Man, I love Apfelwein

[EdWort]

It will finish nicely a bit over 9% abv then.

 

[landhoney]

First off, I have not read this whole post so I don't know if this was covered or not. The way we get into the 1.05-1.06 / low 30's brix with fresh apples and NO sugar is:
1. Freeze fresh apples 2. Thaw apples, cell walls broken, squishy fruit that presses easily, and when pressed for juice runs almost completely clear and un-oxidized 3. Freeze juice 4. Thaw juice slowly in ~38F temp so that the sweet syrup runs off and frozen water(ice) is left 5. Thaw until juice(which should be beautifully clear) reaches deisred brix/OG - the level will drop as it goes, but of course you will be getting more volume 6. Pitch wine yeast
We get alcohol into the high teens and there is wonderful fresh apple flavor and sweetness. Have not carbonated any of it yet, all still. Of course this is a different product but I have told a lot of beer/wine guys this process who had no idea it could be so easy. You just need a bunch of apples and some way to press them.
Anyway, this is a great post, keep up the great discussion.

 

[Schlenkerla]

What a success at my home brew club last night!!!!

I brought 3 bottles of Edworts Apfelwein. Everybody that tried it liked it's taste and a few asked for the recipe. They enjoyed it so much to the point that I was told to enter it in the Iowa State Fair competition! The thought being there isn't very many good ciders to be had and this could easily take 1st Place. (At only 3 weeks in the bottle)

One couple who said they don't like ciders said it was pretty good and that they had given up making them because the were way too dry. This may have renewed an interest in trying to make it again.

My apfelwein was made to Edwort's recipe with only one minor twist. I used 1 lb of lactose sugar with 3/4 cup (5 oz) of corn sugar at bottling. The lactose I think took some of the dryness out and also left a nice thin foamy head on top.

Thanks again Ed!!! - I'm gonna have to get another glass in front of SWMBO.

BTW - The 3 glass rule was not necessary last night!!!! :rockin:

Why did you change your avator? I liked the old one, I'm gonna have to get use to seeing Dr Evil.

 

[WhatsOnTap]

Alright, I give up. I've heard so freakin' much about this stuff that I decided to tie up a bucket for 6 weeks on account of 5+ gallons of apfelwein for 11 bucks! I have 5 gallons of 100% juice (it looks cloudy in the jug: do I need pectic enzyme?). I couldn't find the Montcheret yeast so I have Lavlin in the grey packet; I've used it for cider before. Should have this baby rockin' in the next hour. Here's to your legacy Ed,

PS if you guys can get spartan brand juice it's on sale right now 99 cents for 64 oz!

 

[EdWort]

Why did you change your avator? I liked the old one, I'm gonna have to get use to seeing Dr Evil.

I'll change it back when we hit
ONE THOUSAND GALLONS!!!

 

[Reidman]

What a success at my home brew club last night!!!!

I brought 3 bottles of Edworts Apfelwein. Everybody that tried it liked it's taste and a few asked for the recipe. They enjoyed it so much to the point that I was told to enter it in the Iowa State Fair competition! The thought being there isn't very many good ciders to be had and this could easily take 1st Place. (At only 3 weeks in the bottle)

One couple who said they don't like ciders said it was pretty good and that they had given up making them because the were way too dry. This may have renewed an interest in trying to make it again.

My apfelwein was made to Edwort's recipe with only one minor twist. I used 1 lb of lactose sugar with 3/4 cup (5 oz) of corn sugar at bottling. The lactose I think took some of the dryness out and also left a nice thin foamy head on top.

Thanks again Ed!!! - I'm gonna have to get another glass in front of SWMBO.

BTW - The 3 glass rule was not necessary last night!!!! :rockin:

Why did you change your avator? I liked the old one, I'm gonna have to get use to seeing Dr Evil.

Did you use the 1 lb of lactose in addition to the 2 lbs of corn sugar or in lieu of..?

 

[Schlenkerla]

Did you use the 1 lb of lactose in addition to the 2 lbs of corn sugar or in lieu of..?

I used the 2lbs of dextrose at the git go and watched it go down to 1.000 FG. Then I primed with 5oz = 3/4 cup cornsugar and 1lb lactose. Make sure to boil both. The lactose will not mix well w/o heating it up.

