carb Montrachet with corn sugar.

I think SWMBO would poo poo the 7UP or Club Soda idea.

 

[JimiGibbs]

I might go the Nottingham route 1st since I can't find anyone who's been able to carb Montrachet with corn sugar.

I used the Montrachet and got good carbonation with corn sugar. Took about 3 weeks in the bottle. Unfortunately I did't document how much corn sugar (I think it was 1/2 cup) since I plan on kegging my next batch. Hopefully I will have all the equipment by then.

 

[Schlenkerla]

Jimi,

What size batch?

How long did you let it sit, before bottling?

I recall hearing the sediment packing is tight. I wonder if the people who had low carbs needed to repitch.

 

[MadPoet]

Hello all,

This is a great thread, though a bit daunting in length - 53 pages of reading left me thirsty, thank you Toot for the summary. Now I gotta hurry up so I can wait 4-6 weeks to try something tastey. I am a big fan of ciders, my favorite is Strongbow, but with regards to Scrumpy Jack - ick, I'd rather drink Hornsby! Blackthorn is nice. I've onced tried some really strong local "Scrumpy" cider while traveling in Wales - I was already well into my cups that night though. It's about time I try my hand at "brewing" some.

Here's what I am thinking about:

4 gallons Apple juice
1 # brown sugar

SafAle US 56 (it's on hand)
2 tsp. yeast nutrients

 

[rdwj]

Here's what I am thinking about:

4 gallons Apple juice
1 # brown sugar

SafAle US 56 (it's on hand)
2 tsp. yeast nutrients

I highly suggest starting with the original recipe. It' shard to try to improve on something if you don't know what it tastes like to begin with. ...and honestly, the original is darn good.

 

[JimiGibbs]

What size batch?

How long did you let it sit, before bottling?

I recall hearing the sediment packing is tight. I wonder if the people who had low carbs needed to repitch.

5 Gallon batch, 5 weeks before bottling. I went straight by the origional recipe but just had to wait an extra week to bottle .... THANKS AGAIN ED

 

[Schlenkerla]

I just got on the band wagon!!

I went as the recipe goes, using the Montrachet yeast, however I included yeast nutrient. I checked out a couple written sources, and a nutrient is recommended with ciders.

Now to wait it out...

 

[Brew Dad]

Well, I've been keeping my eye on this thread and I finally made a cider on Friday using Tree Top from Costco and Red Star Primere Cuvee Yeast. My LHBS was out of Montrachet. Today, (Sunday), I got about three hours worth of nasty rotten egg smell but that was it. Cleared up super fast. Since I'm 3 or 4 days into this, does anybody have any idea if it is too late to add yeast nutrient? Should I even bother?

Thanks Edwort for posting this recipe. Can't wait to try it.

 

[Rporter]

I had to use Primere Cuvee yeast on my first batch of Apfelwein as well because my LHBS didn't stock Montrachet. The apfelwein was a little rough at first but after a month in the bottle it is great. I liked this Apfelwein so much I got a second batch going already.

 

[user 574]

I'm not that familiar with yeast nutrients but by following Ed's recipe exactly I fermented down to 0.995 so I don't think it's necessary (ie wasting $)...

 

[Schlenkerla]

In my readings about nutrients most of the time they are not necessary in beers because all of food items needed for the yeast are present in the malt. Two exceptions were noted. Those were with Cider and Mead.

Montrachet is a Red Star product. The Superfood from RED Star is recomended for ciders. So thats why I went that route.

http://www.lesaffreyeastcorp.com/wineyeast/superfood.html

Chuck's good book says you can also use yeast extract too (yeast hulls). He also says it quickens the fermentation process, less chances of stuck ferments.

The nutrients are suppose to lessen the sulfur production too. Its supposedly undesireable. I imagine the rotten egg rhino farts are sulfur . I don't think it hurts to try this from the start. The other recomendation I read was you could do this if you rack to a 2ndary. Overall it think there less potential for morning after headaches.

Forgot to say thanks to ED!! - Thankyou!!

