Man, I love Apfelwein

[twofocused]

Tomorrow I will rack 10 gallons into secondary.

Now should I use concentrate or sugar to back sweeten? Hmmmm

 

[TexasWine]

Tomorrow I will rack 10 gallons into secondary.

Now should I use concentrate or sugar to back sweeten? Hmmmm

My vote, concentrate!

 

[twofocused]

Racked 10 gallons today! woot woot

5 went into a carboy with 1 apple concetrate.

Then

1 gallon carboy with Pina Colada concentrate

1 gallon strawberry dacquiri concentrate

1 gallon apple cocentrate

1 gallon margarita concentrate

And one gallon into mason jars with apples. Im sure my buddies will drink this as soon as I give it to them.

Sorry if my spelling is jacked. I had a few glasses and woah Im feeling it

 

[twofocused]

Coming from brewing beer it was really weird to put in 5 gallons of fluid and get 5 gallons of fluid out.

The lees were so fine. Amazing

 

[twofocused]

3rd post in a row. Now Im living dangerously.

Ill report back in 3 months how the concoctions taste. The Pina smelled amazing.

 

[Matteo57]

Anyone ever tried bottling some of this with brett?

 

[finsfan]

Anyone ever tried bottling some of this with brett?

IDK but that would be amazing!

 

[Konn]

7 years later and this thread is still going. If you are still reading this my thanks for the inspiration Ed. Been thinking about getting into doing cider after doing my own beer for a bit and ended up landing on this thread as I'm sure many have before me.

Made some slight mods to mine and I've only read the first 100 pages of the thread (so far) but I'm still looking forward to it:

5 gallons apple cider - whole foods
2.5 teaspoons of pectin enzyme
1 lb of dextrose
1 pack red star premier cuvee

Hopefully it turns out ok...the airlock was going insane after 12 hours and I decided to throw in the pectin enzyme for the 2nd batch to help clear it a bit...will be kegging it after 6 weeks.

 

[Matteo57]

IDK but that would be amazing!

I have a apfelwein with some cherries I added in secondary and I think it would be awesome with some brett! I might add some! See how it goes!

 

[finsfan]

I have a apfelwein with some cherries I added in secondary and I think it would be awesome with some brett! I might add some! See how it goes!

Id try it and report back, probably wouldnt make it bad IMO

 

[rorymcg]

I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4 weeks, should you rack into a secondary or should the yeasty taste mellow out with a little bit of age in the bottles?

 

[BikeAndBrew]

So, karma decided to be good to me today. I was looking through one of the extra closets in the house for some coats to donate to a coat drive at the elementary school where my wife teaches. Suddenly, upon lifting a pile of clothes on the floor of the closet, I discovered a white cardboard box with the simple label "AW 9/12". Thinking back, I must have stashed this box in the closet when I bottled the batch in September of 2012. I usually bottle apfelwein after 12 weeks in primary, so that would mean I made this batch in June of 2012. The box is full of 24 bombers of 18 month old apfelwein! Just put one in the fridge and can't wait to try it.

 

[finsfan]

So, karma decided to be good to me today. I was looking through one of the extra closets in the house for some coats to donate to a coat drive at the elementary school where my wife teaches. Suddenly, upon lifting a pile of clothes on the floor of the closet, I discovered a white cardboard box with the simple label "AW 9/12". Thinking back, I must have stashed this box in the closet when I bottled the batch in September of 2012. I usually bottle apfelwein after 12 weeks in primary, so that would mean I made this batch in June of 2012. The box is full of 24 bombers of 18 month old apfelwein! Just put one in the fridge and can't wait to try it.

damn, nice find

 

[dranderson]

Wow! How lucky is that :cross:

 

[lakeslad]

hi guys, i have never backswetened any of the gallons of this fine brew that i have made, but im intrigued to try it, do i simply add one carton (1litre) of apple concentrate into the carboy and leave it at that? can i have a little more info on back sweetening please
cheers
lee. (uk)

Racked 10 gallons today! woot woot

5 went into a carboy with 1 apple concetrate.

Then

1 gallon carboy with Pina Colada concentrate

1 gallon strawberry dacquiri concentrate

1 gallon apple cocentrate

1 gallon margarita concentrate

And one gallon into mason jars with apples. Im sure my buddies will drink this as soon as I give it to them.