 

[Reidman]

I used the 2lbs of dextrose at the git go and watched it go down to 1.000 FG. Then I primed with 5oz = 3/4 cup cornsugar and 1lb lactose. Make sure to boil both. The lactose will not mix well w/o heating it up.

Thanks. I might try this in the future. I haven't yet tasted the original, it's still in the fermenter.

 

[Schlenkerla]

Alright, I give up. I've heard so freakin' much about this stuff that I decided to tie up a bucket for 6 weeks on account of 5+ gallons of apfelwein for 11 bucks! I have 5 gallons of 100% juice (it looks cloudy in the jug: do I need pectic enzyme?). I couldn't find the Montcheret yeast so I have Lavlin in the grey packet; I've used it for cider before. Should have this baby rockin' in the next hour. Here's to your legacy Ed,

PS if you guys can get spartan brand juice it's on sale right now 99 cents for 64 oz!

It might clear up w/o the pectic enzyme. I understand its best to add it before pitching yeast. You can add it to the secondary. If you haven't mixed this stuff up yet add some yeast nutrient too. At least 1/2 tsp per gal.

 

[buckeyemike75]

Add me to the list of newbie apfelwein brewers......only twist I made was using lalvin 1118 instead of montrachet...only because homebrew shop doesnt carry it....cant wait to try it..I will chime in on how it is going in the weeks ahead........Thank You Ed for the recipe.

 

[Schlenkerla]

Boy - I drank two pints of this stuff and stopped for an hour to let the buzz catch up. Glad I did....

Tastes Great, Less filling, Gets You Messed Up Faster Than Expected. :cross:

2 pints = 1 sixer of BMC

 

[WhatsOnTap]

It might clear up w/o the pectic enzyme. I understand its best to add it before pitching yeast. You can add it to the secondary. If you haven't mixed this stuff up yet add some yeast nutrient too. At least 1/2 tsp per gal.

I put in 1 tbs. yeast nutrient, but decided to let things clear up on their own first. If, in 4 weeks it does not, I'll add some pectic enzyme. I was just too geeked to get this batch rolling, plus I read that PE is okay to add later if needed. The airlock smells so good, I'm excited to get this one on tap. Thanks!

 

[Ridge Runner]

6 gals Apple juice, 2 lbs dextrose, a pack of yeast. Done? Sweet!! Thanks Ed!! Gonna try to wait 2 months to bottle. We'll see

 

[KSMICT]

This was EASY!!!

One question (and I think I know the answer)

I cheated a bit and used frozen concentrate rather than bottled juice. I don't see that being a problem, my question is (Dumb I know) but the concentrate was still semi frozen (wanted to get started as soon as I got home from the store) and the primary it's in is about 50 degrees.

I assume once things warm up the yeast will start working, and worst case I have another packet.

Are my assumptions correct? to cold s ok, just heat that kills the little buggers?

 

[mot]

OK On some of my previous posts, I had problems with fermentation well not seeing any activity in the airlock. I made 5 gallons in a 6 1/2 gallon ale pale bucket.
I opened it up this weekend to take a hydrometer reading and it is down to 1.014 I had an OG of around 1.065 I think it was so it is fermenting, but never saw any action in the airlock what so ever and still dont. It tatsed good and hopefully turns out good.
I am going to rack it to a secondary after 4 or 5 weeks and let it sit in the secondary for another month or so then bottle.
What have you guys done for aging wise in the carboys? Should I get if off the yeast cake after a month? Or is it ok to leave it in the primary for a couple months?

 

[EdWort]

I've gone 10 weeks in the primary without any problems.

 

[Jester]

I kegged mine last thursday after sitting in hte fermenter for a little over 2 months... I have only tried it uncarbonated and it wasnt that bad... I am going to see how it tastes after being carbonated...

 

[Wine_guy111]

I just got back from Frankfurt, Germany in Jan. and it was Apflewein time! Every place that you walked into had a version of their own home brewed apflewein.

I just started making wine and mead about a year ago and was planning to look into an apflewein recipe at some point - sounds like no time like the present!

Has anyone tried this with fresh apple cider?

Thanks for the recipe!

 

[Ryanh1801]

Ok, I finally got my second carboy ordered today. Should have this started tomorrow.

 

[KSMICT]

This was EASY!!!
I assume once things warm up the yeast will start working, and worst case I have another packet.

