Man, I love Apfelwein

[Morbeer]

Are you sure it's mold and not yeast bubbles? Take a picture and post it. It's probably fine.

Can't take a picture because the camera got beat up by the cat, but it is definitely mold. Big green patches of it, getting bigger everyday. Well, back to the drawing board. I'll try again next week after I get this mess cleaned up.

 

[jamesjensen1068]

Ok the wifa and I made a 5 gal batch last Wednesday. We would like to serve this at our 4th of July party. My thought is to leave it in the primary for two months then bottle to give it around 3 months to condition in the bottle. Does this sound like the best schedule based on the amount of time we have or should I leave it in the primary for only 1 month (as long as fermintation is complete)? Just want to ensure I get the most Liquid Panty Removalness out of it!?!

 

[RushN24]

WOW!it has been 36 hours since inoculation and my closet reeks of sulfur. My Apfelwein is steadily bubbling away I can't wait to try it in a few months.

 

[Hegh]

Ok the wifa and I made a 5 gal batch last Wednesday. We would like to serve this at our 4th of July party. My thought is to leave it in the primary for two months then bottle to give it around 3 months to condition in the bottle. Does this sound like the best schedule based on the amount of time we have or should I leave it in the primary for only 1 month (as long as fermintation is complete)? Just want to ensure I get the most Liquid Panty Removalness out of it!?!

Sounds good. 3 + 2 would also be good. It's pretty forgiving.

 

[RushN24]

Does Apfelwein count for the 'how many gallons of homebrew in 20XX' thread?

 

[brewagentjay]

I hope so cause I been counting it....

 

[Grasslands]

WOW!it has been 36 hours since inoculation and my closet reeks of sulfur. My Apfelwein is steadily bubbling away I can't wait to try it in a few months.

I've been waiting for one month and I'm at my wit's end! I'm not expecting mine to clear up anyways because I used unfiltered apple juice, so my buddy and I are planning to bottle this thursday night (which will make it exactly 40 days in the primary. Then the real waiting game begins.

 

[Reno_eNVy]

Does Apfelwein count for the 'how many gallons of homebrew in 20XX' thread?

Technically, no. You'll want to go here: How many gallons of EdWort's Apfelwein have been made?

 

[brewagentjay]

Technically, no. You'll want to go here: How many gallons of EdWort's Apfelwein have been made?

What if it's not Ed's version?

 

[mrmcdowe]

I tried to search for this answer and nothing seemed to pop up. I apoligize if it has been asked already.

I made Apfelwein and must of been a little buzzed at the time. I used 2 pounds of DME instead of corn sugar. I just poured it in each gallon and shook the crap out of it till it dissolved. It really took off in the fermentor.

It has been about a month. I am just curious how it will turn out. Any guesses?

 

[RDWHAHB]

I likely won't finish as dry. Sugars in DME are more complex.

 

[mixmasterob]

Do you guys bottle this in beer bottles? I was thinking about using wine bottles but don't have a corker.

 

[RushN24]

I've been waiting for one month and I'm at my wit's end! I'm not expecting mine to clear up anyways because I used unfiltered apple juice, so my buddy and I are planning to bottle this thursday night (which will make it exactly 40 days in the primary. Then the real waiting game begins.

I also used natural apple juice which is unfiltered so I don't expect mine to be clear either. I too can't wait but you are a month closer than I am!

Technically, no. You'll want to go here: How many gallons of EdWort's Apfelwein have been made?

Thanks, I figured there would be a thread like that but I couldn't find it.

 

[RushN24]

What if it's not Ed's version?

On the first page of the thread (how many gallons of Ed's apfelwein...) that question came up and Edwort gave his official approval to post other versions as well.

 

[Grimster]

Do you guys bottle this in beer bottles? I was thinking about using wine bottles but don't have a corker.

I plan to run through all the possible combos, bottled and corked in wine bottles, and primed and sweetened for a "wine cooler" effect in either beer bottles or champagne bottles, primed and bottled dry for more of a true champagne, and maybe sweetened without carbing. I'll use whatever I can get, wine bottles, champagne bottles, beer bottles, you name it. I'm currently collecting clear beer bottles (Newcastle, anyone know of others?) for carbing/sweetening some apfelwein and welch's wine with so it's nice and clear.

 

[REPROBATE]

I just finished the entire thread!
It all started out by researching some recipes and I ended up making an apple/cherry/grape juice coctail 4 gallons- water 3 gallons-table sugar 11lbs! and went to lhbs and told them I wanted to make some "prison wine". The guy sold me two packs of yeast for 3 bucks each but the attitude was free.

Then I found Ed's immaculate thread. I had to have 10 gallons of his exact recipe. So now I have about 17 gallons of something I never tried but I did stay at a holiday inn before.
With BMC 6 packs going for around 6 bucks now I'll take my chances. SWMBO likes being called SWMBO and even likes the samples I've pulled from the first "prison wine" batch and cold crashed for 2 days in the fridge from the blue wal-mart water bottle. I feel my liver quivering like it's going to jump out and run.
Best part about this stuff is you could mix it up then have it ready when you get out of rehab

 

[Hegh]

The guy sold me two packs of yeast for 3 bucks each but the attitude was free.

