Here's were I buy a lot of my dry yeast. Cheap shipping which is great for yeast only orders.
Red Star Montrachet
Red Star Montrachet
Man, I love Apfelwein
- Thread starter EdWort
- Start date
Help Support Homebrew Talk:
benthegrate
Active Member
Holy sh!t balls, man! I've been reading this thread for a week...reached page 150 and figured I was almost done...then hit "LAST" and discovered I'm only a fraction of the way through!
I've got 10 gallons of the stuff in 2 better bottles.
My first batch I screwed up purchasing (damn Wal Mart and their 3-quart bottles! And expecting us to be entirely sober whilst doing the math...) and ended up with only 4 gallons of apple juice. So I added what I had on hand...a quart of organic cherry juice and almost 3 quarts of white grape-peach juice. 2# corn sugar plus Montrachet yeast. Took off immediately at 76 degrees, smelled AWFUL for the first 3 days, but not sulfurous (rotten egg farts) at all, just very, very sour (like badly oxidized red wine). 2 weeks in, I've just taken a sample and it's at 1.004, but still bubbling every 7-10 secs and very cloudy.
I poured the hydrometer sample over ice and tasted it...spit out the first mouthful. Took another, so I could take notes. And then another. By the end of the glass I was buzzing my a$$ off, and marveling over the minute peach notes and the dark overtones from the cherry juice.
There's another 5 gallon batch (apple juice, 2# corn sugar, Lalvin 1118) 4 days into fermentation in another better bottle. This one took off immediately also, at 76 degrees. Bubbling constantly. No sulfur smell, of course, because it's EC 1118, but I did have quite a bit of blowoff filling the airlock after 24 hours. I removed, cleaned, sterilized, and replaced and the krausen has subsided. It was dark on the top, and stark white where it met the must.
I'm serving dinner for 50 on December 18, so I think this weekend I'll acquire a few more carboys and toss a few more batches together. I updated the count thread and we're only 10 gallons away from 9,000 gallons.
That is a lot of apfelwein.
But still only enough to fill a 4' deep pool that's 14' x 22'. So let's get brewin'!
I've got 10 gallons of the stuff in 2 better bottles.
My first batch I screwed up purchasing (damn Wal Mart and their 3-quart bottles! And expecting us to be entirely sober whilst doing the math...) and ended up with only 4 gallons of apple juice. So I added what I had on hand...a quart of organic cherry juice and almost 3 quarts of white grape-peach juice. 2# corn sugar plus Montrachet yeast. Took off immediately at 76 degrees, smelled AWFUL for the first 3 days, but not sulfurous (rotten egg farts) at all, just very, very sour (like badly oxidized red wine). 2 weeks in, I've just taken a sample and it's at 1.004, but still bubbling every 7-10 secs and very cloudy.
I poured the hydrometer sample over ice and tasted it...spit out the first mouthful. Took another, so I could take notes. And then another. By the end of the glass I was buzzing my a$$ off, and marveling over the minute peach notes and the dark overtones from the cherry juice.
There's another 5 gallon batch (apple juice, 2# corn sugar, Lalvin 1118) 4 days into fermentation in another better bottle. This one took off immediately also, at 76 degrees. Bubbling constantly. No sulfur smell, of course, because it's EC 1118, but I did have quite a bit of blowoff filling the airlock after 24 hours. I removed, cleaned, sterilized, and replaced and the krausen has subsided. It was dark on the top, and stark white where it met the must.
I'm serving dinner for 50 on December 18, so I think this weekend I'll acquire a few more carboys and toss a few more batches together. I updated the count thread and we're only 10 gallons away from 9,000 gallons.
That is a lot of apfelwein.
But still only enough to fill a 4' deep pool that's 14' x 22'. So let's get brewin'!
Sheep_Dog
Well-Known Member
2.5 Gallons of 100% Apple Juice (White House)
1# Dextrose
3 Grams Red Star Montrachet Yeast
OG: 1.066
I sure can't wait to bottle this stuff. I normally use 1/2L flip top bottles but I guess I should go with 12oz for Apfelwein!
1# Dextrose
3 Grams Red Star Montrachet Yeast
OG: 1.066
I sure can't wait to bottle this stuff. I normally use 1/2L flip top bottles but I guess I should go with 12oz for Apfelwein!
fatkahuna29
Member
- Joined
- May 6, 2008
- Messages
- 19
- Reaction score
- 0
this has prob been answered already in this thread but that is a ton of pages to read.. will red star pasteur champagne yeast be ok for apfelwein?
Not sure, but your question gives me a great idea... we need and apfelwein wiki / FAQ thread... cut out all the BS from this thread and collect the good hard data and compile them into one document.
buckeye
Member
Sounds like a great idea! I am getting ready to give it my first go and would like to have all the mistakes out of the way before I get started.
ChshreCat
Well-Known Member
That's what the first post was meant to be. It was edited to include questions from the rest of the forum.
Been a while though, so maybe someone wants to add some more of the popular questions to the post?
Been a while though, so maybe someone wants to add some more of the popular questions to the post?
fatkahuna29
Member
- Joined
- May 6, 2008
- Messages
- 19
- Reaction score
- 0
come on.. i know someone has used it before
beerfactory
Well-Known Member
ChshreCat
Well-Known Member
If you click "search this thread" at the top of the page, you can search within the thread. A search for "pasteur" gave me:
https://www.homebrewtalk.com/search.php?searchid=2484147
https://www.homebrewtalk.com/search.php?searchid=2484147
Ice9
Well-Known Member
I just jumped on the Apfelwein bandwagon!
5gal of Meijer brand apple juice, 2#'s of dextrose
and Red Star Montrachet yeast.
