Man, I love Apfelwein

[lolznrofls]

I used E1118 on my last batch, now 6 months old, and am less than thrilled. It is REALLY easy to drink and packs a punch but it just seems thin and watery. I'm hoping I like my carbonated half better. I'm thinking about buying a case of Manzanita Sol to mix the still half with.

My first batch seemed a little thin bodied to me so I backsweetened with concentrate..that did the trick

 

[TexasWine]

I used E1118 on my last batch, now 6 months old, and am less than thrilled. It is REALLY easy to drink and packs a punch but it just seems thin and watery. I'm hoping I like my carbonated half better. I'm thinking about buying a case of Manzanita Sol to mix the still half with.

Same experience here. Thin and watery, even carbonated. I used Montrachet.

 

[Goofynewfie]

I gave my friend a magnum of this for his bday. He hates me now

 

[EnjoyGoodBeer]

Iv had some apple wine in my fermenters for about one and a half years. I was downstairs the other week and I noticed that both my airlocks are dry on 2 five gallon fermenters. Is the wine still good? I have no idea how long the airlocks have been dry.

Please and thank you.

 

[Galdor]

Iv had some apple wine in my fermenters for about one and a half years. I was downstairs the other week and I noticed that both my airlocks are dry on 2 five gallon fermenters. Is the wine still good? I have no idea how long the airlocks have been dry.



Please and thank you.

I am no expert so I would suggest getting a second and third and forth opinion, but from what the interwebs have been telling me lately, it's a case by case thing. Obviously there is the possibility of oxygen ruining the quality, and a chance that bacteria and other micro-organisms have gotten into the brew. I would say try a little bit then re do your air lock. If you like the taste and go a week or so without getting sick, I would say it's good. But next time keep an eye on your airlock so next time it doesn't ruing the batch. Hope this helped..

 

[EnjoyGoodBeer]

Yeah I should just beat around the bush and try it. Then I would know for sure. Thanks for your response Galdor. =)

 

[gadbruski]

just put my first batch in the fermenter... but I changed some things. I used store brand all natural "cider" instead of juice and I added 1 lb of local wildflower honey (simmered it into half of a gallon of the cider). used the Montrachet. think it'll come out alright?


Primary: Arcadia IPA clone

 

[Galdor]

just put my first batch in the fermenter... but I changed some things. I used store brand all natural "cider" instead of juice and I added 1 lb of local wildflower honey (simmered it into half of a gallon of the cider). used the Montrachet. think it'll come out alright?


Primary: Arcadia IPA clone

In theory it should come out fine alcohol wise. The basal components are their. Most sources say to use pasteurized cider to make sure it's free of contaminants, but you should be good. Drop in later and keep us updated.

 

[gadbruski]

thanks. I will. it was pasteurized just to let you all know


Primary: Apfelwein
bottled:
consumed: hoppy matrimony IPA

 

[Zymologist]

I'm familiar with homebrewing and bottling beer and from what I understand carbonated beer is to be bottled in beer bottles because wine bottles are more likely to be bottle bombs because they're not strong of a bottle correct?

So with Apfelwein can you bottle them in wine bottles given the carbonation has ceased? I plan on dropping campden tablets before bottling.

This is my first time bottling for myself I usually always keg/force carbonate. So I just want to be sure if I can get away with using wine bottles.

I used the search feature on bottling Eds Apfelwein but didn't find an exact answer to my question.

Thanks in advance.

 

[W0GWT]

I'm familiar with homebrewing and bottling beer and from what I understand carbonated beer is to be bottled in beer bottles because wine bottles are more likely to be bottle bombs because they're not strong of a bottle correct?

So with Apfelwein can you bottle them in wine bottles given the carbonation has ceased? I plan on dropping campden tablets before bottling.

This is my first time bottling for myself I usually always keg/force carbonate. So I just want to be sure if I can get away with using wine bottles.

I used the search feature on bottling Eds Apfelwein but didn't find an exact answer to my question.

Thanks in advance.

I've done both, but I prefer carbonated. Obviously, if it is carbonated and you try to put it in a wine bottle with a cork, it will push it out...
But I've done still versions and a wine bottle works just fine.

 

[lolznrofls]

I personally only use beer bottles for carbonated stuff..simply because i dont think wine bottles will keep the cork in under pressure..but if I want a few bottles of still cider I put it in whatever bottles I have around.

