Man, I love Apfelwein

[captgreg]

Anyone try wlp720 for apfelwein? I've got a batch 2 weeks in primary so far and it smells awesome!

 

[CooperBrew]

I'm amazed at the amount of activity in my 5 gallon carboy. I made a batch of this last Friday afternoon (5-17-13) and within 12 hours it was bubbling furiously. It still hasn't slowed down as of this morning! How long does it take before it "calms" down?

 

[truvr]

I just bottled my first batch on Sunday after 3 months in the primary. It tasted delightful. Any suggestions on what to expect from the bottle - how long should I age in the bottle before I start cracking these open?

I bottled part of this batch still and primed the rest. And I immediately started a new batch on the yeast cake which is now happily churning away.

 

[integra93ls]

I just bottled my first batch on Sunday after 3 months in the primary. It tasted delightful. Any suggestions on what to expect from the bottle - how long should I age in the bottle before I start cracking these open?

I bottled part of this batch still and primed the rest. And I immediately started a new batch on the yeast cake which is now happily churning away.

When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar

 

[bleme]

When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar

No need to add yeast or shake.

 

[Ramon]

My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.

 

[Leadgolem]

My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.

Opinions vary a lot here. I prefer to bottle before I hit 6 weeks. I've had wine start tasting like soy sauce if it was left in primary after 7-8 weeks. To be honest though, I've never left any kind of cider in primary for more then 4.

Yes, the priming is identical to how beer is done.

 

[sawbossFogg]

I've had my first batch made exactly to Ed's recipe in the fermentor for five weeks and thieving a taster, I thought it was great! Gotta get more going and read up here on opinions on carbing. Should make great holiday favors next Christmas!

 

[truvr]

When u added more on top of the yeast cake did you add another packet of yeast or just use what was left in the yeast cake? And did you shake it to mix it all up again in the juice and sugar

I just poured the new juice on top. Some of the yeast cake broke apart and floated up to the top so I scooped a bunch of that out so I could take a reading.

 

[zachary80]

My first batch is at 4 weeks June 1. How long should I let this age (within reason) before I try to bottle? Also I'd like to carbonate. Do I prime this the same way I'd do beer? Thanks and sorry if this has been answered before.

I shoot for 6 weeks minimum but don't worry too much about going past that. I did have a 6 month+ batch that had clearly detrimental oxidation. I ferment in a 5 gallon better bottle filled about to the neck. No transferring except to prime/bottle. Priming process is the same, but I go for a higher volume of co2

 

[Ramon]

I shoot for 6 weeks minimum but don't worry too much about going past that. I did have a 6 month+ batch that had clearly detrimental oxidation. I ferment in a 5 gallon better bottle filled about to the neck. No transferring except to prime/bottle. Priming process is the same, but I go for a higher volume of co2

Thanks for the info! I'll give it a taste at week 6!

 

[Thunder_Chicken]

I'm having my first glass of Apfelwein. I made it using honey instead of corn sugar. It is only 5 weeks old and I know it needs to age, but man is it is dry, dry, dry. Barely a hint of apple. Actually, barely a hint of anything. I don't know if this is typical of the recipe or maybe due to the use of honey.

It's very smooth, like drinking water. I just drank 12 oz. of it and I am already having trouble typing.

 

[Leadgolem]

I'm having my first glass of Apfelwein. I made it using honey instead of corn sugar. It is only 5 weeks old and I know it needs to age, but man is it is dry, dry, dry. Barely a hint of apple. Actually, barely a hint of anything. I don't know if this is typical of the recipe or maybe due to the use of honey.

It's very smooth, like drinking water. I just drank 12 oz. of it and I am already having trouble typing.

Interestingly enough, the apple flavor actually increases when it's been aged. Or, more precisely, the apple flavor is always subtle but the alcohol flavor covers it when it's young. As it ages the apparent alcohol flavor and aroma drop to practically nothing, allowing you to taste the apple more. It will be a little more apparent if you sweeten it slightly. A fair amount of what most people define as "apple" in their head is actually sugar.

 

[Thunder_Chicken]

I just put a dab of honey in the glass (second glass of the evening ) I see what you mean. Just a little touch of sweetness and the perceived apple flavor pops right out again. It actually brings out the young alcohol flavor too. It's interesting how the brain perceives flavor.

