Man, I love Apfelwein

[TangoHotel]

I just jumped on the Apfelwein bandwagon. I used Ed's recipe along with a pound of turbinado sugar dissolved in 96 oz of apple juice. After 4 hours, there was some cloudiness, and i woke up this morning to bubbles. I ended up with a SG of 1.073, and based on some of the posts on how dry the finish is, I'm projecting 10.2 ish percent! This is my first non beer brew, so I am a little out of my brewing comfort zone. However, SWMBO and I are excited because it was so easy to make. Thanks Ed!

 

[Walter_Whites_Batch]

FWIW, I’ve been using the apple juice that my local costco has on sale: Rougemont, and it is advertised on the label as “low acid”. So no wonder I’ve found mine to be dry but not sour. I am getting ready to bottle carb my mega-batch (54 Litres) tonight, I will have to divide the dextrose into 3 bottling buckets, and I have to bottle it in my basement because I think it is dangerous to try and move the behemoth. I think I have 5x24 of sterilized stella artois 333ml bottles, and about 32 grolsh-style bottles ready to go. I figure about ¾ of a cup per bottling bucket, and I will try and hit around 18 litres in each bucket. Wish me luck. I’m starting to think I need an assistant... Pinkman??

 

[Leadgolem]

FWIW, I’ve been using the apple juice that my local costco has on sale: Rougemont, and it is advertised on the label as “low acid”. So no wonder I’ve found mine to be dry but not sour. I am getting ready to bottle carb my mega-batch (54 Litres) tonight, I will have to divide the dextrose into 3 bottling buckets, and I have to bottle it in my basement because I think it is dangerous to try and move the behemoth. I think I have 5x24 of sterilized stella artois 333ml bottles, and about 32 grolsh-style bottles ready to go. I figure about ¾ of a cup per bottling bucket, and I will try and hit around 18 litres in each bucket. Wish me luck. I’m starting to think I need an assistant... Pinkman??

May all be well with your bottling of this libation.

 

[mearhartford]

FWIW, I’ve been using the apple juice that my local costco has on sale: Rougemont, and it is advertised on the label as “low acid”. So no wonder I’ve found mine to be dry but not sour. I am getting ready to bottle carb my mega-batch (54 Litres) tonight, I will have to divide the dextrose into 3 bottling buckets, and I have to bottle it in my basement because I think it is dangerous to try and move the behemoth. I think I have 5x24 of sterilized stella artois 333ml bottles, and about 32 grolsh-style bottles ready to go. I figure about ¾ of a cup per bottling bucket, and I will try and hit around 18 litres in each bucket. Wish me luck. I’m starting to think I need an assistant... Pinkman??

I'm in as long as its not in a rv in the middle of the New Mexico desert

 

[Walter_Whites_Batch]

I got it done last night using swmbo (let's call her Skyler) as my assistant. I had a bit of a problem with the bottling wand sticking open, but I was bottling on a concrete floor, with a floor drain right there, so I manage to keep the mess to a minimum. Man that is a lot of liquid, and a 54 L demijohn is a lot harder to clean than a glass carboy... I think I going to fill it up again and bulk age it though...

 

[Kdog22]

Hello all,

I'm going to start my first batch of this recipe soon and I just have a quick question. Does anyone hydrate the yeast before pitching or do you just sprinkle it in the carboy as per the instructions?

Sorry if it's already been asked a time or two..


Thanks!

 

[Goofynewfie]

I just throw it in

 

[zachary80]

Hello all,

I'm going to start my first batch of this recipe soon and I just have a quick question. Does anyone hydrate the yeast before pitching or do you just sprinkle it in the carboy as per the instructions?

Sorry if it's already been asked a time or two..


Thanks!

I've done it both ways, not consistently, but haven't noticed a clear difference. Rehydrate if you feel like it, but I wouldn't consider it necessary

 

[zachary80]

It would also vary depending on the acid you used. 1/8 tsp of citric acid in 1 cup of water produces a mildly tangy liquid. Since you are starting with a liquid with acid in it already, I would suggest starting with 1/4 tsp in 1 quart and move up in 1/4 tsp increments to establish your desired acid addition. That is, if you decide to use citric acid.

