Man, I love Apfelwein

[knarfks]

I did a batch of cote de blanc and mantrachet. I bottled the cote de blanc 2 weeks ago, the 2 I have sampled were awesome. I also left a bottle still which was really good. (I prefer the carbed though) I bottled the mantrachet today. Honestly I prefer the cote de blanc, a little less dry, a little more of the apple flavor left.

I'm not knocking the origional, it was good, but for my taste the cote de blanc was better. I will admit though, I haven't used the 3 glass rule yet.
I also tried to sweeten with splenda on 1/2 the cote de blanc batch. Meh, I wish I didn't do that, unsweetened is much better.

 

[mot]

OK I went through all these long informative threads and couldnt find my answer so..

I have an extra 6 gallon bucket the "Ale pale" is this aplfelwien ok to sit in the bucket for the 4 weeks or more? I want to really age the stuff. But alls I have at the moment is the ale pale, after 4 or 5 weeks I should have another BB to throw it in for some more aging.
So is it ok to use the Ale Pale for 4 or 5 weeks?
I will be making this this weekend

 

[dennc2]

i would think your pale ale bucket would work fine

 

[Willsellout]

This question is for Ed:
Why do we have to give it three glasses to decide whether you like it or not? I mean I know after three glasses of 8.5% anything you are pretty numb. Does it not taste good?



Dan

 

[DeadYetiBrew]

This question is for Ed:
Why do we have to give it three glasses to decide whether you like it or not? I mean I know after three glasses of 8.5% anything you are pretty numb. Does it not taste good?



Dan

That's the point. After three glasses you don't care, and it will start to grow on you...

 

[paranode]

I did a batch of cote de blanc and mantrachet. I bottled the cote de blanc 2 weeks ago, the 2 I have sampled were awesome. I also left a bottle still which was really good. (I prefer the carbed though) I bottled the mantrachet today. Honestly I prefer the cote de blanc, a little less dry, a little more of the apple flavor left.

I'm not knocking the origional, it was good, but for my taste the cote de blanc was better. I will admit though, I haven't used the 3 glass rule yet.
I also tried to sweeten with splenda on 1/2 the cote de blanc batch. Meh, I wish I didn't do that, unsweetened is much better.

So you still used corn sugar then I take it? Only changed the yeast?

 

[EdWort]

This question is for Ed:
Why do we have to give it three glasses to decide whether you like it or not? I mean I know after three glasses of 8.5% anything you are pretty numb. Does it not taste good?

I think it tastes great myself. For some folks, it's a matter of expectation. As long as they know it is a very dry and crisp drink, then they are ready for it.

It also can be an aquired taste which, after 3 glasses, you'll will have aquired it.

 

[EdWort]

OK I went through all these long informative threads and couldnt find my answer so..

I have an extra 6 gallon bucket the "Ale pale" is this aplfelwien ok to sit in the bucket for the 4 weeks or more? I want to really age the stuff. But alls I have at the moment is the ale pale, after 4 or 5 weeks I should have another BB to throw it in for some more aging.
So is it ok to use the Ale Pale for 4 or 5 weeks?
I will be making this this weekend

I've only used BB in my making and I have one that I'll be kegging this weekend that's been in there since Jan. 16th. If all I had was a pale, 4 to 5 weeks would still be OK as long as it was very clean and sanitized. Some beer pails reak of hops after they've been used for a few times.

 

[mot]

I've only used BB in my making and I have one that I'll be kegging this weekend that's been in there since Jan. 16th. If all I had was a pale, 4 to 5 weeks would still be OK as long as it was very clean and sanitized. Some beer pails reak of hops after they've been used for a few times.

Yeah I have not used this thing for anything yet, just wasnt sure if the lid would keep a nice seal for the 4 or 5 weeks

 

[paranode]

Sorry, but you can't say that or even think that till AFTER the THREE GLASS RULE.

After 3 glasses, if you still feel that way, then OK, go ahead and experiment, otherwise, enjoy!

So is this rule 3 glasses per sitting or 3 glasses overall?

LHBS only had Montrachet so I'll be using that anyways.

 

[knarfks]

Only changed the yeast.

