Man, I love Apfelwein

[c.n.budz]

My first batch is finally ready! Tried some last night and I have to say it's pretty tasty. I'm carbing half and leaving the rest as is to see which way I prefer it.

 

[Schlenkerla]

My first batch is finally ready! Tried some last night and I have to say it's pretty tasty. I'm carbing half and leaving the rest as is to see which way I prefer it.

Yah! When its cold and bubbley its very crisp and clean. Ed's 3 glass rule really applies. Drink one or two wait, have a third. Shazam it hits you. Its tastey, drink the first few with caution.

Make sure to have smokes, munchies or whatever before you tear into them. You could down several quickly, hit Wal-mart, then at check-out you figure, "F*ck I'm pretty buzzed!!"

:rockin:

 

[Ryanh1801]

Mine is finally starting to settle down a little. It smells pretty good. I will be interested to see how it turns out my house has definitely been on the hot side.

 

[Jaybird]

mine is about 6 months old in a keg on tap and shazam its yyyummmmy
I wonder how long it will take this thred to hit 60000 views
JJ

 

[vtchuck]

Shades of Don Ho!

Five weeks in the carboy and I still have "Tiny Bubbles"

Trying to be patient..... RDWHAHB ... RDWHAHB ... RDWHAHB

 

[DNisich]

Shades of Don Ho!

Five weeks in the carboy and I still have "Tiny Bubbles"

Trying to be patient..... RDWHAHB ... RDWHAHB ... RDWHAHB

My first batch fermented a little colder than Ed specifies. It took forever to totally stop bubbling. At about 7 weeks I gave the carboy a really hard swirl to get all the yeast back into suspension. Then, it took about a week to completely settle back down. At the end of that week, fermentation completely stopped.

If it starts to clear pretty good but just won't fully stop bubbling, you could try this. Worked for me. Good luck.

 

[Schlenkerla]

My first batch fermented a little colder than Ed specifies. It took forever to totally stop bubbling. At about 7 weeks I gave the carboy a really hard swirl to get all the yeast back into suspension. Then, it took about a week to completely settle back down. At the end of that week, fermentation completely stopped.

If it starts to clear pretty good but just won't fully stop bubbling, you could try this. Worked for me. Good luck.

Not a bad idea... Mine took 12 weeks so don't fret about the wait. Mine fermented 53-57'F. I was pretty patient. I could have done the swirl thing to speed it up. I just let it go until it was 1.000 or less in FG.

Batch number two ~ 6 weeks at 65'F.

 

[seyahmit]

It's official, I'm buying a new carboy dedicated to Apfelwein. I made Ed's original recipe with Cotes de Blanc yeast. I was hooked after one glass. It is dangerous having this on tap. I just hope my current keg can last 6 weeks for my next batch to finish.

I tried mixing the Apfelwein with several different sweeteners to see how it tastes. I tried 7-up, sugar and apple juice and I decided that I like it best with no sweetener at all. I prefer to drink it one the rocks.

 

[Branket]

I just bottled 3 gallons tonight and shared a bottle with 4 other people the group was split on whether or not they liked it, but I did and I have all the bottles so thats all that matters.

 

[mew]

How long did your fermentation for your batch with cote des blancs last? Mine took ten weeks to stop bubbling and my temp. was about 68 F the whole time. I think I'll try lalvin 71b next time.

 

[seyahmit]

How long did your fermentation for your batch with cote des blancs last? Mine took ten weeks to stop bubbling and my temp. was about 68 F the whole time. I think I'll try lalvin 71b next time.

I kegged it at 6 weeks. My finishing gravity was 1.002. My temps were around 62 for the start and warmed to about 66-68 towards the end. I used yeast nutrient and aerated very well.

I really like how much the apple comes through. I did a one-gallon test batch, but used champagne yeast. I thought it was too dry and a little puckery. The Apfelwein using the cote is more crisp than overly dry.

I'm off to get a new carboy today as well as some more juice!

 

[Schlenkerla]

I just bottled 3 gallons tonight and shared a bottle with 4 other people the group was split on whether or not they liked it, but I did and I have all the bottles so thats all that matters.

You let them have a taste with it cold & bubbly. Drinking it still is OK but sparkling is much better. They may change their mind. It will only get better with age

 

[Schlenkerla]

It's official, I'm buying a new carboy dedicated to Apfelwein. I made Ed's original recipe with Cotes de Blanc yeast. I was hooked after one glass. It is dangerous having this on tap. I just hope my current keg can last 6 weeks for my next batch to finish.

I tried mixing the Apfelwein with several different sweeteners to see how it tastes. I tried 7-up, sugar and apple juice and I decided that I like it best with no sweetener at all. I prefer to drink it one the rocks.

QUOTE]

Nice pics!!!

I did the same kind of thing with Cotes and substitiuted sugar for canned apple concentrate. I also used Oregon Fruits (Strawberry & Raspberry) in the 2ndary. OMG was the Raspberry good. Can't wait till its cold and bubbly, I'm letting it condition for a bit.

I have ~ 25 gallons of HB in may basement. At least 8 gallons are Apfelwein. Its too bad that I can only fit about 15 gal in the fridge.

I'll say this, you can never have too much Apfelwein on hand! :rockin:

 

[Schlenkerla]

Here's my first apfelwein label. SWMBO fully instructed me has how this should look.

She got the idea for the name from the song Fergalicious. I particularly like the Adam & Eve painting.

I think it turned out well.

 

[EdWort]

Very cool. If you wanted to make it quasi German it could be spelled.