Thanks. Would you choose citric? Some posts I found on ciders suggest an acid blend which would be citric/tartaric/malic, I was originally leading towards malic due to its presence in green apples. I currently have tartaric/malic/ascorbic on hand but wouldn't mind ordering more for the future.

 

[BamaProud]

Hello all,

I'm going to start my first batch of this recipe soon and I just have a quick question. Does anyone hydrate the yeast before pitching or do you just sprinkle it in the carboy as per the instructions?

Sorry if it's already been asked a time or two..


Thanks!

You mean you didn't read all 11,198 posts? just throw it in.

 

[Leadgolem]

Thanks. Would you choose citric? Some posts I found on ciders suggest an acid blend which would be citric/tartaric/malic, I was originally leading towards malic due to its presence in green apples. I currently have tartaric/malic/ascorbic on hand but wouldn't mind ordering more for the future.

I would choose citric acid. However, that's because I use it in cheese making and it's a lot cheaper to buy it in bulk.

I personally enjoy the flavor of citric and ascorbic acid. I don't care for the flavor or tartaric acid personally. I don't have a clear memory I can define as malic acid, so I can't comment on that one.

 

[pkrath84]

What's the earliest anyone's bottled for consumption?

I can be patient, but this weekend is bachelor/bachelorette weekend in vegas for me and my fiance and I'm tempted to siphon off some of this stuff for the trip. Is it worth it? I'm 9 weeks in. I started 3/13/13.

...and just in case...no we're not sticking together out there, we don't plan on running into each other.

 

[Leadgolem]

What's the earliest anyone's bottled for consumption?

I can be patient, but this weekend is bachelor/bachelorette weekend in vegas for me and my fiance and I'm tempted to siphon off some of this stuff for the trip. Is it worth it? I'm 9 weeks in. I started 3/13/13.

...and just in case...no we're not sticking together out there, we don't plan on running into each other.

It will be ok at 9 weeks. IMO, not worth it really. On that kind of trip I wouldn't be drinking anything as low octane as homebrew.

 

[Acyr90]

Should apfelwein have a little head? Here's a pic of mine, I don't recall noticing it before but I may have been too drunk to remember! Mixed it 2/3rds apfelwein 1/3 apple juice in the cup if that matters.

That's about 5 or 10 minutes after pouring and after drinking about half of it too.

 

[pkrath84]

It will be ok at 9 weeks. IMO, not worth it really. On that kind of trip I wouldn't be drinking anything as low octane as homebrew.

Touche. The mrs will have to wait. I'd rather not turn out an inferior tasting product. She can just bring the rice wine if she wants.

 

[Kdog22]

You mean you didn't read all 11,198 posts? just throw it in.

Exactly.. lol

Thanks everyone

 

[Leadgolem]

Should apfelwein have a little head? Here's a pic of mine, I don't recall noticing it before but I may have been too drunk to remember! Mixed it 2/3rds apfelwein 1/3 apple juice in the cup if that matters.

That's about 5 or 10 minutes after pouring and after drinking about half of it too.

That's fine for either a batch that has been mixed with juice or one without pectin enzyme. The pectin will trap some of the dissolved co2, and/or air introduced when you mixed/poured the drink.

 

[CooperBrew]

Mixed up a 5 gallon batch last night about 7pm EST and this morning it's already bubbling away. :rockin:

Thanks to EdWort for the recipe and everyone else who contributed to this thread!

 

[TangoHotel]

Its bubbled for about a week. When can I expect the pachyderm farts? I need to warm SWMBO before the dives headfirst into the adjoining laundry room and gets a nose full.

 

[TangoHotel]

Note the growing collection in the spare shower. It stays at a consistent 64 degrees in that bathroom.

 

[bleme]

Its bubbled for about a week. When can I expect the pachyderm farts? I need to warm SWMBO before the dives headfirst into the adjoining laundry room and gets a nose full.

