Man, I love Apfelwein

[Bamsdealer]

Once they start fermenting you'll notice them in suspension and the juice will be cloudy. Give them a day or two
to start working

 

[wburns]

Perfect. Thank you!

 

[Big_Blue]

Searched this thread, but cannot seem to find the answers to this crazy series of questions I have:

I used WLP775 English Cider Yeast for my run on this. It's still waiting, and it's going to be another few weeks, but I wanted to know if it would be better to a) pitch right on top of the remaining cake, or b) try to wash the little guys? If b), then should I make the starter with DME as usual, or can one fashion a starter with more apple juice? If so, how?

 

[Leadgolem]

Searched this thread, but cannot seem to find the answers to this crazy series of questions I have:

I used WLP775 English Cider Yeast for my run on this. It's still waiting, and it's going to be another few weeks, but I wanted to know if it would be better to a) pitch right on top of the remaining cake, or b) try to wash the little guys? If b), then should I make the starter with DME as usual, or can one fashion a starter with more apple juice? If so, how?

Pitching on top of the yeast cake should be fine. One of the main reasons to wash the yeast is to remove trub that might have a conflicting flavor with your next batch. As long as you don't have a really skunky ferment, that shouldn't really be an issue with successive batches of the same thing. I wouldn't do that more then once though. The likelihood of contamination would be higher then I would be comfortable with after that.

Fermenting on the yeast cake does raise the odds of autolysis in the batch, but it's doubtful you will end up with anything like that with 2 successive batches.

If you want to make a starter, just use the same juice you are planning for the batch. If you want you can dilute it to your typical starter gravity, then pitch your yeast into that liquid. Typically, apple juice has a gravity of about 1.050. Put the juice remaining from what you used as a starter in the fridge, or it can go off after the couple of days you need for your starter.

 

[Big_Blue]

Yeah, pitching on the yeast cake... kinda worries me, which is why I'd rather rinse it. So, if I have this right, I could just dilute the juice I'm going to use down to 1.040 and use that as a typical starter.

 

[Leadgolem]

Yeah, pitching on the yeast cake... kinda worries me, which is why I'd rather rinse it. So, if I have this right, I could just dilute the juice I'm going to use down to 1.040 and use that as a typical starter.

Yup. It isn't even critical to dilute it. 1.050 isn't that high. The idea is to give the yeast in the starter pretty much the same sugar balance as what's in the batch. That way they are all setup for them when they hit your brew. I do discount the sugar added to the mix here as sucrose is so easy for the yeast to process it doesn't require anything special on their part.

 

[Big_Blue]

Swell. As usual, I kept thinking things must be more complicated than they actually are. Thanks for clearing that up.

 

[jab007]

Hey, I bottled and added dextrose to my batch exactly three (3) weeks ago. Three gallons total made from Apple Cider, it came out great it was my second batch put the first time I've tried carbonating. My question is - normally how long does it take to carbonate. Carbonated only two (2) gallons added exactly 7 teaspoons of dextrose. No bottles have exploited, just wondering if it is ready???


CORRECTION: I added 7 Tablespoons of dextrose vice 7 teaspoons. This was base on the original recipe calls for 3/4 cup of dextrose to five (5) gallons for carbonation. Simple math: 4 tbsp per 1/4 cup times 3 equals 12 tablespoons per 5 gals of drink. Divided 12 by 4 equals 2.4 tablespoons per gal. 2.4 times 3 equals 7.2 tablespoon for 3 gallons. 3/4 = 3 (4) = 12 / 5 (3) = 7.2.

 

[natedoggaz]

Hey, I bottled and added dextrose to my batch exactly three (3) weeks ago. Three gallons total made from Apple Cider, it came out great it was my second batch put the first time I've tried carbonating. My question is - normally how long does it take to carbonate. Carbonated only two (2) gallons added exactly 7 teaspoons of dextrose. No bottles have exploited, just wondering if it is ready???

Crack one open and give it a try...

