Man, I love Apfelwein

[Schlenkerla]

Yes - Most people have used wine yeast. It usually takes longer, mine was 12 weeks at ~57'F. If you wanted to check it to be sure, tranfer it to a 2ndary and take a gravity or just do the gravity.

If your weather has been anything like mine (70-80F) the odds are that the Nottingham did it job and its close to being done.

Wine yeast ferments in my experience have been tame, I suppose that's why it takes so long, outside of the fact they make alot of ABV. The ferment looks almost like a bubbling beer. Like the Dortmunder sitting next to me!!

You can afford to let it sit for at least two weeks - no problem.

Bottle/keg when; the gravity is not changing, its close to 1.000FG, and its cleared (use a flashlight).

 

[waskelton4]

sounds good.

thanks all..

i'll just sit on it for a few more weeks probably and then bottle.

ws

 

[HCNate]

I had my most non-fine moment ever today.

I filled up a 5 gal. carboy with apple juice, corn sugar and yeast. I picked it up around the neck to get my hand on the bottom to move it to its final resting place, and.....

dropped it.

5 gallons, all over my kitchen floor and 1 broken glass carboy.

I feel dumb. I was so excited. I talked about Apfelwein to my fiance all day.

 

[Ize]

I had my most non-fine moment ever today.

I filled up a 5 gal. carboy with apple juice, corn sugar and yeast. I picked it up around the neck to get my hand on the bottom to move it to its final resting place, and.....

dropped it.

5 gallons, all over my kitchen floor and 1 broken glass carboy.

I feel dumb. I was so excited. I talked about Apfelwein to my fiance all day.

Oh man, I'm sorry. Reading that actually caused me great sadness as I know it did you. One word for you.

BREWHAULER.

I lugged my 5 gals. up 13 steps and on to the kitchen counter with no problem. A deal for $12.95 at NB, and MORE than worth it.

Sorry for your loss man.

Ize

 

[Jaybird]

I had my most non-fine moment ever today.

I filled up a 5 gal. carboy with apple juice, corn sugar and yeast. I picked it up around the neck to get my hand on the bottom to move it to its final resting place, and.....

dropped it.

5 gallons, all over my kitchen floor and 1 broken glass carboy.

I feel dumb. I was so excited. I talked about Apfelwein to my fiance all day.

SOOOO sorry for your loss . Pick up the pieces and try again.:cross: I use plastic for just that reason a batch of PORTER and 1 glass carboy gone
JJ

 

[Ryanh1801]

Man mine is still bubbling away at 6 weeks. Will it ever stop.

 

[EdWort]

5 gallons, all over my kitchen floor and 1 broken glass carboy.

Bummer man! Time for a Better Bottle. They are easy to grip by the neck and bottom to carry. I do it all the time. I'm glad you were not injured.

 

[HCNate]

Thanks for all of your condolences!

I must admit, apple juice makes a nice tile cleaner. The nice thing is that now I can get a new carboy.

 

[BrewDey]

Bummer man! Time for a Better Bottle. They are easy to grip by the neck and bottom to carry. I do it all the time. I'm glad you were not injured.

Yeah, that's rough. I use carboy handles that tighten around the neck with a wignut. The Apfelwein was so easy, I just dumped it all together in my basement and didn't have to move the carboy at all.

 

[Drunkensatyr]

Only problem I have had with Apfelwein is that I wish I had started another batch about 1 week into the 1st batches fermentation! 5 gallons goes REAL fast when your wifey likes it too! Time to go pick up a few more carboys!

 

[waskelton4]

Ok.. so..

It appears my 3 gallons has now cleared and fermentation is over... time to bottle.

my question is.. how much corn sugar should i use.

I have a 4oz package left over from a beer kit that I plan on using but i'm not sure how much I should add for bottling.

fyi.. i used nottingham ale yeast and 12.5 oz of corn sugar in the ferment.


ideas?

thanks
ws

 

[Dan T]

Last night I made 5 gallons of Apfelwein and when I woke up today the top was covered with sludge and it had filled up my Airlock. Any Ideas as to what happen?

 

[Ridge Runner]

Thanks EdWort !!! Your Apfelwein rocks !! I stuck to your orig. recipe except I used 6gals of juice. Been drinking it all sorts of ways. Straight up, with Sprite, with Sprite & blueberries(SWMBO's idea, I'm gonna plant that girl some berry bushes). Although the orig. is great, I'm thinking of all sorts of ways to tweek the recipe. Thanks again man. RR

 

[Dan T]

This is what keeps growing on top. Any help to how to stop this or better yet what caused it would be great.

 

[Ryanh1801]

what yeast did you use? Using the monarch red star I never got anything like that.

