Man, I love Apfelwein

[SHAIV]

No need to add dme. Idk what gave uou that idea. Most beer finishes around there. Some sweetness won't be bad. If you really just want it to ferment further for more alcohol or because you like it dry you could just pitch more or a different yeast strain in it

 

[GrogNerd]

I started brewing some apfelwein a month ago. There is no activity in the airlock anymore, but the gravity is at 1.012. How can I restart fermentation? I don't want to add DME.

what was the OG?

what type of yeast?

what type of sugar did you add and how much?

you reading a calibrated hydrometer? or refractometer (not reliable in presence of alcohol)

 

[GuyP]

I started brewing some apfelwein a month ago. There is no activity in the airlock anymore, but the gravity is at 1.012. How can I restart fermentation? I don't want to add DME.

You can agitate the container a bit or use a sanitized spoon to stir it up to re suspend the yeast. Also raise fermentation temp slightly.
Even with all that you could just leave it be and check back in a week or two to see if there's progress.

 

[AImhoff]

what was the OG?

what type of yeast?

what type of sugar did you add and how much?

you reading a calibrated hydrometer? or refractometer (not reliable in presence of alcohol)

I completely forgot to take an OG reading, but I followed Ed's recipe to a T. Therefore, I used a packet of Montrachet and added two pounds of corn sugar.

The yeast flocculated after three weeks.

What do you mean by "calibrated" hydrometer?

Thanks for your help!

 

[AImhoff]

You can agitate the container a bit or use a sanitized spoon to stir it up to re suspend the yeast. Also raise fermentation temp slightly.
Even with all that you could just leave it be and check back in a week or two to see if there's progress.

My buddy and I racked the apfelwein to secondary yesterday, so I guess it's too late to re-stir. Personally, I'm fine with a slightly sweet apfelwein. I would hate to bottle it and get bombs due to incomplete fermentation.

 

[AImhoff]

No need to add dme. Idk what gave uou that idea. Most beer finishes around there. Some sweetness won't be bad. If you really just want it to ferment further for more alcohol or because you like it dry you could just pitch more or a different yeast strain in it

Would pitching more yeast impart a yeasty flavor into the apfelwein? That's something I'd like to avoid.

 

[pablosbrewing]

I completely forgot to take an OG reading, but I followed Ed's recipe to a T. Therefore, I used a packet of Montrachet and added two pounds of corn sugar.

The yeast flocculated after three weeks.

What do you mean by "calibrated" hydrometer?

Thanks for your help!

Calibrated hydrometer: check that it reads 1.000 in distilled water at 68F (some hydrometers are 60F). Tap water will do for a ballpark check.

Montrachet should have ended around 1.000, or even a bit less. 3 weeks is a bit short. You really dont want to rack this stuff to secondary.

 

[AImhoff]

Calibrated hydrometer: check that it reads 1.000 in distilled water at 68F (some hydrometers are 60F). Tap water will do for a ballpark check.

Montrachet should have ended around 1.000, or even a bit less. 3 weeks is a bit short. You really dont want to rack this stuff to secondary.

Yes, the hydrometer was calibrated.

I always heard it's not good to let wort sit on trub for over a month due to autolysis creating off flavors. I know there isn't much trub produced from apfelwein, but it's still there.

 

[benco]

I'm not sure what's going on with your gravity here, but definitely move to secondary, it gets better with some age on it.

 

[Lukass]

AImhoff I don't think autolysis is a concern with wine yeast as much as it is with brewer's yeast. Even wilds/lambics can sit on the primary yeast cake for years with no noticeable 'soapy' flavors. Same would go for wine.

Update on my batch – I debated transferring my Apfelwein to secondary so that I could oak it, but I figured might as well just toss the oak in primary fermenter (1-month after pitching yeast), and then package from there once the oak has infused enough of it's flavors. Mine is sitting at around 10.5% abv at the moment. Ended up adding 3 lbs of corn sugar to 6.5 gallons. Can't wait, this is my first EdWort apfelwein.

 

[GrogNerd]

had to dump my Basque version of this.

hadn't checked it in a while, ended up with fruit flies and maggots

: puke:

 

[andrewmaixner]

Yes, the hydrometer was calibrated.

I always heard it's not good to let wort sit on trub for over a month due to autolysis creating off flavors. I know there isn't much trub produced from apfelwein, but it's still there.

It takes at least several months with standard beer / sach-only fermentations. Generally 2 month is fine, probably a little longer is OK.

I forgot an apfelwein with s-04 for 6 months and had to dump it because of autolysis.

(The comment about lambics going for years is because the different organisms interact to remove undesired the autolysis byproducts)

 

[AImhoff]

had to dump my Basque version of this.

hadn't checked it in a while, ended up with fruit flies and maggots

: puke:

GrogNerd, I see you're also from LoCo. How is the LoCo brew club? Did you learn a lot from attending?

 

[GrogNerd]

GrogNerd, I see you're also from LoCo. How is the LoCo brew club? Did you learn a lot from attending?

I'm in Wort Hogs and NoVA Homebrew

I enjoy both, Wort Hogs is more of a learning club and has competitions (used to be 10 a year, next year will only be 8). meets 2nd Wednesday of the month at Mellow Mushroom in Herndon, but off-competition months, we'll meet somewhere else, usually one of the local breweries in LoCo or FfxCo.

winners of the Brewer of the Year competition get to brew a pro/am batch at one of the local breweries. most recently at Mad Fox in Falls Church. we also collaborate with Lost Rhino for some interesting brews. Lost Hog was a Dark Golden Strong with part of the batch going into different barrels. Think they may still have a few bottles left, mostly the Red Wine. I have 2 bottles of Port I've been sitting on for, WHOA! 2 years now.