I am very curious to see if your 7 teaspoons is enough for 2 gallons. I am about to carbonate just 1 gallon and maybe I can figure out how much I will need depending on results like yours...

 

[jab007]

Crack one open and give it a try...

I am very curious to see if your 7 teaspoons is enough for 2 gallons. I am about to carbonate just 1 gallon and maybe I can figure out how much I will need depending on results like yours...

Correction to my post I added 7 tablespoons of dextrose vice 7 teaspoons. See the edit to my original post above.

Anyway, I will pop one open tonight then give some feedback either tonight or tomorrow. :fro:

 

[EHV]

Can it really be this easy? This is my first ever Cider/Wine attempt and it was painless and simple. Thanks Edwort for posting this and everyones input into this thread. I've learned a lot and now have some fermenting away.

 

[HopHeaven]

Can it really be this easy? This is my first ever Cider/Wine attempt and it was painless and simple. Thanks Edwort for posting this and everyones input into this thread. I've learned a lot and now have some fermenting away.

Yes it really can be,and it is!

 

[JonPenney1981]

Finally bottled a batch that fermented for a little over six months. I usually get too impatient and bottle after three months. Whew, you could smell the burn coming off of it. Can't wait to try this in about 4-6 weeks.

 

[jab007]

Crack one open and give it a try...

I am very curious to see if your 7 teaspoons is enough for 2 gallons. I am about to carbonate just 1 gallon and maybe I can figure out how much I will need depending on results like yours...

Cracked one open last night, I'm not a beer drinker but it was pretty good. Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...

 

[Adrenaline-Junkie]

Anyone tried mead yeast? Also, should i play it safe and use a larger carboy because of the krausen (assuming i dont use montrachet)?

 

[natedoggaz]

Cracked one open last night, I'm not a beer drinker but it was pretty good. Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...

OK cool - so for my 1 gallon I am looking at most 4 tablespoons...

Was yours sweet at all - or did the yeast eat most of it up?

Also, how did you add yours to the batch? Did you just dump the dry dextrose straight into your carboy or bottling bucket, or did you add a little water to it first?

Thanks!

ND

 

[ThatGeekGuy]

Lots of factors involved, so it's hard to say. You probably have very low yeast content in the bottles. After that it's mostly a matter of temperature. With relatively high yeast contents and temps around 75-85f, 48 hours is usually enough. I've also seen batches take 4-5 weeks at temps in the mid 50's and low yeast populations.

I guess I'll just have to pop one and see

 

[good11s]

Prepared my second batch last week. I changed one thing. I used Lalvin ec-1118 and aerated prior to pitching.

Only filled 5g better bottle right up to the neck since last ferment was uber tame (looked like a fizzy soda).

Whoops. Day one, OK. Day two, OK just went cloudy, good activity. Day three, OK cloudy, lots of airlock activity. Day four, sticky mess all over, airlock blown off. And remnants of Apfelwein geyser all over the place.

SWMBO was not impressed. Like I said...whoops.

 

[lpsumo]

Well carbonated however, for 2 gallons I would say 7 1/2 to 8 Tablespoons would be perfect...

I have never carbonated anything before. Judging by this, I would use about 3/4 of a tablespoon for a wine bottle (750ml).

Do I just put the dextrose in the bottom of the bottle and rack onto it?

 

[black_talon]

I have never carbonated anything before. Judging by this, I would use about 3/4 of a tablespoon for a wine bottle (750ml).

Do I just put the dextrose in the bottom of the bottle and rack onto it?

No!! You can't carb in wine bottles. You will blow corks and Apfelwien EVERYWHERE. You can use clean coke bottles or bottle it like beer

 

[black_talon]

No!! You can't carb in wine bottles. You will blow corks and Apfelwien EVERYWHERE. You can use clean coke bottles or bottle it like beer

.. Edit

 

[jab007]

OK cool - so for my 1 gallon I am looking at most 4 tablespoons...

Was yours sweet at all - or did the yeast eat most of it up?

Also, how did you add yours to the batch? Did you just dump the dry dextrose straight into your carboy or bottling bucket, or did you add a little water to it first?

