Man, I love Apfelwein

[Wild Duk]

I am about to make my first batch. Not going thru and searching 100's of posts, what is the difference between Apple juice and cider? Has anyone used cider?

Duk

 

[singybrue]

Juice is filtered.
Yes.

 

[Wild Duk]

Thx. Any better using cider or does it all clear out anyway??


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[Wild Duk]

I just finished fermenting a Sauv. Blanc. Was thinking about just dumping the apple juice on the yeast cake.

Anything wrong with doing this. This is the yeast I used

http://morewinemaking.com/products/dry-wine-yeast-vl3.html




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[Pyg]

have my 3 gallons brewing in my primary bucket. SG is currently 1.020.
Thinking of racking out of the bucket at 1.010, just too much air space in a 7 gallon bucket for a 3 gallon batch.

I did not intend to carbonate, but was still going to bottle in beer bottles.
is there any benefit over carbonation vs still?

 

[BrewerBear]

It's totally preference. Some prefer still others prefer carbed. Try it both ways and see what you like.

have my 3 gallons brewing in my primary bucket. SG is currently 1.020.
Thinking of racking out of the bucket at 1.010, just too much air space in a 7 gallon bucket for a 3 gallon batch.

I did not intend to carbonate, but was still going to bottle in beer bottles.
is there any benefit over carbonation vs still?

 

[TallahasseeBrew]

I made mine about 3 or 4 months ago, and it's hit it's stride. Man it's good now, it's good still, but even better carbonated, very dry, but very good, the apple flavor is shining through now.

 

[ACo]

OK so I have not been on this forum in years.....How many years? probably around 4. Very sad i know, but dental school really killed my brewing life. But I recently found a batch of apfelwein that i made about 5 years ago which was hidden away. And guess what...it is freaking amazing. So much apple flavor and nose. WAY more than when i leave it for a few months...

Not sure if anyone cares....but I just had to give a shout-out.

I've been thinking about getting back into it now that I am married and have some dough to set-up a kegging system.

That is all....

Best,
ACo

 

[SupervisingChildren]

Apfelwein on tap is always awesome.
5 year old apfelwein sounds delicious! I'll have to make a ton of it if I ever want it to be more than a year old.

 

[Medic218]

Mine's been sitting for a few days past three months.
Guess I should go ahead and bottle it.

 

[Freemason32]

Any need to hit this with Potassium Metabisulfate when she's done guys?

 

[bleme]

Any need to hit this with Potassium Metabisulfate when she's done guys?

It depends on what you plan to do with it next, but in my opinion there are better ways to get anywhere without potassium Metabidulfite

 

[lolznrofls]

I prefer to go all natural also..wifenstien is sulfite sensitive. .so I tend to pasturize or just add priming sugar and bottle condition like beer..

 

[Cain]

I have a batch of Ed's Apfelwein ready to keg. I want to leave it as still and uncarbonated as I can.
Does anyone know the minimum psi I can set and leave my keg at without risking losing the seal on the lid?

 

[Yooper]

I have a batch of Ed's Apfelwein ready to keg. I want to leave it as still and uncarbonated as I can.
Does anyone know the minimum psi I can set and leave my keg at without risking losing the seal on the lid?

It depends on how well your keg seals. I have 0 pressure on my wines, and just use a tad (like 2 psi) to push it out. If your keg doesn't seal without pressure, then you'd have to maintain pressure I suppose.

 

[RichardC]

I'm a fairly new brewer and made my first batch of this November 1st (5 1/2 weeks ago). I understand that it improves with age, but is there a limit for how long it can remain in the primary fermenter sitting on the trub before spoiling or developing off flavors? It's fully fermented now, but will it continue to improve/age if I rack it to a secondary or keg? I plan on serving this batch toward the end of the month, so I would prefer to move it to a keg now as long as it will continue to age. For future batches, I would rather it age in a fermenter (primary or secondary) instead of tying up one of my limited kegs. All of my fermenters are glass carboys.

 

[GonZolaB]

This is what mine looked like on day 2. Can't wait to try itView attachment ImageUploadedByHome Brew1418352012.128926.jpg

 

[jjw5015]

What yeast did you use? That is not what it usually looks like

 

[GonZolaB]

That's what I was thinking from what I read, but it settled after a couple of days. I used one 5 gram package oz Montrachet wine yeast

 

[singybrue]

I'm a fairly new brewer and made my first batch of this November 1st (5 1/2 weeks ago). I understand that it improves with age, but is there a limit for how long it can remain in the primary fermenter sitting on the trub before spoiling or developing off flavors? It's fully fermented now, but will it continue to improve/age if I rack it to a secondary or keg? I plan on serving this batch toward the end of the month, so I would prefer to move it to a keg now as long as it will continue to age. For future batches, I would rather it age in a fermenter (primary or secondary) instead of tying up one of my limited kegs. All of my fermenters are glass carboys.

I started a batch 9/20,(my first) that I just transferred to a keg 12/2.
Mine tasted amazing at racking! I'm eyeing that sucker in the corner everyday, thinking just one, just one!
If you want to age it(which many people recommend), rack it to a keg within 1-3 months I guess.

 

[zamo27]

did anyone ever run this through a pot still?
i have 20L which i could spare for this, is it worth?

 

[Dominic1920]

did anyone ever run this through a pot still?
i have 20L which i could spare for this, is it worth?

Isn't home distilling illegal in the United States? I live in Mexico so thats not enforced here, but you should check your laws first.

 

[MarkKF]

Forget about distilling. Try freeze concentrating. Much easier and I've been very happy with the results.

 

[W0GWT]

Making more this weekend. Man, I miss this stuff.

 

[Fordmi]

my friends and family go through this stuff so quickly whenever I have it. I'm getting married in September and have been asked to have plenty of it available so I just started up a 30g batch that will age until early September. Then half will go into kegs for the reception and days leading up to it. The other half will go into bottles as a parting gift for those who want it.

 

[Dominic1920]

That's what I was thinking from what I read, but it settled after a couple of days. I used one 5 gram package oz Montrachet wine yeast

Thats what mine looked like when I used montrachet, but when I used pastuer champagne yeast it did'nt produce any krausen. Plus I think it was better when I used champagne yeast, and it makes for a higher percent abv than montrachet.

 

[GonZolaB]

Thats what mine looked like when I used montrachet, but when I used pastuer champagne yeast it did'nt produce any krausen. Plus I think it was better when I used champagne yeast, and it makes for a higher percent abv than montrachet.

Thanks Dominic 1920, I was starting to worry, since I read I shouldn't expect any krausen.

 

[mgr_stl]

I did not get any krausen using montrachet either of the times I made it.

 

[Dominic1920]

I did not get any krausen using montrachet either of the times I made it.

I wonder why there is so much variation here. It really foams up for some people. Any body here tried it with cote de blancs yeast?

 

[lolznrofls]

I wonder why there is so much variation here. It really foams up for some people. Any body here tried it with cote de blancs yeast?

The answer is yeast..some are top fermenters some are bottom..also pitch rates.and oxygenation levels of your starter..or if you use a starter or not..lots of variables.