Man, I love Apfelwein

[MidAtlanticBrew]

Concentrate is fine but use high quality water to reconstitute it. Most grocery store bottled juice is pasturized and quite a bit of that it reconsitiuted at a factory, with treated water. A good approach is to treat for chlorine and boil and cool the water before adding the concentrate.

Isn't that apple juice from concentrate? It is according to this link: http://www.walmart.ca/en/ip/great-value-apple-juice/6000001842760
Is concentrate okay or does it impact the end product significantly?

So at a $1L it will be $23CAD. You're right, that is quite cheap, but I'm still concerned that it's from concentrate.

 

[lukie]

Concentrate is fine but use high quality water to reconstitute it. Most grocery store bottled juice is pasturized and quite a bit of that it reconsitiuted at a factory, with treated water. A good approach is to treat for chlorine and boil and cool the water before adding the concentrate.

Reconstitute? At what ratio of juice to water? I thought I'd dump 23L of GV apple juice concentrate as suggested, with corn sugar and yeast as per recipe and I'm good to go.

 

[MidAtlanticBrew]

your package says it's apple juice from concentrate..... basically, the factory reconsituted for you...good to go

Reconstitute? At what ratio of juice to water? I thought I'd dump 23L of GV apple juice concentrate as suggested, with corn sugar and yeast as per recipe and I'm good to go.

 

[GrogNerd]

I've never added water to my cider/apple wine

not even when using frozen AJ concentrate

 

[WhoDatDad78]

I made my first batch today. I was shooting for 6 gallons, but the crotchety lady on the scooter behind me looked like she would run me over to get to her prune juice, thereby causing me to be short one bottle. Oh well, 2.5 lbs of corn sugar and 4.5 gallons of apple juice should result in +/- 9%abv. If she decides to run me over next time, I won't know it....:sly::beer:

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[thippe]

how long does the montrachet need after bottling to eat up the priming sugar? my wife hates when i leave beer sh!t in the house, i need to move it to my cold basement but i want to make sure the yeast carbs the bottle first.

 

[Lukass]

thippe mine took about a month before I started getting a decent hiss upon opening. I don't think it's reached it's full carbonation yet though. I've been opening one a month just to check, but I'm saving all of mine for at least another few months in the bottle to condition before I really start to indulge.

 

[ForsbergFotos]

Went shopping today and grabbed stuff to make my bastardized version of this.
4 Gallons Motts Organic Apple Juice
2 Cans Aldi's FAJC
Brown Sugar and or Clover Honey to hit SG of 1.10-1.11 so after back sweetening I can still be in the neighborhood of 10%

 

[SteveH aka shetc]

Made a batch yesterday. More krausen than I expected.

 

[R44driver]

New to brewing. Have read the vast majority of the threads. I think I know the answers just want to be sure.
I have a 6gal carboy for fermenting or 5 gal buckets. Carboy should be fine. By the time I get to secondary I will have a 5 gallon hopefully.

I have 5 gal of walmarts finest, the corn sugar, now just waiting for the yeast. We have no good local shops.

Thinking 2-3 months to bottle then let rest. Shooting for an end product about the 4th of July with another exact batch following closely.

Can anyone say how this compares to the real Apfelwein from Munich? I loved it over there and finished my last bottle last Christmas. Found this thread looking for a place to purchase.

Thanks.

 

[SteveH aka shetc]

Into the serious egg fart stage now

 

[GrogNerd]

Into the serious egg fart stage now

all my egg fart stages have been hilarious; guess I'm doing it wrong

 

[jpoppinmoneyunit]

Well.. mine was sans egg fart.. But I did a 1 gal batch just to see what all the hubbub is about. Two weeks primary and two weeks secondary, forced carbed in a mini keg, and tasted this morning (I work night shift ok, don't blame me for trying this at 6 in the morning). And it's good!!

I like this much better than the ciders I have been making. Definitely dry with a little bit of apple tart flavor. I used treetop fresh pressed 3 apple blend and it's tasty for being store bought juice. I usually don't use secondary but some of my ciders have a strong yeast taste so I decided to try it on this one.

I've got two more gallons going already. Took the advice of make some more shortly after

 

[Vrishnak]

Made 5 gallons. So far I have received an "It's amazing!" to a "The wife loves it!"

Soon as I can get a deal on 5 gallons of apple juice I am putting another 5 gallon batch together.

 

[SteveH aka shetc]

all my egg fart stages have been hilarious; guess I'm doing it wrong

Seriously? 😆

 

[Vrishnak]

Mine egg or rhino farted as well. Turned out amazing.