I will leave this dry, but having a little fresh apple juice to splash in the glass will be a nice addition. I might experiment with backsweetening a small batch with lactose before bottling. It only needs a tiny hint of sweetness for the flavors to really pop out.

 

[MooseRider]

I have a bucket that I just used for a double IPA, I bottled that 5 days ago and since then I've had the bucket soaking in oxy clean. Anyways, I just rinsed the bucket out and it still reeks of hops, is it a bad idea to use this bucket for a batch of apfelwein?

 

[Rys06Tbss]

Just bottled my batch last night. I upped the sugar for my second batch. Its at 10.5 percent right now. Its great though. I made it 3.26.13. I used carb drops in about 36 bottles. The rest I'm just keeping in the fridge. It'll more then likely be gone by the weekend. At 10.5 percent it'd pretty hairy. I had about 5 beers and a makers and coke before I had a pint of it. I felt surprisingly good this am.

 

[Thunder_Chicken]

I have a bucket that I just used for a double IPA, I bottled that 5 days ago and since then I've had the bucket soaking in oxy clean. Anyways, I just rinsed the bucket out and it still reeks of hops, is it a bad idea to use this bucket for a batch of apfelwein?

Dry it out and let it air out someplace warm for a few days. That helps drive off the smell.

 

[Leadgolem]

I have a bucket that I just used for a double IPA, I bottled that 5 days ago and since then I've had the bucket soaking in oxy clean. Anyways, I just rinsed the bucket out and it still reeks of hops, is it a bad idea to use this bucket for a batch of apfelwein?

Not exactly, but you will have some hop flavor and aroma in the apfelwein. That might be an interesting variant, but it won't really tell you what apfelwein tastes like.

Dry it out and let it air out someplace warm for a few days. That helps drive off the smell.

Something else you can do is scrub it out with a baking soda paste.

 

[thejudge]

Get a new pail and keep that one for beer only.

 

[MooseRider]

Get a new pail and keep that one for beer only.

Ya, that's probably my best bet.

 

[Thunder_Chicken]

Ya, that's probably my best bet.

Yep, go to Lowes or similar and get a good 5 gallon food-grade bucket and reserve it specifically for ciders and Apfelwein. You can ferment beers in it if you want but you'll get flavor contamination. Ok if you want apple-scented beer and hop scented cider.

 

[nhush]

I'm a first time user on this thread.

Greetings everyone.

I did an apfelwein last fall and could only manage a two month wait to bottle. I was a bit disappointed. Will try again and hold out for the recommended 6 months.

Is there any reason I can't use the recipe with other fruit juices, and will I still be able to keep it on the lees for the six months? Many fruit juices are cheaper than apple juice in my area.

Anyone out there done a successful ~wein with other juices?

 

[Felixio]

I'm a first time user on this thread.

Greetings everyone.

I did an apfelwein last fall and could only manage a two month wait to bottle. I was a bit disappointed. Will try again and hold out for the recommended 6 months.

Is there any reason I can't use the recipe with other fruit juices, and will I still be able to keep it on the lees for the six months? Many fruit juices are cheaper than apple juice in my area.

Anyone out there done a successful ~wein with other juices?

Depending on the juice, you may want to make small changes in the recipe, especially if you are going for a still wine instead of a sparkling cider. For instance look up Wurzel's Orange Wine for an orange juice/grape juice mix.

What area do you live? I know that locally the big box stores have a rather in expensive apple juice that does well. What is cheap in your area? Maybe we can give you some advice on where to look for a good recipe.

 

[detlion1643]

Is there any reason I can't use the recipe with other fruit juices, and will I still be able to keep it on the lees for the six months? Many fruit juices are cheaper than apple juice in my area.

I've done a cherry wine with 5 gallons of bottled cherry juice using the same method as apfelwein. In primary for about 2.5 months, maybe 3, and bottle aged for about 1 month before trying. It was ok, tasted light, not much cherry flavor. 2-3 months aging it was still light on the cherry flavor to my taste.

I currently have a peach mango going with the same apfelwein method since it was cheap in the store not long ago. Currently at 1.5 months in primary and smells ok. I still have some of the peach mango and planning on sorbate'ing and campdening at 2.5 months and backsweetening... Not sure how much yet, but it won't take much I'm sure.

