Man, I love Apfelwein

[BigKahuna]

What's the hangover factor with Apfelwein?

That is for us to know...and you to find out.

 

[EdWort]

What's the hangover factor with Apfelwein?

Apelwein on a hot summer day can be very deceiving. It's crisp, clean, & refeshing, all making you want more. Then a little buzz will start. Hey, this is pretty good!! Before you know it pint glasses are going down with such ease right before you pass out.

It will sneak up on you, then you need to take 3 aspirin and 2 liters of water before going to bed.

It's best served in small glasses with moderation.

 

[MikeFlynn74]

What's the hangover factor with Apfelwein?

Well when you wake up and you are not in jail- It doesnt seem soo bad

 

[Boerderij_Kabouter]

What's the hangover factor with Apfelwein? Certain red wines will give me a headache after only a couple of glasses. I can drink copious amounts of Jim Beam without getting a hangover though. Is Apfelwein somewhere in between?

Sounds like you're problem is mental, or allergenic. Alcohol is alcohol, unless it is high molecular weight alcohol. In any case, scientifically, I am almost 10000% positive that Jim is a worse hangover forming agent than red wine (again unless it is an allergenic problem). Just my .02, I'll bet you will be fine with the Apfelwein.

I am starting a batch this weekend! Hurray

 

[AnotherFinch]

Ugh, I have until the 30th until my four weeks are up and I can crack my first batch.

I even stocked up on some extra empty wine and liquor bottles to help store this stuff.

 

[hostileNabusive]

hey guys, I don't have any dextrose and there isn't any in this town... unless does anyone know if walmart has any? Is there anything I can use as a substitute? I just want to get this baby going!

EDIT: The local health store says it has fructose. Will this work?

 

[EdWort]

Try Sugar in the Raw (Turbinado sugar). In the mean time, put about four 1 lb. bags of corn sugar on your next order from Austin Home Brew.

Always buy it in 1 lb. bags. You don't get any break buying it in bigger bags and it's pre-measured and ready for your next batch.

 

[hostileNabusive]

Thanks Ed!

I just ordered from midwest and when the package came without the dextrose I was furious at them for forgetting to package it. Then I looked at my bill and realized it was the purchaser's fault (me!)

 

[BigKahuna]

T Then I looked at my bill and realized it was the purchaser's fault (me!)

This tends to happen to me most when I am hanging out here...and trying to place an order all at the same time while....you know.....
Then WHOPS....Screwed up.

 

[Denny's Evil Concoctions]

Fructose will also work fine.

 

[jay_mack1]

Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR the next morning![/B]

This stuff is amazing.....

 

[Denny's Evil Concoctions]

"Ed's Pantystripper - for those that don't have an F'ing clue how to mix Gin"

Available in quart and demijohn.

 

[DUCCCC]

"Ed's Pantystripper - for those that don't have an F'ing clue how to mix Gin"

Available in quart and demijohn.

And now in handy 750ml bottles...

 

[MULE]

Ed, I am drinking my first batch. Guuuuuuuuud stuff.

Now I see why so many folks make it. It tastes a little like riesling to me.

 

[EdWort]

And now in handy 750ml bottles...

Looking good!!!! Nice stash! Now let them age till about 8+ months old before drinking or giving as gifts.

 

[PeteOz77]

Looking good!!!! Nice stash! Now let them age till about 8+ months old before drinking or giving as gifts.

AHA... AHAHAHAHA.... HAHAHAHAHAHHAHHA..... AHHAHAHAHAHHAHAHAHAHAHAAHAHAHAHAHAHAHHAAHAHHA

Stop it Ed, you are going to make me piss myself..... HAHAHAHAHAHHA

"Let it age 8+months" He says.


HAHAHAHAHAHAAHHAHA


Like this stuff lasts 8 DAYS in my house, much less 8 weeks or 8 MONTHS!!


AHAHAHAHAAHHAHAHAHAHAHAHHAHAHAHAHHAHHA

Ow! I'm hurting.....

 

[MikeFlynn74]

AHA... AHAHAHAHA.... HAHAHAHAHAHHAHHA..... AHHAHAHAHAHHAHAHAHAHAHAAHAHAHAHAHAHAHHAAHAHHA

Stop it Ed, you are going to make me piss myself..... HAHAHAHAHAHHA

"Let it age 8+months" He says.


