Man, I love Apfelwein

[Leadgolem]

Both are fine, cider generally gives you a better flavor. Though it is a little harder to clear then juice.

 

[mike_in_ak]

just made my first 2 1/2 gallon batch. using exactly what he said. lets see how it turns out!!

Just a question..should I have used apple cider? Or is 100% apple juice (with no preservatives) ok?
Although it is from concentrate^

Apfelwein - Fermenting

Award Winning Apfelwein Recipe (German Hard Cider) Apple Wine Recipe
Placed 1st in the Cider & Apple Wine category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

!!!

 

[rideincircles]

Made my third batch today. I seem to add cinnamon to every batch.

First batch has about 25 of 58 bottles left and is over 4 months since I made it.
Second batch is bulk aging at 4 months and had 1 gallon of cherry juice.
Third batch is 5 gallons treetop apple juice, 1 gallon of treetop cider (only had 5 one gallon juices), 4 teaspoons Fermax, and 2 lbs 6 0z of sugar with Montrachet yeast.

I boiled 3.5 cinnamon sticks, 10 oz of sugar and a clove for 15 minutes in apple juice also to add to the flavor.

I will probably also boil a cinnamon stick with the 5 oz sugar when carbonating it also like I did my first batch.

Everyone likes this stuff, but most people haven't had too many yet, still building up an inventory. I prefer to bulk age over bottle age since they go quickly and make great gifts.

 

[Wings13]

After trolling the post for the last week, I finally decided to do my first batch. Talk about easy, and all for under $20!

Thanks Ed!

 

[detlion1643]

My 2nd batch of this has already been in primary for 2 months. I bottles first batch at 3 months and it was awesome. Didn't even last 3 weeks and only gave away a couple. I did let 1/2 a glass sit out after drinking for a while for a couple days and tasted it, so I know how the turning to vinegar tastes and I can it was quite distinct. I only did it because I was paranoid at first batch while bottling. So set your fears aside, it's hard to screw up.

I love it, thanks man for sharing! Adding a hint of cinnamon while bottling still.

 

[dougen]

heres mine with 3lbs of grannysmith apples and 30 raisin

 

[DaveVanO]

Should I use apple juice from concentrate? or is it better to use Apple juice not from concentrate?

I have access to both, both are pasteurized.
I made my first 2.5 gallons from concentrate. And today made another 1 gallon not from concentrate. BUT dont have enough time to determine which is better. (trying to get a 5gallon batch going for a party in June. Anyone have any input on this?
Thanks in advance

 

[Leadgolem]

heres mine with 3lbs of grannysmith apples and 30 raisin

No offense, but isn't your fermentor a little full? I'd be seriously worried about losing a gallon or more when the yeast start really producing co2.

Should I use apple juice from concentrate? or is it better to use Apple juice not from concentrate?

I have access to both, both are pasteurized.
I made my first 2.5 gallons from concentrate. And today made another 1 gallon not from concentrate. BUT dont have enough time to determine which is better. (trying to get a 5gallon batch going for a party in June. Anyone have any input on this?
Thanks in advance

To be frank, there isn't a lot of difference. My personal preference falls slightly on the side of not from concentrate. The batches seem to differentiate a little more, which I think is nice. They also vary a little more seasonally.

 

[mike_in_ak]

[*]Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (Video Link: http://www.youtube.com/watch?v=bKG84Md2GMk). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

!

 

[dougen]

No offense, but isn't your fermentor a little full? I'd be seriously worried about losing a gallon or more when the yeast start really producing co2.


To be frank, there isn't a lot of difference. My personal preference falls slightly on the side of not from concentrate. The batches seem to differentiate a little more, which I think is nice. They also vary a little more seasonally.

i know there is alot of juice but its been in the carboy since the 2nd..bubbeled for the first couple of days ...now everything is great:rockin:

 

[blefferd]

On my 4th glass tonight from my second batch hopefully I can see tomorrow! Lol

 

[Leadgolem]

i know there is alot of juice but its been in the carboy since the 2nd..bubbeled for the first couple of days ...now everything is great:rockin:

Filling a carboy that full would still make me nervous. I'm glad you didn't lose any. I hate it when I end up with good brew on the floor.

 

[FuzzeWuzze]

Filling a carboy that full would still make me nervous. I'm glad you didn't lose any. I hate it when I end up with good brew on the floor.

I found the Montrachet yeast to be fairly tame, no krausen or anything..it just looked like a fizzy soda drink with a small layer of bubbles maybe 1/4th of an inch high on the ring of my carboy...i was expecting big things and it was pretty muted lol.

On the plus side mine is at 6 months now, it was in the primary for 5 1/2 months, never touched just sat in my closet until it went into the keg for new years.

Crystal clear and delicious.

 

[timcadieux]

I mistakenly bought Yeast Energizer yesterday instead of Nutrient, from what I've read its about the same? Can I still use this? Also, When about should I be adding this, my Apfelwein has been in the carboy for 2weeks now.