Thanks!

ND

No, I mixed the dry dextrose with a little bottled water then poured it into an empty racking bucket. Next I siphon the apfelwein in the the bucket, the sugar solution mixes in to the aplewein as it filled (you don't want to stir or agitate it much - no extra oxygen). Then I bottled, capped and store for 3+ weeks, should be good at the 3 week mark. The longer the better. Like I said sampled a bottle the other night, it has been carbonating 2 days past 3 weeks and it was good and well carbonated. Will let the bottle sit for about two more months before I farm out a few. I don't drink just make wine and now this stuff as a hobby.

 

[roguemc]

Apple juice purchased from Costco can't wait to try this recipe, thanks Ed

 

[Skydog60]

Started my second batch on 1/14/2013

Here's the progress


Day 1: After the addition of a dextrose and a good mix the OG is 1.066


Day 7: Nice cloudy fermintation


Day 25: Garvity check and a taste. Good apple flavor, nice and dry


Day 25: SG 1.001 - 8.6% ABV. needs to go another month or two maybe Saint Patricks Day.

 

[natedoggaz]

No, I mixed the dry dextrose with a little bottled water then poured it into an empty racking bucket. Next I siphon the apfelwein in the the bucket, the sugar solution mixes in to the aplewein as it filled (you don't want to stir or agitate it much - no extra oxygen). Then I bottled, capped and store for 3+ weeks, should be good at the 3 week mark. The longer the better. Like I said sampled a bottle the other night, it has been carbonating 2 days past 3 weeks and it was good and well carbonated. Will let the bottle sit for about two more months before I farm out a few. I don't drink just make wine and now this stuff as a hobby.

Wait...aren't you going to pasteurize to stop the carbonation from building up? I think you will start to have your bottles explode if you don't?

I did exactly the same thing. I took 1 cup of bottled water, 3 tablespoons of corn sugar, AND I added 9 small packets of sweet 'n low and brought to a boil on the stove. I am hoping the yeast will eat up a lot of that corn sugar because it came out pretty sweet.

I filled one plastic sprite bottle to test for pressure, and I got 8 others in capped glass beer bottles. I bottled last night and checked the plastic one today and it already had some resistance to squeezing it...

ND

 

[Adrenaline-Junkie]

You shouldnt have to pasturize as long as you didnt add to much sugar.

 

[mike_in_ak]

You shouldnt have to pasturize as long as you didnt add to much sugar.

+1

Unless you back sweetened. If you just added the correct amount a priming sugar, there's no need.

 

[LoudounBrew]

I'm thinking of brewing up a batch of Edwort's Apfelwein. I used to live in Frankfurt and really enjoyed the apple wine. But looking at Edwort's recipe, he adds sugar and gets the ABV up to ~9%. I seem to remember the ABV of apple wine being around 5%-6% - and even then I'd off mix it with sparkling water, so the ABV went down to ~2.5%, i..e I could drink the stuff all day.

Anyway, I'd prefer to make a batch that matched the Frankfurt-style apfelwein as opposed to a higher alcohol style. If I don't add the sugar, will the ABV come in around 5% and be closer the German style?

Thanks.

 

[mike_in_ak]

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”

Rockin

 

[Bamsdealer]

I'm thinking of brewing up a batch of Edwort's Apfelwein. I used to live in Frankfurt and really enjoyed the apple wine. But looking at Edwort's recipe, he adds sugar and gets the ABV up to ~9%. I seem to remember the ABV of apple wine being around 5%-6% - and even then I'd off mix it with sparkling water, so the ABV went down to ~2.5%, i..e I could drink the stuff all day.

Anyway, I'd prefer to make a batch that matched the Frankfurt-style apfelwein as opposed to a higher alcohol style. If I don't add the sugar, will the ABV come in around 5% and be closer the German style?

Thanks.

Absolutely. You can even go the other way and replace some of the apple juice with water. I'd hold off on that though, brew it with just applejuice, and add extra water to your priming sugar solution if the wine is too much for you