Man, I love Apfelwein

[benco]

Not sure why you would degas? I don't know what your goal is? I assume you carbed the bottles with some priming sugar. I don't bottle, I keg. You can serve this wine still or carbed. I like mine carbed. I don't know what less cider feel is.

 

[JMM1980]

I guess I meant, less of a champagne taste? I honestly don't know wtf I mean. I've been searching and reading too much today. Information overload.

 

[GrogNerd]

found some cider which includes some Honey Crisp apple juice at Safeway

4 gallons of that, added 2 lbs of corn sugar and pitched 1118

 

[GenIke]

I guess I meant, less of a champagne taste? I honestly don't know wtf I mean. I've been searching and reading too much today. Information overload.

The yeast choice and amount of sugar are what would make it more of a champagne taste.

 

[HopWolf]

K Cider pros here's what I've projected for my first Cider
I have five gallons of organic apple juice, no preservatives just ascorbic acid
I have 1.5 lbs of organic turbinado raw cane sugar
One pound of organic honey
One pack of dry Nottingham
Yeast nutrients

I heated some of juice to mix in the honey and the sugar
OG ended up at 1.063
Pitched the dry Nottingham dry to the batch this afternoon and it's going to town already, I did add 4 tsp of yeast nutrients.
I have just shy of 5 gallons in the carboy and it's at about 68 f

I have 5oz of priming sugars for bottling, (I may not use it all) not sure why just don't want bombs

What might I come up with?

I don't want anything too sweet but want a bit of kick
Will one pack of Nottingham bring it down to a dry/semi dry cider with a approx 6.5-7% ABV

Any and all suggestions are appreciated

 

[andrewmaixner]

Looks good, keep it at 65F till it stops fermenting, about 1.000ish, then bottle with the glucose powder. Enjoy immediately, pelitant, and later, carbonated

 

[GenIke]

K Cider pros here's what I've projected for my first Cider
I have five gallons of organic apple juice, no preservatives just ascorbic acid
I have 1.5 lbs of organic turbinado raw cane sugar
One pound of organic honey
One pack of dry Nottingham
Yeast nutrients

I heated some of juice to mix in the honey and the sugar
OG ended up at 1.063
Pitched the dry Nottingham dry to the batch this afternoon and it's going to town already, I did add 4 tsp of yeast nutrients.
I have just shy of 5 gallons in the carboy and it's at about 68 f

I have 5oz of priming sugars for bottling, (I may not use it all) not sure why just don't want bombs

What might I come up with?

I don't want anything too sweet but want a bit of kick
Will one pack of Nottingham bring it down to a dry/semi dry cider with a approx 6.5-7% ABV

Any and all suggestions are appreciated

That OG seems very low. Most juice I've used is around 1.055 and that's without adding any additional fermentables. Are you sure you measured correctly?

 

[HopWolf]

I expected a higher OG as well but a 6-7% end product will be fine
The juice by itself had a 1.040 using an inexpensive refractometer
The yeasties are going crazy, no krausen layer just a constant supply of tiny bubbles, room smells wonderful so I'm quite encouraged.
My daughter is the cider drinker so I'll let her taste this weekend to determine how dry she wants to let it go.
I have decided to pasteurize after it carbs up in the bottle as its going to be sent out to college for graduation weekend

 

[HopWolf]

That OG seems very low. Most juice I've used is around 1.055 and that's without adding any additional fermentables. Are you sure you measured correctly?

OK I believe you're correct as I took a reading last night of a different product and the (cheap) refractometer measured 1.032 and the hydrometer read 1.011. Now I'm not sure what I'll have but I'm betting it'll be stronger than expected

 

[andrewmaixner]

OK I believe you're correct as I took a reading last night of a different product and the (cheap) refractometer measured 1.032 and the hydrometer read 1.011. Now I'm not sure what I'll have but I'm betting it'll be stronger than expected

Refractometers are no longer useable for a direct sugar/starch measurement once there is alcohol in the solution, as it has a different refraction index than water. You can google to find a formula for how to adjust it presuming you have a known OG, but once fermentation starts, go with the hydrometer.

 

[GenIke]

OK I believe you're correct as I took a reading last night of a different product and the (cheap) refractometer measured 1.032 and the hydrometer read 1.011. Now I'm not sure what I'll have but I'm betting it'll be stronger than expected

My guess would be a ~1.075 OG assuming a ~1.055 starting og on the plain juice. That would be ~9.8% abv.

 

[HopWolf]

My guess would be a ~1.075 OG assuming a ~1.055 starting og on the plain juice. That would be ~9.8% abv.

