Man, I love Apfelwein

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

solidghost

Well-Known Member
Joined
Feb 17, 2008
Messages
332
Reaction score
1
I like apfelwien just the way it is ( with the exception of the time that i used cote de blancs) but anyway has anyone tried using like 3-4 gallons of apple juice and the other 1-2 gals using some other fruit juice, i was thinking about trying this but didnt wanna ruin a batch
Oh no, what's wrong with using the Cote des Blancs yeast? I am attempting mine with that yeast now.
 

kjones

Well-Known Member
Joined
Nov 10, 2007
Messages
253
Reaction score
1
Location
Upstate, SC
Oh no, what's wrong with using the Cote des Blancs yeast? I am attempting mine with that yeast now.
It's just a matter of my taste, you may like it fine, it just to me seemed a little more tart and had kind of a butteryness to it.
 

kjones

Well-Known Member
Joined
Nov 10, 2007
Messages
253
Reaction score
1
Location
Upstate, SC
I just about 5 mins ago hooked up a naturally carbed keg of apfelwien on the gas, I wont have to leave it hoooked up since it is naturally carbed will i? and if i do what should i set the psi on?
 

ChshreCat

Well-Known Member
Joined
Aug 16, 2008
Messages
11,517
Reaction score
586
Location
Camano Island
It won't stay carbed if you don't have it hooked up. As you dispense it, the pressure will drop and without CO2 to replace the volume, it'll go flat.
 

DeadDoc

Well-Known Member
Joined
Aug 12, 2007
Messages
358
Reaction score
0
Location
Marietta, GA
if u like a very clean and dry taste use montrachet or a champagne style yeast. I'm thinking of maybe trying Eau De Vie yeast on it net time just to see how that works but i dunno... montrachet works great and is cheap!
 

Saccharomyces

Be good to your yeast...
Lifetime Supporter
Joined
Jun 17, 2008
Messages
5,438
Reaction score
152
Location
Pflugerville, Texas
I just about 5 mins ago hooked up a naturally carbed keg of apfelwien on the gas, I wont have to leave it hoooked up since it is naturally carbed will i? and if i do what should i set the psi on?
Dispense 12-15 PSI depending on your temp (lower for cooler).

I don't leave the gas hooked up to my kegs. I hit them with the gas at the end of the night to repressurize the head space. I know many homebrewers who do this. You have to remember to gas them up so they don't go flat though. :drunk:
 

Weizenheimer

Well-Known Member
Joined
Apr 2, 2008
Messages
219
Reaction score
5
Location
Greenville
I finally made my first batch of apfelwein last night. I used Motts juice I found at costco. I only had 4 5 oz bags of priming sugar so I added 2 cups of table sugar to make 2 lbs. Will table sugar have much effect on the finished product?
 

truckmann

Mann Cave Brewer
Lifetime Supporter
Joined
Aug 13, 2007
Messages
483
Reaction score
11
Location
Mannford, OK
I finally made my first batch of apfelwein last night. I used Motts juice I found at costco. I only had 4 5 oz bags of priming sugar so I added 2 cups of table sugar to make 2 lbs. Will table sugar have much effect on the finished product?
Doubtful....I have a batch in the fermentor now where I use brown sugar instead of corn sugar.
 

ericd

Well-Known Member
Joined
Sep 7, 2007
Messages
635
Reaction score
12
Why do you guys like this recipe so much? I'm not seeing it. Fermented apple juice with some dextrose to boost the ABV :confused: Surely someone's come up with this before.
 

Pogo

Well-Known Member
Joined
Jun 6, 2008
Messages
344
Reaction score
2
Weizenheimer -

I realize that it's not critical, but if your goal was to duplicate the amount of sugar in the original recipe, you are a little short.

My tests tell me that a heaping measuring (8 fluid ounce) cup of cane sugar equals, roughly, depending on the heap, one-half pound.

