A blowoff tube can make things a lot less frustrating/messy in those situations.
Something like this(borrowed from another site):
Man, I love Apfelwein
- Thread starter EdWort
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
A blowoff tube can make things a lot less frustrating/messy in those situations.
Something like this(borrowed from another site):
Have ~6gallons of this sitting at about 2 months. Tasted it finally yesterday. It's sour a bit. Does that age out? Because I don't like that and I strongly doubt anyone else that is around to drink it will. How long is this okay to let sit? Is it okay let it sit on the lees for like 6+months or should I bottle + let em age that way? I plan to use apple concentrate as my priming sugar source to add a bit of apple. Have people done that with success?
I followed the recipe exactly. Does the 6 months + aging time smoothen out as in no sour taste? If not, I doubt I'd make it again. First time making it.
I followed the recipe exactly. Does the 6 months + aging time smoothen out as in no sour taste? If not, I doubt I'd make it again. First time making it.
paindragon1
Member
Did you make it right?
My first time I added 4 cin sticks in it for a week and then let it sit for 8 months after that.... It was, and has always been, my top performer in sales / bribes / offerings of things to get hands on when it comes to my friends and family.
At 2 months it has to still be pretty damn hot. What's the ABV?
I made it correctly. I need to check the specific gravity though. Haven't done that yet. I just let it go. Mine is not hot. I can definitely taste the alcohol though. It reminds me of a sightly sour strongbow/stella ish cider. What applejuice do you use? I used Mott's.
Hotness from alcohol will mellow with age, but the tartness from malic acid and lack of sugar is part of the flavor profile. I'd bet that if you added some sugar - even a small amount - to a glass you'd find something more to your liking. If that works, there are ways to modify the batch to suit.
So that sour taste is there to stay? I suspected that was the malic acid and wasn't going to leave. Is there a way to add sweetness and to carbonate in bottles without having to heat pasteurize or cold crash?
I suppose I could always eliminate the carbonation and stabilize/backsweeten, but I'd prefer not to.
I suppose I could always eliminate the carbonation and stabilize/backsweeten, but I'd prefer not to.
TasunkaWitko
Well-Known Member
As the opening post says, you can serve it with some Sprite- or 7-Up-type pop, which is what the Germans do.....
Xylitol is another option.
Either that, or just with sparkling water.
"Aufgespritzt ". I prefer the water version.
I want something ready out of the bottle. I wish the 'what does it taste like' portion warned about what people usually like it about it and what the people don't. Such as it being so dry/tart it tastes a bit sour.
Idk. Maybe it'll change if I sweeten it up a bit. I'll experiment by adding apple juice to some @RPh_Guy then seeing if it covers it up well. If it does, I will just sacrifice the carbonation by stabilizing then back-sweetening with some frozen apple concentrate. Though, I admit I'd be tempted to add lactose and still try the carbonation.
Would backsweetening with lactose add any weird elements to this? I've never used non-fermentable sugars to backsweeten before. I'm not a fan of the artificial after taste, which is why xylitol makes me skeptical.
What do you guys think of my approach on this? What are your experiences with non-fermentable sugars like lactose?
user 224599
Well-Known Member
- Joined
- May 20, 2016
- Messages
- 148
- Reaction score
- 37
Time for me to make another batch.
Last batch was given a resounding two thumbs up from a German-born co-worker and his wife. He claimed that mine was the best they've had since coming to America... High praise indeed!
This was my second batch, modified Edwort: Half the sugar was swapped with brown sugar, a portion of the brown sugar boiled in apple juice to convert a little (hoping for some non-fermentables to sweeten it up a bit.)
Montrachet still, like the first batch.
Last batch was given a resounding two thumbs up from a German-born co-worker and his wife. He claimed that mine was the best they've had since coming to America... High praise indeed!
This was my second batch, modified Edwort: Half the sugar was swapped with brown sugar, a portion of the brown sugar boiled in apple juice to convert a little (hoping for some non-fermentables to sweeten it up a bit.)
Montrachet still, like the first batch.
Did it taste tart. Almost sour a bit?
Tart/sour is normal. It's apple juice with no sugar.
RPh_Guy
Bringing Sour Back
As already mentioned, some tartness (from malic acid in apples) is expected after it dries out, like just about any fruit. Sweetness balances out the perceived tartness.
The amount of tartness depends on the apple varieties in the juice, and probably how ripe they were... So it will vary based on your source of juice.
Personally I think it tastes bad without a noticeable amount of tartness (like pH > 4).
The amount of tartness depends on the apple varieties in the juice, and probably how ripe they were... So it will vary based on your source of juice.
Personally I think it tastes bad without a noticeable amount of tartness (like pH > 4).
That's where we differ in taste preference. Now that I hear more after I have actually tasted it, I understand more. It's not for me I think. I'll sweeten it a bit I think. I'll see. Maybe I'll bottle carb a gallon and let it age to see how it goes. I should have done a bit more research before starting this. Thank you.
I do not like freshly fermented apple juice because it is too sour.
