Man, I love Apfelwein

[lolznrofls]

Its almost cliche. But "wait for it" results will be delicious

 

[elkshadow]

I started a batch today. 4.5 gallons of juice, 2.75 pounds of sugar which came out to about 1.092. I'm fermenting it with Wyeast 3711 French Saison yeast. Can't wait.

 

[TallahasseeBrew]

seems to be an apfelwein kinda weekend. I made a batch yesterday. I can't believe how easy it is, hardest thing was pronouncing montrachet yeast to the clerk at the brew store

Finding preservative free juice was kind of a pain too, but the Publix greenwise brand juice is preservative free, and a couple others.

 

[moscoeb]

Bottled 5 gal, then promptly made another 5 few days ago. Bubbling away happily.


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[W0GWT]

Bottled 5 gal, then promptly made another 5 few days ago. Bubbling away happily.


Sent from my iPhone using Home Brew

Smart move.

 

[frankjones]

I have eight gallons going. If I had another fermenter I'd make more.

 

[DSmith]

I've made this recipe a few times as originally posted. Has anyone successfully aged this on wood? I'm thinking of making a 6 gallon batch and splitting out 3 gallons to age without wood (possibly used for blending) and 3 gallons with wood. Can anyone help suggest the type of wood, form (chips, cubes, spiral), and estimated amount of time in contact with wood?

I've carbonated every batch to about 2.5 vol CO2. Is there any opinion on if the wood aged version should be carbonated?

 

[Mercfh]

So i've had this in it's Glass Fermenting for about a month now, should I bottle it then wait....or leave it in another month and then bottle it or?

I wanna go ahead and try it at least, if it needs sweetening any suggestions (5 gal batch). Im not really wanting carbonation, but i've heard of using artificial sweeteners....but im just not sure.

I guess maybe it'll be ok as it is now...

 

[moscoeb]

So i've had this in it's Glass Fermenting for about a month now, should I bottle it then wait....or leave it in another month and then bottle it or?

I wanna go ahead and try it at least, if it needs sweetening any suggestions (5 gal batch). Im not really wanting carbonation, but i've heard of using artificial sweeteners....but im just not sure.

I guess maybe it'll be ok as it is now...

If it's clear it is ready to drink, however the longer you can let it sit the better it gets!


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[mcangeli]

Started 5 gal last thursday... now my basement reeks of the farts. Oh well... here's hoping it's as good as ya'll claim.

 

[W0GWT]

Started 5 gal last thursday... now my basement reeks of the farts. Oh well... here's hoping it's as good as ya'll claim.

I can't say that I've ever smelled anything "farty" from this... Then again, I prefer EC-1118 in this, so maybe that's why.

It is great stuff. No doubt.

 

[jak1010]

I can't say that I've ever smelled anything "farty" from this... Then again, I prefer EC-1118 in this, so maybe that's why.

It is great stuff. No doubt.

I can. Almost every batch I made had a terrible smell while fermenting. Enough so that, my wife asked me to move it to another part of the house. Good news is that the bad smell goes away and the taste is awesome.

 

[zachattack]

I've made this recipe a few times as originally posted. Has anyone successfully aged this on wood? I'm thinking of making a 6 gallon batch and splitting out 3 gallons to age without wood (possibly used for blending) and 3 gallons with wood. Can anyone help suggest the type of wood, form (chips, cubes, spiral), and estimated amount of time in contact with wood?

I've carbonated every batch to about 2.5 vol CO2. Is there any opinion on if the wood aged version should be carbonated?

I did an apfelwein aged with Hungarian medium oak cubes for 4 weeks, I did 3 ounces of cubes / 6 gallons cider. Came out incredible. See this thread:

https://www.homebrewtalk.com/f32/oak-my-cider-two-options-362178/

It's been 1.5 years in the bottle at this point and it's only getting better. I carbed mine strongly (up near 3 volumes) and it's almost like champagne. I love it.