Pogo
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
62
Location
Eastern Colorado
Not That it needs it, but if you ever have Apfelwein on tap...right next to BierMunchers Cream of 3 crops...And you accidentally top off your beer with Apfelwein.....It's REALLLLLLLLYYYYY GOOD!
 

lapaglia

Well-Known Member
Joined
May 24, 2008
Messages
511
Reaction score
7
Location
Denver, Colorado
Going back a few posts.



Apple concentrate
Tree top. 12 oz makes 48 oz
= (6) - 8 oz servings so that’s 2 oz's a serving not reconstituted.
It has 26 grams sugar per serving.

Normal sugar
4.2 grams sugar per teaspoon
3.15 grams per 3/4 teaspoon

SO
to carb 11 bottles of cider (1 Gallon) with normal carb rate (3/4 teaspoon per bottle) I can use 3 (2.7) oz of treetop apple concentrate in one gallon of cider instead of the .15 cup of priming sugar.

Which explains why a 12 oz can of concentrate in 5 gallons is low on carbonation it should have 15 oz (13.5) of the Tree Top concentrate.

Yes/no/maybe? does that make sense?

(sorry for the math its the geek in me)

Edit to correct for math error. 13.5oz concentrate of Tree Top is closer to what you want than 15oz for 5 gallons. the error was I figured 12 12oz bottles and its closer to just under 11. 15oz will be fine but 13.5 oz will get you almost dead on to 5oz priming sugar for 5 gallons.
 

DJBod129

Well-Known Member
Joined
Aug 12, 2008
Messages
48
Reaction score
0
Location
Detroit Suburbs
After trolling this thread for a while, I got a co-worker to go to Costco with me (as I don't have a membership) to get the apple juice to make this.

One thing I noticed was the Motts juice had ascorbic acid (a preservative, IIRC) so I went with the Kirkland brand whose ingredients said "apple juice". Here's to hoping it turns out.

Side note, a 5 gallon glass carboy filled is really friggin heavy. Glad I didn't drop it carrying it down to the basement.
 

Seabee John

Swing the BIG hammer
Lifetime Supporter
Joined
Oct 1, 2007
Messages
2,309
Reaction score
70
Location
Sunrise
After trolling this thread for a while, I got a co-worker to go to Costco with me (as I don't have a membership) to get the apple juice to make this.

One thing I noticed was the Motts juice had ascorbic acid (a preservative, IIRC) so I went with the Kirkland brand whose ingredients said "apple juice". Here's to hoping it turns out.

Side note, a 5 gallon glass carboy filled is really friggin heavy. Glad I didn't drop it carrying it down to the basement.
get better bottles!!! save your self the stitches.
 

phissionkorps

Well-Known Member
Joined
Aug 14, 2008
Messages
393
Reaction score
2
Location
Fort Worth, TX
One thing I noticed was the Motts juice had ascorbic acid (a preservative, IIRC)
That's fine. Ascorbic acid is vitamin C.

Does Apfelwein clear from the bottom up?
I'm on my first batch, but...
Mine's almost 4 weeks old. The top half inch or so cleared, then it all got cloudy again, and it's not showing any signs of wanting to clear. SG has been stuck at 1.002 for about 5 days.
 

jrez

Member
Joined
Aug 5, 2008
Messages
6
Reaction score
0
Had a sample after 5 weeks in primary, 3 weeks in bottles. Its nice and fizzy. I'll be making more soon, and twice as much this time. I can brew 10 gallons of this for the same cost as 5 gallons of IPA...stupid hop prices.
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
62
Location
Eastern Colorado
I sampled the Apfelwein that I had on Oak last night. It's been in a 3 litre Oak barrel from 1000oaks.com.
I will be producing a 5 gallon batch, oaking it with chips, bottling it, and calling it wine not Apfelwein. Really, the oak has smoothed this back so much that it doesn't even resemble the original Apfelwein. It is good though.
 

