Man, I love Apfelwein

[WhoDatDad78]

Bottled mine still. Family loves it.

Still as in no carb?

 

[Vrishnak]

Yeppers

 

[SteveH aka shetc]

Bottled mine still. Family loves it.

I'm inclined to do it this way. Treat it like wine instead of cider.

 

[thippe]

people that have used Notingham and Montracet, which do you prefer? i assume the notingham makes it a little sweeter?

 

[benco]

I like notty and lalvin d-47.

 

[MrCrabby]

people that have used Notingham and Montracet, which do you prefer? i assume the notingham makes it a little sweeter?

I've experimented with Montrachet, S-05, Narbonne, D47, K1-V1116, RC-212, MA33, and SN9. I like the D47 and Vintner's Harvest SN9. Both of these have a non-stinky fermentation and they finish fast and clear, with very little yeasty flavor.

 

[SteveH aka shetc]

I'm inclined to do it this way. Treat it like wine instead of cider.

Geez, now I remember why I keg instead of bottling, what a mess
I tried a bottle tonight - still a bit green. Is that normal?

 

[lukie]

When you prime it, how much sugar are you guys using to bulk prime it?

 

[SHAIV]

I think generally 1 oz per gallon is how I've bottled beer before. So give or take if you want more carb or less

 

[stever1000]

Made some today with 2lb sugar, 20L juice, and nottingham yeast

Can I re-use the yeast cake after I rack the cider into a keg? Or will it give the cider a different taste?

Thanks!

 

[cpa4ny]

I would personally use fresh yeast, considering it's a 2-3 month fermentation.

 

[andrewmaixner]

You should be just fine racking off the primary any time after FG is hit (3-5 weeks), even a month later, and filling it with more juice with a little nutrient and oxygen. I've done it several times.
But dry yeast is cheep, so it's not a huge savings really.

 

[SteveH aka shetc]

How's that look?

 

[stever1000]

You should be just fine racking off the primary any time after FG is hit (3-5 weeks), even a month later, and filling it with more juice with a little nutrient and oxygen. I've done it several times.
But dry yeast is cheep, so it's not a huge savings really.

If I can save $5, then I will definitely consider doing it

 

[toddnaud]

Kegged and carbed mine. Man this stuff is good!

 

[SHAIV]

Here's two bottles I have been aging. Left is simcoe dry hopped and right is plain original recipe. Both bottled from my kegView attachment ImageUploadedByHome Brew1489255695.016511.jpg

 

[brewit75]

Started this in April of 2016 and forgot about it. Airlock is still full and it's been sitting on Yeast for almost a year. Should I dump this or is there a chance it may still taste good?

View attachment 1489594777401.jpg

 

[brewit75]

The post above is the original pic from April of 2016. Here's a pic of it today. Lots of trub on the bottom. Started it and left it sitting for almost a full year untouched. Anybody have experience with this much time in the original carboy?

View attachment 1489595176137.jpg

View attachment 1489595184031.jpg

 

[Maylar]

By all means, taste it!

 

[MirImage]

I have some now that is similar recipe (used cider rather than Apple Juice). It was in Primary from Dec2015-Aprilish2016. I moved it to Secondary last year. I just tried it and it's doing ok. There are some very very faint oxidation notes. My secondary even has some trub in it.

Why do I leave it in the fermenters so long? Cause I'm lazy back off!

 

[andrewmaixner]

The post above is the original pic from April of 2016. Here's a pic of it today. Lots of trub on the bottom. Started it and left it sitting for almost a full year untouched. Anybody have experience with this much time in the original carboy?

The only way to know is to give it a good smell.

If it is autolyzed, you could also try racking it off, adding a little sugar, and some Brett C., then see what happens in a month. It is supposed to be able to metabolize the chemical results of autolysis.

 

[morbster]

Made my first batch of apfelwein a couple weeks back. Still happily bubbling away. Looking forward to busting this puppy out in fall (assuming I can wait that long).

View attachment ImageUploadedByHome Brew1489897863.203946.jpg

 

[WhoDatDad78]

Bottled up my first batch of this last week in a bunch of old swingtop bottles I came across at a garage sale. The taste is still a little like a mixture of chardonnay and champagne with a little tartness from the apple juice. I put 6 bottles in the fridge and the remaining 34 bottles in a cooler in the spare room. I'll probably let them age until July when it gets face-melting hot down here in TX. I'm excited to do a side by side to compare.

 

[SHAIV]

The tartness will go away with age

 

[brewit75]

The only way to know is to give it a good smell.

If it is autolyzed, you could also try racking it off, adding a little sugar, and some Brett C., then see what happens in a month. It is supposed to be able to metabolize the chemical results of autolysis.

Just pulled the airlock and gave it a good big smell. Nothing unusual at all. Smells like white wine with a hint of apple.

This amazes me since it's been untouched since assembly for almost a year. Hopefully it'll pass the taste test. Assuming I ever get to bottling this stuff.

 

[CU_tony]

Today I learned how much is too much in terms of carboy capacity. I came home to a vigorous fermentation after a nearly 4 day lag pitching onto a yeast cake. I had to thief some out, and obviously took it to the face!
It tastes amazing! Fully carbonated and still sweet it was almost like a hard soda.

Has anyone else tasted a sample during the peak of fermentation?

View attachment 1490235726547.jpg

 

[MT2sum]

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles

I made this a couple of years ago, and it went well, tasted great and everyone loved it!

BUT.....

SWMBO just made another 5 gal, EXACTLY according to the same original recipe, and it's been Krausening for two days ..... I finally had to install a blow-off tube (the bottle of water is now a light brown with krausen!)

Just an FYI that you might want to have a blow-off setup handy for the first few days ...... just in case ;>)!

 

[CU_tony]

Weird, while I've recently had blow off issues with mangrove Jack's cider and Nottingham yeast, the champagne yeast has always been very calm for me.

 

[MT2sum]

Weird, while I've recently had blow off issues with mangrove Jack's cider and Nottingham yeast, the champagne yeast has always been very calm for me.

She used Montrachet, as specified in the recipe .... do you think that Champagne yeast would have been a better choice? Maybe next time she'll use that!

 

[CU_tony]

She used Montrachet, as specified in the recipe .... do you think that Champagne yeast would have been a better choice? Maybe next time she'll use that!

I misspoke, when I said champagne yeast I meant the montrachet yeast as recommended, it always treats me right.
Currently all three batches I've done with montrachet were better IMO than my first batch with mangrove Jack's.