Hell Brew
Well-Known Member
Just took a hydrometer sample, didn' t want to waste it.
EdWort said:Thanks guys. Over 36,500 views. Did we hit 500 gallons yet?
SWMBO just phoned me to tell me she floated the Apfelwein keg. I guess I'll be bringing a keg in from the garage cooler when I get back in town and starting a new batch. That one only lasted 3 weeks.
joejaz said:ED,
Is it ok to bottle or should I wait till bubbling stops( or does bubbling stop).
TexLaw said:A question on storage:
How long have you folks stored your apfelwein at room temperature? I remember that EdWort kept a fermenter out for three months, but I haven't heard much beyond that.
I ask because I have some bottles from my first batch, and I would like to keep them around for a while. Of course, fridge space is at a premium, so I'm just trying to set priorities. Of course, I always keep a couple of those bottles chilled, just in case, and there's plenty on tap.
TL
Sounds nice....deathweed said:I bottled some up for 4 months, It gets sweeter with age. I also threw a couple Cinnamon sticks and some whole cloves in my fermenter, and those flavors mellow in very nicely with time
SuperiorBrew said:[
/quote]
Nice Bembel & Apfelweinglas!
skinfiddler said:Some sage advice was offered early on: (paraphrasing) "Start another batch of AW two weeks after the first." I have wised up and now have #s 2 and 3 (five gal. carboys) in the holds. I am rapidly depleting #1.
I see a lag in AW in about a month.
This is good stuff. Thanks EW
JW
for my batch I used 5 gallons of cider...... sweet mead yeast and 3.25 pounds of dme. I am farily new to the world of brewing, and would like the next batch to be sweet
MikeFlynn74 said:After kegging or botteling and waiting some time it will be plenty sweet.
mine went from TART to un****ingbelieveable with a little time. I used Cider and 2lb corn sugar
how big of a batch did you make?cd2448 said:Tried my first batch last night. Loving it. Dying with a hangover most of today but the apfelwein is good. I used Shoprite Apple Juice, 1 1/2 lb Corn Sugar, Lavlin wine yeast and added 1/2 lb of lactose to sweeten when i bottled it (and some Corn Sugar to carb) - it came out really good. Batch number two will be starting pretty soon.
claphamsa said:how big of a batch did you make?
Jonnio said:Quick Question - I started my Apflewein in my Ale Pail 1 week ago today. It is bubbling along nicely, but I would kind of like my pail back to start another beer. Can I transfer it to a secondary while its still fermenting or will that mess something up?
I could put my next beer just straight to my glass Carboy, but I was a little concerned with leaving the Apfelwein in the pail it for 4 weeks.
ma2brew said:You really don't need a pail for Apfelwein, just make it right in a carboy.
Matt
Jonnio said:Heading to Old Time Pottery today
Yeah, my carboy was full and I really wanted to get it going, and at the time it seemed like I could just rack it over and the active yeast would stay in solution, now I am not so sure if thats a good idea.
buraglio said:
Holy crap that grog is gooooooooooooooooood .....and an ass kicker...
I'll tell you what, 1 glass of glog and 2 Home Brews....I feel like I've had 9 beers. apfelwein is TOTALLY worth it. I have s second batch going with ale yeast (for SWIMBO). EdWord is a true master of brewing. If he's ever in Champaign-Urbana, Illinois I'm buying him dinner and drinks (plus I think he's in the same professional industry as me; Network Geek)....Jonnio said:Good to hear - that was one of the things that pushed me over the edge to try this recipe...well, and all the good reviews in the first 178 pages that I have read.
chase said:We just made 3 gallons of apfelwein with organic AJ and Nottingham.
Our first batch is carbonating right now.
Here it is at high krausen (SWMBO in background):
chase said:We just made 3 gallons of apfelwein with organic AJ and Nottingham.
Our first batch is carbonating right now.
Here it is at high krausen (SWMBO in background):
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