Man, I love Apfelwein

[Saccharomyces]

Those are carboy caps. I use the same thing though mine are red. The 6.5 gallon size fits a 6 gallon BB.

 

[Lindyrig]

I threw my Apfelwein together (EdWorts recipe but I added 1/2 gallon of pear nectar) on December 28th.... it fermented good and hard and was at 1.000 a week ago. It now bubbles once every 90 seconds. It's still cloudy but I'd love to get this bottled up to try by the first week of February. Do you think I can go ahead and bottle it? I plan on using priming sugar for carbonation just like beer.

 

[hungrymonkey]

I bottled my first batch tonight.

My final gravity was .0998

Looked like coors when it came out. Very clear.

The last bottle I filled was only 3/4 full. So I decided to not let it go to waste. This stuff is potent. I drank it a bit fast and I feel like Ed just flew first class from Texas, and sodomized my liver.

Cannot wait until its bottle carbed.


Oh, and I bottled about ten 22oz bottles. After drinking approximately 10oz, I have a feeling that was a mistake. I was going to give them away. But I have a feeling it would be fairly dangerous at that quantity

 

[Schlenkerla]

My god this thread has gotten huge!

I did a search for Premier Cuvee... too many pages....

Can anybody tell me how the Cuvee compares to the Monty or Cotes taste-wise?

I picked up 4 packs; 2-Monty & Cuvee. Gonna a side by side. Just curious on the results.

Thanks!

 

[Schlenkerla]

Dang - I googled premier cuvee cider and I got redirected back to HBT!!! :rockin:

 

[hungrymonkey]

Looks like a bunch of people used the yeast. No one reported back on how it turned out though.

 

[hungrymonkey]

from searching this thread. These people used that yeast.

Remilard 11/21/08
bkvail 11/19/08
portlandbeergeek 10/02/08
ArcaneXor 3/24/08

and BlindlemonLars mentioned it back in 07


You might get a response from one with a pm. :shrug:
Those batches should have finished and been consumed.

 

[hungrymonkey]

I only made it through the first couple of hundred pages. But I did not see a pic of the finished product from anyone other than ED.

So here goes.

 

[Henny]

Looks yummy, I still have to wait about two more weeks to bottle, then a couple more to carb oh well, hopefully it is good, I started another batch 2 days ago...

 

[Schlenkerla]

from searching this thread. These people used that yeast.

Remilard 11/21/08
bkvail 11/19/08
portlandbeergeek 10/02/08
ArcaneXor 3/24/08

and BlindlemonLars mentioned it back in 07


You might get a response from one with a pm. :shrug:
Those batches should have finished and been consumed.

Thanks for the leg work!

 

[hungrymonkey]

Looks yummy, I still have to wait about two more weeks to bottle, then a couple more to carb oh well, hopefully it is good, I started another batch 2 days ago...

I bottled 3 days ago. It is very drinkable with no carb. I have been adding sprite for a little sweetness though.

Yes, I am impatient.

 

[JMSetzler]

I'm making my first batch of this on Saturday. It's primarily for my mom since she has been bugging me to make some sort of hardened apple cider, so I had her go buy the ingredients I needed for it. I told her specifically to get 100% pure apple juice with no additives or preservatives. What she brought me was 100% apple juice from concentrate. Is this gonna work or will I need to take it back and exchange it?

 

[Schlenkerla]

I'm making my first batch of this on Saturday. It's primarily for my mom since she has been bugging me to make some sort of hardened apple cider, so I had her go buy the ingredients I needed for it. I told her specifically to get 100% pure apple juice with no additives or preservatives. What she brought me was 100% apple juice from concentrate. Is this gonna work or will I need to take it back and exchange it?

If its not pasteurized you might hit it with camden tablets. It will work. Every time I used canned juice I got an infection after few months, but it was not pasteurized.

I used the canned concentrate in place of corn sugar.

 

[JMSetzler]

If its not pasteurized you might hit it with camden tablets. It will work. Every time I used canned juice I got an infection after few months, but it was not pasteurized.

I used the canned concentrate in place of corn sugar.

Thanks It is pasteurized. That will save me a trip to the other side of town...

 

[dbr]

My stuff has been bottled for a little over 6 weeks and it tastes twice as good as when I first bottled it.

