Man, I love Apfelwein

[user 117534]

Is there an ideal temp to try to keep with this recipe/yeast? I followed it exactly except I re-hydrated the yeast. Ambient temp in my basement is 65, but I've got it sitting in a swamp cooler with room temp water just because it's supposed to be really warm this weekend (70's) and I want to avoid temperature spikes.

 

[Wilddanz71]

What is the ABV that most of you guys get from this? How low will it ferment to? After 3 weeks mine is at 1.000 it started at 1.065. Is it done? Used a wine yeast

 

[user 117534]

What is the ABV that most of you guys get from this? How low will it ferment to? After 3 weeks mine is at 1.000 it started at 1.065. Is it done? Used a wine yeast

EdWort suggests keeping it in the primary for 3 months if you can, but get it off the yeast after that by racking it to secondary for bulk aging or bottle it. It is supposed to taste much better if you wait that long and let it bottle condition for a least another 3 months.

 

[solbes]

1.000 would taste good, but wine yeast might take it lower. Make sure its warm enough for another week or two. My first batch with a low attenuating beer yeast (windsor) brought it all the way to .990.

My second batch is currently cold crashing in the garage w/ gelatin. This one had 3 cans of frozen concentrate to boost apple flavor and subbed brown sugar for corn sugar. Its been in a carboy for 3 months, can't wait to try it out after 3 months in a bottle.

 

[AMonkey]

So last night I just realized I had added 4lbs brown sugar instead of 2lbs. I was wondering why it was taking so long. Checked about a week ago and it was at 1.010. I used montrachet, I am assuming this will be drinkable I will just let it sit longer. But does anyone know how this will turn out? Will the yeast get it down low enough or will it stop high? Montrachet says it has a tolerance to 13% and I don't think it should have gotten that high so I am not too worried. Just wondering if it will taste alright or if I made hooch.

 

[solbes]

Montrachet should have no problem crunching through the extra sugar. It took my rhubarb wine from 1.092 down to 0.988 (14% ABV). My Apfelwein w/ Montrachet was only 1.062 with 1 lb brown sugar and 3 cans of frozen concentrate (No FG yet).

You might need a little extra aging, but maybe not. You will be adding an extra expletive towards Ed the morning after though.

 

[EnjoyGoodBeer]

I just made another batch using Pasture Champaign yeast, not sure how it will turn out! It's bubbling away though.

Yup my first batch thats what yeast I used. Second batch I got the monchart or whatever its called.

 

[freemanmh]

I have a batch that hit 4 months in the fermenter the other day - it's looking very clear. I rushed my first batch, and it turned out good enough that I have another batch that's at about 3 months as well. I used Montrachet for batch #1, and EC1118 for the two that are fermenting now. I'm thinking that one is getting bottled either this weekend or next weekend.

I may try to throw a Skeeter Pee on the yeast after I bottle, just to give that a try.

 

[user 117534]

I walked down in my basement this morning and thought I was smelling sewer water or a gas leak. Turns out it was the smell coming out of the airlock on the batch I made Thursday night. I heard others mention that this puts off some funk for a while, but man. Smells like rotten eggs and apples.

 

[Smithman]

Do you have to degas this stuff like wine to put it up in in wine bottles?

 

[user 117534]

Do you have to degas this stuff like wine to put it up in in wine bottles?

Yes. Or just bottle it still in beer bottles.

 

[pollard]

Just opened up my batch to bottle and found this. Any idea? This is my first batch so not sure exactly how it is supposed to look.

 

[tschmitt]

I followed the directions to the T. Put it in the fermentor on 8/11. Mixed with corn sugar and bottled tonight. It is very good as is. I think with the carbonation and a few more weeks it will be lights out fantastic. Stoked. Thanks to all that post here...great to learn from you all.

My FG was below 1, I am guessing with temperature adjustment from 72 to the calibration at 60 it was about dead on a 1. Is this the norm?

 

[tschmitt]

Pollard, man, I feel bad after posting my first batch. I am not sure what it is but I don't have any more experience at it than you. It may be fine as is, I am sure a real brewer will chime in shortly one way or the other. What type of yeast did you use? Also, don't get discouraged, it will work out.

My batch did not have anything on the top.

 

[pollard]

No worries. It's seems to taste ok. Yeast was red star premier cuvée

 

[bknifefight]

Pollard, It looks like an infection but I wouldnt let that stop me from bottling it and drinking it. It may be a good idea to keep all the bottles cold to prevent the infection from advancing.