But I love a good apple wine. I think the main difference is the age. Just let it sit on the yeast for a few months and then try again. Maybe rack to secondary after a few months maybe not, do not know what works best. But give it at least half a year time in total.
No one carbonates this in germany, we drink it with sparkling water or sprite if desired.
Btw. This stuff is not typically German, it is typical for only a small specific area in germany and mostly unknown in the rest. It is the area around Frankfurt.
PS I am German
I do not like freshly fermented apple juice because it is too sour.
But I love a good apple wine. I think the main difference is the age. Just let it sit on the yeast for a few months and then try again. Maybe rack to secondary after a few months maybe not, do not know what works best. But give it at least half a year time in total.
No one carbonates this in germany, we drink it with sparkling water or sprite if desired.
Btw. This stuff is not typically German, it is typical for only a small specific area in germany and mostly unknown in the rest. It is the area around Frankfurt.
PS I am German
All good to know! I'll let it sit. I'm in no rush. It's been about 2 months, as I said. What's the difference after it ages? You say you don't like the sourness of a fresh fermented apple juice bcuz it's too sour. Does that mild out significantly with age? I've read in wine forums that there's a 'new' wine taste that ages out. I'm not sure if that's what this is or if it's suppose to be that way. Based on the description provided by others, I thought it's suppose to be a little sour/tart from the malic acid.
It will be a bit tart at the end, for shure. I am actually not sure if the overall taste changes in a way that accompanies the tartness better or if the tartness just fades away a bit.
From my sour beers I made, I can say that the sourness decreased with aging, but do not know if this translates to applewoi.
From my sour beers I made, I can say that the sourness decreased with aging, but do not know if this translates to applewoi.
TasunkaWitko
Well-Known Member
I have a question about my apfelwein.
I brewed this about a 11 months ago; I racked it to secondary after 8 weeks and then told myself to FORGET ABOUT IT for a few months while it did its thing.
Well, I forgot about it alright - except for filling the airlock a few times, It hasn't moved in around 9 months, and now it is sitting there in the 1gallon fermenters, looking nice and needing bottled, probably.
My question is, if I bottle it, will there be "bottle shock" for a period of time? If so, approximately how long?
Or, am I better off just keeping it in the 1-gallon fermenter and using it out of that, now that so much time has passed?
Please advise, and thank you -
Ron
I brewed this about a 11 months ago; I racked it to secondary after 8 weeks and then told myself to FORGET ABOUT IT for a few months while it did its thing.
Well, I forgot about it alright - except for filling the airlock a few times, It hasn't moved in around 9 months, and now it is sitting there in the 1gallon fermenters, looking nice and needing bottled, probably.
My question is, if I bottle it, will there be "bottle shock" for a period of time? If so, approximately how long?
Or, am I better off just keeping it in the 1-gallon fermenter and using it out of that, now that so much time has passed?
Please advise, and thank you -
Ron
Sorry but I haven't tried this particular recipe myself, I just drank similar ones and did some quick dry ciders and some sours.
I only heard about bottle shock when filtering wine not when botteling, but I might be wrong.
If you intend to drink it quickly enough ( a few days) you can leave it in the fermenter. Otherwise the risk of oxidation and contamination would be to high for my taste.
I only heard about bottle shock when filtering wine not when botteling, but I might be wrong.
If you intend to drink it quickly enough ( a few days) you can leave it in the fermenter. Otherwise the risk of oxidation and contamination would be to high for my taste.
Has anyone made apfelwein with Tree Top 3 Apple Blend? I tried it a while back and thought it tastes brighter, fresher, and crisper than their regular juice and it made a delicious cider (with ale yeast).
Was it tart/sour from the malic acid?
Not at all. I used S-04 because I knew it would leave some sugar in there and not dry it out.
This is no longer a sticky?
I added a cinnamon stick and saw some crazy cool nucleation! Gonna let it sit in it, taste and rack when the flavor is where I want it.
Started a 6 gallon batch with a few changes.
Used Safale S-04 to preserve some sweetness and a bit of extra apple taste.
Added 1/5 of the sugar as brown sugar.
Mixed the following together and simmered gently for a decent while:
60g raisins
120g ginger
2 sticks cinnamon
1tsp allspice
zest of 2 oranges
1 "Kenya bold" teabag
Then added the whole lot to primary (no straining).
Kept all the additions low so they would be subtle - I suspect the apple juice I used would make for a very plain cider otherwise.
At the 3 day mark I added 1tsp of "double concentrated" tomato paste to stop rhino farts, forgetting that I see tomato paste used in distiller's washes not beer/wine/cider etc. (ooops).
Used Safale S-04 to preserve some sweetness and a bit of extra apple taste.
Added 1/5 of the sugar as brown sugar.
Mixed the following together and simmered gently for a decent while:
60g raisins
120g ginger
2 sticks cinnamon
1tsp allspice
zest of 2 oranges
1 "Kenya bold" teabag
Then added the whole lot to primary (no straining).
Kept all the additions low so they would be subtle - I suspect the apple juice I used would make for a very plain cider otherwise.
