Man, I love Apfelwein

[shemp]

Isnt that dbl the sugar called for?

 

[Dragon06]

Isnt that dbl the sugar called for?

Come to think of it. Yes it is. Probably explains the carbonation then.

 

[DParcade]

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.

Does it make a difference as to whether it's aged in the bottle or in the carboy, though? I'm going back and forth between bottling and then aging or just leaving it in the carboy to do it's thing for another few months. The advantage to the carboy is that it's easy to let it sit, and then I know I stay out of it...but I don't want to do more harm than good.

 

[macs]

Does it make a difference as to whether it's aged in the bottle or in the carboy, though? I'm going back and forth between bottling and then aging or just leaving it in the carboy to do it's thing for another few months. The advantage to the carboy is that it's easy to let it sit, and then I know I stay out of it...but I don't want to do more harm than good.

You could let it sit in the carboy and I'm sure there are people who do...but the problem with that is, it is easier for it to become contaminated in the carboy than it is in a "sealed up tight" and freshly sanitized bottle or keg. I've always let it sit a week or two in the carboy and then bottled or kegged it. I've never had a contaminated batch yet...and I'm sure I just jinxed myself!

 

[macs]

Come to think of it. Yes it is. Probably explains the carbonation then.

If I was you, I would wear safety goggles and heavy gloves when around those remaining bottles. Wouldn't want to get injured when one blows. That's part of the reason I went to kegging instead of bottling.
You could also bottle the stuff in Champagne bottles which are very thick glass and very strong.

 

[EagleScout]

Has anyone tried this with apple cider? I have a local orchard I can get fresh pressed unpasteurized cider from in a few weeks.

 

[Scout]

I would pasteurize it before fermenting.

 

[tspilker]

I opened a bottle of my second ever batch of this stuff from Feb 2011 last night and it was mind blowing. If you have the ability to put some down for five years it will definitely be worth it. Super super smooth, lightly effervescent, tastes lightly sweet with fresh apples even though I know this batch fermented out dry. You don't feel the heat from the 11% this one fermented out to until half a bottle in.

Luckily I have five bottles left

 

[msarro]

After 2 years of brewing hiatus, I decided to get back in the game with this recipe!

I basically stuck to the recipe as much as possible, with some very minor tweaks. I am making a cheapo batch first, and then in 2-3 weeks when our local orchards have fresh cider, I'll make a more expensive batch.

I used:

• 5 gallons of store brand apple juice (from concentrate, with ascorbic acid, like I said, cheapo)
• 1 sachet montrachet yeast
• 1 tsp tannin powder
• 1/2 tsp fermaid k

I was considering a tiny bit of malic acid, but a) I was lazy and didn't want to take the pH, and b) it came with ascorbic acid, so it should already have a little extra acidity. Also, didn't bother with an sg. I didn't make any significant changes from the base recipe so I don't have any reason to believe I'll be significantly different there. Also, did I mention lazy?

Really could not ask for an easier recipe. After a starsan soak, the whole thing went together in about 10 minutes. Hoping there is enough headspace left, since I haven't used this yeast before and I have no idea how aggressive it can be.

I'm a little concerned about the yeast because it didn't seem to be bubbling after a 15 minute soak. I'll keep an eye on it, and if I don't see any activity in 24-48 hours I'll see about adding another sachet.

 

[msarro]

Has anyone tried this with apple cider? I have a local orchard I can get fresh pressed unpasteurized cider from in a few weeks.

There really isn't any reason you couldn't use it.

You can either pasteurize, or add 1/4 tsp of potassium metabisulfite/1 crushed campden tablet (your LHBS should have them) per 5 gallons. Add your juice to your carboy 24 hours before you plan to add your yeast, along with the p meta/campden tablet. Then let it sit for 24 hours. That should kill most of the wild yeasts that may be present. You can do the same thing for meads. After 24 hours, you can add your preferred yeast.

I prefer p meta because many fruit juices have volatile chemicals that give things like flavor and smell, and pasteurization can destroy them. If you are going out of your way to get the good stuff, treat it well.

Of course, the final option is leave it as is, just be aware that if they made the cider the traditional way (press whole apples) you are pretty much guaranteed to have tons of wild yeasts that your store bought yeast will have to compete against.

Edit: One other thing to note, early season apples tend to have a bit more acidity compared to late season apples. If the cider comes from late season apples, you may need to add some malic acid to compensate, or else the final product can be a bit dull. Early season apple cider shouldn't have any such issue. This will be all about personal taste and experimentation though.

 

[pablosbrewing]

First batch - 5.75 gal Wally World juice with 2lbs Fructose. Added 5 tsp fermaid, 25-30 drops pectic enzyme, pitched 10g of rehydrated Montrachet. Fermenting at 72F fermenter temp. Actually got an inch + of krausen at the highest activity. At 2 weeks I think I see the top end starting to clear. I knew the fermaid + double pitch might go faster but didnt expect it to go that fast!

 

[drewmess]

Starting my batch today! Got my fermaid and pectic enzyme from NY Brew Supply for so cheap! Gonna hopefully crank out a couple batches of this stuff.

