gladius270
Well-Known Member
Thanks. Bottled tonight - decided to do this batch still, didn't prime. The wife already wants me to make more after tasting from the bottling bucket. Might put the next one on tap.
Man, I love Apfelwein
- Thread starter EdWort
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I've just done a 5 gal batch. The juice is non-sweetened and non-pasteurized. Before I only did 1 gal batches - one with cinnamon stick (kinda like apple pie). On this batch I used 1 lb. Organic brown sugar and 1 lb. Organic Coconut Palm sugar - and some cinnamon sticks. Wonder what that Coconur Palm sugar will taste like or if it will be overpowered by the cider and the Brown sugar? Had to use these sugars up before they get harder than a rock!
Working on another 5 gal. batch as well, but it's not just apple, it's Cranapple juice. The juices are a year out of date, so I wanted to use them up rather than keep them around for another year ;>). This batch is using Jaggery - raw, non-refined sugar from India. The next batch will be with Panela, (South American raw, non-refined sugar), and after that Piloncillo from Mexico.
I'm not actually a health nut, I just like the smokey/molasses flavor in my Apfelwein, although some might not like it. I live remotely in a town of 100, so I rarely get visitors. So far, any feedback I have gotten has been positive.
I may prime half of each batch when I bottle, so I can compare the carbonated and the still, but that's a month off ..... plenty of time to make that decision!
NOTE to self, (and anyone else that might be interested): Cranapple juice is very foamy when poured into the carboy - it may require a blowoff hose for a few days if it foams up with krausen! I've not had Apfelwein blow off as Ed Wort said, but I got ready to install a blowoff hose in the Cranapple just in case!
Working on another 5 gal. batch as well, but it's not just apple, it's Cranapple juice. The juices are a year out of date, so I wanted to use them up rather than keep them around for another year ;>). This batch is using Jaggery - raw, non-refined sugar from India. The next batch will be with Panela, (South American raw, non-refined sugar), and after that Piloncillo from Mexico.
I'm not actually a health nut, I just like the smokey/molasses flavor in my Apfelwein, although some might not like it. I live remotely in a town of 100, so I rarely get visitors. So far, any feedback I have gotten has been positive.
I may prime half of each batch when I bottle, so I can compare the carbonated and the still, but that's a month off ..... plenty of time to make that decision!
NOTE to self, (and anyone else that might be interested): Cranapple juice is very foamy when poured into the carboy - it may require a blowoff hose for a few days if it foams up with krausen! I've not had Apfelwein blow off as Ed Wort said, but I got ready to install a blowoff hose in the Cranapple just in case!
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Both batches are percolating like an old coffee pot; Apfelwein within 4 hours, and CranApple by 8 hours after assembling these brews! No blowoff on the Cranapple, but some really dark foam on the top, thanks to the molasses in the Jaggery, I suppose.
The smell coming out of the Apfelwein is great (Someone earlier described it as "apple farts!"), but it doesn't smell like I would imagine them to smell like, to me - actually, I don't go around trying to determine what each different gas bomb smells like, regardless of who passes it!
The smell coming out of the Apfelwein is great (Someone earlier described it as "apple farts!"), but it doesn't smell like I would imagine them to smell like, to me - actually, I don't go around trying to determine what each different gas bomb smells like, regardless of who passes it!
CORRECTION!! About an hour or two after I posted that there was no blowoff in the Cranapple, it blew all over the place - filled the bubbler/airlock (wasted the cheap vodka), and made a general mess of the area where it was stored. It's now comfortably "perking away" with a huge blowoff tube and a bottle of water, and still building up krausen, so we have to change out the water every so often. It may be a few days before I can trust it to a airlock again - this has given me notice that IF I ever do Cranapple again, I'll start out with a blowoff tube, rather than an airlock for the first few days.
Mr impatient
Well-Known Member
Apfelwein - Fermenting
Award Winning Apfelwein Recipe (German Hard Cider) Apple Wine Recipe
Placed 1st in the Cider & Apple Wine category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).
