Man, I love Apfelwein

[fijigus]

two separate batches two days later after adding another gallon of apple juice to each. So total 4 gallons of apple juice and 1 gallon of apple cider in each, plus 2+ pounds of corn sugar and a pound or two of fruit in each(plus a packet of montrachet each). Both bubbling away nicely creating crazy fermenting cider/fruit smell in the back half of the house. And a definite color difference between the cherries from bright red to sucked half dry in just two days. And between the two ciders, the one with the red fruits is super red by comparison.

 

[user 224599]

Methinks I shall be hitting the LHBS for corn sugar and Montrachet on the way home tonight.

 

[user 224599]

Methinks I shall be hitting the LHBS for corn sugar and Montrachet on the way home tonight.

It really does take no time at all to make EdWorts' original recipe (if you don't count the several hours of cursing and searching for the StarSan that your family hid on you!)

Three quart "from concentrate" juice jugs (with Vitamin C added) $2.49 at the Walmart mega-center. Seven made for 5 & 1/4 gallons, I used it all having read how little krausen is expected with Montrachet .
21 quarts, 2lbs of corn sugar, one pack of Montrachet added exactly as proscribed; 1.060 OG, should be good for 8.5ish% if http://www.brewersfriend.com/abv-calculator/ is to be believed.

 

[user 224599]

Happy yeast burbling away in the airlock. Just a little more than one burp per second after 18 hours at 74 Fahrenheit

 

[Sagatho]

hello

someone have try this recipe changing the Sugar for Honey?

Regards.

 

[user 224599]

http://www.jokertshirt.com/view/94164/straight-outta-apfelwein-food-compton-parody-t-shirt

 

[Rush]

Just tasted my first batch of apfelwein after 3-4 weeks in the fermenter. I followed the original instructions but instead of 2 whole cups of corn sugar I did 1.5C corn sugar 0.5c light brown sugar just due to not having enough corn sugar. It has been cloudy for a while but really started clearing up over the last 5 days.

I tasted a sample two nights ago and holy crap I can already tell this will be dangerous once it's got another couple of months to age and is chilled and carbed in a keg. Wife enjoyed the sample as well. It had a strong sauvignon blanc wine smell with, obviously, a much stronger green apple scent. Flavor was very thin, slightly apply, and even though it's only 3-4 weeks old the alcohol was barely present. Amazing how good this tastes for being so simple.

 

[macs]

Be careful, that stuff sneaks up on you real fast!

 

[augwld]

I just bottled 5 gallons of apfelwein. Measured out to 8.27%. This stuff is great and yes it will get you drunk. This is my 4th batch in 1 year. going to start a 5th once I have an empty carboy. All 6 are in use right now.

 

[macs]

I used to try and keep 2 carboys going as one was being kegged. Never seemed to have enough.

 

[shadow160]

Ok well after much reading I decided I must try this. So yesterday I got a new 5 gallon carboy and put together the original recipe. Now the wait is on.

 

[macs]

Ok well after much reading I decided I must try this. So yesterday I got a new 5 gallon carboy and put together the original recipe. Now the wait is on.

You won't be disappointed my friend. If you can, let it age for as long as you can stand. The hardest part for me is trying to keep from taking one or two or three "samples" to see how it's coming along. A batch has never made it passed 3 or 4 months with me hovering around it.

 

[Rhaop]

You won't be disappointed my friend. If you can, let it age for as long as you can stand. The hardest part for me is trying to keep from taking one or two or three "samples" to see how it's coming along. A batch has never made it passed 3 or 4 months with me hovering around it.

I have two 32oz flip tops that will be 5 years old this November, think they're ready yet? [emoji482]

 

[macs]

I have two 32oz flip tops that will be 5 years old this November, think they're ready yet? [emoji482]

I think it would be better if you send them to me so I can sample them and I'll let you know if they're ready or not. mmmkay?

 

[shadow160]

I have a friend flying in to visit in about 6 weeks and he wants to try some. I hope it is ok to sample by then.

 

[GrogNerd]

I have a friend flying in to visit in about 6 weeks and he wants to try some. I hope it is ok to sample by then.

should be plenty OK by then

 

[macs]

I have a friend flying in to visit in about 6 weeks and he wants to try some. I hope it is ok to sample by then.

It will be drinkable but it get's much better with age. 6 weeks isn't much time for it to mellow out.
If it turns out anything like the stuff I've been making...
after a few "samples"...you just won't care anymore.

 

[Masterofgravity]

So I just made my second batch yesterday and today I'm seeing a huge krausen, the first batch never had one. Did I introduce something bad into the batch? View attachment ImageUploadedByHome Brew1471298203.487310.jpg

 

[gunnuts]

I didn't think there was enough in apple juice to make that happen.

 

[shadow160]

So I just made my second batch yesterday and today I'm seeing a huge krausen, the first batch never had one. Did I introduce something bad into the batch? View attachment 366383

What yeast did you use?

 

[Masterofgravity]

What yeast did you use?

I used Montrachet, followed the original recipe.

 

[benco]

That looks like a lot of head space which could be part of it or temp, I've used Montrachet many times and it's never done that. I'm sure it's fine, what day did you make it?

 

[macs]

So I just made my second batch yesterday and today I'm seeing a huge krausen, the first batch never had one. Did I introduce something bad into the batch? View attachment 366383

It's quite possible that you may have a contaminated batch there. I've never had or have seen a batch go wild like that, using the original recipe. Did you properly clean and sanitize everything before getting started?
All of my batches have had very thin wispy krausen's.

 

[Masterofgravity]

It's a 6 1/2 gallon carboy with 6 gallons in it. Last time I used the same one with only 5 gallons of juice and it worked fine, almost no krausen. I cleaned and sanitized everything as I always do when brewing. Very strange.

 

[Elkobrewer]

Every fermatation is different. Only time will tell how it turns out. Let it ride.

 

[macs]

I agree with Elkobrewer. Let it ride and see what it's like after a few months. Get another one going just in case...

 

[Masterofgravity]

Thanks for the input everyone, I'll give it a few months and see what happens.

 

[DParcade]

I've had a batch of this going for a few weeks and am starting to think about how long to keep it in the carboy. The post said to let it go for 3 months, and that it starts tasting the best around 6 months. Should it be bottled around 3 months and stored until 6 months, or could I just leave it in the carboy until the 6 month mark?

 

[Masterofgravity]

My first batch was bottled after 5 weeks and it's good but definitely getting better with age. Waiting helps but the allure of Apfelwein makes that hard.

 

[Dragon06]

Had 10 gallons finish in March. I still have 4 gallons left, can't believe how carbonated it is.

I used 4 lbs sugar to 5 gallons juice and fermented for 4 weeks, bottled in 1 gallon jugs and let condition for two weeks. One of the jugs broke due to pressure build up. The 4 remaining gallons are very nicely carbonated.

Not sure what happened cause the other two batches I made didn't carb like that (same recipe each time). Kind of reminds me of the angry orchard brand of cider.