Also, any variation of the apple juice is good. I have another batch alongside the peach of apple juice with 3 cinnamon sticks and 3 extra cans of apple concentrate to boost the apple flavor (I hope). It smelled so good the first couple of days and ferm. really took off. It'll be over the 8-10% abv of apfelwein, but my plan is to save this for Christmas this year (like it'll last until then!!).

 

[Walter_Whites_Batch]

My now fully carbed apfelwein from early March, 2013 is amazing (in a carboy for about a month, in the bottle carbing for 2 months). I love the pop of my flip top pint bottle, then served, crystal-clear in a pint glass chilled and sparkling... I like it as much (maybe more) as any commercial cider I've tried (Strongbow, Magners, Blackthorn, Woodchuck) I don't know how this is supposed to get better. I'm stockpiling it in my basement now, in the hopes that I will actually be able to taste some that gets to six months. It also seems to have mass appeal. Simple, cheap to make...

 

[zachary80]

I'm a first time user on this thread.

Greetings everyone.

I did an apfelwein last fall and could only manage a two month wait to bottle. I was a bit disappointed. Will try again and hold out for the recommended 6 months.

Is there any reason I can't use the recipe with other fruit juices, and will I still be able to keep it on the lees for the six months? Many fruit juices are cheaper than apple juice in my area.

Anyone out there done a successful ~wein with other juices?

You might try letting it sit in the bottle for a few months as well, trying it every few weeks to see how it changes. For juice, I've been happy enough with the Kroger store brand which is like $3.75 a gallon at full price. Here is a post I made with the different apfelwein variations I've done:
https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/index1117.html#post5176806

Also, any variation of the apple juice is good. I have another batch alongside the peach of apple juice with 3 cinnamon sticks and 3 extra cans of apple concentrate to boost the apple flavor (I hope). It smelled so good the first couple of days and ferm. really took off. It'll be over the 8-10% abv of apfelwein, but my plan is to save this for Christmas this year (like it'll last until then!!).

I used 2 cans of concentrate in my last batch and cut a half pound of sugar to make it about the same abv. It did noticeable add to the apple flavor, and at bottling I was thinking that it would be the only way I would make it in the future, but I know that's not true. I might try 3 cans next time.

 

[Kdog22]

Got 5 gallons of Tree Top apple juice per the recipe's suggested brand last night. Got my Montrachet yeast and carboy ready for use. Just need to get my hands on some Dextrose and i'll get starting my first batch of Apfelwein to be ready for xmas gifts.

 

[Leadgolem]

I'm a first time user on this thread.

Greetings everyone.

I did an apfelwein last fall and could only manage a two month wait to bottle. I was a bit disappointed. Will try again and hold out for the recommended 6 months.

Is there any reason I can't use the recipe with other fruit juices, and will I still be able to keep it on the lees for the six months? Many fruit juices are cheaper than apple juice in my area.

Anyone out there done a successful ~wein with other juices?

Disappointed how exactly? If you mean it didn't taste much like apples I would suggest either back sweetening with apple juice concentrate, or adding fruit after you hit FG to the next batch. For solid fruit additions tart apples work best, and you generally want to scoop the fruit out after a couple weeks.

If you mean the flavor wasn't complex enough, then I would suggest simmering some cinnamon, nutmeg, and cloves in a quart of juice for 20 minutes or so. Then adding the whole thing, spices and all, to the fermentor when you mix it up. Also to a future batch. Another option is to add either brewing tannic acid power or just plain black tea bags. I'm not in love with the tea method, as if it isn't fairly good tea, it can give you a "grassy" flavor.

If you mean it reminded you a little bit of soy sauce, then rack it off the lees after a couple of weeks. Most people can't taste this at all. I can. It's less then desirable in a wine.

If you mean it wasn't alcoholic enough, then up the sugar.

I find it extremely likely that practically everybody who makes this stuff on a regular basis has their own personal variation.

EDIT: You can also change the tartness with acid blend, powdered citric acid, powdered ascorbic acid, or even good old lemon juice.

Something else you can do is change the yeast to something that produces more of the flavor compounds you like. I make lots of fruit wines with champagne yeast.

 

[roguemc]

Damn should have followed Ed's advice and got another batch going 2 weeks after, have only 3 bottles left, lesson learned

 

[SupervisingChildren]

Tried a taster from the hydrometer sample (1.005) of what I made on 4/4 and it was delicious! SWMBO loved it! Put another batch on last week, and might even buy another carboy to have 3 batches going at once!