5gal of Meijer brand apple juice, 2#'s of dextrose
and Red Star Montrachet yeast.
BassettWrangler
Active Member
Has anybody used Coopers Ale Yeast for Apfelwein?? I pitched almost 72hrs ago and still no activity?? I know I bought probably the cheapest ale yeast but im thinking of getting some Notingham tomorrow and re-pitch? anythoughts
This is what I Used
5-gal Meijer Brand Apple Cider
2lbs Corn sugar
Ground Cinnamon
Coopers Ale Yeast
Put all in fermenter mixed Vigoursly
Pitched Yeast
S.G. 1.065
Ferment Temp 65deg
Im thinking its the poor choice of yeast
This is what I Used
5-gal Meijer Brand Apple Cider
2lbs Corn sugar
Ground Cinnamon
Coopers Ale Yeast
Put all in fermenter mixed Vigoursly
Pitched Yeast
S.G. 1.065
Ferment Temp 65deg
Im thinking its the poor choice of yeast
I am going to prime 1/2 and leave the other 1/2 flat for a taste test. Do I simply bottle the "Un-primed" half then mix in the sugar with the remainder? Or do I need to boil water and mix sugar into it before adding to the must?
ChshreCat
Well-Known Member
I just got some priming drops for that, so I took the easy way out.
You could always calibrate your bottling bucket with marks on the outside. So after bottling up some still wine, you could see how much was left and prep the right amount of sugar to mix in with it.
Would still be the safe thing to boil your water and sugar to make sure you don't introduce anything into it.
You could always calibrate your bottling bucket with marks on the outside. So after bottling up some still wine, you could see how much was left and prep the right amount of sugar to mix in with it.
Would still be the safe thing to boil your water and sugar to make sure you don't introduce anything into it.
kjones
Well-Known Member
man, i wish my beer came out as clear as my apfelwein
smizak
Well-Known Member
I boil my sugar with a little water. It will help the sugar dissolve and mix evenly. I do the same thing with every batch of my Apfelwein, half still, half sparkling. My bottling bucket(Ale Pail) is graduated as well, with MY measured markings, not the ones that came on it. Just make sure you stir gently, but well.
Sure they'll work fine.
https://www.homebrewtalk.com/f25/sparkling-apfelwein-champagne-bottles-65514/
ThebrewdawG
Well-Known Member
Does anyone have an idea of how long apfelwein will keep?
portlandbeergeek
Well-Known Member
drunken_scottsman
Member
- Joined
- Nov 6, 2008
- Messages
- 18
- Reaction score
- 0
Looks like an easy/tasty brew. I just mixed up 2 liters for a test run
BrewinHog
Well-Known Member
Just got my first batch going. It's going to be hard to wait 4 weeks!
MikeInCtown
Well-Known Member
Anyone use Musselman's apple juice from WalMart?
I saw some there today and it was 100% pasteurized juice and I believe ascorbic acid which I believe is vitamin C. Didn't see any other ingredients and the price was right at about $3.98 a gallon.
I don't have a Sam's membership but do have a BJ's membership. Proble there is that their $4 a gallon juice has additives that will kill the yeast. (potassium sorbate IIRC)
I saw some there today and it was 100% pasteurized juice and I believe ascorbic acid which I believe is vitamin C. Didn't see any other ingredients and the price was right at about $3.98 a gallon.
I don't have a Sam's membership but do have a BJ's membership. Proble there is that their $4 a gallon juice has additives that will kill the yeast. (potassium sorbate IIRC)
drunken_scottsman
Member
- Joined
- Nov 6, 2008
- Messages
- 18
- Reaction score
- 0
Yeah I just picked up a 5 gallon jug from Wal Mart and I'll be going to Costco tomorrow for the juice. The only thing I couldn't find was the airlock, I asked at Wal Mart and Albertsons and water stores and everything but nowhere near me seems to have it. Does anyone know if there's a good inexpensive one I can order online?
korndog
Well-Known Member
Alas, it is finally time for me to unsubscribe from this fine thread. Good luck to everybody and congrats to Edwort, who's name is likely legendary in many prisons and Frat houses.
I'm sure many-a-panty has fallen to the evil beverage.
KD
I'm sure many-a-panty has fallen to the evil beverage.
KD
Displaced MassHole
Well-Known Member
Just bottled up my first batch of this stuff. Holy crap you can def feel the alcohol in this stuff, I drank half a pint and could feel it in seconds. Can you say dangerous!!
Started 5gals. for my first time.
Can't believe it only cost $17 for the 5g. of juice + yeast.
I used Langer's applejuice though. I figure if I like the taste better than other applejuices before then i'll like it better afterwords. And it was 3.25/gal compared to 5.25/gal for treetop!
Is a starting gravity of 1.06 about right?
Can't believe it only cost $17 for the 5g. of juice + yeast.
I used Langer's applejuice though. I figure if I like the taste better than other applejuices before then i'll like it better afterwords. And it was 3.25/gal compared to 5.25/gal for treetop!
Is a starting gravity of 1.06 about right?
ChshreCat
Well-Known Member
My first batch's been in the bottles for 2 weeks now. I'm waiting one more before cracking one open.
universe
Well-Known Member
I read a wack of pages but didn't find this...has anyone used ec118 yeast?
syd138
Well-Known Member
yeah.. I used ec1118 yeast.
I can't really tell you how it tastes because its only been 2 weeks. I'll let you know in a couple months. But from what I've read, its drier and gives it more of a champagne taste.
I can't really tell you how it tastes because its only been 2 weeks. I'll let you know in a couple months. But from what I've read, its drier and gives it more of a champagne taste.