 

[EdWort]

So is this rule 3 glasses per sitting or 3 glasses overall?

That's 3 glasses in one session of course!!!!!

 

[Schlenkerla]

I bottled my 1st batch last week after 12 very long weeks. (Avg Ferment Temp 57'F) Since it was flat and warm, I had a glass on the rocks. Its tasted pretty darn good. The alcohol was barely detectable and it tasted just a touch green.

I thought it was very clear at the time, but to my surprise this morning there's signs of setting yeast as the bottles carb. After seeing this I know it well get better w/o a doubt. Its good to get a little positive re-enforcement.

SWMBO had a glass, but I had to cut it 50/50 with apple juice. Even that way it will pack a wallop if you over do it....

My #2 is going good. This was with 4 gal of juice 4 cans of juice concentrate and Cote Des Blancs. Next week I plan to split this batch, rack over to two secondaries, one with 2 cans of Oregon Strawberry and the other with 2 cans of Oregon Raspberry. SWMBO will like the sweeter stuff.

Thanks Ed for getting us started on this. I'll probably always have something going since it rather cheap and easy.

 

[Beerrific]

HI

I started reading this thread a while back and have gotten kind of interested in it. I have a couple friends that aren't big beer drinkers (gasp!) but like hard cider and I thought I might make this and see how they like it. But I have a couple questions, and I am sorry if they turn out to be repeats, I couldn't read all 100+ pages.

1. I see you have done this in a carboy, would it work in an plain old bucket? I don't have a carboy, but am getting one for cold conditioning lagers, I just don't want to tie it up if it could be done in one of my buckets.

2. You said to ferment at room temperature, what is that for you? If I want to make this for the fall (I feel like this is a very fall/winter type drink), I need to start it this summer. Since I live in Hotlanta and my house leaks I can't afford to keep it much cooler than 80F during the day when I'm not here. I know that is too hot for [most] beers is the same true for Apfelwein? I can probably put it in a bathroom with the door shut, AC vent open, with something wet around it and keep that temp down 5 degrees maybe.

3. How does this compare to hard cider. Could you use your recipe and just cider?

Thanks

 

[Schlenkerla]

Beerific

A bucket will work. Since you live on Hotlanta it will ferment faster which is OK. If you have a basement use it. If not get over to Menards and get yourself a large kegger tub. Fill it with water once you got the fermenter in the tub. Roughly half way and drap towels over the fermenter so they touch the water and the bucket. The whole towel should be wet. This works best with a carboy. You can get the temp down ~ 10 degrees, especially if you have a fan or vent blowing on the thing. You can also drop frozen bottles of ice into the tub but its a PITA to keep doing.

Here some yeast info, has temp data. I think montrachet has tolerance for your heat.

http://www.cfhb.org/mead/yeast_strains.htm#mont

This is a year round drink, you will like drinking it on hot sunny day in Hotlanta!

Check of this wiki cider style link.

https://www.homebrewtalk.com/wiki/index.php/Styles_of_Cider

Get Busy And Make Some!!

 

[Branket]

I think mine is done. Its been almost 6 weeks and its defiantly a lot darker than the cloudy juice that went into it. There is still an occasional bubble in the airlock maybe one bubble per 5 mins if that, but there are no more small bubbles rising and all the yeast seems to be collected at the bottom in a pretty thick layer.

 

[mot]

Just finished my first batch, I had to put it in an ale pale, because that is all I had, I wish I could see it ferment but oh well. I followed eds recipe exactly
5 gallons of apple juice
2 lbs of corn sugar
1 packet of montrchet yeast

Now patience.......

 

[BoxerDog]

My apfelwein was started on Feb. 1 and I bottled it about 3 weeks ago and carbed it up. I would have to say that I like it much better carbed rather than flat and that it did carbonate fairly well in 3 weeks.


I must admit though I did a smaller mr.beer batch back in Feb and drank a little too much apfelwein and I did lose my taste for it, instead of drinking the 3 glasses Ed Wort instructed to do, I drank like 8.

 

[skou]

Well, I finally got around to doing a small carboy of this. It is a variation on a theme.

