Man, I love Apfelwein

[funkadelicturkey]

I used 4 oz and it came out with nice carb.
If it is clear it should be okay after 5 weeks.

 

[MrMcPeach]

I used 4 oz and it came out with nice carb.
If it is clear it should be okay after 5 weeks.

I now a lot of people use 4-5oz, but is there a maximum "safe" amount for regular beer bottles? I don't want grenades but am interested in giving this a champagne like fizz.

 

[CRQuarto]

I had a batch of this sitting in the brew room for the last six months, and honestly forgot about it (on purpose). I finally kegged it up, let it sit for a couple weeks, and....

Wow.

The fiancee described it as a, "panty dropper", when I told her the ABV level. A bit crude (odd for her, really), but, a good compliment I'd say.

Kudos to you sir.

 

[Brew Runner]

That's an endorsement if I ever heard one.

 

[spazasm]

I am about to brew my fist batch and have a quick question. My Lhbs sells dextrose in bulk but it is scooped into a ziplock bag from a bigger bag (not sanitized as far as I know). Should I boil my sugar first or will it be ok to use as is? If I should boil it, please advise on how- how much water, how long, etc. Thanks for your help

 

[EdWort]

I am about to brew my fist batch and have a quick question. My Lhbs sells dextrose in bulk but it is scooped into a ziplock bag from a bigger bag (not sanitized as far as I know). Should I boil my sugar first or will it be ok to use as is? If I should boil it, please advise on how- how much water, how long, etc. Thanks for your help

I buy my dextrose in 50# sacks and weight it out before adding it to my carboys and never had any problems. You should be fine just adding it.

 

[Kaewan]

I buy my dextrose in 50# sacks and weight it out before adding it to my carboys and never had any problems. You should be fine just adding it.

I just started a batch of this stuff two days ago and I had also wondered if I should boil the sugar but looked through this thread and found no mention of it. I just weighed and dumped it in. I added about 1/4 tsp of yeast nutrient and used Montrachet yeast. I had airlock activity within 3-4 hours-- which surprised me because I had read that it could take a while. Airlock smells like apple juice.

The juice I picked up was Rougemont (Quebec) apple juice from concentrate. It's says 100% pure with Vitamins D, C, and calcium added. Hopefully those additives won't hurt it. Stuff was on sale and was the only juice there in sufficient quantity to make 5 gal.

 

[EdWort]

I just started a batch of this stuff two days ago and I had also wondered if I should boil the sugar but looked through this thread and found no mention of it. I just weighed and dumped it in. I added about 1/4 tsp of yeast nutrient and used Montrachet yeast. I had airlock activity within 3-4 hours-- which surprised me because I had read that it could take a while. Airlock smells like apple juice.

The juice I picked up was Rougemont (Quebec) apple juice from concentrate. It's says 100% pure with Vitamins D, C, and calcium added. Hopefully those additives won't hurt it. Stuff was on sale and was the only juice there in sufficient quantity to make 5 gal.

Sounds like you are on the right track! Congrats.

 

[Mayday99]

Started 4/4, Bottled 7/4 with 5 oz corn sugar (kept a 6 pack flat for comparison)

Crystal clear out of primary, tasted some at bottling and it tasted like a cheap chardonnay you might get out of a box.

Tried one of the partially carbed bottles a week later, and apple flavor is starting to come through already.

I will try to hold off until late September to really start drinking these. Followed the recipe exactly, used organic apple juice from BJs (20 bucks for 5 gallons)

Making it sure was easy, but I remember now how much of a PIA bottling is. Don't have the room in my kegerator for it.

 

[EdWort]

Making it sure was easy, but I remember now how much of a PIA bottling is. Don't have the room in my kegerator for it.

Get some 1 liter flip top bottles and make short work of it.

 

[Bookem15]

About to do my first batch of this and I like it a little more fruity not so dry. Anyone try lalvin 71b-1122 for yeast? I would like to know if that will leave some sweetness to it.