My fears were all for naught. bubling away at 1-2 per sec.

 

[NYeric]

For those that have carbed theirs. Did anyone use anything else to prime? Honey or Brown Sugar...Just wondering. I plan on bottling and carbonated. Wondering if something other than dextrose would improve the flavor

 

[giant016]

Started this batch in the first week of Feb, and its still bubbling. It's kept at about 70 degrees and I've been swiling it up good about once a week. Maybe it's the fact that I used real cider to start with. I haven't checked the FG, but if it's at 1.000 and I'm still bubbling, will I risk bottlebombs if I bottle?

Also, anyone thinking what I'm thinking? Caramel Apfelwein? I'll see if I can get my hands on some extract. I know real caramel would cause more fermentation, but what about extract? Or could I just prime with real caramel? If so, how much per gallon?

 

[c.n.budz]

I had two 1 gallon glass jugs that I use for starters and a packet of Montrachet laying around so I just made two 1 gallon test batches, messing with the recipe a bit.

First batch-
1 gallon fresh, organic apple cider from an orchard near my office
9oz. organic strawberry spread that contains whole strawberries, apple concentrate, pectin. Simmered in cider to liquify the spread.
5oz brown sugar(simmered in 2 cups cider to dissolve)
1/2 packet Montrachet wine yeast

This smelled so good that I had to taste some before I pitched the yeast, tasted great too.

Second batch-
3/4 gallon organic pressed apple juice(not from concentrate)
1/4 gallon organic mango juice
10oz brown sugar(simmered in 2 cups juice to dissolve)
1/2 packet Montrachet wine yeast

I wanted to stick to lighter colored fruit juices on this one. I figured if I used blueberry or some other dark juice I'd end up with a brown end result.

 

[skou]

So, this guy walks into my LHBS, and asks for a pound of dextrose, and a package of Montrachet yeast. I ask if he's making a batch of wine? Yep. Apple wine? Yep. EdWort's apfelwine? Yep! (He's doing a 2.5 gallon batch.)

It seems, this recipe is out of control! Congrats, Ed!

steve

 

[EdWort]

So, this guy walks into my LHBS, and asks for a pound of dextrose, and a package of Montrachet yeast. I ask if he's making a batch of wine? Yep. Apple wine? Yep. EdWort's apfelwine? Yep! (He's doing a 2.5 gallon batch.)

It seems, this recipe is out of control! Congrats, Ed!

Too Cool! LOL! This has kinda taken on a life of its own, but then again, Apfelwein rocks! :rockin:

Just remember the 3 glass rule! :cross:

 

[Ryanh1801]

Got mine done today.

Almost had a very strong version, I asked for 2 pounds of corn sugar, got home and thought man that looks like a lot. Ended up being 5 pounds. Got all my ingredients for 18 bucks. Can't beat that.

 

[EdWort]

Looking good! That picture with the foam is great. That's the foam from pouring in the apple juice and jugs shaken with dextrose. It goes away by the next day or right away if you swirl the carboy.

 

[c.n.budz]

These are the 2 mini batches I made yesterday. The one on the right is made with fresh cider and strawberries, I woke up this morning and it had some minor blowoff but it settled down by the time I got home from work. My first 5gallon batch is about 3 weeks in, can't wait to try it and make another big batch.

 

[butler1850]

Has anyone tried this with fresh apple cider?

My first batch was with fresh cider. I'd not read this thread at that point.

I heated the 5 gal of cider to 180F and held for 15 minutes to kill any active beasties. 1 # brown sugar added during heating.

Cooled in an ice bath, and pitched with White Labs' English Cider yeast.

Fermented like everyone else, bottled with 3/4cup corn sugar, and 1# lactose.

Wife likes it, I like it, and non-cider drinking friends are now asking for some of my cider.

My 2nd batch was with simple supermarket juice. It's in bottles (bottled same as above), and hasn't been cracked yet, but it tasted damn good at bottling. I'm going to have to bring a bottle or two up when I get home.

 

[Ryanh1801]

Im guessing that this ferments alot different than a beer. I can see a few bubbles rising to the surface. My air lock has pressure on it but is not bubbling. It is alot more cloudy today. Its been about 30 hours. I think it started at around 22 hours. Funny thing i looked at my ticket from the beer store, they only charged me .97 cents for 5 pounds of corn sugar.