Sorry if my spelling is jacked. I had a few glasses and woah Im feeling it

 

[Jcbrown360]

Kegged my first batch a couple days ago after aging for 4 months. It tastes amazing glad I made a second batch.

 

[high5apparatus]

It took me 8 months but I finally bottled the batch aged on bourbon soaked oak chips. The taster was out of this freaking solar system.

 

[SFGiantsFan925]

I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4 weeks, should you rack into a secondary or should the yeasty taste mellow out with a little bit of age in the bottles?

I let mine sit in primary for about 6 motnhs with no off flavors. The yeast should settle out very quickly and it should be super clear after about a month. Not sure why you are getting a yeast flavor. What yeast did you use??

 

[Thunder_Chicken]

I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4 weeks, should you rack into a secondary or should the yeasty taste mellow out with a little bit of age in the bottles?

Some people say yes, rack to secondary, others say it is not a problem. I'm not sure what the right answer is, but I rack to secondary after about a month making sure that it is at FG. I've never experienced any off-flavors due to autolysis, but racking off the yeast makes the problem a non-issue.

I think that as the ABV increases, yeast autolysis might become more of an issue. Winemakers generally get the wine off the yeast as soon as the ferment ends.

 

[moscoeb]

Finally got around to racking to secondary. I tried a thief sample, wasn't sure at first, by the time I got done racking I had to steal two more samples!
Guess I'm going to have to get stuff to make more very soon.

 

[Thunder_Chicken]

Finally got around to racking to secondary. I tried a thief sample, wasn't sure at first, by the time I got done racking I had to steal two more samples!
Guess I'm going to have to get stuff to make more very soon.

PRO-TIP: A bottling bucket makes a great apfelwein dispenser for parties.

 

[moscoeb]

PRO-TIP: A bottling bucket makes a great apfelwein dispenser for parties.

Ha! That is awesome! Would have never thought of that. I love the simplicity of it.

 

[Thunder_Chicken]

Ha! That is awesome! Would have never thought of that. I love the simplicity of it.

And the best part is that you bypass that whole bottling business altogether.

 

[Grimster]

PRO-TIP: A bottling bucket makes a great apfelwein dispenser for parties.

Confession time, my last 3 batches of Welch's Wine and last 2 apple wines, never left primary (I ferment in bottling buckets) me and the old lady just opened the spigot when we wanted some, before we knew it, all gone.

 

[DRonco]

Confession time, my last 3 batches of Welch's Wine and last 2 apple wines, never left primary (I ferment in bottling buckets) me and the old lady just opened the spigot when we wanted some, before we knew it, all gone.

Epic!

 

[stmizell]

OK, I've been following this topic for months. We make wine normally, so I thought I would try this recipe. We just bottled after 3 months in carboy. Added wine conditioner at bottling. Now our bottles are going off like hand grenades. When we pour in a glass, we are getting a full head of foam. It tastes good, like apple beer.

Does anybody know why this is happening? Is it the type of sugar?

I have another batch started and need to know how to bottle it in a few months. We got the ones that didn't explode into screw top bottles.

 

[bleme]

What was your gravity when you bottled?
Did you bottle still or add priming sugar?
If sugar, how much?

 

[stmizell]

I bottled still with wine conditioner. The SG was 1.01, it had not moved for a month.

 

[finsfan]

I bottled still with wine conditioner. The SG was 1.01, it had not moved for a month.

I dont think it was done fermenting. It needs to be close or lower than 1.000 But still not sure why it would do this even with wine conditioner added which prevents renewed fermentation. My only guess is when bottling, the yeast got mixed back up and started fermenting down further

 

[Yrogerg1089]

I was rummaging through my closet tonight and came across a plastic apple juice jug with an airlock stuck in the top. Curious is moved the dead laptop and hand vacuum out of the way to discover a jug with the words apfelwein 1/24/13 scrawled on a piece of duct tape. I quickly sanitized the funnel, strainer, and my one gallon mead jug. I poured about 3 quarters of beautifully clear apple cinnamon heaven into that jug. A small taste revealed a taste that was amazingly sweet, quite dry, and very boozy. All I can say is this Christmas dinner is gonna be nuts!