 

[bleme]

If you are bottling still, you can use any bottle you want. As long as it is down to FG before you bottle, you don't need campden either.

 

[Zymologist]

Thanks for the quick replies that cleared up my confusion.

 

[Culln5]

OK Guys,
My batch is just over 3 months old and I need some room..... So, I plan to keg it this weekend, but my sample last month was a bit dry for me. I would like to backsweeten it. What is the best method for my situation and should I fully carbonate it or just push the headspace out?

George

 

[Galdor]

OK Guys,
My batch is just over 3 months old and I need some room..... So, I plan to keg it this weekend, but my sample last month was a bit dry for me. I would like to backsweeten it. What is the best method for my situation and should I fully carbonate it or just push the headspace out?

George

I have never legend so I won't comment on that. But as to back sweetening it's pretty much preference. I've read of people who added in juice concentrate, cranberry juice, pure sugar, and countless other things. I would think a can of cranberry concentrate and a little bit of sugar to pleasure sound good.

 

[Culln5]

I have never legend so I won't comment on that. But as to back sweetening it's pretty much preference. I've read of people who added in juice concentrate, cranberry juice, pure sugar, and countless other things. I would think a can of cranberry concentrate and a little bit of sugar to pleasure sound good.

No offense, but that doesn't really help direct me. I'm looking for an exact method of back sweetening and whether I should fully carbonate or just take the headspace out.

George

 

[Galdor]

No offense, but that doesn't really help direct me. I'm looking for an exact method of back sweetening and whether I should fully carbonate or just take the headspace out.

George

The majority of back sweetening is preference, so there are no real "exact" methods. There are basic principles behind it, but even they can be changed some-what. https://www.homebrewtalk.com/f32/back-sweetening-edwarts-apfelwein-receipe-211117/ is a thread ABOUT the Different ways people back sweeten this brew. Sorry I can't be of more help.

 

[mhurst111]

No offense, but that doesn't really help direct me. I'm looking for an exact method of back sweetening and whether I should fully carbonate or just take the headspace out.

George

It is really a matter of personal preference. 'Backsweetening ( if that's a word) to taste' is exactly that, sweeten it to what you prefer. You can add concentrate, apple juice, corn sugar, etc. You said you were going to keg, so it is up to you. Somewhere between 1-3 cans of concentrate, or 32-64 oz of juice, or a pound of sugar, into the keg, seal it up, cool it down and put the CO2 on it.

I'd say add some form of sugar until you get a taste you like, then seal the keg and keep cold.

If you did NOT do something to stop the yeast ( Camden tablets), then the yeast will eat thru whatever sugar you add to sweeten if kept at room temp. If you put the keg in a cooler ( 40ish degrees ), you will be ok for months, but if you leave the keg at room temp, the back sweetened sugar will just turn into alcohol.

 

[Culln5]

The majority of back sweetening is preference, so there are no real "exact" methods. There are basic principles behind it, but even they can be changed some-what. https://www.homebrewtalk.com/f32/back-sweetening-edwarts-apfelwein-receipe-211117/ is a thread ABOUT the Different ways people back sweeten this brew. Sorry I can't be of more help.

Thanks for the link, it was helpful! I guess I was looking for "this works to achieve this" and so forth, but now see that it may be more difficult to find that..... Hmmmm...... Maybe I'll start a new thread.... LOL

George

 

[Culln5]

It is really a matter of personal preference. 'Backsweetening ( if that's a word) to taste' is exactly that, sweeten it to what you prefer. You can add concentrate, apple juice, corn sugar, etc. You said you were going to keg, so it is up to you. Somewhere between 1-3 cans of concentrate, or 32-64 oz of juice, or a pound of sugar, into the keg, seal it up, cool it down and put the CO2 on it.

I'd say add some form of sugar until you get a taste you like, then seal the keg and keep cold.

If you did NOT do something to stop the yeast ( Camden tablets), then the yeast will eat thru whatever sugar you add to sweeten if kept at room temp. If you put the keg in a cooler ( 40ish degrees ), you will be ok for months, but if you leave the keg at room temp, the back sweetened sugar will just turn into alcohol.