 

[Raenon]

I mistakenly bought Yeast Energizer yesterday instead of Nutrient, from what I've read its about the same? Can I still use this? Also, When about should I be adding this, my Apfelwein has been in the carboy for 2weeks now.

If your Apfelwein has already been fermenting for 2 weeks... it's way too late to add any nutrient or energizer.
Most yeast reproduction happens in the first couple of days, which is when they can take advantage of those nutrients to build up stronger, healthier yeast cells that make fewer off flavors. After 2 weeks, you should be nearly at your final gravity (I'd imagine 99% of the way there), and the additional time recommended in the carboy is just the yeast lazily chomping down a few stray byproducts, clearing, and aging.

 

[Cyclman]

Going to do this, sounds too good to be true!

 

[timcadieux]

Thx @Raenon

 

[Rys06Tbss]

Started mine on 12 20. I just took a hydro reading and its at 1.09. I drank the sample and its pretty good. No rocket fuel taste, but my stomach is warm right now. It's crystal clear already too. I kinda want to make another batch but I already have 10 gallons of other boozes in the making

 

[Anat]

Started my first batch 12/29.
Airlock finally slowed down to 1 bubble/sec last couple days

I did reconstitute the yeast in 97F will this adversely effect the product?
Still pretty cloudy. Forgot to take SG at start.
Thanks

 

[Leadgolem]

Started my first batch 12/29.
Airlock finally slowed down to 1 bubble/sec last couple days

I did reconstitute the yeast in 97F will this adversely effect the product?
Still pretty cloudy. Forgot to take SG at start.
Thanks

No. It's recommended to activate most dried yeast at higher temps, it helps break up the dead yeast that form the outside of the granules.

 

[scottvin]

I did my first batch according to the recipe on sight. I created the batch on 12.30.12 and fermented between 60F and 66F. It has stopped bubbling that I can see and it is starting to clear up some but I notice there are CO2 rafts on top of the cider. Has anyone else seen this and do they go away?

Thanks!

 

[hoppyhoppyhippo]

Ok, so I saw how to make this and I have just a few questions, I'm sure they've been asked before but there's well over a 1000 posts in this thread haha

I have a carboy sitting around so all I'd need to buy for this is an airlock (since mine's currently pre-occupie)

My 2 questions are do you boil these if they're not pasteurized? I assume most of these will be pasteurized but if I don't have a bottle of it can I just boil it to pasteurize it? Or no matter what do you just dump it in? And I also want to know if you just bottle these like normal beer or should you use wine bottles? I'm kinda confused if this is supposed to be more wine or cider.

 

[HBngNOK]

Ok, so I saw how to make this and I have just a few questions, I'm sure they've been asked before but there's well over a 1000 posts in this thread haha

I have a carboy sitting around so all I'd need to buy for this is an airlock (since mine's currently pre-occupie)

My 2 questions are do you boil these if they're not pasteurized? I assume most of these will be pasteurized but if I don't have a bottle of it can I just boil it to pasteurize it? Or no matter what do you just dump it in? And I also want to know if you just bottle these like normal beer or should you use wine bottles? I'm kinda confused if this is supposed to be more wine or cider.

No need to boil, stir in the sugar, add the yeast and wait. Bottle in wine or beer bottles if you don't carbonate, bottle in beer bottles if you do.

 

[hoppyhoppyhippo]

Awesome, thanks for the response, my only other question is since I know hops are the reason beer skunks, do I have to be cautious of light with Apfelwein?

 

[Larzean]

Nope!

 

[dannylerch]

I made my first batch tonight. I altered the recipe though.

5 gallons of 100% pure apple juice
32 oz of corn sugar(dextrose)
1 wyeast cider smack pack
1 pound of local natural organic honey

I lightly boiled 1 gallon of the apple juice to dissolve the honey and dextrose.

I'll let you guys know in a few months how it tastes

 

[pipapat]

i found a 3 year old keg of this last week....
its gotten pretty good. I was pretty suprized as i wasnt much of a fan the first time i tasted it.

 

[lakeslad]

i found a 3 year old keg of this last week....
its gotten pretty good. I was pretty suprized as i wasnt much of a fan the first time i tasted it.

lol excellent how do you loose this for 3 years? mine would have been drunk long before

 

[lakeslad]

I found the Montrachet yeast to be fairly tame, no krausen or anything..it just looked like a fizzy soda drink with a small layer of bubbles maybe 1/4th of an inch high on the ring of my carboy...i was expecting big things and it was pretty muted lol.

On the plus side mine is at 6 months now, it was in the primary for 5 1/2 months, never touched just sat in my closet until it went into the keg for new years.

Crystal clear and delicious.

looks great mate!!
i have two batches that were started on the 12 and 17th of dec 2012, both have now stooped airlock activity, are you telling me im ok to leave them where they are on the used yeast (lees) for a few months yet?

 

[Ridenour64]

I'm new at this. Do I have to degas this if only waiting a month or 2?