 

[blefferd]

I noticed from the last batch I brewed using 4lbs of corn sugar has resulted in massive hang overs.

I have a batch going now with 2lbs of corn sugar, so once that one is finished I am going to try to cut the sugar in half and see how the hang overs are with a lower percent.

http://homedistiller.org/intro/methanol/methanol

Do any of you dedicated wine makers know how to clear up the methonal content of high pectin fruit wines?

 

[strumke]

I made this in Oct 2011, and now it's Dec 2012... I didn't like it at 6 months, so I just left it in the carboy...

I tried it tonight and it's f-ing awesome...lesson learned, let it be because it'll become awesome at some point. Making another batch of this tomorrow to put it on a 6 month schedule.

 

[Leadgolem]

I just made another batch using Pasture Champaign yeast, not sure how it will turn out! It's bubbling away though.

Usually pretty dry. Champagne yeast tends to chomp almost anything fermentable, and it's got highish alcohol tolerance.

http://www.wyeastlab.com/hw_yeaststrain_detail.cfm?ID=38

 

[lakeslad]

H im sorry if this has been asked but there are so many posts on this brew its hard to find out !! lol
i want to make this in a uk 5 litre demi john, can some one reproduce this in the right amounts for a demi john please?, and then what would be best to do with the grew? put it in bottles?,and if so do i have to add gas to it?
many thanks
lee.

 

[timberghost]

I have tried fermenting with licorice and sasparila root just for a change. Its all good on ice.

 

[LoneWolfPR]

H im sorry if this has been asked but there are so many posts on this brew its hard to find out !! lol
i want to make this in a uk 5 litre demi john, can some one reproduce this in the right amounts for a demi john please?, and then what would be best to do with the grew? put it in bottles?,and if so do i have to add gas to it?
many thanks
lee.

Doing some calculations came out to 4 litres of juice and .19 kg of dextrose. I would think that would work out well for you. I would think carbonation would be a preference. I like the idea of a highly carbonated one so I added enough sugar when I bottled to bring it up to 4 volumes, but it also tasted really good without any carbonation.

 

[lakeslad]

Doing some calculations came out to 4 litres of juice and .19 kg of dextrose. I would think that would work out well for you. I would think carbonation would be a preference. I like the idea of a highly carbonated one so I added enough sugar when I bottled to bring it up to 4 volumes, but it also tasted really good without any carbonation.

brllian thanks, im onwith it this afternoon!!
hmm just a thought (.19kg)=190 grams is that per litre?

 

[ifpo238]

mixed up my first batch of this stuff yesterday. followed directions with the exception of the addition of about a tablespoon of Super Ferment. hoping to cut down on sulfur smells and maybe hangover-causing byproducts. it was fermenting away nicely this morning. gonna try and wait 5+ months before kegging.

 

[ifpo238]

Looks like a TBSP of Super Ferment is not sufficient to totally remove the sulfur off gasses. Haven't done a batch with none, so I can't really tell whether it helped at all, but it does smell a tad "rhino-farty" in then manroom right now.

 

[solbes]

Haven't done a batch with none, so I can't really tell whether it helped at all, but it does smell a tad "rhino-farty" in then manroom right now.

Breath deeply in the man room. Take it all in. It's a manly smell.

Seriously though, I have made 2 batches. The first with just a tad of yeast nutrient and the second with a healthy dose. The second smelled less, although still had an "aroma" for about 36 hours.

 

[ifpo238]

Thanks; that info's good to know. I'm ok either way; SWMBO's pretty lax because she knows how much I love this hobby. And, as long as it makes apfelwein, I'm a happy camper!

 

[wyoast]

Just Bottled 3 gallons of this yesterday!! tasted AWESOME but pretty strong.. I'm sure the alchohol taste will mellow out with a month or so bottle conditioning.. I didnt get the recipe broke down quite right from 5g to 3g so I ended up with a 9.6% ABV Great Recipe!!

 

[CarnieBrew]

I understand that time in the bottle is hugely beneficial to cider/apfelwein. I'm just curious if it needs to be kept refrigerated after a few weeks, and then kept for say 6 months or more? Or is it ok to keep it in (glass) bottles in the cupboard for 6 months (at say between 60-80 degrees F)?

 

[BrewerBear]

It's ok to leave it in the cupboard.