Saccharomyces

Be good to your yeast...
Lifetime Supporter
Joined
Jun 17, 2008
Messages
5,438
Reaction score
152
Location
Pflugerville, Texas
I sampled the Apfelwein that I had on Oak last night. It's been in a 3 litre Oak barrel from 1000oaks.com.
I will be producing a 5 gallon batch, oaking it with chips, bottling it, and calling it wine not Apfelwein. Really, the oak has smoothed this back so much that it doesn't even resemble the original Apfelwein. It is good though.
Have you considered bumping the ABV% using concentrate or more sugar for the oaked version? I would think 9% ABV would be better with oak than the original 7% ABV version since you need a little more oomph to stand up to the oak.
 

gratus fermentatio

Well-Known Member
Joined
Jun 30, 2008
Messages
13,493
Reaction score
4,059
Location
Montana
I sampled the Apfelwein that I had on Oak last night. It's been in a 3 litre Oak barrel from 1000oaks.com.
I will be producing a 5 gallon batch, oaking it with chips, bottling it, and calling it wine not Apfelwein. Really, the oak has smoothed this back so much that it doesn't even resemble the original Apfelwein. It is good though.
BK: What toast level are you using in that barrel & how long has it been on the oak? Regards, GF.
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
62
Location
Eastern Colorado
BK: What toast level are you using in that barrel & how long has it been on the oak? Regards, GF.
What ever it comes with....and it was.....Maybe a month or 3? I will have to do some research.

I would think 9% ABV would be better with oak than the original 7% ABV version since you need a little more oomph to stand up to the oak.
(Havent, but definitely will)

Really....I'm thinking of Oaking about a 12 or 14% Cyser with just apple and honey and Oak.
 

RoaringBrewer

Well-Known Member
Joined
Oct 10, 2006
Messages
1,782
Reaction score
4
Location
Lancaster County, PA
After a couple month brewing hiatus, the bug bit me hard last night and I had to brew something. No time for an AG batch, so the answer was Apfelwein. Haven't brewed this since I've been kegging and can force carb and possibly backsweeten. Should be interesting when its done.

I went with 4.5g Juice, 2 Cans Concentrate, 1lb. Brown Sugar, and Safale S-04. I calculated I should get about 7.5% ABV out of it... Depending how sweet it turns (with this ale yeast) out I will not backsweeten and simply force carb to 15psi or so. If it needs some sweetening for my taste (the dry, uncarbed was OK the first time I made it, but it would take me a while to drink 5g) I will probably do more concentrate (after killing the yeast) and maybe just a touch of splenda...

Oh and this "oaking" apfelwein sounds interesting... I have some oakchips sitting around waiting for a use...
 

Austin_

Well-Known Member
Joined
Mar 20, 2008
Messages
867
Reaction score
36
Location
Nashville, TN
I'm not going to lie, I can't read this whole thread. I got to page 120 or so and quit. I have one quick question:

I am starting my first batch of this stuff after work today. Will this produce a yeast cake and if so can I re-use it for another batch? I inderstand the yeast is less than a dollar so it's no big deal if it can't be re-used but it would be nice if I didn't have to order some more.
 

gunwolf

Member
Joined
Sep 8, 2008
Messages
17
Reaction score
0
I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage.
I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks
 

Weizenheimer

Well-Known Member
Joined
Apr 2, 2008
Messages
219
Reaction score
5
Location
Greenville
I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage.
I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks
you could make it really easy and just do a 2.5 gallon batch.

2.5 gallons juice
1 lb of corn sugar
1/2 a yeast packet
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
62
Location
Eastern Colorado
I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage.
I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks
3 gallons of juice, 20 oz sugar (3 cups if you don't have a scale), and use the full pack of yeast.

Good to go!
 

