My bathroom has taken on the smell that a bar gets at 4 am after a busy night. Hope SWMBO don't get too mad about it....
Sorry for asking, I know this has been covered. Even a search is too friggin long to find an answer.
I'm bottling tomorrow 5 Gal Apfelwein, Cotes yeast. 5 weeks ferment.
So I need 5 ounces Corn Sugar for carbing. Do I need to boil 2 cups water then add the sugar. Then add mixture to the Apfelwein? Or simply rack to a secondary over the sugar and stir before bottling.
How much Splenda do I add for sweetening? This the stuff you can buy at the grocery store?
I asked this on another thread but didn't receive a response yet so I'm asking here. I have 5 gallons of Edworts apfelwein fermenting right now and I was wondering is anyone has put the apfelwein in anything other than a bottle or keg to serve it from. I was thinking about leaving it in the fermenter until a few days before I want to serve it and put it in a gallon jug that the juice came in and refrigerate for 48 hours or so. Im just worried about contamination due to the yeast. I just dont wanna go for another 48 or 24 bottles since i have close to 200 already :X
I noticed the smell too, It smells like what we in Germany call "Federweißer".
Ahhh Federweißer. SWMBO has me making a batch in January to go with her Zwiebelkuchen for a Neuwein party she's putting together.
I miss September in Bergstraße. :rockin:
Ok here's the situation....
Mixed up 2.5 gallons as I wasn't sure how it would go over and didn't have a spare 5 gallon carboy. It's getting close to bottling time and I would like to carb a couple of 12oz bottles just to see if it's something I might like. Does anyone know how much dry corn sugar to add per 12oz bottle? I've heard anywhere from 1tsp, which sounds like a bit much to just a little over a 1/2 tsp which sounds more reasonable. Thanks....
OK Ed....Help a guy out....I have German Heratage....but NOT a Big lump of experience in the language...and never been there.
What the heck is Federweißer...and how do I make it?
Hi,
I just started my first batch of apfelwein. I just have a quick question that i should have prolly asked before hand. Oh well though.
After I went through the steps and was ready to put the cap on my carboy, I realized that I didn't have my stopper. So in an attempt to save the batch I covered the mouth of the carboy with a couple layers of saran wrap and secured it with some rubber bands.
Will this be ok for fermenting the apfelwein?
I may have to use apfelwein as a base and see if I can make better versions of these.
Ed, Have you ever tried adding "apple pucker" (you know the stuff they use for the apple martini's) in you recipe?.
Well, I made my first batch on Nov 5, 2008 and will probably be moving it to a corny on Saturday to free up the carboy.
Any conditioning advise for me ED?
So, for the Apfelwien virgin looking to get his "Apple" popped which is better to start with, fizzy or flat?
I "brewed" my apfelwein on 11-15. I wanted to have this done by Christmas. Is that possible? I planned on carbonating it on 12-15 and giving it ALMOST two weeks to do it's job. Is this going to be a total failure?
Maybe taking you signature too seriously, I am "abandoning all burden" of reading all 106 pages of 40 posts in this thread and I am "entering here" to ask what your preference is,
Still or Sparkling?
I have a batch going now following you recipe exactly but scaled down to 1 gallon. In the past this volume has rewarded me with 9 to 10 (12) Oz bottles.
So, for the Apfelwien virgin looking to get his "Apple" popped which is better to start with, fizzy or flat?
Still or Sparkling?
I have a batch going now following you recipe exactly but scaled down to 1 gallon. In the past this volume has rewarded me with 9 to 10 (12) Oz bottles.
So, for the Apfelwien virgin looking to get his "Apple" popped which is better to start with, fizzy or flat?
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