Man, I love Apfelwein

[Schlenkerla]

Quick question, why 6 weeks? I've had mine going for 3 weeks now and it seems that active fermentation is over. Is there any clarifying to speak of? Conditioning? There's basically no trub.

The reason i ask is i'm sick of waiting! Lol. BTW i did a 6 gallon batch with 1 packet of Montrachet. Maybe fermentation will take a bit longer.

If you can wait till its clear - the taste will be cleaner. Mine stayed in the fermentor for 12 weeks and I still had settling in the bottle after 3 weeks.

If you decide to blow off waiting, you need to start another so you can let it clear a little more.

 

[davidr2340]

I know... It's about damn time!!!
Followed Ed's recipe to a tee!!!

Also, bought enough dextrose and yeast to start another batch in two weeks!!!

I'll keep you posted... Thanks!!!

 

[EdWort]

Looking good! It'll go cloudy soon, and then begin to clear in a few weeks.

 

[98EXL]

I was impressed with the cloudy color, and also impresses yesterday when I checked it had started to clear. I was so excited!

 

[BlindLemonLars]

Uhhh...interesting looking porcelain "fermenter" at the right of the frame.

 

[98EXL]

is that where the 'special yeast' comes from?

 

[Movinfr8]

Make sure you don't use the wrong "hole" in the middle of the night!!
Norm

 

[Movinfr8]

Drink cautiously.

SO TRUE
I have learned just from the hydrometer samples, and bottling leftovers, this ain't no liteweight, and I definitly will not think there is too little alcohol, like my first batch of ale!!
Norm
p.s. got it bottled a few minutes ago...

 

[efreem01]

If you can wait till its clear - the taste will be cleaner. Mine stayed in the fermentor for 12 weeks and I still had settling in the bottle after 3 weeks.

If you decide to blow off waiting, you need to start another so you can let it clear a little more.

Instead of waiting an extra 3 weeks for the apfelwein to clear, would the process speed up if I cold crash the carboy in my lagering fridge?

 

[EdWort]

Instead of waiting an extra 3 weeks for the apfelwein to clear, would the process speed up if I cold crash the carboy in my lagering fridge?

Nope, don't recommend it. Patience, grasshopper. No go start another batch.

 

[efreem01]

Thought ahead. I bought three packets of Montrachet from AHS and have 5lbs of Dextrose on hand. Looks like i may be buying a new primary and zoning it for apfelwein-only usage.

 

[phooka]

Thought ahead. I bought three packets of Montrachet from AHS and have 5lbs of Dextrose on hand. Looks like i may be buying a new primary and zoning it for apfelwein-only usage.

I did just that. I bought a couple of better bottles for the continuing production of the Apfelwein. I need to get a large mouth funnel or something though for the larger bags of dextrose.

 

[EdWort]

I did just that. I bought a couple of better bottles for the continuing production of the Apfelwein. I need to get a large mouth funnel or something though for the larger bags of dextrose.

I find there is no savings for a 5# bag compared to five 1# bags, so I buy the small bags and it's premeasured for me. I use a big funnel to pour my Apfelwein in my Better Bottle, but pour the dextrose direct from the bag in the apple juice jug.

 

[davidr2340]

Uhhh...interesting looking porcelain "fermenter" at the right of the frame.

... Thanks, It's a prototype!!!

 

[Jetsers]

Well, my first batch of Apfelwein is almost gone 1 week after kegging. All my friends keep comming over to drink it. They all say the beer that I have kegged right now is the best batch I have ever made, but they want the apfelwein before it runs out.

I think its going to be hard to keep production up to the level of their drinking. At least sunday 1 guy started up his own batch becuase his wife liked it so much.

Thanks Ed.

 

[EdWort]

I think its going to be hard to keep production up to the level of their drinking.

Have an Apfelwein making party. Get some Better Bottles and have your friends bring over some apple juice. Have them watch and they'll learn and they now have skin in the game since they bought the juice.

 

[Hopleaf]

Has anyone tried Wyeast Cider Yeast (3766)? I'm going to try a batch with it...

Wondering if I need a blow-off hose with it? I'm assuming I do.

 

[hoplobster]

I made up a three gallon batch using Ed Wort's original recipe and I'll be bottling it soon. We're going to back sweeten it with Splenda but SWMBO wants it carbonated as well. Any thoughts on how this should be done? Can I just add the priming sugar like a batch of beer and then just add the Splenda on top of it?

Thanks in advance!

 

[david_the_greek]

yeah quickie question (more a reaffirmation) from those with experience, it'll be the one month mark for my original recipe apfelwein on the 4th and I want something to drink! I plan on kegging 3 out of the 5 gallons and bottling the rest. Its really no problem if I still see some co2 bubbles coming out right? Should I add some kind of stabilizer for the bottle version? I'd like the make the bottles sparkling but perhaps out of simplicity I'll keep those still for now, plus I have to know how the original is supposed to taste before I decide whats my favorite. I tried some a few days ago from the carboy and :cross: !!!! I want at this stuff. What pressure to you all serve your apfelwein at if you keg it?

