Man, I love Apfelwein
- Thread starter EdWort
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blefferd
Well-Known Member
I read it on a distillers forum, and noticed some side effects of it from the batch I made when I used to much sugar. It could have been the sugar not really sure, but it was a lot warmer and the hang overs where really bad from only two or three glasses lol. Methanol is the cause of a lot of that. (Methanol might not be a fusel, but it's not the type of alcohol you want to drink!)
I'd say its more likely to do with too much sugar. If the yeast gets stressed out, that's often when it produces undesirable effects. Too much sugar could have allowed the yeast to produce more alcohol more quickly than it would have preferred.
We don't talk about distilling here, but it is a pretty different situation. They seem to prefer high alcohol high speed fermentation and let their distillation processes clean it up later.
blefferd
Well-Known Member
You are probably right, I keep my house in the 70s also so I am sure that does not help much either.
The batch is coming around but it still makes me mean and makes your head feel like some one kicked a field goal with it lol.
My current batch now is great at around 2 months. I have another batch in the fermenter I used corn, and dark brown sugar along with 64 ozS of cherry/cranberry juice. Yeast started out as ale yeast but wasn't working fast enough and I got impatient and pitched in some Montrachet so we will see how it comes out lol
The batch is coming around but it still makes me mean and makes your head feel like some one kicked a field goal with it lol.
My current batch now is great at around 2 months. I have another batch in the fermenter I used corn, and dark brown sugar along with 64 ozS of cherry/cranberry juice. Yeast started out as ale yeast but wasn't working fast enough and I got impatient and pitched in some Montrachet so we will see how it comes out lol
This is why I'm using EC-1118 for my high OG experiments. It's known to ferment clean, it tolerates acid and up to 18% alcohol, so 13-15% isn't that much. If it turns out not too bad, I might a do a step feeding experiment where I feed it a can of concentrate every few days.
After two weeks, the airlock is still bubbling. Smells awesome. Ferm'ing in the low 60s, so I thought it might go a little slow. Can't wait to try.
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jiggs_casey
Well-Known Member
This time of year, my basement is a constant 62'. I brew a batch of this every year right around Christmas. Give it at least a month before you try it. Just pour it back into the same juice containers you bought it in and store it away!
Well I guess I'll finally join this thread. I read through the first 3500 or so posts before I decided it was time to give it a try.
I put a 6 gallon batch together on 1/4 using the walmart brand apple juice, 2lbs or so of dextrose and the montrachet yeast and yeast nutrient. OG gravity game in around 1.055 so I'm guessing it should be around 7%. Well I took a gravity reading lastnight and it was right at the 0.999 so I'm guessing we're done. Threw the sample in the freezer for a little to chill it down and sampled...tasty for only being at 3 weeks! Was tempted to pull off some more but I held off, I can already see reasons to pull of a gallon or so here and there.
Luckily I did follow the directions and picked up a 5g food safe bucket from Lowes to throw another batch together a few days ago. Did this one with 4 gallons apple juice and a half gallon berry blend juice and 2lbs dextrose. So there's more on it's way!
Thanks to EdWort for the recipe and everyone's input in this thread! This will be
I put a 6 gallon batch together on 1/4 using the walmart brand apple juice, 2lbs or so of dextrose and the montrachet yeast and yeast nutrient. OG gravity game in around 1.055 so I'm guessing it should be around 7%. Well I took a gravity reading lastnight and it was right at the 0.999 so I'm guessing we're done. Threw the sample in the freezer for a little to chill it down and sampled...tasty for only being at 3 weeks! Was tempted to pull off some more but I held off, I can already see reasons to pull of a gallon or so here and there.
Luckily I did follow the directions and picked up a 5g food safe bucket from Lowes to throw another batch together a few days ago. Did this one with 4 gallons apple juice and a half gallon berry blend juice and 2lbs dextrose. So there's more on it's way!
Thanks to EdWort for the recipe and everyone's input in this thread! This will be
jiggs_casey
Well-Known Member
I don't carbonate mine. I rack it back into the same plastic containers (cleaned out and sanitized, of course) straight from the primary. As far as storage? I wouldn't know. I usually trade a gallon or two off with a friend and the rest of it never lasts long...
clengman
Active Member
I'm getting ready to bottle my first batch of this stuff. I'm going to put about 2/3 of it in plastic minikegs with priming sugar and drink it as soon as it's carbed up. The rest I thought I'd bottle in wine bottles and try to keep it a while to let it mature.