Ingredients
5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
Equipment
5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
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'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.
- First sanitize the carboy, airlock, funnel, stopper or carboy cap.
- Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
- Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
- Repeat Steps 2 and 3, then go to step 5.
- Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
- Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
- Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
- Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
- Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)
Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer. Here's what some folks think.
If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.
Remember to reserve judgment till after 3 glasses. It grows on you.
DO YOURSELF A FAVOR AND START ANOTHER BATCH 2 WEEKS AFTER YOU START THIS ONE.
YOU WILL THANK ME LATER!
GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!
How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders. It gets better with age and at 6+ months, the apple flavor really comes out.
How do you sweeten it?
Many folks back sweeten it with Wine Conditioner. Wine Conditioner is a blend of sucrose and sorbic acid. The addition of 2-4 oz. per gallon adds sweetness and prevents renewed fermentation. It can be purchased as any LHBS that caters to wine makers. Others will use Splenda or lactose (other non-fermentable sugars). Germans who prefer it sweet (or Suß as they say) will add a splash of Sprite or 7up to a glass. This is the easiest method as you don't have to make a whole "sweet" batch that way.
What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”
Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.
What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.
Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.
What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.
How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.
What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."
Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR the next morning!
You have done what I did almost, I used 3 1/2 Lb of sugar per gallon, it was before I knew what I was doing and got a hydromiter, not that I know what I'm doing now, but the wine was realy good, strong but crisp and the tast of apple necter, anyway it was afantastic. So in my headlong rush to share this sudden new wealth of produce, I gave a 2ltr platic bottle to a couple dowm our road, but he called me over today and gave it me back, its been in his sideboard for 18 months and neither of them drink wine, and he thanked me for the intention.
I feel a taste session coming on, and a new thread with a photo.
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![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Mine are 'perking away' at high 70's and almost up to the 90's some days here and doing fine - when all you've got to cool with ia a 30-40 year old swamp cooler, you do what you can - Summer in Montana, Love it!
You don't have to let it sit in the chamber for a year. Just while it's fermenting. Then rack it to a carboy and let it bulk age at room temp. But you can ferment this at pretty warm ambient temperatures. I've only done it around 65-70, but i don't see why this would be an issue. I think this has been brought up previously in this thread.
wiggybrewer
Well-Known Member
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Just opened a bottle from 09! This stuff ages really well. I used honey instead of corn sugar, so technically a cyser. I have a 3 gallon batch that I'll keg in a few weeks. Can't wait!
MisterGreen
Well-Known Member
Has anyone ever added oak cubes? I'm getting ready to start another batch and was thinking of trying this. I'm guessing I'll soak them in vodka as to not add any flavor?
Jenny P
Active Member
Forgive my ignorance, but what is the difference between Hard Cider and Apfelwein? I am not a big fan of hard ciders although my hubby likes them. I am coming up on apple harvest here on my property and thought I would like to try this, can I make it with fresh pressed apples?
andrewmaixner
Well-Known Member
Apfelwein is a subcategory of Hard Cider. Has the ABV bumped up by adding sugar.
I would put it in a secondary after fermentation for a couple of months and then bottle.
andrewmaixner
Well-Known Member
Start the next batch, so that it will be aged well when the first one is gone.
wscarpenter
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You could also split the batch and bottle some at 6 weeks and age the rest.
I am currently making a batch and will Be splitting the batch when I transfer to my secondaries. 2 gallons is going to be hopped and the other aged a little longer. I may even bottle a gallon next weekend to bottle condition for Thanksgiving.
GrogNerd
mean old man
1) don't be sorry for digging up this old thread
2) enjoy some other tasty beverages, homemade or otherwise
3) relax, let the yeast do the work
4) come back here & report your results
Whitney Enlow
wjenlow
Has anyone had this turn cloudy after kegging? Mine sat in the carboy for 10 weeks and was perfectly clear, but after kegging, it's really cloudy. The keg and lines were all cleaned, rinsed, and sanitized prior to siphoning the Apfelwein into the keg. Any idea what else I could have done wrong?