 

[Hopleaf]

here's my thanksgiving experiment:

4 gallon tree top
1 gallon cranberry cocktail
2 Tbsp blackstrap molasses
1 lb Clover honey
1 lb demerara sugar
Wyeast Sweet Mead 3766
nutrient & enegizer
1 cup raisens & 1 cup craisens after primary ferm has subsided

I tasted it and was pretty good.. I prolly would do 3 gallon tree top 2 gallon cocktail next time. I originally was going to do 1 gallon pure cranberry but chickened out and thought it would be too tart.

 

[Schlenkerla]

here's my thanksgiving experiment:

4 gallon tree top
1 gallon cranberry cocktail
2 Tbsp blackstrap molasses
1 lb Clover honey
1 lb demerara sugar
Wyeast Sweet Mead 3766
nutrient & enegizer
1 cup raisens & 1 cup craisens after primary ferm has subsided

I tasted it and was pretty good.. I prolly would do 3 gallon tree top 2 gallon cocktail next time. I originally was going to do 1 gallon pure cranberry but chickened out and thought it would be too tart.

The raisens weren't a problem?

If so, that's Good... In my Cider book they suggest using raisens for a yeast pitching. The thought being that the raisens carry the natural wild yeasts.

You add them for natural ferments.

 

[Hopleaf]

The raisens weren't a problem?

If so, that's Good... In my Cider book they suggest using raisens for a yeast pitching. The thought being that the raisens carry the natural wild yeasts.

You add them for natural ferments.

Oh hmm.. I wondered about the natural yeasts on them... I was going to add them for a different reason, I had been told they would improve the body.

The craisens I wanted to add just for more cranberry flavor.

 

[bobbo]

Last night marked a month since I mixed up my apfelwein (following EdWort's original recipe), so I checked the hydrometer and had a taste. It tastes yummy, but the hydrometer read in the upper 1.020's. Plus, I don't think it's cleared up like it should have. I have no problem giving it more time if that's all I need to do, but should I be concerned about the gravity at this point? The temp in my basement's been between 62 - 66 the whole time. It bubbled away pretty good for 2-3 weeks, and now it's slowed down. There are still some tiny bubbles rising steadily to the top, but I don't know how often the airlock is bubbling. The only thing that I can think of is that after pouring the sugar in the half empty bottles, I didn't shake it up enough to dissolve it before pouring it in my carboy. Ended up with a thin layer of sugar on the bottom. Would that cause that sugar not to ferment? Just in case my hydrometer's off, I'll drop it in some water tonight and make sure it reads around 1.000. Thanks for the help!

 

[EdWort]

Yep, we've found that fermenting in the 60s can double the fermentation time. Patience is needed here. I will clear to crystal clear if you give it time. Now go start another batch since you have time.

 

[Mutilated1]

Ok I think I'm going to give this recipe a try. I'm going to follow EdWort's recipe, only I'm going to cut back to 1# of sugar instead of 2#, my friends and family won't appreciate it if its overstrong.

If I start it tonight it should be ready to go on Halloween which is also my daughter's birthday.

If anyone's made this without bottling it or carbonating it, would you mind telling me how it turned out ? I was thinking of leaving it in the carboy/fermenter and then putting it all in the bottling bucket and serving it right out of the tap at a Halloween party. If there is any left over, I thought I might bottle carbonate the rest and put some cinnamon or cranberry in there and let it rest for a Thanksgiving or Christmas gathering.

 

[Beerrific]

I had my batch (only one so far) fermenting at 70F and noticed it took almost 3 weeks to get down to 1.01ish and was very cloudy. Within the next week and a half it dropped to right around 1.000 (maybe less) and cleared up nicely.

 

[EdWort]

Ok I think I'm going to give this recipe a try. I'm going to follow EdWort's recipe, only I'm going to cut back to 1# of sugar instead of 2#, my friends and family won't appreciate it if its overstrong.

One or two pounds, it won't make a difference except in the ABV. Taste will be the same.

 

[BrewDey]

I had my batch (only one so far) fermenting at 70F and noticed it took almost 3 weeks to get down to 1.01ish and was very cloudy. Within the next week and a half it dropped to right around 1.000 (maybe less) and cleared up nicely.

Seems like after the 3rd or 4th week it really starts to clear up. Bottled my 2nd batch on Saturday and I can't wait for it to be ready!

 

[CatchinZs]

Anyone use Motts apple juice.
I'm christening my first carboy with a batch of Apfelwein but I don't have a wine theft to a sample for a gravity check. I didn't think of that until I had it all in the carboy.
I just need a rough idea of OG so I don't bottle to soon.

 

[EdWort]

Anyone use Motts apple juice.
I'm christening my first carboy with a batch of Apfelwein but I don't have a wine theft to a sample for a gravity check. I didn't think of that until I had it all in the carboy.
I just need a rough idea of OG so I don't bottle to soon.

Wait till it clears and you stop seeing a steady stream of bubbles rising up the sides. Use a flashlight.