Should I add sulfite to the portion to store or is it okay without? If yes to the campden, can I add a tiny bit to each bottle then rack right into the bottle and stopper them, or do I need to add the campden to the carboy and let it gas off for a day before I bottle?
Should I add sulfite to the portion to store or is it okay without? If yes to the campden, can I add a tiny bit to each bottle then rack right into the bottle and stopper them, or do I need to add the campden to the carboy and let it gas off for a day before I bottle?
If it was done fermenting you won't need to sulfite it.
clengman
Active Member
Thanks. Just to be sure I'm clear, I'm fairly certain that the fermentation is done. I haven't checked the gravity in a few weeks, but it was right around 1.00 the last time I checked. I plan to check it one last time before I bottle.
I was more concerned with stability for longer term storage. I was thinking more about oxidation and acetobacter than the yeast and sugar. I have StarSan to sanitize everything before I bottle, I just want to be sure I don't end up with vinegar.
Keep it well sealed and clean/sanatize well before bottling/kegging and you shouldn't have to worry too much about acetobacteria or vinegar. Just keep air space to a minimum.
It will not hurt anything if you want to use it for peace of mind.
Bamsdealer
Well-Known Member
Picked up some juice today... what temp should this be fermented at? I have no experience with wine yeast other than using it to bottle...
jeepinjeepin
Well-Known Member
Bamsdealer said:
"Room temperature". High 60s. Low 70s.
Okay, I am sure the answer is in the thread somewhere but it's a lot to sift through. I made a back of Apfelwein just like the recipe. It's to dry for my taste. What is a good way to sweeten it? Seems like if I put in some sugar, that would just get the yeast going again. Does fake sugar like splenda work? How much do you use?
jeepinjeepin
Well-Known Member
tochsner said:
You can cold crash, add sorbate, and back sweeten with sugar or juice concentrate.
Very excited first timer. My brew = 3 gallons of apple juice, 1 pound dextrose, Nottingham yeast and a couple of raisins.
Once I siphon it out, can I immediately refill the carboy with apple juice sugar & more raisins? Will the old yeast on the bottom come back to life and the magic will start again without having to empty clean or refill with yeast? I assume yes, I can do this trick a few times safely.? Or is it foolish and I should clean everything thoroughly and start afresh.
Would it make sense to throw in some extra sugar a day or two before hand to sweeten and/or help keep the yeast active? Say 2 or 3 oz in the 3 gallon carboy?
I'd like to fill up old plastic quart size seltzer bottles. What strategies are recommended? To carbonate should I put in a table spoon or two of sugar, then cap? Or use carbonation tablet? Afterwards do I need to cold crash and keep cold. If I just bottle will it continue to get drier unless I kill the yeast or am I okay just to bottle and forget.
Thanks & my apologies for asking undoubtedly redundant questions.
Once I siphon it out, can I immediately refill the carboy with apple juice sugar & more raisins? Will the old yeast on the bottom come back to life and the magic will start again without having to empty clean or refill with yeast? I assume yes, I can do this trick a few times safely.? Or is it foolish and I should clean everything thoroughly and start afresh.
Would it make sense to throw in some extra sugar a day or two before hand to sweeten and/or help keep the yeast active? Say 2 or 3 oz in the 3 gallon carboy?
I'd like to fill up old plastic quart size seltzer bottles. What strategies are recommended? To carbonate should I put in a table spoon or two of sugar, then cap? Or use carbonation tablet? Afterwards do I need to cold crash and keep cold. If I just bottle will it continue to get drier unless I kill the yeast or am I okay just to bottle and forget.
Thanks & my apologies for asking undoubtedly redundant questions.
mike_in_ak
Well-Known Member
Just immediately throw more just on it. Don't worry about slowly adding sugar.
Most likely an answer to this in the previous 1100 pages, just I am entirely too lazy to spend 100 hours reading all of them.
Does this stuff have to be carbonated? Can it be bottled in wine bottles? I have zero beer making supplies.
Thanks!
Will
Does this stuff have to be carbonated? Can it be bottled in wine bottles? I have zero beer making supplies.
Thanks!
Will
No. Therefore yes. I have 8 claret bottles full of still cider in my wine rack.
Bamsdealer
Well-Known Member
Lactose if you dont want to use the fake stuff... it wont ferment out like dextrose or fructose. Also, you might be able to use campden tablets to kill the yeast then just add sugar. Id look into that more brfore you try it though as I only use them to remove chlorine from my brew water
mike_in_ak
Well-Known Member
Mmmmmm, milk juice.