Mine's barely chugging away. Not quite 24hrs but its about 56'F

 

[JohnnyK68]

After doing all the reading I could on this topic, I have decided to try to make a 3 gal batch. I am going to use the Nottinghams, biggest reason is that it seems to have worked fine for some, and I cant have the serious sulpher smell since I dont have a basement. It seems like it could not be easier, but I didnt see too many people saying they had good results carbing it. I was hoping to bottle this like a beer, along the same idea of a woodchuck cider. Has anyone had any luck bottle carbing? If so using what and how much?

 

[chillHayze]

Holy crap I just realized mine has been in the primary for a month. I'm waiting on my kegs to arrive from orfy's ebay guy (uber slow, BTW!)

This will be an experiment in autolysis.

 

[EdWort]

Holy crap I just realized mine has been in the primary for a month. I'm waiting on my kegs to arrive from orfy's ebay guy (uber slow, BTW!)

This will be an experiment in autolysis.

Shouldn't be a problem. I've gone 10 weeks in a primary carboy (I never secondary) and it actually was the best batch so far (well aged).

I headed up to the North Coast (Lake of the Woods, MN) for a few days of ice fishing and this thread continues to grow. WOW.

 

[Stonedog]

Well, I got a batch going today! I stuck with Eds recipe to a "T"....just cut it in half due to my space restrictions.....

Really excited about it! I love dry red wines...and I love ciders.....for that matter I love beer too! Anyways....I am hoping that Mrs. Stonedog will like it too, that way I can get her to support the habit! She is a big cabernet and merlot fan....so my fingers are crossed!

It should be ready to bottle on 2/7...that is 4 weeks from today.....but we will just hav eto see....we keep our house at 67F in the winter....should be a good temp....as far as I can tell.

As a side note....this is the biggest thread I have ever seen...and I post the 4 other boards! Awesome!

Thanks Ed!

 

[butler1850]

It should be ready to bottle on 2/7...that is 4 weeks from today.....but we will just hav eto see....we keep our house at 67F in the winter....should be a good temp....as far as I can tell.

I'm just slightly below that temp in my basement, and I think you're on target. I've not measured the FG yet, but the bubbles have finally slowed. It's not cleared terribly yet, but I used an unfiltered cider from a local orchard (heated to 180F for 15min, then cooled)

I can't wait to get this into bottles, and have it age!

 

[JohnnyK68]

Finally was able to get a batch together follwed Eds recipe except the yeast. I went with Nottinghams Ale Yeast. I also had to make a 3 gal instead of a 5 gallon. Have it in a room that stays 70*. Guess I will have to wait and see what happens. Hoping there is an outside chance that it would be ready to bottle and consume for the SuperBowl Party.

 

[Schlenkerla]

I found this info about the Red Star Montrachet yeast.

http://www.cfhb.org/mead/yeast_strains.htm#mont

It comments on the need for nutrients. Although this is for meads

My batch is 3 days old and still chugging slowly @ 57'F. ~ One bubble a minute. I was thinking I had to move this under an air vent or upstairs where its warmer. I might be on the edge temp wise.

They post two temps; on one I'm too low, the other it would appear that I'm OK.

 

[EdWort]

I found this info about the Red Star Montrachet yeast.

http://www.cfhb.org/mead/yeast_strains.htm#mont

It comments on the need for nutrients. Although this is for meads

My batch is 3 days old and still chugging slowly @ 57'F. ~ One bubble a minute. I was thinking I had to move this under an air vent or upstairs where its warmer. I might be on the edge temp wise.

They post two temps; on one I'm too low, the other it would appear that I'm OK.

I've never used nutrients and I ferment at room temp. Chugs great after the first day and will slow down after a week or so. I have a batch started 12/26 and you should see the bubbles running up the side.

 

[Schlenkerla]

Ed - Thanks for the recipe.

I'm going to let it go for a few more days. If it gets any slower I'll move it some place warmer.

I can't wait to taste it, I'm hoping to carb it naturally. Some people have used 1/2cup corn sugar per 5 gal another has used 1/2 for 2.5 gal. I thinking I'll use 3/4 or 1 cup. I want the carb to very effervescent. Did you ever do anything other than keg this recipe?

There bubbles running up the side, tons of tiny ones stuck to the top, every once in a while several larger ones race up to the top. By the way my 5 gal carboy is 1" from the brim. I did not get it all in my carboy. I had an extra 6 oz of cider leftover. There's very little air between the top and airlock. Maybe my scale is on the light side?? Might of added more sugar.