Man, I love Apfelwein

[sAvAgE]

Well As you know I started my first batch of Apfelwein on the last day of April and it is bubbling like mad. However My question is.

I looked high and low for the perfect applejuice, everything I found had all the bad stuff in it. However I did find and decided to use a brand from Presidents Choice. This is an organic Apple juice it is 100% pure, also is 100% unfiltered. I also was going to get the montrachet wine yeast and it was suggested I use the Rudsheimer from Wyeast

I guess my question is should I leave it unfiltered. or use a wine filter machine to filter and make it clear?

 

[Hopleaf]

I may be wrong but I think it will clear on it's own.

 

[Reidman]

Has anyone had this stall before it hit 1.000 or lower.?

Maybe I'm impatient or anxious but I really want to bottle it and it's only at 1.006
as of Tuesday.. Am I asking for trouble to bottle before it hits 1.000 or lower..?

Plus I was going to carb just a little so maybe this would naturally carb it..

FYI I used Ed's exact recipe, nothing else added so it should ferment out dryer than this correct...?

 

[Beerrific]

This thread needs to be subdivided into about 3-4 sub-threads, it is impossible to find if questions have been asked before. Anyway. . .

I am starting a batch tomorrow, the original recipe with the Montrachet yeast. I am going to be fermenting at about 80 degrees. How long should I expect to need to leave this in the fermenter? Will it take 4 weeks to finish and clear at this temp? Just trying to schedule my carboys. Thanks.

 

[MikeRLynch]

Okay, well my 3 gal batch was in the primary for 20 days, and has been in the secondary for about 10. Its looking about as clear as it's going to get, and it tastes real nice (I used apple concentrate in addition to the apple juice in the primary for extra apple flavor). My OG was 1.07, and my FG was a whopping .992. Since it has such a low gravity, should I pitch some yeast in with priming sugar in order to carbonate? I'm going to keep one or two bottles still for aging purposes, but I want the rest sparkling. Any thoughts on the type of yeast and how much sugar? (this is a 3 gal batch)

thanks guys!
mike

 

[Paperface]

Back on 4/21, I did this:
5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients per gal
OG 1.069
Fermented at 75ish degrees.

Today, only 16 days later, it's already at 1.002! Hurray! In comparison, my first batch took 6-7 weeks.

I'm still going to dangle some cinnamon in it for a week or so. I sprinkled some in my grav sample and it was great.

 

[buckeyemike75]

Back on 4/21, I did this:
5 gal. Apple Juice (from Sam's Club)
2 cans frozen Apple juice concentrate
2 lbs Dextrose
1 packet Cotes Des Blanc yeast
1/2 tsp yeast nutrients per gal
OG 1.069
Fermented at 75ish degrees.

Today, only 16 days later, it's already at 1.002! Hurray! In comparison, my first batch took 6-7 weeks.

I'm still going to dangle some cinnamon in it for a week or so. I sprinkled some in my grav sample and it was great.

I was thinking of adding some cinnamon sticks, how many do you suppose your going to use?

 

[WhatsOnTap]

So yesterday was my day off and I decided to keg the apfelwein. I drank a couple 23 oz glasses of APA that I had to kill first, then decided to clean and keg the wine. The first taste I had made me thirsty for more. I had about a quart left over, so I started drinking it by the fire last night. About 3/4 through the quart I realized that I was messed up, so I had a little more. Not good, as SWMBO came home and said I should stop drinking because I had "drunk written all over my face". Funny thing is, she tried it later and said she liked it too. Can't believe I have 5.5 gallons of this stuff for 13 bucks! Thanks, Ed!

 

[Paperface]

I was thinking of adding some cinnamon sticks, how many do you suppose your going to use?

When i make a gallon of hot spiced apple cider in the winter time, i only use 1, and I only leave it in for a few days, so...

...I was thinking I'd take two sticks, and tie them together with some sanitized fishing line and then dangle it into the carboy, tying a knot at the top and wedging the airlock stopper in to hold it. I was planning on 4 days before i take it out to sample.

Not sure how well cinnamon settles, so I dont know how soon before bottling I'll do this. I dont want it to completely settle out before i get it in bottles

 

[Vels]

Made a couple of gallons apfelwein last november. Our German friends tasted it and i now have an order of 10 gallons brewing in the kitchen.

What is it with Germans and apfelwein ?

Cheers
Jakob

ps. did the x-mas apfelwein. Hot with cloves, cinnamon and orange peel. Turned out great.

 

[grampska]

I got sucked in. I have five big jugs of apple juice in my basement, and the UPS man will be delivering the yeast and sugar today.

Bring on the rhino farts!