2 gallons of apple juice, from concentrate.
1/2 gallon of real maple syrup.
1 lb dextrose.
Nottingham yeast.

It is in a 3 gallon carboy. We'll see what happens.

steve

 

[aekdbbop]

Ok guys, need some help!

I just had some people over to try mine from the tap, and it was great! However, there were a lot of people who were expecting something a bit sweeter with more apple taste.

I am sure there is someone on this post that has already told how to accomplish this, but I don't feel like searching through 116 pages.

So if someone could tell me how to make it sweeter, less dry, and more apple flavor.. that would be awesome.

Thanks!

 

[Schlenkerla]

So if someone could tell me how to make it sweeter, less dry, and more apple flavor.. that would be awesome.

Thanks!

I read a couple people tried a different yeast strain added concentrates instead of sugar. They claimed it was sweeter and less dry.

This is what I did;

4 gal of juice
4 cans of concentrate
Red Star Yeast: Cote Des Blancs

Its not quite 5 gallons, I could have topped off with more juice. I plan to split the little split this batch on the way to the 2ndary and put two cans of "Oregon Fruit" in each ~ 2.25gal batch. Making Strawberry-Apfelwein & Raspberry-Apfelwein. I will top off with more juice at this time to reduce oxidation possibilites.

My batch is one week old and smells awesome, it has a much stronger apple nose as a result of the concentrate.

I forgot to take a gravity reading. I've been meaning to ask DeadYetIBrew if he did this. I think he started this variation.

I think less than 3 pages back somebody posted comments on the a batch made with Cotes. They claim its less dry. I think nearly 60 pages back I saw the same kind of comments.

Extra info on the yeast;
http://www.cfhb.org/mead/yeast_strains.htm#mont



Edit: If its lower in ABV it will be less dry tasting and fruity. I imagine this what I'll get on this batch...

 

[mot]

I followed ed's recipe exactly, I made this last night at around 9pm.
I just used the montrachet dry yeast just dumped it in the bucket like ed did.
I still dont have any signs of fermentation as of 11 the next day. How long did it takes for all you guys to start? I have jim beam in my airlock on my ale pail, when I was putting that on a little fell into the appfelwein, hopefully it doesn;t do anything to flavor. I would think it would to that much of a volume
I am sitting at about 64 to 66 degrees

 

[Schlenkerla]

At that temp it could be a couple days, watch for pressure in the lock. The little bit of Beam won't hurt a thing.

 

[EdWort]

yeah, sit back and have some more Jim Beam. 64 degrees is lower than my usual room temp of 72 to 74 and that is probably what is causing the lag time.

 

[mot]

yeah, sit back and have some more Jim Beam. 64 degrees is lower than my usual room temp of 72 to 74 and that is probably what is causing the lag time.

cool, I have it a little warmer than what I said last time just did a typo I am round 68

 

[aekdbbop]

cool thanks for the info... i am actually trying to make enough of this for my wedding in 3 months... I wanna bottle it and have it on the tables... but i think if it were a bit sweeter, more would enjoy it.. has anyone had a finished product like that, and what are your variations?

 

[Whelk]

I hate to ask, since I'm sure it's been asked before, but I have 5gal of organic 100% juice--but I noticed that there's ascorbic acid added (vitamin c). Is that as a preservative? Did I just blow all that money?

 

[Schlenkerla]

No you didn't waste your $$$. The asorbic acid is in the juice to reduce chances of oxidation while it sits on the shelf at the store. Several have made batches with asorbic acid. My batch right now has it in the concentrate and its going full bore right now. 2-3 bubbles per sec.

 

[Whelk]

No you didn't waste your $$$. The asorbic acid is in the juice to reduce chances of oxidation while it sits on the shelf at the store. Several have made batches with asorbic acid. My batch right now has it in the concentrate and its going full bore right now. 2-3 bubbles per sec.

Whew, thanks.

 

[AleHole]

My first batch has been in the carboy for 32 days and the gravity is 1.010. I thought that by now it should be around 1.000 and ready to bottle. Any suggestions? There are still some bubbles rising to the surafce and a little airlock activity.