 

[GrogNerd]

Seriously? ��

are you new?



don't know if you're on mobile or not, but look at my avatar... Minion hat, Punisher T, idiotic smirky grin

no one takes me serious, least of all me

 

[SteveH aka shetc]

are you new?



don't know if you're on mobile or not, but look at my avatar... Minion hat, Punisher T, idiotic smirky grin

no one takes me serious, least of all me

Chill Nerd, I put a smilely after my, apparently lame, joke. 😉

 

[GrogNerd]

Chill Nerd, I put a smilely after my, apparently lame, joke. ��

and I put a winky-smiley face after my lame joking of your joke

 

[CU_tony]

I decided to do some yeast testing with my third round of making apfelwein
I did 5g with mangrove Jack's cider yeast, 5g with champagne yeast and I then I said what the heck and did 1g with old Belle saison yeast I got for free.
After 40 days the saison has dropped impeccably clear and my question is why?
A few thoughts
1) even though the saison yeast was old, perhaps it was a higher pitch rate still for the 1g batch
2) the 5g carboys have a larger diameter and may not "look" as clear
3) is there something about a smaller volume that just clears much quicker than larger volumes?
Also for reference is a fresh glass from the most recent keg, mmmmm

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[andrewmaixner]

I decided to do some yeast testing with my third round of making apfelwein
I did 5g with mangrove Jack's cider yeast, 5g with champagne yeast and I then I said what the heck and did 1g with old Belle saison yeast I got for free.
After 40 days the saison has dropped impeccably clear and my question is why?
A few thoughts
1) even though the saison yeast was old, perhaps it was a higher pitch rate still for the 1g batch
2) the 5g carboys have a larger diameter and may not "look" as clear
3) is there something about a smaller volume that just clears much quicker than larger volumes?
Also for reference is a fresh glass from the most recent keg, mmmmm

various possible reasons:

- different yeast have different floculation levels, which aids in dropping clear faster

- lower height clears faster, because everything has less distance to drop. are your larger vessels stratified at all, and clearer at the top?

- as you said, higher pitch can mean faster fermentation, and therefore it begins to clear sooner

- Belle Saison (rumored to be Saccharomyces cerevisiae var Diastaticus) can metabolize some polysaccharide compounds which standard Saccharomyces cerevisiae (ale) and Saccharomyces bayanus (wine) species can't. That's why it makes beers finish lower. It could have some effect on this, though that's just a guess, and I don't know if those compounds are present in apples.

 

[CU_tony]

Montrachet - low floc
MJ Cider - high floc
Belle S - low floc

The 5g carboys do not seem to have any significant stratification aside from the 1/2" of trub at the bottom

I guess really Im just looking for someone to tell me to stop drooling over the clear Saison gallon and forget about it until the other two batches are ready for packaging... Then some scientific testing can be done!

 

[andrewmaixner]

Montrachet - low floc
MJ Cider - high floc
Belle S - low floc

The 5g carboys do not seem to have any significant stratification aside from the 1/2" of trub at the bottom

I guess really Im just looking for someone to tell me to stop drooling over the clear Saison gallon and forget about it until the other two batches are ready for packaging... Then some scientific testing can be done!

40 days in? Presuming they are all at terminal gravity, bottle them up and start tasting any that give a good sample while you are bottling, see how it changes as they age.

 

[CU_tony]

The 5 gallon batches will be kegged sometime in March, one of the batches TBD is destined for a wedding, but not before I do some testing to see if I prefer the cider or champagne yeast, also I'm intrigued by the saison batch, and feel like I should wait the same amount of time before touching that as well.

 

[benco]

I'm interested especially in the MJ. What's the OG on those if you have it.

 

[CU_tony]

I'm out of town, but I don't actually think I've taken an OG reading for any of my last 4 batches, I will surely report the FG when I rack to a keg to see what sort of attenuation the MJ has.
I can certainly say %100 that the MJ smelled better the whole time, no rhino farts just apple scent

 

[SHAIV]

Apfelwein made from Walmart juice four weeks in primary dumped 2 oz of simcoe in last nightView attachment ImageUploadedByHome Brew1485781590.917472.jpg
It's the one on the left

 

[WhoDatDad78]

Has anyone tried racking onto berries with this? I was thinking strawberries or raspberries for half of a batch.

 

[thippe]

Has anyone tried racking onto berries with this? I was thinking strawberries or raspberries for half of a batch.

that does sound good

 

[V-Fib]

After making a batch I can from Ed's original recipe I'm pretty sure I'll be starting another 5 gal soon. I bottled it cause I didn't want to dedicate a keg to it since it's my first non-beer home brew. Now I dont know if it will even last to be fully carbed

When I started making it I was thinking about adding some cinnamon sticks to it but after tasting it I think some berries would compliment it better since it is pretty dry. I'm not sure if anyone has posted results of adding anything and I wouldn't have any idea of what to add since its pretty damn good how it is. Cheers to Ed.