HAHAHAHAHAHAAHHAHA


Like this stuff lasts 8 DAYS in my house, much less 8 weeks or 8 MONTHS!!


AHAHAHAHAAHHAHAHAHAHAHAHHAHAHAHAHHAHHA

Ow! I'm hurting.....

Only way your gonna age that stuff is if you get deployed like me!

 

[EdWort]

Stop it Ed, you are going to make me piss myself..... HAHAHAHAHAHHA

"Let it age 8+months" He says.

Yes, grasshopper, the goal does seen so outlandish that it can make one wet himself profusely, BUT it can be achieved if you build up a 30 gallon stockpile and put some away just to see the difference. It is a worthy goal and the rewards are great!

 

[Denny's Evil Concoctions]

Me thinks Ed owns a hell of a lot of apple juice futures, or perhaps stock in tree top.

Brewery Ed? I'm suprised you aren't builing an apfelwien production line on that big chunk of property of yours!

 

[MikeFlynn74]

BUT it can be achieved if you build up a 30 gallon stockpile

or stay drunk for 4 weeks

 

[sangnom]

I recently finished and bottled my first batch of apfelwein made almost exactly to the recipe in this thread with sucrose and lalvin dv10 yeast instead. I bottled it and primed it with dextrose and a small amount of lactose and it turned out SOUR. It's not a terribly pleasant sour either. I did at one point siphon by mouth before I was about to get a proper sterile siphon-starter. Is that would could have made it so sour? I am not sure what it is supposed to taste like and it is my first homebrew ever, so I have no idea.

 

[PeteOz77]

I'm guessing the Sucrose did it. You should have used Dextrose.

 

[MikeFlynn74]

DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional 'workhorse' strains such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus."


I dont think the Sucros was the culprit. How long has it been fermenting? What temp? It may just be too early

 

[sangnom]

It fermented about 6 weeks total and has been in the bottles about 3. Most likely too soon to really tell what it should taste like but it has a long way to go before I'd consider it "good". I did not have a thermometer on the carboy itself but the room it was kept in was about 65 degrees for most of the fermentation, maybe as much as 70 at times.

 

[MikeFlynn74]

sounds good- Give it 4 weeks longer before you toss it.

Also did you drink it cold?

 

[sangnom]

I did drink it cold and it was much better that way, warm it was pretty much undrinkable. Also a strange thing happened when I put a bottle in the freezer and then took it back out and put it in the refrigerator. The sour taste was more powerful than even when warm. Not sure how to explain that.

 

[MikeFlynn74]

hrmm... what kind of Juice did you use?

Also did you ever check the gravity?

 

[sangnom]

hrmm... what kind of Juice did you use?

Also did you ever check the gravity?

I used TreeTop apple juice. Pasteurized and came in big 1 gallon plastic jugs. I took gravity reading up until the point where it stopped changing for a week.. It started at 1.076 and quickly went down to about 0.992 where it stayed for another week and a half and I stopped measuring it.

 

[fratermus]

I started a coupla experimental microbatches; two 1/2gal jugs with varying amounts of organic cranberry juice in there with the treetop. I rehydrated the montrachet in 95F canned/sterile tap water mainly because I wanted to be able to measure/pour off the yeast for the smaller batches.

batch[4] = 1/3 Whole Foods cranberry, 2/3 treetop apple on the left in the pic
batch[5] = 1/4 Whole Foods cranberry, 3/4 treetop apple

In both cases I pitched about 20% of the yeast slurry volume. This would be a 2.5x overpitch, but I figured the cranberry acidity would hamper things. And what the hell, it's an experiment and I'd been drinking.

the 1/4 cranberry was airlock bubbling by the next morning, while the 1/3 showed the slightest bubbles in the jar. By today (2nd morning) it is up to full speed with the other batch.

I also wanted to do 1/2 and 1/5 crannberry, but ran out of jugs. Just bought a half dozen off NB and they are on the way. Their presence may inspire me to play with mead or something.

 

[Richard]

How well does Apfelwein age? Should I age it in the fermentor or the bottle?