Sounds like either chill haze or pectin haze. I assume it still tastes fine?
Whitney Enlow
wjenlow
Yes, it tastes the same as it did before kegging. I tried pouring a glass and letting it warm to room temp, but the cloudiness is still there.
What kind of juice did you use? Did you use pectic enzyme?Yes, it tastes the same as it did before kegging. I tried pouring a glass and letting it warm to room temp, but the cloudiness is still there.
Whitney Enlow
wjenlow
I just used Walmart's Great Value Apple Juice. Ingredients are apple juice from concentrate and ascorbic acid (vitamin C). I did not use pectic enzyme though.. only ingredients were the juice, corn sugar, and yeast (Montrachet). Siphoned onto recommended dosage of Camden tablets and Potassium Sorbate because originally was planning to back sweeten with a can of concentrate, but ended up using a bit of Splenda instead.
I had two 3 gallon batches. Left 1 batch dry and bottled into wine bottles. Those are perfectly clear.. The other batch went into the keg. Could it have been two much headspace in the keg? I connected the CO2 and pulled up on the keg's release valve for a few seconds (a couple of times) to release the air in the head space, so I wouldn't think that would be an issue.
Maybe I just need to give it some time..
So the keg version has Splenda added? I think there might be a filler in Splenda, so people can use spoon-for-spoon. Maybe that is what is clouding it up?
Whitney Enlow
wjenlow
Could be.. I have another 6 gallon batch brewing. I'll skip the Splenda and see if makes a difference. Thank you!
J Trott
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Looking for some insight...What a BEAST of a thread btw, wow!! So, bubbling has stopped, I would like to carb a handful of bottles and backsweeten the rest. I bumped the sugar a bit on purpose so I could get some wine like bottles and then please the wife by having an easier drinking batch. After I pull the bottles out I’m going to carbonate, should I let the rest age a bit in the secondary before stabilizing or backsweeten and then bulk age to let the flavors meld?? Basically, the question is...should I age w backsweeting (AJC is the plan) for as long as possible or let it ride for as long as possible and then backsweeten later.
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Add some splenda in a glass of distilled water and see if that gets a haze. How about stevia?
After reading to pg 67 ,i stepped away from the keyboard and headed for the grocery store and bought 24lt sunrype 100% juice added some pectic enzyme,yeast nutrient,and lavlin 1118.I am using a fastferment my question is I want to rack this into a carboy at what point in my process would it be best to do this? I need my fastferment back for another project otherwise I would just leave my apfelwein in it till finished.Oh by the way I am on day 3 with very good action at the air lock and know elephant farts....yet !!!!!!bob
Blacksmith1
Captain Cheap
Can you see into the fermenter? If so at 1/4 inch of lees. If not when the action slows to a slow rate of bubbles in the airlock. Mine usually take about 5 days, but I'm stuck at 72°F. A week or more if your temps are low?
That is kind of what I was thinking waiting for air lock too slow down,I am on day 4 and still bubbling like mad,another question has anyone added one of those apple flavourings that are good to flavour 5 gal to there apfewein?That seems to be one thing about fastfermenter that I am unsure weather or not I like is the fact you can’t really see much of what is going on.
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thefojizzle
Active Member
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Hey guys,
I have made this so many times to give away at holidays and it’s such a hit. However, I used to buy at Costco. They no longer sell the 2 gallon pack. Is it okay for me to use apple juice from concentrate?? The Costco ones weren’t. Now they are SUPER hard to find in large quantities in Southern California. Actually seeing if I can contact a farmer at this point!
Thanks ahead of time-josh
I have made this so many times to give away at holidays and it’s such a hit. However, I used to buy at Costco. They no longer sell the 2 gallon pack. Is it okay for me to use apple juice from concentrate?? The Costco ones weren’t. Now they are SUPER hard to find in large quantities in Southern California. Actually seeing if I can contact a farmer at this point!
Thanks ahead of time-josh