 

[W0GWT]

I did an apfelwein aged with Hungarian medium oak cubes for 4 weeks, I did 3 ounces of cubes / 6 gallons cider. Came out incredible. See this thread:



https://www.homebrewtalk.com/f32/oak-my-cider-two-options-362178/



It's been 1.5 years in the bottle at this point and it's only getting better. I carbed mine strongly (up near 3 volumes) and it's almost like champagne. I love it.

That's almost exactly how I do mine; comes out great.

I'm happy to see someone else who likes this highly carbed. It seems like the "still" crowd is usually more represented around HBT.

 

[frankjones]

Was going to cold crash the apfelwein for a day or two before bottling. Does anyone cold crash this stuff before they bottle?

 

[W0GWT]

Was going to cold crash the apfelwein for a day or two before bottling. Does anyone cold crash this stuff before they bottle?

I don't, but I've never had a clarity issue, if that's what you're worried about. I wait for the yeast to settle out and it's clear as can be.

That said, it couldn't hurt.

 

[frankjones]

Just a pet peeve of mine.. I don't like to much settled yeast in my bottles.

 

[W0GWT]

Just a pet peeve of mine.. I don't like to much settled yeast in my bottles.

Like I said, I leave it long enough in the primary to where most of the yeast settle out; there's a little "dust" in the bottom of each bottle, but I pour carefully.
I carb strongly, so [perhaps without justification, as there are always yeast in suspension] I prefer some yeast hanging about.

I say cold crash if you like.

 

[frankjones]

Yeah cold crash

 

[bleme]

I cold crash mine to 32F. Because of the alcohol, it won't freeze the liquid but it makes the yeast cake peanut-buttery so I can siphon with no worries.

 

[frankjones]

I use my kitchen fridge. Don't know what it's set at tho.

 

[W0GWT]

Making 5 gallons tomorrow.

Just decided.

 

[frankjones]

So I have a very nice and sturdy growler from the Ithaca beer company that I'd like to use to store / prime. Ed Worts apfelwein in. I know the growlers are not meant for high carbonation like for beer... How much priming sugar .. Using plain old table sugar... To get a low carbonation so when it's done carbing it has a light fizz to it.

 

[JBB]

Getting ready to move out of this house and I stumbled upon 5 gallons I made 3 or 4 years ago still in the carboy. Poured a glass. Wow. Poured a second glass. Highly recommend. Potent. Cheers!

 

[frankjones]

I just bottled three gallons of this. After a cold crash of 24 hours I took the gravity before I bottled it. It was .009 I started with 1.062. So this stuff is hot! Possibly drunk it with a dash of tonic or sprite!

 

[Roughster]

No sure if anyone else posted this in the thousand plus threads, but I hate having to get dextrose for this recipe as I don't really use it for anything else.

I settled on 8 cups of table sugar in 4 cups of water and 4 tbs of lemon juice simmered for at least 30 mins and cooled. I straight sub this for the specified dextrose but I qs to 6 gallons not 5.

Hope that helps anyone else who hates ordering Dextrose

 

[Medic218]

I just bottled three gallons of this. After a cold crash of 24 hours I took the gravity before I bottled it. It was .009 I started with 1.062. So this stuff is hot! Possibly drunk it with a dash of tonic or sprite!

That works out to about 138% ABV.

What was your exact FG? Something isn't right with your numbers or I'm interpreting it wrong.

 

[mcangeli]

That works out to about 138% ABV.

What was your exact FG? Something isn't right with your numbers or I'm interpreting it wrong.

I bet he meant 0.900 and not .009

 

[mcangeli]

That works out to about 138% ABV.

What was your exact FG? Something isn't right with your numbers or I'm interpreting it wrong.

I bet he meant 0.900 and not .009

 

[frankjones]

I bet he meant 0.900 and not .009

Haha
That's correct meant .9000