This is a start, thank you. I don't plan on placing it in the kegerator right away because it's only 3 months old (I need the carboy), so I guess I'm going to have to look into the camden tablets before I back sweeten.

George

 

[Culln5]

How do you sweeten it?
Many folks back sweeten it with Wine Conditioner. Wine Conditioner is a blend of sucrose and sorbic acid. The addition of 2-4 oz. per gallon adds sweetness and prevents renewed fermentation. It can be purchased as any LHBS that caters to wine makers. Others will use Splenda or lactose (other non-fermentable sugars). Germans who prefer it sweet (or Suß as they say) will add a splash of Sprite or 7up to a glass. This is the easiest method as you don't have to make a whole "sweet" batch that way.

Maybe if I just reread the original post I would have found the simplest answer!

Doh!

George

 

[lolznrofls]

Ive only been brewing about 6 months now.I find its best at my level to read as much as I can find..and take notes..lots of notes...im trying to nail down what sweetness level I prefer by specific gravity..so I can brew up a batch and if im making it sweet instead of fermenting it out I can stop it at about the right sweetness for my tastes..

 

[Galdor]

Thanks for the link, it was helpful! I guess I was looking for "this works to achieve this" and so forth, but now see that it may be more difficult to find that..... Hmmmm...... Maybe I'll start a new thread.... LOL



George

That would be awesome! We could use a good thread on back-sweetening. If you do make it, would you post it here, or message me the link? I am currently looking for some video guides I would like to post!

 

[bleme]

OK Guys,
My batch is just over 3 months old and I need some room..... So, I plan to keg it this weekend, but my sample last month was a bit dry for me. I would like to backsweeten it. What is the best method for my situation and should I fully carbonate it or just push the headspace out?

George

I prefer to backsweeten in the glass. So far I have tried apple soda, V8 Splash and Torani syrups. The cinnamon syrup was my favorite so far.

 

[irishvermin]

I've made several batches of the original recipe, as well as with adding a lb or two of honey to the primary, and very much like the results. now getting curious about playing around a bit, just started a batch and it has been fermenting for a week. Has anyone ever added fresh cherries to the primary? I have six lbs I picked up from Costco, and I'm curious what their impact would be.

 

[Culln5]

Maybe if I just reread the original post I would have found the simplest answer!

Doh!

George

So my LHBS didn't have a wine conditioner. He told me to pick up campden tablets (1/gal) and potassium sorbate (1/2tsp/gal), wait a couple days and then back sweeten with anything I like.

I've done that and now am thinking of going the juice concentrate route. I'm thinking 1 can of cranberry or an apple cranberry blend..... Thoughts? Will 1 can knock the "dry" out of it? I don't want it to be too sweet.

George

 

[seadad9903]

I'm going to whip this up tomorrow and I have a couple of questions. Once it has fermented for 4 or 5 weeks, I plan on backsweetening with some concentrate, and I want it to be bottled and carbonated. If I bottle it immediately after backsweetening, it will carb up just like beer correct? And how do I keep the yeast from burning through all of it and drying up too much, or is that not a problem? Would pasteurizing the bottles be ok after it carbs up?

 

[W0GWT]

I'm going to whip this up tomorrow and I have a couple of questions. Once it has fermented for 4 or 5 weeks, I plan on backsweetening with some concentrate, and I want it to be bottled and carbonated. If I bottle it immediately after backsweetening, it will carb up just like beer correct? And how do I keep the yeast from burning through all of it and drying up too much, or is that not a problem? Would pasteurizing the bottles be ok after it carbs up?

I'm not saying you can't do that, but it is very tricky and has a high likelihood of over carbonation/ bottle bombs. Most people say the only reliably safe way to get the combo of sweet/carbonated is to force carb in a keg.

But someone else may have other ideas.

 

[TrustyOlJohnson]

I'm going to whip this up tomorrow and I have a couple of questions. Once it has fermented for 4 or 5 weeks, I plan on backsweetening with some concentrate, and I want it to be bottled and carbonated. If I bottle it immediately after backsweetening, it will carb up just like beer correct? And how do I keep the yeast from burning through all of it and drying up too much, or is that not a problem? Would pasteurizing the bottles be ok after it carbs up?

The process Ive heard is to kill the yeast (potassium sorbate I think), then backsweeten, keg, carb, then fill bottles if u like.


"Sometimes Im right half of the time ...."