Man, I love Apfelwein

[jblaschke]

I've made multiple batches of apfelwein over the years and, like many of us here, I'm prone to tinker. I also ferment mead, and have had excellent results using Wyeast 1388 (Belgian strong ale) for apfelwein using the Bray's One Month Mead approach. I'm currently running low so am gearing up for another batch--this time I am inclined to try my hand at a cyser. I've deviated from the original recipe so much it's not really an EdWort's Apfelwein anymore, but that's certainly the foundation. What's the fun of homebrew if you don't tweak and experiment and explore?

 

[Miraculix]

I've made multiple batches of apfelwein over the years and, like many of us here, I'm prone to tinker. I also ferment mead, and have had excellent results using Wyeast 1388 (Belgian strong ale) for apfelwein using the Bray's One Month Mead approach. I'm currently running low so am gearing up for another batch--this time I am inclined to try my hand at a cyser. I've deviated from the original recipe so much it's not really an EdWort's Apfelwein anymore, but that's certainly the foundation. What's the fun of homebrew if you don't tweak and experiment and explore?

That's the spirit!

 

[lumpher]

I've deviated from the original recipe so much it's not really an EdWort's Apfelwein anymore, but that's certainly the foundation. What's the fun of homebrew if you don't tweak and experiment and explore?

That's why we brew. We're all a bunch of deviants

 

[bearpaw8491]

When you bottle your apfelwein, what type of bottles do you use? Thinking about using swing tops instead of pop tops. Any thoughts pro or con?

Thanks in advance.

 

[balrog]

When you bottle your apfelwein, what type of bottles do you use? Thinking about using swing tops instead of pop tops. Any thoughts pro or con?

Thanks in advance.

I’ve used std crimp tops and swing tops w no issues.

 

[bearpaw8491]

Thanks Balrog! Kinda thought that either one would work but didn't know if there was an advantage to either one.
Did you carbonate or bottle still? If carbonated, did the swing tops hold pressure OK? I plan to carbonate according to the original recipe (3/4 cup dextrose to the 5 gal batch).
I bottled my first 3 gal run from last year w/o carbonating and used 750 ml wine bottles. Was very please with the outcome.
Thanks again.
'Paw

 

[balrog]

Thanks Balrog! Kinda thought that either one would work but didn't know if there was an advantage to either one.
Did you carbonate or bottle still? If carbonated, did the swing tops hold pressure OK? I plan to carbonate according to the original recipe (3/4 cup dextrose to the 5 gal batch).
I bottled my first 3 gal run from last year w/o carbonating and used 750 ml wine bottles. Was very please with the outcome.
Thanks again.
'Paw

Until this most recent batch (#13, half cranberry half apple juices), I always bottled, siphon from ferment bucket to bottling bucket, calculate and gently stir in priming sugar solution (sometimes corn sugar, sometimes mix of corn and brown sugar, ended up not liking brown sugar), and bottle. Swing tops that are GOOD for beer are good for apfelwein as I don't carb much above 2.8 volumes calculated. When I had trouble with swing tops, beer and apfelwein, was a dozen I got from china that had much harder orange plastic gaskets, which would take a set. I switched out with softer red gasket and have never had an issue.

 

[bearpaw8491]

WOW! You brewers are a strange bunch!! I'm a winemaker and we're generally trying to get rid of CO2 not produce it so this priming/volumes of CO2 thing is completely foreign to me!!!

I checked out the beer priming calculator provided by Brewer's Friend and came up with the following:
If I use your suggested volume of 2.8 with 5 gals of must/wine (or whatever you guys call it) at 70 F, I should prime with ~4.6 oz of dextrose. Is that right or even close? EdWort's original recipe called for 3/4 cup (not sure what the weight in ounces would be) but seem to be a lot more than the 4.6 oz the calculator suggested.

I'll certainly heed your advice on the swing tops. My original plan had been to use Yuengling twist off bottles that I had been saving and fit them with Ferroday adaptors (https://www.amazon.com/Ferroday-Swi...g+top+adaptors+for+bottles,aps,84&sr=8-4&th=1) but may be having 2nd thoughts now. I would probably put the dedicated bottles to regular use but hate wasting good bottles (if Yuengling is acceptable) not to mention $$.

Anyway would appreciate your thoughts on my calculations and bottle plans and thanks so much for the info you've already provided.