 

[h22lude]

Sorry if this has been asked before...can this be done in 6.5 gallon buckets or does this need as little headroom as possible?

 

[SHAIV]

I wouldn't do 1 gallon of this or anything in a 6.5 gallon but if you do 4 to 6 gallons it should be fine. Usually it's secondary that you want to limit the headspace

 

[h22lude]

I wouldn't do 1 gallon of this or anything in a 6.5 gallon but if you do 4 to 6 gallons it should be fine. Usually it's secondary that you want to limit the headspace

I'll be doing the full batch. Just wasn't sure if wine/apfelwein was different than beer and needed less headroom during primary too. I'll use my bucket, thanks

 

[SHAIV]

You want headspace with beer in primary because of the krausen. Then limit headspace for secondary. From what I've gathered most people don't have any krausen or foam or whatever it's called with wine. The headspace will get filled with c02 though and c02 is heavier than air so it will push all the air out. Then it doesn't really matter how much headspace you have

 

[SHAIV]

So I have a question. For those of you who wanted to up the apple flavor and added concentrate. How much did you add? Like one can per gallon? Or a half can per gallon? Just wondering what would give the best results. Thanks

 

[A50SNAKE]

You want headspace with beer in primary because of the krausen. Then limit headspace for secondary. From what I've gathered most people don't have any krausen or foam or whatever it's called with wine. The headspace will get filled with c02 though and c02 is heavier than air so it will push all the air out. Then it doesn't really matter how much headspace you have

oh no, there is 100% krausen for wine, same as beer...I've had to use blow off tubes for wine, cider, skeeter pee, mead...and beer...sugar + yeast = bubbling goodness...LOL...

 

[andrewmaixner]

oh no, there is 100% krausen for wine, same as beer...I've had to use blow off tubes for wine, cider, skeeter pee, mead...and beer...sugar + yeast = bubbling goodness...LOL...

Interesting. My apfelwein with sucrose, store juice, nutrient, and nottingham/s-04 at 65-68F has never made more than a pretense at krausen. usually I can fill it up to the neck and have under 1cm of 'stuff' there while it ferments.

 

[SHAIV]

Yeah I've read at least 30 pages of this thread and most people say they don't get any foam. But has anyone had experience with concentrate? Jw how much to use

 

[GenIke]

Yeah, no foam with apfelwein. I use 5 gallons of cider in a 5 gallon carboy with no issues.

 

[brewit75]

Yeah, no foam with apfelwein. I use 5 gallons of cider in a 5 gallon carboy with no issues.

Same here. Right to the top.

 

[A50SNAKE]

Interesting. My apfelwein with sucrose, store juice, nutrient, and nottingham/s-04 at 65-68F has never made more than a pretense at krausen. usually I can fill it up to the neck and have under 1cm of 'stuff' there while it ferments.

Yeah I've read at least 30 pages of this thread and most people say they don't get any foam. But has anyone had experience with concentrate? Jw how much to use

well, IDK 100% about all apfelwein, as I only made it three times...but I think all had about 1/2-1 inch of krausen...however "wine" as a whole...most definitely can get a very aggressive krausen...but again...as usual, YMMV...so...that was mine...with merlot, malbec, cab sav....cab franc...shiraz...hmmm...and a few others I'm sure I am forgetting...everyone else's may be different. just my $0.02.

 

[GrogNerd]

not much experience with concentrate, I've added 1 can per 2 gallons to my last batch. still percolating, we'll see how it goes

and speaking of percolating... I get some krausen on mine.

here's the latest batch, and the batch before (cider, not apfelwein). definitely NOT saccharomyces, I'll have to ask my yeast guy again, because it's not any of the normal bugs

 

[pablosbrewing]

Yeah I've read at least 30 pages of this thread and most people say they don't get any foam. But has anyone had experience with concentrate? Jw how much to use

I got about an inch of foam at the peak on last batch - used 2# fructose, 5 tsp Fermaid, and 2 packs of Red Star Montrachet. Started to drop clear just about 2 weeks, kegging at 4 weeks.

Edit: I might back sweeten with concentrate.

 

[stever1000]

Made some today with sun rype "pure" apple juice
Used 19L and added 2 lbs of dextrose and Nottingham yeast instead of wine yeast... I wanted it a bit sweeter and had some extra laying around

OG is 1.060

First batch I made it sat 3 months in the carboy. This time I might try it after 1 month because I cant wait!!

 

[SHAIV]

Man are you right about the foam! I made a batch of strawberry apple wine. It was low gravity! I used some walmart apple juice 5 oz of corn sugar, one can of walmart concentrate and some frozen strawberries I had cut them up and squished them up added pectic enzyme and campden for 24 hours then pitched half a pack of d47 (the other half went into a cyser that had a gravity of 1.150! What!) Anyway it's been 24 hours since I pitched and the strawberry apfelwien exploded! Hit the ceiling and went everywhere in my closet!

 

[SHAIV]

This is what I woke up to

View attachment 1474720911223.jpg

 

[johns455]

I had that problem the first time I made Banana wine.

 

[shadow160]

I will be kegging my first batch of this today. If I decide to back sweeten it after tasting it do I need to heat the concentrate to kill anything or just dump it in?