NoVA is more a drinking club. bring homebrew, bring whatever weirdness you can find out in the wild world of craft beer. meets 3rd Monday of the month at Old Ox Brewery. the awesome owner comes in on his only day off during the week to open his doors just for us.

NoVA also collaborates with Old Ox, mostly on their One-Off Wednesday batches, brewed on their pilot system. but one of our members has his recipes brewed on the main system. 2 versions of his Milk Stout are on tap right now, Nitro and Cocoa

I think I've learned a lot by attending both clubs.

there are a few other clubs in the area. haven't been able to attend any of those

 

[SHAIV]

I'm not sure what's going on with your gravity here, but definitely move to secondary, it gets better with some age on it.

You don't have to move to secondary to age it though. I kegged mine right around 30 days and it has been super clear without any sediment.
Then bottled some from keg to age it that way it's carbonated without any yeast in it

 

[SHAIV]

Would pitching more yeast impart a yeasty flavor into the apfelwein? That's something I'd like to avoid.

No if you let the yeast settle out before packaging it, it will not add yeasty flavor. Anything that has a yeasty flavor probably isn't done fermenting or it tastes that way because of autolosys, as with most any wines wait for the yeast to flocculate then, generally, the wine will be clear. It's no different than when you added the yeast to begin with except it may take a little longer till its time to bottle

Yes, the hydrometer was calibrated.

I always heard it's not good to let wort sit on trub for over a month due to autolysis creating off flavors. I know there isn't much trub produced from apfelwein, but it's still there.

Wort is unfermented beer, must is unfermented wine. Trub is also a beer term that refers to hop debris that you want to limit going in the fermenter

 

[mgr_stl]

Anyone have insight on how to enter this into a competition? I'm specifically wondering about the carbonation level (petillant vs sparkling) and sweetness level (dry or medium dry). I was going to enter it in the applewine category.

 

[WhoDatDad78]

Has anyone tried dry hopping this? it's probably in here, but at 1300+ pages, well you know.

 

[SHAIV]

I'm going to dry hop my next batch. I am almost finished with my first batch and I have 2 more fermenting. The first one I did followed the original recipe then the next one I used unfiltered apple juice, pectic enzyme, nutrient and energizer. The third batch I used 2 lbs dark brown sugar. I may end up dry hopping my second batch

 

[mammachick]

Just opened my 1st bottle 8 months in. So amazing!!! I might rack a few bottles that I plan on giving as gifts. I ended up with a good film of sediment on the bottom of the bottles that wants to loose when I pour. We did a quick filter with a coffee filter at Thanksgiving and no one seemed to mind. It was a huge hit. I need to back sweeten a few bottles as well so might have a racking and tasting night this week. Better make not a work night, this stuff is stout!

 

[thippe]

does anyone let it age in the primary carboy for 6-7 months? i'd rather not tie up a keg for that long.

 

[mgr_stl]

does anyone let it age in the primary carboy for 6-7 months? i'd rather not tie up a keg for that long.

Yes, I've done this many times with good results.

 

[brewit75]

does anyone let it age in the primary carboy for 6-7 months? i'd rather not tie up a keg for that long.

Yes, I've done this many times with good results.

My very first batch (made following the original recipe) was put together back in April of 2016 and it's still in the same 5 gallon carboy. Every once in a while I'll check the airlock and put some vodka in to make sure it doesn't dry out.

One day, when I'm not feeling lazy, I'll get around to bottling it.

 

[andrewmaixner]

does anyone let it age in the primary carboy for 6-7 months? i'd rather not tie up a keg for that long.

I let it age on the primary yeast for that long once, and got autolysis. If you rack it of the yeast after a couple months and then let it age, you should be good though.

 

[Lukass]

Just bottled mine yesterday. 2 month primary. Oaked for the last month. Still samples taste like a Chardonnay. Very nice. Bottle primed with sugar aiming for 2.5 vol. Letting these sit in my basement for at least another 6 months. This will be a killer in the summer time!

 

[SHAIV]

Just bottled mine yesterday. 2 month primary. Oaked for the last month. Still samples taste like a Chardonnay. Very nice. Bottle primed with sugar aiming for 2.5 vol. Letting these sit in my basement for at least another 6 months. This will be a killer in the summer time!

Very nice! But with a 2 month primary will they will carb? Have you done this before? Just wondering if there would still be yeast in suspension

 

[Lukass]

Very nice! But with a 2 month primary will they will carb? Have you done this before? Just wondering if there would still be yeast in suspension

They will most definitely carb, it just may take them a while. I made sure to suck up a 'little bit' of yeast off the cake when siphoning. It's usually more towards 5-6 months of sitting in a carboy that you have to start worrying about yeast viability and possibly re-yeasting if bottle priming.

 

[SHAIV]

They will most definitely carb, it just may take them a while. I made sure to suck up a 'little bit' of yeast off the cake when siphoning. It's usually more towards 5-6 months of sitting in a carboy that you have to start worrying about yeast viability and possibly re-yeasting if bottle priming.

Oh cool. I wasn't think about the yeast being viable but weather or not there would be any yeast in suspension after 2 months. Mine was pretty clear after 1 month

 

[Scturo]

Made my first Apfelwein today. Will carb some, and leave some uncarbed. Will bottle in a month, and try 3 weeks later. Looking forward to it.


After 48hrs, fermentation is looking good.

 

[mgr_stl]

Anyone have insight on how to enter this into a competition? I'm specifically wondering about the carbonation level (petillant vs sparkling) and sweetness level (dry or medium dry). I was going to enter it in the applewine category.

Just got my score for the competition. 36. I went with petillant and medium dry. Not bad!