Bearpaw

 

[balrog]

@bearpaw8491
I have never tried retrofitted beer bottles to swing tops, and had never seen those you linked on Amazon. So I cannot say whether they are or are not a good idea. Someone like @day_trippr or @doug293cz have seen so very much more than I and may have an opinion.

As for carbing, I do prefer my apfelwein sparkling not still which is why I do what I do. For calculating, you use the temp at which the apfelwein fermented. If you then chill it, you do not use the chilled to temp. If you have 5 gallons, fermented at 70, I would likely go more toward 2.6 volumes than 2.8, but it's personal preference.

I like the Brewer's Friend calculators, but I don't get your values. When I plug in 5..0 gallons, 70F ferment, 2.8 volumes, I get 5.8oz corn sugar (dextrose). I personally would go 2.6 volumes and use 5.2oz corn sugar.

 

[doug293cz]

WOW! You brewers are a strange bunch!! I'm a winemaker and we're generally trying to get rid of CO2 not produce it so this priming/volumes of CO2 thing is completely foreign to me!!!

I checked out the beer priming calculator provided by Brewer's Friend and came up with the following:
If I use your suggested volume of 2.8 with 5 gals of must/wine (or whatever you guys call it) at 70 F, I should prime with ~4.6 oz of dextrose. Is that right or even close? EdWort's original recipe called for 3/4 cup (not sure what the weight in ounces would be) but seem to be a lot more than the 4.6 oz the calculator suggested.

I'll certainly heed your advice on the swing tops. My original plan had been to use Yuengling twist off bottles that I had been saving and fit them with Ferroday adaptors (https://www.amazon.com/Ferroday-Swing-Bottle-Replacement-Gaskets/dp/B07FZVZR69/) but may be having 2nd thoughts now. I would probably put the dedicated bottles to regular use but hate wasting good bottles (if Yuengling is acceptable) not to mention $$.

Anyway would appreciate your thoughts on my calculations and bottle plans and thanks so much for the info you've already provided.

Bearpaw

@bearpaw8491
I have never tried retrofitted beer bottles to swing tops, and had never seen those you linked on Amazon. So I cannot say whether they are or are not a good idea. Someone like @day_trippr or @doug293cz have seen so very much more than I and may have an opinion.

As for carbing, I do prefer my apfelwein sparkling not still which is why I do what I do. For calculating, you use the temp at which the apfelwein fermented. If you then chill it, you do not use the chilled to temp. If you have 5 gallons, fermented at 70, I would likely go more toward 2.6 volumes than 2.8, but it's personal preference.

I like the Brewer's Friend calculators, but I don't get your values. When I plug in 5..0 gallons, 70F ferment, 2.8 volumes, I get 5.8oz corn sugar (dextrose). I personally would go 2.6 volumes and use 5.2oz corn sugar.

Twist-off crown cap bottles are not recommended for reuse. They are generally somewhat thinner glass than the pry-off crown cap bottles, and they don't seal at all well with home type crown cap crimpers. The thinner glass creates more potential for bottle bombs, especially at higher levels of carbonation.

The flip top caps you show use silicone gaskets for sealing. Unfortunately, silicone elastomers allow orders of magnitude more oxygen diffusion into the bottles than do gaskets made from other materials, so are not recommended for long term storage of beer. I don't know enough about ciders to say whether or not oxidation is as much a concern with them as it is with beer.

Brew on

 

[bearpaw8491]

Thanks to you both for the help!
Balrog: Really weird! I plugged my numbers back into the calculator and got 5.8 oz too. Guess I could have gotten "fat-fingered" on the keyboard but all is good and will go with your 2. 6 value and 5.2 oz dextrose.
Doug293cz: Thanks for jumping in and giving me some insight on reuse of bottles. Guess the 75 or so Yuengling bottles will be making a trip to the recycle center and my LHBS will be getting my unanticipated business. Really appreciate the heads-up on the gasket material; will be another thing to keep in mind. I always try to get pointers when I start a new endeavor - generally less painful. My old granny told me once when I was 6 yrs old; "If you can't listen, you can feel". She was right!
Really think you guys should come over to winemaking - a lot less trouble - step on the grapes, put 'em in a bucket, pour the juice in a bottle and cork! Well, a little more than that but you get the idea!!!