I took another measurement of the plain juice and got a 1.045 on the refractometer and 1.048 on the hydrometer, so you're right I'm about to get some strong cider
Thanks for your input but I'm going to have to figure out the Brix tool for fermented readings

 

[Kdog22]

Figured I'd come back in and re-visit this thread. I bottled my first batch of Apfelwein on 12/19/13. I still have a handful of bottles left and I still crack one open every once in a while. This stuff drinks like non-alcoholic light apple juice at this point. Goes down like water.

I still recommend trying out this recipe if you haven't already. Follow the directions and you'll be happy.

 

[pukexxr]

Figured I'd come back in and re-visit this thread. I bottled my first batch of Apfelwein on 12/19/13. I still have a handful of bottles left and I still crack one open every once in a while. This stuff drinks like non-alcoholic light apple juice at this point. Goes down like water.

I still recommend trying out this recipe if you haven't already. Follow the directions and you'll be happy.

I second this. Have also been "brewing" this one for about 4 years at this point and have converted many non cider drinkers to this one. It is so dry and drinkable but also strong. I've experimented with all sorts of different dry hops as well as the standard recipe and it has all been stellar. Watch out if you add corn sugar bc they are so strong but equally drinkable. Such a great, simple recipe.

 

[andrewmaixner]

I second this. Have also been "brewing" this one for about 4 years at this point and have converted many non cider drinkers to this one. It is so dry and drinkable but also strong. I've experimented with all sorts of different dry hops as well as the standard recipe and it has all been stellar. Watch out if you add corn sugar bc they are so strong but equally drinkable. Such a great, simple recipe.

Could you share some of the hops ratios and usages that have worked best?

 

[slym2none]

could you share some of the hops ratios and usages that have worked best?

+1

 

[pukexxr]

I have tried all sorts of different hops and tend to have the best results using 1/4# hops for every 5-6.5 gal batch I do (depends). Fruitier hops don't necessarily draw out fruitier aspects of the end cider. Because my additions have always been dry hops they always contribute to the nose, but I have had gluten-free drinkers go on and on about how it's "just like an ipa" (they are wrong, but they love it, so I'm happy either way).

I have done mosaic, galaxy, chinook, liberty, EKG, cascade and maybe some others. All have turned out great. Some of the hops are earthier than others, but they all work out great. I'd be surprised to hear about a _bad_ hop combination with the cider tbh, since I've had nothing but luck. Usually the cider sits on there for a week or so. Would love to hear other people's experiences adding hops, or if anyone ever heated theirs to add bittering/flavor hops?

 

[pukexxr]

Also @ slym & andrew, not sure if you guys dig on the sours or not, but the Apfelwein I've got going right now had some "Magical Brettanomyces Tour #4: Afro Brett" dregs added to the fermenter. This is my first experience adding any bacteria to a cider. I can check back regarding this.

 

[GenIke]

Also @ slym & andrew, not sure if you guys dig on the sours or not, but the Apfelwein I've got going right now had some "Magical Brettanomyces Tour #4: Afro Brett" dregs added to the fermenter. This is my first experience adding any bacteria to a cider. I can check back regarding this.

Sour apple sounds very interesting. Let us know how it turns out.

 

[andrewmaixner]

I have tried all sorts of different hops and tend to have the best results using 1/4# hops for every 5-6.5 gal batch I do (depends). Fruitier hops don't necessarily draw out fruitier aspects of the end cider. Because my additions have always been dry hops they always contribute to the nose, but I have had gluten-free drinkers go on and on about how it's "just like an ipa" (they are wrong, but they love it, so I'm happy either way).

I have done mosaic, galaxy, chinook, liberty, EKG, cascade and maybe some others. All have turned out great. Some of the hops are earthier than others, but they all work out great. I'd be surprised to hear about a _bad_ hop combination with the cider tbh, since I've had nothing but luck. Usually the cider sits on there for a week or so. Would love to hear other people's experiences adding hops, or if anyone ever heated theirs to add bittering/flavor hops?

one quarter pound, so 4oz in 5-6gal?

 

[pukexxr]

one quarter pound, so 3oz in 5-6gal?

4 oz

 

[GrogNerd]

local yeast expert hooked me up with some yeast for a Basque cider, so that's next up on my list.

usually add extra sugar (brown or dextrose) but this one I'm going just straight up juice

 

[pukexxr]

Following up on my post the other day, I was curious if anyone had any experience with adding bacterial cultures to ciders? I know that traditionally spontaneous fermentations were common, so I'm sure bacterial additions can be favorable. My afro brett dregs got added a week in, the fermenter has been going for 3 weeks and I think I'm gonna bottle at 5 weeks and just let it keep aging from there. Anyone think I should let this go longer? Am I risking bottle bombs from bacteria continuing to consume yeast byproducts?