How much carbonation can beer bottles handle? I put a 3/4 cup of dextrose in 5gals. and it isn't as carbonated as I'd expect. I'm thinking for my next batch I'd like to make a couple bottles have about 2-3x as much carbonation, just to see how I like it. Will it burst?

 

[dbr]

Decided to start 6 more gallons.

 

[Brewer_Steve]

I was thinking of bottling this in wine bottles with corks, without carbing of course.
Anyone see issues with that?
Is traditional Apfelwein carbed or not?

 

[Hegh]

I was thinking of bottling this in wine bottles with corks, without carbing of course.
Anyone see issues with that?
Is traditional Apfelwein carbed or not?

This is what I just did (Sunday, I think). One of the corks popped out, so that bottle is in the fridge and will be consumed shortly, but the rest seem fine.

 

[patmac47]

I started my first 5.25gal batch on 1-18. Already clouded up and looking good.

My sams club only sold in 96oz bottle 2 packs. I didn't use the 8th bottle because I want to transfer it out of my primary in the near future.

 

[HoppySatan]

Just recovered from overconsumption. Having it on tap might be a mistake. Yet I am purchasing ingredients for a second batch.

 

[tom777]

Thanks for the leg work!

I've got a batch made with Cuvee that was bottled last June. Other than 1 or 2 sample bottles, I have the entire batch left. I haven't had one in quite a while so one of these days I'll have to try another. I'm about to leave for the evening or I'd do it now. I'll try to report back on this.

 

[dpower]

I used Dominicks brand (safeway) apple juice, the ingredients read apples and ascorbic acid.. its been 30+ hours and absolutely no signs of fermentation. Is it possible this brand is no good and contains other preservatives?

 

[Henny]

Hmm, what yeast are you using??

 

[dpower]

Red Star Montrachet

 

[gratus fermentatio]

I used Dominicks brand (safeway) apple juice, the ingredients read apples and ascorbic acid.. its been 30+ hours and absolutely no signs of fermentation. Is it possible this brand is no good and contains other preservatives?

Check the juice label for preservatives. Montrachet is a low foaming yeast, often the only indication that an active fermentation is going is a ring of light bubbles on the surface. You can always check with a hydrometer reading, the hydrometer doesn't lie.

 

[JesseRC]

What's a good ale yeast to use?

I know folks use frozen apple juice from concentrate cans, but I was thinking that if I was going to make this Abbey of Leffe Bruin All grain this weekend, that I could take like a 3rd or 4th sparge runnings and the frozen cans of concentrate and make some take on this Apfelwein.

I already have some Apfelwein fermenting that followed Edwort's recipe, but I wanted to see what you guys thought about doing something like this. If this is bad idea let me know. Thanks.

 

[Hegh]

I used Dominicks brand (safeway) apple juice, the ingredients read apples and ascorbic acid.. its been 30+ hours and absolutely no signs of fermentation. Is it possible this brand is no good and contains other preservatives?

Mine took about 100 hours to show any activity, using a Koelsch yeast. Seems fine now that I've bottled it, though. Trying to let it age a bit before I open any beyond the first...

 

[Kilgore_Trout]

What's a good ale yeast to use?

I know folks use frozen apple juice from concentrate cans, but I was thinking that if I was going to make this Abbey of Leffe Bruin All grain this weekend, that I could take like a 3rd or 4th sparge runnings and the frozen cans of concentrate and make some take on this Apfelwein.

I already have some Apfelwein fermenting that followed Edwort's recipe, but I wanted to see what you guys thought about doing something like this. If this is bad idea let me know. Thanks.

I know that malt has been used in some ciders and is used in mike's hard lemonade an other similar "malt beverages". I'd say go for it, although you probably won't be getting all that much malt from the grains it can't hurt. Would probably just provide nutrients and such.

I've done it with hefeweizen yeast and it was fantastic!

 

[CATFISHER74]

First , let me say that this is one loooong thread! I think we will see 20 pages soon.

That turned into the understatement of the century.

 

[JesseRC]

I know that malt has been used in some ciders and is used in mike's hard lemonade an other similar "malt beverages". I'd say go for it, although you probably won't be getting all that much malt from the grains it can't hurt. Would probably just provide nutrients and such.

I've done it with hefeweizen yeast and it was fantastic!

See that's my dilemna, i think a heffe yeast would taste awesome, but I think maybe a spicy T-58 might be good too like the one I am supposed to use on my Abbey of Leffe Bruin. Decisions...