 

[Whelk]

what yeast did you use? Using the monarch red star I never got anything like that.

It happened to my brother--he used the Moncharchet (or however you spell it). It went away in a few days and never came back. Someone on here said the same thing happened to them and it didn't have any effect on taste.

 

[Dan T]

LALVIN Wine Yeast EC-1118 is what I used.

This the same yeast that came in a Peach cider kit that I bottled a few weeks ago. I used my primary bucket with that kit so I never seen it do this.

 

[Flyin' Lion]

This is what keeps growing on top. Any help to how to stop this or better yet what caused it would be great.

That happened to me as well, it goes away after a few days. I had to clean my airlock at least twice--take it as a good sign of a strong fermentation.

 

[Schlenkerla]

This is what keeps growing on top. Any help to how to stop this or better yet what caused it would be great.

I never seen this before other than your picture. One other person had posted this problem with an overly agressive ferment. They thought the yeast beached itself on the wall. How well did you mix the yeast? Did you just pour it on top?

I always mix mine. That doesn't mean much unless 90% of the yeast was floating on top.

The fix for this is easy. Put the airlock on, swill the daylights out of it to dislodge the beached yeast, it should fall back into the carboy and start up in a little bit.

If it doesn't start after 24hrs., repitch yeast w/ 1/2 tsp of energizer or nutrients per gal of juice.

Good Luck!

 

[Reidman]

I'm thinking this apfelwein is a national phenomena...

Half the batch that I carbed two weeks ago already carbed up.
Popped a bottle today and it was very fizzy with a half inch foam on top.

I think I like it better carbed.

 

[Hopleaf]

I bottled my first batch of Apfelwein tonight. It made 2 cases and 1 extra so I threw that one in the freezer to cool it down quick. Not carbonated obviously but I liked it a lot.

All I have to say is great stuff Ed!

After I bottled I immediatly started a second batch. I did this one a little different for chits and giggles.

5 gallons TreeTop
1 lb turbinado
1 lb clover honey
Cotes de Blanc yeast

I expect to have this in constant production.

/150th page heh

 

[skou]

Are we finally up to 150 pages? Is this a precident? The longest thread on these distinguished Fora?

Ed, you have out done yourself!! Bravo, Maestro!!

steve

 

[Bosh]

Well my mutant apple/peach/passionfruit apfelwein is bubbling away nicely. Airlock has a very pronounced peach smell so this one should turn out to be an interesting brew.

 

[Bosh]

Hmmmm, its been brewing for about 30 hours now and already its tasting a lot better than the crappy juice. A bit of tartness and a nice fizz. Tastes kind of like cheapo but drinkable alcopop...

 

[EdWort]

Are we finally up to 150 pages? Is this a precident? The longest thread on these distinguished Fora?

Ed, you have out done yourself!! Bravo, Maestro!!

steve

Thanks. Were almost up to 1500 posts and a couple hundred off that in gallons made so far. Cheap, Easy, Tasty, & it will bite you if you don't watch out.

 

[Kayos]

I did 4 gallons juise, 4 cans concentrate, 1 lb corn sugar, and Cotes yeast. I took my first sip and I hate to blasphemise....but it tastes too "winey" for me. I was hoping for a little more "cidery" taste with the concentrate. What should I bottle with in order to get some sweetness in there?

 

[Schlenkerla]

I did 4 gallons juise, 4 cans concentrate, 1 lb corn sugar, and Cotes yeast. I took my first sip and I hate to blasphemise....but it tastes too "winey" for me. I was hoping for a little more "cidery" taste with the concentrate. What should I bottle with in order to get some sweetness in there?

It should taste winey. 7% ABV from juice + 2.5% w corn sugar = 9.5%

Quit whining and start drinkin'. Try 1lb lactose sugar, maybe two. FYI- You have to boil the lactose with water or it won't mix well.

Did you follow the 3 glass rule? If not you should try it first.

 

[jpuf]

Made a 1 gallon experimental batch using EC1118 champagne yeast. As I somewhat expected, it tastes like apple champagne. Too dry for my taste.
Oh well, the 5 gals of Ed's original with Montrachet goes in bottles tomorrow.
I can hardly wait!!

 

[EdWort]

Made a 1 gallon experimental batch using EC1118 champagne yeast. As I somewhat expected, it tastes like apple champagne. Too dry for my taste.
Oh well, the 5 gals of Ed's original with Montrachet goes in bottles tomorrow.
I can hardly wait!!

That's what experimenting is for. Glad you like the original recipe.

 

[EdWort]

Did you follow the 3 glass rule? If not you should try it first.

Good point Schlenkerla! Gotta make sure folks follow the rules here!

This makes 1,500th post in the thread! Wow!