You might not get them. Not every batch does.

 

[TangoHotel]

You might not get them. Not every batch does.

I hope this is the case. Though this morning I left the door to the room open and the basement had a distict "something's a fermentin'" odor to it... thankfully it wasn't too pungent.

 

[CuzaWat]

Hi,

I had my first batch in the primary for 3 months. I bottled it, using the Vinbrite Wine Filter I had from making a red wine - figured I'd use it since I had it. The bottles were crystal clear. Left the bottles to sit for a couple months, and now most of them, if not all, have a fluffy sediment in the bottom. Is this normal? any way to prevent the sediment on future batches?

 

[Rys06Tbss]

Hi,

I had my first batch in the primary for 3 months. I bottled it, using the Vinbrite Wine Filter I had from making a red wine - figured I'd use it since I had it. The bottles were crystal clear. Left the bottles to sit for a couple months, and now most of them, if not all, have a fluffy sediment in the bottom. Is this normal? any way to prevent the sediment on future batches?

Drink it faster

 

[zachary80]

Hi,

I had my first batch in the primary for 3 months. I bottled it, using the Vinbrite Wine Filter I had from making a red wine - figured I'd use it since I had it. The bottles were crystal clear. Left the bottles to sit for a couple months, and now most of them, if not all, have a fluffy sediment in the bottom. Is this normal? any way to prevent the sediment on future batches?

I have not seen this with apfelwein. Did you use cider or a cloudy juice to begin with? Is it different than a normal yeast cake? Does it get smaller/compact if you put them in the fridge for a while?

 

[CuzaWat]

I used Motts Apple juice. This is my first batch of Apfelwein, and I only made one batch of red wine before - so I'm not really too familiar with what a normal yeast cake would be. The sediment is light and fluffy, it does settle to the bottom, but it is loose and if shaken, goes into suspension quite easily. I would assume it is yeast, and I hope so because we drank a bottle, and it tasted quite good. If it is yeast, would adding campden be beneficial before bottling, would it be detrimental to the taste?

 

[zachary80]

I used Motts Apple juice. This is my first batch of Apfelwein, and I only made one batch of red wine before - so I'm not really too familiar with what a normal yeast cake would be. The sediment is light and fluffy, it does settle to the bottom, but it is loose and if shaken, goes into suspension quite easily. I would assume it is yeast, and I hope so because we drank a bottle, and it tasted quite good. If it is yeast, would adding campden be beneficial before bottling, would it be detrimental to the taste?

I carbonate mine, and drink it dry, so I do not add campden. Most likely it is just yeast if you used Motts Apple Juice. I normally leave the last ounce or maybe even less in the bottle and it comes out crystal clear. A smooth pour (no starting/stopping) will reduce the amount of sediment that makes it into your glass. A small amount at the bottom is common for homebrew / bottle conditioned beer. If it tastes good, don't worry about it.

 

[Leadgolem]

I used Motts Apple juice. This is my first batch of Apfelwein, and I only made one batch of red wine before - so I'm not really too familiar with what a normal yeast cake would be. The sediment is light and fluffy, it does settle to the bottom, but it is loose and if shaken, goes into suspension quite easily. I would assume it is yeast, and I hope so because we drank a bottle, and it tasted quite good. If it is yeast, would adding campden be beneficial before bottling, would it be detrimental to the taste?

If it is fluffy looking, it's probably a small amount of yeast stuck to some pectin. Some apple juice is pretreated with pectin enzyme, some isn't.

 

[GenIke]

I accidentally bought four and a half gallons worth of juice instead of five. I already started before I noticed so I went ahead and pitched the sachet of nottingham. Can I add the other 1/2 gallon of juice tomorrow or should I just let it work at 4.5g?

 

[Leadgolem]

I accidentally bought four and a half gallons worth of juice instead of five. I already started before I noticed so I went ahead and pitched the sachet of nottingham. Can I add the other 1/2 gallon of juice tomorrow or should I just let it work at 4.5g?

Either would be fine. Adding juice later will skew your OG reading somewhat is all.