 

[andrewmaixner]

Following up on my post the other day, I was curious if anyone had any experience with adding bacterial cultures to ciders? I know that traditionally spontaneous fermentations were common, so I'm sure bacterial additions can be favorable. My afro brett dregs got added a week in, the fermenter has been going for 3 weeks and I think I'm gonna bottle at 5 weeks and just let it keep aging from there. Anyone think I should let this go longer? Am I risking bottle bombs from bacteria continuing to consume yeast byproducts?

You might want to research / ask that in the sours sub-forum, specifically, at what gravity is it 100% safe to bottle a live soured fermentation.

 

[hifidelity]

I kegged my 3 month old Apfelwein yesterday and let it chill until tonight. I have it on it's own regulator running at 4PSI so it just trickles out of the faucet in hopes that it won't carbonate too much. I'm sure it'll end up carbonating a bit but that's fine

Anyway...Holy Cow this stuff is good. I'm probably going to pick up some more apple juice and corn sugar this week to start another batch ASAP.

 

[jimmerz]

I just started brewing beer. Now I stumble upon this 1300 post thread... Lol. I think I'm going to give this a try. My neighbor will love it, she's gluten intolerant. This looks so easy. Thanks!

 

[pukexxr]

I just started brewing beer. Now I stumble upon this 1300 post thread... Lol. I think I'm going to give this a try. My neighbor will love it, she's gluten intolerant. This looks so easy. Thanks!

A lot of the gluten-free people I know love this stuff. It will go so quick because you will find that you yourself will enjoy it and lots of others will be surprised to find that they enjoy a cider. It's such a great, easy recipe. You should do yourself a favor and just go for it and brew up two batches so you have some that will start to age out properly. Mine always goes too fast otherwise.

 

[gregsatt]

Hello,

The first few times I've made this, I haven't been able to get it to carbonate in the bottle. After a month, the yeast seems to have run it's course so adding sugar then bottling it didn't create any carbonation.

This time I am using an Ale Yeast. I put about 1.5 packets in and about 2 pounds of sugar for 5 gallons of juice.

After the yeast drops out, should I had a tiny bit more when I add the extra sugar then bottle it or will that cause too much carbonation?

Thanks and please forgive the ignorant questions - I'm new to this!

Thanks,
Greg

It's very simple to make.

5 Gallons of Tree Top Apple Juice from Costco
2 pounds of Dextros (corn Sugar)
1 packet Dry Montrachet Wine yeast

1. Sanitize your carboy (I love my Better bottles) and big funnel.
2. Pour half of one gallon of juice in the Carboy. Then add 1 pound of Dextrose to the half empty bottle of juice. Put the cap on and shake it up to dissolve the sugar.
3. Repeat step 2 with another gallon of apple juice and the other pound of Dextrose
4. Pour the half bottles of juice/dextros into carboy
5. Pour the rest of the juice into the carboy saving about a quart
6. Sprinkle the yeast into the funnel then rinse with the rest of the juice so all the yeast is now in the carboy.

You can fit all the juice in it, don't worry.

Wait 4 weeks at least then keg, chill, & carbonate. I don't do a secondary, but you can if you want to age it beyond 4 weeks. I would not rack till it clears like the first bottle.

You can see the difference in the colors based on the date. The first bottle was made 9/12, the second on 10/5 and the third on 10/10. I use cheap Texas vodka for my airlocks. They burn through some during the first few days of fermentation, so I keep it handy there.

The end result is a crisp, dry, refreshing Apfelwein at 8.5% abv that rocks on hot summer days. SWMBO is loving it on tap. Her German mother is coming for Christmas, so I need to make sure I have enough to last.

Oh yeah, this makes a great Grog in the winter time.

Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up.

 

[jimmerz]

I was thinking of trying this in my old Mr. Beer fermenter. Being only 2 gallons, could I just use a little under a pound of the sugar? Would I still use the whole packet of yeast?

 

[pukexxr]

Hello,

The first few times I've made this, I haven't been able to get it to carbonate in the bottle. After a month, the yeast seems to have run it's course so adding sugar then bottling it didn't create any carbonation.

This time I am using an Ale Yeast. I put about 1.5 packets in and about 2 pounds of sugar for 5 gallons of juice.

After the yeast drops out, should I had a tiny bit more when I add the extra sugar then bottle it or will that cause too much carbonation?

Thanks and please forgive the ignorant questions - I'm new to this!

Thanks,
Greg

Hey Greg I experienced what you are describing the first time I tried to carbonate as well. I have successfully carbonated every other batch of this I have made without doing anything any differently. I'd be curious to someone's explanation about why this could have happened, but I'd not worry about adding yeast at bottling in the future and just add a little club soda when you crack bottles from this batch. It's great still, but I for sure prefer mine carbed. Going forward I'd do it exactly like you did this time (assuming everything was correct --you let them sit at room temp to carb before you refrigerated, right?) and wait and see.

Hopefully that helps put your mind at ease even if it doesn't put CO2 in your brew.