Süßelicious

 

[HarvInSTL]

Should I have added the lactose to the carboy or wait until I bottle?

 

[seyahmit]

I don't think it matters since it won't ferment. I made another batch tonight and added a half-pound of lactose to the carboy. I wanted to add it at the beginning so I could be sure that it was fully mixed in.

 

[c.n.budz]

I bottled my first batch a few days ago, carbed half, left the rest as is. I broke into the uncarbed stuff tonight. I figured I'd go for the 3 glass rule. It worked.... actually 1 glass had me hooked... I'm about 1 liter deep right now and planning on buying some apple juice tomorrow since I have a couple packets of Montrachet in the fridge...

Quick question, I know alot of people have tried ale yeast, anyone have either a really good or bad result from a particular strain of ale yeast?

 

[EdWort]

Quick question, I know alot of people have tried ale yeast, anyone have either a really good or bad result from a particular strain of ale yeast?

I'm sure some will chime in here, but I've never tried anything else. I'm not messing with a good thing.

Welcome to the club, Der Apfelwein Verein!

 

[Schlenkerla]

One or two people tried ale yeast. Nottingham in particular. This makes an english style cider. If you look that the English style guidelines for cider, farm-like esters or horsey-ness is allowed.

I believe one person did a side by side with Montrachet & Nottingham. Montrachet was preferred. This was very early in the thread. Don't recall any comments to farm-like aroma in their posting.

I also believe there were several comparisions with Montrachet and Cote Des Blancs. Many seems to prefer the Cotes purely due to the fact that they wanted something less dry.

I tried the Cotes (batch #2)with extra concentrate, no corn sugar it taste good too. I'd say less dry and more fruity. That may be as result of a potentially lower ABV. I never measured OG or FG. The final verdict is not in yet, its bottle conditioning now.

I think the wine yeast will beat out any ale yeast as far as being clean and crisp.

Try the recipe as is stated in post #1. If you want change it, do so at bottling. You can add lactose or splenda. My wife tried it still and thought it was too dry so I sweetened w/ 1lb lactose and primed with 5oz corn sugar. I personally liked it and didn't think it needed anything, but I made this as a present for her.

Give it a try. Drink 3 and you'll be hooked, drink 6 you'll blued, screwed and tatooed.

 

[BoxerDog]

Has anyone tried "over carbing it " a little bit? I have a batch that was carbed with 3/4 corn sugar, but it wasnt in my opinion carbed enough, I am thinking about kicking it up a little the next batch. I have flip top bottles , so they should be strong enough for the extra kick.

 

[grampska]

Has anyone heard of this Apfelwein stuff? I couldn't find ant information on it.

Seriously, I don't think an Apfelwein forum is in order. I think this calls for apfelweintalk.com

I guess I'll have to give in and try this in my incoming better bottle.

 

[Schlenkerla]

Has anyone tried "over carbing it " a little bit? I have a batch that was carbed with 3/4 corn sugar, but it wasnt in my opinion carbed enough, I am thinking about kicking it up a little the next batch. I have flip top bottles , so they should be strong enough for the extra kick.

Try kicking it up to a full cup ~ 6oz wt, maybe 7oz. If you can use PET or Champagne bottles.

If you don't weigh your sugar, do so. I think its more accurate. You can pour 5 oz (weight) into a measuring cup and it'll be close to 1 full cup. If you tamp it down by tapping it on the counter it will level to 3/4 of a cup.

I wonder how many times people complain about low carb have measured by volume instead of weight?

 

[BrewDey]

Sorry if I missed it somewhere in the 1,000+ posts-but has anyone ever 'dry hopped' some cinnamon sticks in this stuff? Seems like that could be pretty tasty.

 

[evanmars]

I just put together my first batch. Should be ready when it gets nice and hot in June.

 

[Kayos]

Has anyone tried "over carbing it " a little bit? I have a batch that was carbed with 3/4 corn sugar, but it wasnt in my opinion carbed enough, I am thinking about kicking it up a little the next batch. I have flip top bottles , so they should be strong enough for the extra kick.

I am going to use coopers carb drops with mine. They made my beer bubbly and not good head retention, so perfect for this, methinks. Plus, I got to say methinks.


BTW...put me down for 5 gallons...I just made my first batch today with 4 gallons juice, 3 cans 8oz concentrate and a pound corn sugar. Cotes yeast with 3 tsp yeast nutrient. Can someone tell me if that is enough nutrient or if I need to add more? I am lost in the wine area.

 

[Ryanh1801]

Just stole my first sample last night, OMG this stuff is good. It still has a ways to go, its at 1.006 right now. Thanks again for the recipe edwort.

 

[EdWort]

Just stole my first sample last night, OMG this stuff is good. It still has a ways to go, its at 1.006 right now. Thanks again for the recipe edwort.

Congrats! Welcome to the club, der Apfelwein Verein.

Now's the time to start another carboy. Trust me, you'll be wishing you listed to me in three weeks if you don't.

 

[Ryanh1801]

Congrats! Welcome to the club, der Apfelwein Verein.

Now's the time to start another carboy. Trust me, you'll be wishing you listed to me in three weeks if you don't.

Oh its already in the planing. I think im going to do 1/2 carbed and half un. Just so I have some to drink right away.

 

[brewinfool]

Congrats! Welcome to the club, der Apfelwein Verein.

Now's the time to start another carboy. Trust me, you'll be wishing you listed to me in three weeks if you don't.

i have faith O Apfelmaster

starting batch 2 tonight. 1st one on 4.25.07

i CAN'T wait to try this

thanx for showing us the light