At the 3 day mark I added 1tsp of "double concentrated" tomato paste to stop rhino farts, forgetting that I see tomato paste used in distiller's washes not beer/wine/cider etc. (ooops).
thippe
Active Member
man, I just kegged a 8 month old carboy I dry hopped 2 ounces of simcoe into. I got a diacetyl after taste. I've probably done 200 homebrew days and never had this, so bummed.
paindragon1
Member
I use CostCo 100% not from concentrate when I don't have access to the fresh apples / self squeeze.
I've done it both ways (multiple variety apples gleened from neighbors and bottled juice) and I must say, the fresh squeeze was better... But it took us 3 days to make 50 gallons of juice.
TasunkaWitko
Well-Known Member
Here's a question -
I have two batches about ready to bottle. One is juice, the other is cider...and they use different yeasts...but are otherwise identical.
Both taste fine, but one is considerably darker than the other, even though they started out pretty much the same colour.
Because they taste fine, I don't think that oxidation is the culprit - the only thing I can think of is that one was from natural, pressed cider and the other is from blended, store-bought apple juice (Tree-Top) that was almost certainly concentrated and then re-constituted, so the water used (or not used) might be the cause.
Any ideas?
I have two batches about ready to bottle. One is juice, the other is cider...and they use different yeasts...but are otherwise identical.
Both taste fine, but one is considerably darker than the other, even though they started out pretty much the same colour.
Because they taste fine, I don't think that oxidation is the culprit - the only thing I can think of is that one was from natural, pressed cider and the other is from blended, store-bought apple juice (Tree-Top) that was almost certainly concentrated and then re-constituted, so the water used (or not used) might be the cause.
Any ideas?
My best guess is that more yeast is staying in suspension on one of them as I have seen this happen with beer.
I tossed a cinnamon stick in mine a week before bottling the half I just bottled/carbonating w/o backsweetening. Racked the other half with some campden tablets. Gonna sorbate/backsweeten & bottle the other half soon too.
The half unbacksweetened still taste too tart for me. The cinnamon is a nice addition, but the malic acid adds too much sour for me personally.
The half unbacksweetened still taste too tart for me. The cinnamon is a nice addition, but the malic acid adds too much sour for me personally.
I made this back in Feb, kegged in May, but it's just too dry for the wife. I really like it, but always choose a tap with beer over cider. Since we both like ginger, and got on a bit of a dark and stormy kick after Bermuda cruise, I decided yesterday to mix in 1-2 oz of Goslings Ginger Beer with a few glasses.
Now, we're both drinking and loving this stuff! If you like ginger and want a bit of sweet in your Apfelwein, I'd choose ginger beer over sprite.
Now, we're both drinking and loving this stuff! If you like ginger and want a bit of sweet in your Apfelwein, I'd choose ginger beer over sprite.
detlion1643
Well-Known Member
I ended up bottling my apple pie flavored batch yesterday evening. Turned out about 10-11%, and just sweet enough that it doesn't taste like alcohol at all. I'm telling ya, this one is definitely a winner, and the wife even likes it. I ended up with 1 1/2 bottles down myself, and man did it hit me like a truck. Morning was not fun .
.While cleaning out the garage yesterday I found a gallon Carboy of Apfelwein that I had forgotten about. The airlock got knocked off at some point (probably during our move into this house back in march). Nothing is off about it, and it looks fine. I had comepletely forgotten about it, moving will do that to memory. From the notes on the bottle it should be somewhere around 13-15% ABV... this stuff was rocket fuel when I tasted it about a year ago. Is there anything I should be worried about with it? Or just try it and see. Like I said, it's been in the garage with no airlock for 6-8 months with temps anywhere from 50-95+ degrees. It was originally made sometime in March of '16.
TasunkaWitko
Well-Known Member
Go for it, and let us know how it is. It might be oxidized, but otherwise should be fine.
DeadGuyNick
Well-Known Member
So I just put a 5 gallon batch in a carboy, making this from memory of the last time I made it (2014). Well, my memory was off.
First I used table sugar instead of corn sugar, but I don't think that'll be an issue. But, I did falsely remember it being 3 lbs of sugar, and in an attempt to just wing it, probably put 4 lbs in...
I did take a reading (1.078) which would put this around 10.4% if it gets to 0.999. However, I noticed later after adding the yeast a lot of sugar was on the bottom of the carboy, so I shook it to mix it all up. If it settles out again I'll just leave it.
I guess my only questions are what should I expect? And should I go grab another packet of Montrachet yeast to help with all of that sugar, or should the one packet be fine?
First I used table sugar instead of corn sugar, but I don't think that'll be an issue. But, I did falsely remember it being 3 lbs of sugar, and in an attempt to just wing it, probably put 4 lbs in...
I did take a reading (1.078) which would put this around 10.4% if it gets to 0.999. However, I noticed later after adding the yeast a lot of sugar was on the bottom of the carboy, so I shook it to mix it all up. If it settles out again I'll just leave it.
I guess my only questions are what should I expect? And should I go grab another packet of Montrachet yeast to help with all of that sugar, or should the one packet be fine?
