Man, I love Apfelwein

[nsw8148]

I bought regular sugar instead of corn sugar. What difference will it make?

None, I've actually started using regular sugar when I dont use honey

 

[wiseman]

I went to make this recipe from memory and I thought it was 5 gallons of apple juice, 5 pounds of sugar. Just read it and realized it was 2 pounds. Will this finish? is there anything you think i should do?

 

[jeepinjeepin]

I went to make this recipe from memory and I thought it was 5 gallons of apple juice, 5 pounds of sugar. Just read it and realized it was 2 pounds. Will this finish? is there anything you think i should do?

Has all the sugar dissolved? If it's not you can rack off of what is sitting on the bottom. If it is you just have to wait it out and hope for the best.

 

[runningweird]

I would let the montrachet or whatever wine yeast you are using finish then add some champagne yeast.

Alternatively you could split the batch into two 2.5 gallon batches and then top them up to 5 gallons with more juice.

 

[jeepinjeepin]

I would let the montrachet or whatever wine yeast you are using finish then add some champagne yeast.

Alternatively you could split the batch into two 2.5 gallon batches and then top them up to 5 gallons with more juice.

Genius. If you can't remove sugar, increase volume.

 

[wiseman]

Has all the sugar dissolved? If it's not you can rack off of what is sitting on the bottom. If it is you just have to wait it out and hope for the best.

yeah it all dissolved fine. I'll probably measure the gravity tonight to see if it's pancake syrup.

Though by my math, including all the sugar in the apple juice that's a total of about 9.5 pounds of sugar total in it and I've done barleywines with more sugar in it to start than that.

 

[Recluse]

Wow.... I have been using EC-1118 and Fermax Yeast nutrient and Rhino Farts have been largely non-existent.

Yesterday I whipped up a batch with 2 gal apple juice, 1/2 gal Gerber 100% Pear juice, 1/2 lb dextrose 1/2 lb brown sugar.

I was out of EC-1118 so I used Montrachet
I was out of Fermax (actually it got wet and went bad) so I used DAP according to directions (1/4 Tsp in my 2.5 gallon batch).

Started bubbling by last night and today it is already Rhino Fart city!! Worse than ever! Wonder if it is the pear juice or just the stressed yeast. Gotta get some more FERMAX, EC-1118 or add more DAP!

 

[emjay]

I've never had rhino farts, and I've just used Wyeast nutrient and Montrachet yeast.

 

[wiseman]

Thoughts on fructose vs glucose (corn sugar)? I can get pure fructose right down the street for about 99 cents a pound instead of going all the way across town to get glucose.

 

[emjay]

Thoughts on fructose vs glucose (corn sugar)? I can get pure fructose right down the street for about 99 cents a pound instead of going all the way across town to get glucose.

Might as well just use table sugar.

 

[Recluse]

I've never had rhino farts, and I've just used Wyeast nutrient and Montrachet yeast.

I should have said that when I used FERMAX with Montrachet, it cut down considerably on the H2S production. Still got less or none with EC-1118. I think I should have added more DAP. Bag said 1/2-3/4 gram (1/2 TSP per 5 gal), which seemed low to me as I've seen others using a full teaspoon per 5 gal.

The Fermax worked great as directed. I think I am going to try to find another bottle of that.

 

[wiseman]

Might as well just use table sugar.

table sugar had its own problems, I thought?

besides, apple juice's sugar is primarily fructose.

Sugars 23.9g
Sucrose 3125mg
Glucose 6523mg
Fructose 14210mg

Why would this cause issues similar to adding table sugar?

 

[Malstorme]

Batch #2 in the fermenter, the most vigorous fermentation I've ever seen. Wrote a song about it. Wanna hear it, here it go:



Not any music actually, just about 18 seconds of furious bubbling!

Mals

 

[herminator]

Wow I've not been on for a few months! I started my homemade Apelwein on 26th November 2010, and it's still sat in my understairs cupboard.

I forgot all about it, and now not sure what to do with it? will it still be ok?

 

[emjay]

Wow I've not been on for a few months! I started my homemade Apelwein on 26th November 2010, and it's still sat in my understairs cupboard.

I forgot all about it, and now not sure what to do with it? will it still be ok?

Will it be ok???? It should be significantly BETTER.

 

[VillageBrew]

Will it be ok???? It should be significantly BETTER.

I don't know where Dorset is but I am on my way!

 

[herminator]

You're all welcome to come for a taste ;-)

Can anyone advise what best to do now? Is it ready to drink? do I need to add anything to it first? Sorry this is my first time,

 

[BrewinBigD]

just a quick (maybe dumb) question. do you re sugar at bottling or is this a flat beverage?? definately interested in trying!

 

[emjay]

just a quick (maybe dumb) question. do you re sugar at bottling or is this a flat beverage?? definately interested in trying!

Either way works. Some prefer it sparkling (like me), while others prefer it still.

 

[herminator]

Either way works. Some prefer it sparkling (like me), which others prefer it still.

I'd like mine sparkling. What do you do to make this happen?

 

[motleybrews]

I'd like mine sparkling. What do you do to make this happen?

Yes! Me too. Do you just prime it like you would a beer?

 

[stargazer007]

Can I use fresh juice (Juicer) made from apples? anything extra to add?
thanks DJ

 

[mloster]

I just took a gravity reading after 2 weeks out of curiosity since my blowoff tube stopped all activity. My reading was .991. Is this too low? Did I possibly get an infection? For a 3 gal batch, I used 1 gallon of homemade, pasteurized apple juice and 2 gallons of tree top, along with 1 lb of corn sugar and a packet of montrachet yeast.

 

[wolverinebrewer]

I'd like mine sparkling. What do you do to make this happen?

Carbonate it like you would beer. I followed Ed's recipe and carbed with about 1/2 cup corn sugar dissolved into 1 cup water. It was plenty carbed and looks like you are pouring ginger ale.

 

[motleybrews]

Carbonate it like you would beer. I followed Ed's recipe and carbed with about 1/2 cup corn sugar dissolved into 1 cup water. It was plenty carbed and looks like you are pouring ginger ale.

Thanks.

 

[jpr210]

is it normal for airlock activity to stop after about a week?

 

[DeNomad]

is it normal for airlock activity to stop after about a week?

Yea I wouldn't worry about it. If it's hot where your fermenter is, it will ferment faster. My condo is about 80 degrees and it finished bubbling at 7 or 8 days. Just letting it sit until I get around to kegging it now.

 

[jackers252]

Kegged mine after 8 1/2 months. This stuff is amazing! I can't wait till it gets all carbed up.

I am going to immediately make two more batches. Another plain and something with some fruit/honey/spice combo.

I am thoroughly impressed!

 

[RobWalker]

DeNomad, apologies for deviating massively off topic here, but if that Hobgoblin a clone of the commercial version?

 

[wolverinebrewer]

I just made a new batch yesterday using 2 lbs brown sugar and EC-1118 yeast. OG 1.060. Bubbling nicely after 20 hours.