DeadDoc

Well-Known Member
Joined
Aug 12, 2007
Messages
358
Reaction score
0
Location
Marietta, GA
I'm not going to lie, I can't read this whole thread. I got to page 120 or so and quit. I have one quick question:

I am starting my first batch of this stuff after work today. Will this produce a yeast cake and if so can I re-use it for another batch? I inderstand the yeast is less than a dollar so it's no big deal if it can't be re-used but it would be nice if I didn't have to order some more.
I think somewhere within the many pages people have talked about doing it. You should take good care of the yeast if you do so... and maybe make a starter out of juice. Just my thought... never repitched before.
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
62
Location
Eastern Colorado
I think somewhere within the many pages people have talked about doing it. You should take good care of the yeast if you do so... and maybe make a starter out of juice. Just my thought... never repitched before.
TMI!
Don't Confuse the N00bs!

Just make your Apfelwein like it says on page 1!
If you want to use the yeast cake, Follow same directions, just skip the yeast addition and put the juice and sugar into the same carboy you just racked out of.
There is a human tendency to try and complicate something that is this simple...Resist the urge! It really is that simple!
Done.
 

tkktommyboy

Well-Known Member
Joined
Jul 17, 2008
Messages
125
Reaction score
0
Location
Camp Hill, Pa.
OK My first batch is a little over 3 months now and it finnaly is fully carbed (bottled not kegged) and i love it the way it is.... SWMBO on the other had isnt a big fan of the dryness so we were experimenting last night with artificial sweetener and after some trial and error she loved it.
I think on my next batch i will back sweeten 1/2 of it for her... my question is this if i were to do this prior to bottling are any of the ingredients in the sweetener fermentable? i dont want bottle bombs.
The packet of sweetener (generic store brand) has the following ingredients on the package

dextrose with maltodextrin 3.6%
calcium saccharin 36 mg per packet
cream of tartar
calcium silicate (an anti caking agent)

does anyone know if any of this is fermentable? I realize i can just add the sweetner after opening the bottle for her but it would just be easier to have it all ready the way she likes it right out of the bottle.
any help appreciated
Tom
 

Saccharomyces

Be good to your yeast...
Lifetime Supporter
Joined
Jun 17, 2008
Messages
5,438
Reaction score
152
Location
Pflugerville, Texas
I don't know how good the saccharin based sweetener would taste (I don't like it myself, I use Splenda) but it should be fine to use to sweeten. Easier than stabilizing and using sugar by far.

At my party last weekend about a gallon of apfelwein disappeared, and it was so popular I had guests asking for a key to the house to get to the kegerator. :drunk: :D
 
Joined
May 13, 2007
Messages
301
Reaction score
8
Location
Lacey, WA
The Tree Top that I use is juice. It's a whopping $3.17 per gallon and the ingredients are concentrate and water. No other chemicals listed. I've had great success. For some reason it starts out dark looking, but when it clears - it looks a gorgeous blonde.

And speaking of which...

I started three batches last night.

1. EC1118 w/ 2# Turbinado
2. EC1118 w 2# Dextrose
3. Priemier Cuvee w/ 2# Dextrose

All three are bubbling away like champs. The turbinado has a nice faomy head on it...

Cheers, Michael
 

Sager Brewing Co.

Well-Known Member
Joined
May 11, 2008
Messages
111
Reaction score
2
Location
Genesee, ID
recipe calls for using 100% juice, not concentrate.

Juice from concentrate can still be called 100% juice as long as it has no other additives. I am just asking if the tree top brand that Ed uses says from concentrate or not. I am guessing it is, as most mass produced juice is from concentrate, but I wanted to make sure.
 

NAKA

Member
Joined
Mar 13, 2008
Messages
21
Reaction score
0
Juice from concentrate can still be called 100% juice as long as it has no other additives. I am just asking if the tree top brand that Ed uses says from concentrate or not. I am guessing it is, as most mass produced juice is from concentrate, but I wanted to make sure.
Tree Top is not avaliable in my area so I used Motts Apple juice check and see if they have that...... Good Luck
 

ChshreCat

Well-Known Member
Joined
Aug 16, 2008
Messages
11,517
Reaction score
586
Location
Camano Island
From what I've seen, all juices say "from concentrate" or "not from concentrate" right on the front of the label. I just looked through all the juices and picked ones that said "not" that didn't have preservatives on the ingredient list.
 

Latest posts

Top