Man, I love Apfelwein

[Recluse]

2 out my 3 batches sat in Primary for 2-3 months. After a 10-14 day bottle conditioning they were quite drinkable. I cracked some 6 month old stock and honestly couldn't tell much difference. Saving some for the 1 year mark as well. I did notice that the stuff I had NOT carbonated but bottled Still got much darker with time. This was from a Grolsch type closure maybe the seal wasn't 100% and some oxidation occurred, but these type of closures have been fine for the carbonated stuff. Have to open one of the corked wine bottles I bottled still to see how that is.

The third batch sat in primary for 2.5 months as well and just passed 7 days conditioning. Will crack one of these open soon to see if it is 'there' yet. This one used EC-1118 while the first 2 used Montrachet.

 

[hellbender]

I have made dozens of batches of Apfelwein, mostly original recipe. I recently encountered a clinker and would like to know what the community thinks or if anyone has had a similar experience.

The batch proceeded normally (orig recipe) I bottled after 2.5 months in the fermenter. No unusual or different juice source, temeperature conditions or brewing procedures. Usuallt it clears very nicely after 6 weeks or so. This batch remained quite cloudy, even after 2.5 months. After bottling, it failed to carb in the uusal time frame. And finally . . . . it tastes like crap. Extrtemely sour and very unappealing. I will probably waste it.

Anyvody know what might have happened or have a similar experience?

 

[akthor]

How much head room does Apfelwein need? I just got 4 free food grade 5 gallon buckets with lids from the bakery. Can I use them for apfelwein?

 

[steinsato]

Edwort states you can fill it to bottom of the neck but I allow more room. I usually only put in about 4.5 to 4.75 gallons of juice. I've had blowoffs using both Montrachet and EC-1118 champagne yeast. In fact my champagne yeast blew off 2 days after I pitched it, settled down for a day then blew off again about 5 days after pitching. So personally, I no longer put all 5 gallons into a 5 gallon carboy.

 

[marzsit]

When you say your 2nd batch sat for 6 months, do you mean it sat in primary on the yeast for that long or did you rack it to a secondary after a month or two and then let it condition longer off of the yeast cake?

first batch sat in primary for 1 month, then in keg for another month before tasting. that keg went away slowly.. even after 4 months it was still a bit harsh. to get rid of it it ended up getting mixed up into punch at a sci-fi convention party, where nobody was sober enough to notice

second batch in primary for 2 months, kegged for 4 months. much better, actually drinkable. i figured the longer time in primary really helped so i let the third batch (started 1 month after the second batch) sit in primary for 6 months. it then sat in kegs for another 6 months while batch #2 was being consumed.

i really think the longer you let it sit in primary, the better it gets. the only reason i stopped batch #3 at 6 months was because the airlocks were starting to look nasty.. nothing is supposed to be able to grow in vodka, but this looked like some sort of algae or bacteria, stringy yellow-brown stuff..

 

[akthor]

What if you add more dextrose will you get a higher acohl content or just screw everything up?

 

[dogboysdad]

I have made dozens of batches of Apfelwein, mostly original recipe. I recently encountered a clinker and would like to know what the community thinks or if anyone has had a similar experience.

The batch proceeded normally (orig recipe) I bottled after 2.5 months in the fermenter. No unusual or different juice source, temeperature conditions or brewing procedures. Usuallt it clears very nicely after 6 weeks or so. This batch remained quite cloudy, even after 2.5 months. After bottling, it failed to carb in the uusal time frame. And finally . . . . it tastes like crap. Extrtemely sour and very unappealing. I will probably waste it.

Anyvody know what might have happened or have a similar experience?

Infection of some sort.

 

[Hegh]

What if you add more dextrose will you get a higher acohl content or just screw everything up?

Higher alcohol to a point, then the yeast will be overwhelmed and you'll just have more tasteless carbs (dextrose doesn't really taste like anything).

 

[akthor]

So how much is too much?

Higher alcohol to a point, then the yeast will be overwhelmed and you'll just have more tasteless carbs (dextrose doesn't really taste like anything).

 

[Hegh]

So how much is too much?

You'd have to look up the yeast alcohol tolerance on the manufacturer's web site.

 

[iijakii]

Store has some 1gal apple juice jugs that are PETE so I'm gonna stop by and grab one or two to try this out (Leave them in there, I have too few carboys )

 

[Hypnolobster]

Just put 5 gallons into a new 5 gallon carboy. Pitched last night and this morning it's already bubbling away

Can't wait till around Christmas to keg it up and try it out.