 

[mervby]

Hi everyone,
I'm fairly new to brewing, and have started a batch of what seems to be an all time hit - EdWort's Apfelwein. I followed the instructions exactly, using 2gal of Meijer-brand juice with Ascorbic Acid, 3 gal of 100% juice, and 2 lbs of corn sugar. It's tan-orange in color, bubbling little mini-bubbles, and putting gas out through a blowoff tube pretty regularly, so I think that's all good news.

I'm trying to judge how long to leave it in my primary fermenter (5 gal Better Bottle). I saw instructions saying 'at least' 4 weeks, but also saw that it 'hits its stride' at 6 months. Is that to say that I should leave it in the fermenter for 6 months before bottling? How would the flavors be different, for example, if I bottled it in 4-6 weeks, and then left the bottles at room temperature for a total of ~6 months?

Unfortunately, I don't really have any fancy equipment, so kegging and attaching CO2 is out of the question for the time being.

Thanks for the help!

 

[jeepinjeepin]

Mine is still bubbling at almost 6 weeks. It will stay in primary at least 2-3 months. That gives you plenty of time to read up and decide how you want to handle yours. Do you have bottles? Now is a good time to start saving.

 

[ZOG]

Mine is still bubbling at almost 6 weeks. It will stay in primary at least 2-3 months. That gives you plenty of time to read up and decide how you want to handle yours. Do you have bottles? Now is a good time to start saving.

still bubbling at 6 weeks WOW... mine is only 4 weeks old and is almost completly clear.

 

[Cozmcphish]

Hi everyone,
I'm fairly new to brewing, and have started a batch of what seems to be an all time hit - EdWort's Apfelwein. I followed the instructions exactly, using 2gal of Meijer-brand juice with Ascorbic Acid, 3 gal of 100% juice, and 2 lbs of corn sugar. It's tan-orange in color, bubbling little mini-bubbles, and putting gas out through a blowoff tube pretty regularly, so I think that's all good news.

I'm trying to judge how long to leave it in my primary fermenter (5 gal Better Bottle). I saw instructions saying 'at least' 4 weeks, but also saw that it 'hits its stride' at 6 months. Is that to say that I should leave it in the fermenter for 6 months before bottling? How would the flavors be different, for example, if I bottled it in 4-6 weeks, and then left the bottles at room temperature for a total of ~6 months?

Unfortunately, I don't really have any fancy equipment, so kegging and attaching CO2 is out of the question for the time being.

Thanks for the help!

I followed the recipe/fermenting time exactly and I found that this had a very alcoholic bite from the get-go. I'm noticing that the longer it's been sitting in the bottles, the more mellow it's getting and the more the apple flavor is starting to show through.

If I had to start over, I think I would've let it sit in the fermenter a lot longer than the six weeks I did, because I'm thinking this stuff will not be where I want it to be for another 6-8 months.

What I do know is that between carbed and uncarbed, I'd recommend carbed. It has a good champagne style characteristic as opposed to the still that still tastes like a chardonnay to me.

Good luck!

 

[Mudflap]

I'm on my second batch of this and this is what I've learned, it definitely tastes better the longer it ages, and mervby, it will age in bottles just fine, like traditional wines. I kegged most of my 1st batch and while it was quite drinkable at 5weeks in the fermenter, it got better and better each time I pulled a glass. The keg lasted a little over a month and as they say, the last pint was the best! So I think the strategy is to let it go as long as you can stand it. I'm at about 2 1/2 months in carboy with this second batch and I'm about to keg it soon as I have all empty kegs at the moment. Maybe one day I'll have the nerve to let a batch go for 6months or even a year! I bet that is some smooth stuff right there! Ok. thirsty now...

 

[BulldogBrewer]

Just cracked a carbed bottle that I made way back in october or '10... Really really clean. This is some good stuff!

 

[jeepinjeepin]

still bubbling at 6 weeks WOW... mine is only 4 weeks old and is almost completly clear.

I measured gravity today. It's below 1.000, maybe. I was too lazy to correct for temperature.

 

[usfmikeb]

Just kegged my first batch, very dry, can definitely taste the apple, reminds me of a champagne. SWMBO tried as well, immediately asked me to sweeten, and to add another fruit to the second batch that I've got going.

 

[smokewater]

I threw together a batch of this in a free Walmart frosting bucket I had laying around that I got from the bakery.