 

[sAvAgE]

Yeah I have a feeling that this Apfelwein will be a blessing AND a curse from what I have been reading about it. I have a feeling I will be buying a couple extra carboys for this.

 

[Beerrific]

I have had my first batch fermenting since Saturday. The smell is starting to clear up. SWMBO thought there was rotting dog food in the room next to the bathroom, nope I said "that's what you will be drinking in 4 weeks.::cross:

 

[c.n.budz]

I bottled my first batch a couple weeks ago. I left some uncarbed(which is gone now) and carbed the rest. I broke into the carbed stuff tonight and damn is it good!! I 'm glad I have another batch going right now and a couple smaller experimental batches that should be ready soon.

 

[EdWort]

I have had my first batch fermenting since Saturday. The smell is starting to clear up. SWMBO thought there was rotting dog food in the room next to the bathroom, nope I said "that's what you will be drinking in 4 weeks.::cross:

Yeah baby. Primo Panty Remover in 4 weeks with not much work eh?

 

[scottthorn]

I read this entire thread about a month ago and whipped up a batch. It's ready to bottle this weekend, but I can't use corn sugar to prime (SWMBO food allergy - don't ask...).

Can I use DME without damaging the flavor?
Or would I be better off using cane or brown sugar?

and how much to carbonate a 5 gallon batch?

I'd also like to add that the samples I've pulled have been excellent!

 

[skou]

I read this entire thread about a month ago and whipped up a batch. It's ready to bottle this weekend, but I can't use corn sugar to prime (SWMBO food allergy - don't ask...).

To address your first, could SWMBO be allergic to dextrose or glucose? Corn sugar is the same as these 2. The 50 pound bags, that I bag down, at LHBS say "Dextrose Monohydrate," and I'll wager this is the same stuff that other HBSs use. Dosn't say anything about corn, at all.

If your concerns are correct, (and "She" can't take in glucose) use cane sugar. It will probably give this cider a slight "cidery" taste. DME or LME is going to give this a malty taste, which I don't really like in ciders, meads, or wines.

steve

 

[Jon_Doe]

Guys, remember:

Yeast Nutes Kill Rhino Farts.

YNKRF?

 

[sAvAgE]

Well I checked the Gravity on mine after 12 days and I am at 996. I snuck a taste. WOW that is great stuff. Calculated the ABV at 8.514%

 

[paranode]

Just got a sample of mine after 3 weeks. Hasn't cleared yet but it's down to 1.002. Mine varied from the original a bit, I hit an OG of 1.051 to lessen the ABV. Looks like it'll be about 6.5%. It tastes just like champagne to me. I'm debating whether to add lactose to it.

There were no rhino farts on this one so it must be the yeast that are strained with the high alcohol content.

 

[EdWort]

What are rhino farts?

 

[Jaybird]

wanted to be the 67000 visitor
JJ

 

[Whelk]

Has anyone had an infected batch of apfelwein? My twin brother just made his first batch yesterday and today he says he has 'cottony' gunk floating on top of the apfelwein. Sounded to me like it was infected, but I wanted everyone's input. Dump it or let it ride?

 

[EdWort]

What recipe did he follow? If he did it according to my instructions, the gunk is not normal. It's probably a sanitation issue. What did he fill his airlock with?

 

[csp]

i'm in,a little late but i'm in.doing ed's except for the yeast.swmbo is pretty psyched about it,i dont care if i have brew bud light its all good cause i still get to brew:rockin: but what she doesnt know id that i have enough to do 2 batches.hehehe...and a new car boy!oh snaps !its on now ed!

 

[Whelk]

What recipe did he follow? If he did it according to my instructions, the gunk is not normal. It's probably a sanitation issue. What did he fill his airlock with?

As far as I know, he followed your recipe. He used two capfuls of Iodophor to sanitize and put water in the airlock, I think. Think that was the problem?

 

[Dude]

Without going through this entire thread again....

Is this supposed to look like lemonade when it is done? I was expecting more of an apple juice color....

Anyway, mine is kegged and will be ready for SWMBO when she gets home Friday!

WOW is this stuff dry...WOOO!!!!!!

 

[sAvAgE]

yeah I tasted mine and cant wait till the end of the month....

 

[EdWort]

Here's what mine looks like.

 

[Reidman]

Has anyone had an infected batch of apfelwein? My twin brother just made his first batch yesterday and today he says he has 'cottony' gunk floating on top of the apfelwein. Sounded to me like it was infected, but I wanted everyone's input. Dump it or let it ride?

The "cottony" gunk could be small air bubbles clumped together. I had a similar looking thing and it went away after a few days. Tastes great and is bottled now....

just a thought..