What kind of yeast? Sounds like you got over-charged; montrachet packets are like $0.59 online, and $1.25 at my LHBS.

 

[BSBrewer]

So I'm reading here the longer the better in terms of primary fermentation vessel...can I start a batch this weekend and leave it for 5-6mo in the primary or do you need to keg/bottle after 4-6weeks then bottle/keg condition for the remaining period. I dont want to tie up one of my 2 cornys for that long and would much rather have a carboy out of commission until its ready. Thoughts?

 

[Grimster]

Just got the spigot on my 3 gal BB and sanitized it, I'm about to put 3 gallons of this in the carboy!

 

[kuips]

Has anyone use agave nectar instead of dextrose? is this possible?

 

[REPROBATE]

What kind of yeast? Sounds like you got over-charged; montrachet packets are like $0.59 online, and $1.25 at my LHBS.

Not sure what type of yeast it was but it came in a light brown package about twice the size of Montrachet. All I really read on those packs were the instructions and then promptly 86'ed them. They are still going after 3 weeks.
It's still kind of sweet and I won't be surprised if it sucks. But I drink 2 buck chuck with any flavor crystal light and think it's the cats pajamas when I'm not drinking high dollar micro beers so one never knows.

 

[Grimster]

Ok so I made some apfelwein today but I screwed up a bit. I had a bag of sugar and I thought it was 2 pounds, well when I was done and took my SG it was 1.114 then I noticed my bag was 4 pounds.

Guess it'll be some rocket fuel when done

Here's a pic:

Yeah 3 gallons. I used Lavlin EC1118 yeast, so it should be able to do the job.

 

[Mista_Sparkle]

I just "brewed" my fourth.5 batch sunday, its great stuff. Its also a great gateway drug sort of thing. Something decent without a lot of investment in time or equipment. It keeps getting better and better

 

[Dan2539]

Should I reserve a special keg for use with just apfelwein? I know people do this with soda making because the stuff really puts strong odors in the keg seals. I'm just curious if the apfelwein leaves odors in the keg that would effect a beer later kegged in it.

 

[Grasslands]

If you clean your keg and its components even semi-regularly there shouldn't be any problem.

Should I reserve a special keg for use with just apfelwein? I know people do this with soda making because the stuff really puts strong odors in the keg seals. I'm just curious if the apfelwein leaves odors in the keg that would effect a beer later kegged in it.

 

[Hegh]

So I'm reading here the longer the better in terms of primary fermentation vessel...can I start a batch this weekend and leave it for 5-6mo in the primary or do you need to keg/bottle after 4-6weeks then bottle/keg condition for the remaining period. I dont want to tie up one of my 2 cornys for that long and would much rather have a carboy out of commission until its ready. Thoughts?

5-6 months in primary is fine, some have left it for 9 with no ill effects.

Has anyone use agave nectar instead of dextrose? is this possible?

Sounds like you're trying to make weak, apple-flavored tequila... (I have no idea, but this is pretty forgiving stuff, so it should be fine)

Not sure what type of yeast it was but it came in a light brown package about twice the size of Montrachet. All I really read on those packs were the instructions and then promptly 86'ed them. They are still going after 3 weeks.
It's still kind of sweet and I won't be surprised if it sucks. But I drink 2 buck chuck with any flavor crystal light and think it's the cats pajamas when I'm not drinking high dollar micro beers so one never knows.

Sounds like ale yeast. The result will likely be sweeter, and will finish around 1.000-1.015. Should still be good, though. My first batch was with Koelsch yeast, and that came out really well.

 

[BLTF]

I have 10gal that will be ready to bottle about 2wks apart,i have a couple of cases of 3l glass jugs with screw on lids.could i put a whole batch in these bottles?if i can what type of environment will they need?will they need refrigerated?thanks

 

[Saccharomyces]

Has anyone use agave nectar instead of dextrose? is this possible?

You could but I don't know why you would want to when the nectar is about $7 for two pounds and dextrose is not only $1.50 a pound or so, it is more gravity points per pound than the agave.

 

[jcobbs]

Ok so I made some apfelwein today but I screwed up a bit. I had a bag of sugar and I thought it was 2 pounds, well when I was done and took my SG it was 1.114 then I noticed my bag was 4 pounds.

Guess it'll be some rocket fuel when done

Here's a pic:

Yeah 3 gallons. I used Lavlin EC1118 yeast, so it should be able to do the job.

4 lbs of sugar in 3 gallons of juice?--better keep that stuff away from open flames! When it's done, bottle it and make up some nice labels that say "For My Retirement Party"--the heat oughta just about be smoothed out by then... :cross:

 

[twohands]

So I did the standard juice + 2# dextrose with d-47. Fermented about 3 weeks - I cheated and gave it a shot of O2 at the beginning. I then added a medium+ toast American oak spiral for about 4-5 additional weeks and then racked off the yeast to a keg.

This is GOOD - I really liked the oak flavors and it improved mouth feel considerably. This will become a standard part of my process.