I had drilled it for an airlock but thinking it 5 gallons hadn't brewed a smaller batch of beer. Unfortunately it only held 4.25 gallons of apple Juice. Should have measured it first.

The good thing is I have 3 of them and they will be perfect for 4 gallon batches. Since Costco sells juice by the 2 gallon packages that is perfect. This first batch will be a bit strong though since I already had 2 lbs of sugar in before realizing all my juice wouldn't fit.

 

[itzkramer]

Well, i made my first batch. 2 months in and i get just a bit of apple flavor, mostly alcohol and yeast flavor. However, this DOES creep up on you, and i expect a full hangover tomorrow! I'll try it again in 1 month, and again 1 year after brewing.

 

[shootandbrew]

I just bottled my first batch last night after four months in the carboy. She was crystal clear! I'll let it carbonate in the bottles for a few weeks and then it will be time to try it out. Can't wait to see how it turns out!

 

[bc5000]

Mine has been in the primary for 9 mos now. I want to bottle condition it with Dextrose. Do I need to add more yeast?

The LBS said I would need to add a package of champagne yeast to my 3 gal.

 

[Distilled]

I've been making Apfelwein for a few years now - great drink especially after about 6 months in the bottle. I've switched over to Pasteur Red yeast which seems to finish the Apfelwein off with a little more Apple flavor.

Had a hankering to try something else so I brewed up 3 gallons of Apelfwein substituting Ocean Spray Cran-Raspberry juice in for Tree Top. After 6 months in the bottle we popped a top the other night and it woohoo - very nice!! We call it; Cran-Raspawein Very dangerous....

We've got a couple of bottles that we mixed 50/50 Apfelwein/Cran-Raspawein..... we're going to let them sit a little longer.

Just thought I'd share the new experiment make a recommendation if you're looking for something similar but different. Enjoy.

BJ
Salem, Or

 

[Distilled]

I was just reading through some of the more recent posts - let me make a suggestion to those that are just bottling or that are 2 to 3 months in to their first batch - start another batch ASAP, it takes too long to make so don't wait around! For the money you can't beat this stuff at a party - you'll be a hero!!! HAHA.... LOL

BJ
Salem, Or

 

[aerialmedical]

I want to throw together a 2 gal. trial batch of this stuff in a Mr. Beer fermenter. Will I be ok with the following ratios: 2 gal. apple juice, 1.5 lbs. corn sugar, and half packet of yeast?

 

[smokewater]

I want to throw together a 2 gal. trial batch of this stuff in a Mr. Beer fermenter. Will I be ok with the following ratios: 2 gal. apple juice, 1.5 lbs. corn sugar, and half packet of yeast?

Sounds a little high on the sugar. Original recipe is for 5 gallons using 2 lbs of sugar. A 2.5 gallon batch would use 1 lb of sugar. I would probably pitch the whole packet of yeast.

 

[aerialmedical]

Sounds a little high on the sugar. Original recipe is for 5 gallons using 2 lbs of sugar. A 2.5 gallon batch would use 1 lb of sugar. I would probably pitch the whole packet of yeast.

Yeah, smoke, what was I thinking? Just a little under a lb. of sugar sounds about right. As far as bottling sugar goes, should 2 oz. for the batch be sufficient? What kind of temps should this stuff ferment at after pitching the yeast?

 

[funkapottomous]

First batch came out really tart, going to try it again after it's aged a while.

second batch started with the slurry from the first batch, different apple juice. (first was mott's this was some organic pressed juice from HEB)

Decided I'd flavor up this second batch a little bit. Made a wet caramel with sugar and noticed I had some cinnamon sugar so I added that along with some vanilla. So, the wet caramel got nice and hot and dissolved into the water and I poured it into the secondary. We'll see how it comes out.

Didn't follow the recipe exactly with this second batch but my Gravity today was 1.020. The yeast was a little mixed up into the liquid though so I'm sure that threw off my reading.

 

[DeNomad]

Hi guys, I am thinking about throwing a few carboys with Ed's Apfelwein together but I got a few quick questions.

What is a typical OG?
Max recommended temperature? (I live in a condo).

The consensus seems to say "carb it"! From what I've read of this 800 page thread.