 

[MrSparkle]

Oops! I did a good job of forgetting about my Apfelwein instead of eagerly checking it every 5 seconds. So I left in the primary carboy for about 8 or 9 months now instead of transferring it to bottles to age. It's been sitting at room temp (TX room temp) away from sunlight the entire time. I had planned on carbonating half of it and bottling the rest in wine bottles to leave them sit for even longer. Will I run into any problems doing it this way or did I leave it in the primary for way too long?
It was my first try at this and I'd hate to find out that it took me 9 months to fail. Thanks for your help.

 

[jellis1616]

I am a newbie so sorry if this is stupid. I just got a kit and am going to make some apfelwein from store bought juice. Do I need to add campden tablets?

 

[Recluse]

No campden tablets necessary.

 

[Ampsonic]

Do you sanitize the apple juice bottles before you pour them in? I am making my first batch in my Mr. Beer, and of course, the plastic ring from the apple juice fell right in. I pulled it out (my hands were sanitized), but now I'm worried about infection...

 

[Hegh]

Do you sanitize the apple juice bottles before you pour them in? I am making my first batch in my Mr. Beer, and of course, the plastic ring from the apple juice fell right in. I pulled it out (my hands were sanitized), but now I'm worried about infection...

I usually spray some star-san on the bottles before opening them.

Since you didn't leave the thing in the bottle, I wouldn't worry about it. Think of the volume of particulate matter that may have fallen off of that, versus the amount of yeast you are pouring in. The yeast should kill anything that small, especially since you removed the source.

 

[Ampsonic]

roger! thanks!

 

[gird123]

I made a 5 gallon batch with honey and a 5 gallon batch with 6 lbs of sugar. Should I add 10 gallons to the count?

 

[lmerg]

We've recently bottled a first batch of Apfelwein after five weeks. There are indications that live yeast is still running around in the bottles. I'm wondering if the cause might be slow fermentation? our yeast? or another factor?

We used grocery store juice, bleached white sugar (with a blending of brown sugar -- against advice I've seen), and Red Star Champagne yeast. As I said it was in the carboy for five full weeks at an average temperature of 70 degrees. A week before bottling the SG was 1.003ish. Note: we did not use priming sugar on this batch.

Thanks in advance.

Edit: I did try to google for this information but it's tough when the thread is so long.

 

[akthor]

I think the minimum recommended time is 2 months in the fermenter and 3 months or longer is better. 5 weeks I am pretty sure you still have active fermentation going on.

 

[vintageBC]

5 gallons apple juice
2# golden brown cane sugar
1 packet montrachet

Put this is the primary last night. Lot's of bubbles today. Love putting my ear up to the better bottle to listen to the fizz.

My OG was 1.060

 

[williamgardner]

Doing 10 gallons this Saturday with Fresh Apple Cider, Brown Sugar, and Montcharet (sp?) yeast. Cant wait till xmass to put on tap!!! I have talked with some "old timers" here and they all said back in the day they would do this very recipe but add raisins. Searching this thread is close to impossible so anyone who reads this, have any of you tried this???

 

[vintageBC]

Lot's of activity.

 

[IPAAAA]

Would fermenting this in a 5 gallon sparkletts bottle work or do you think since it sits in there for so long it could turn out kinda funky?

 

[dogboysdad]

We are enjoying a few glasses right now. I made mine with fresh pressed cider, sugar and yeast. I left it in the secondary for . . . six months. I poured five gallons into a corny keg, added two cans of apple juice concentrate, and some sorbistat. Gassed it at 20 psi for a week and chilled it. This stuff is great. I'll be buying more apple cider this week. This stuff is now a "family" favorite, right along with my Niagara/Concord blend.

 

[MetallHed]

tasted mine after two months in the primary...

pretty harsh tasting... hot alcohol that warms all the way down. Couple of friends liked it as did the GF, so it's not a waste. I'll leave it in primary till the end of september before bottling....

 

[boostsr20]

Made 5 gallons last week. Only had one lb of corn sugar so the alcohol will be a little less but thats fine by me. Can anyone guess where the abv should fall? I didn't do any measurements since I just broke my hydrometer.

 

[dogboysdad]

Somewhere between just not enough and just enough.

 

[Recluse]

Made 5 gallons last week. Only had one lb of corn sugar so the alcohol will be a little less but thats fine by me. Can anyone guess where the abv should fall? I didn't do any measurements since I just broke my hydrometer.

Well, apple juice all by itself should be around 1.04-1.045 and 1 lb dextrose is about 43 points/gal, so about 9 points in 5 gal. I estimate a starting gravity around 1.049-1.055.

With 2 lb dextrose or 1 lb Dex + 1 lb sugar, mine usually starts at about 1.062-1.064 and goes to about 0.998 for ~8.5% ABV

With 1 lb Dextros and OG of 1.055 to FG of 0.998 would be around 7.5% ABV give or take.