Kevin Dean
Well-Known Member
**This is a re-post of my beerlog entry. Since I got the recipe from HBT I decided making an entry for other HBTers was prudent. **
Having finished my first batch of EdWorts Apfelwein I have a base to begin experimentation. My first assumption was that it was a sweet drink, and that Id like it as a sweet drink. Unfortunately, I was wrong. The good side, however, is that I love the delicious tartness of apfelwein, more I think, than I would like sweet apfelwein. Because I liked that tartness, I thought peach would compliment it well.
This batch is planned to be drank by my co-workers for the company Christmas party on December 8th, 2007.
Base:
5 gallons (10 x 1/2 gallon) Giant brand apple juice. No preservatives, no colors, no flavours. Vitamin C (Ascorbic acid) added.
Additions:
67.6 oz of Peach Nectar (Water, Peach Puree, Lemon Juice)
2 pounds Domino light brown sugar
Yeast:
Red Star Montrachet Wine Yeast
Equipment:
6 gallon Better Bottle
Funnel
Three Piece Airlock
Carboy Cap
Process:
Shake the nectar well
Pour into Better Bottle
Pour half of one bottle of apple juice into the Better Bottle
Put funnel into that bottle and pour in 1 pound of brown sugar.
Pour juice from another bottle on top of brown sugar to push it into the bottle, cap, shake well.
Pour the juice-brown sugar mixture into the Better Bottle.
Repeat sugar mixture procedure again with the remaining sugar.
Pour half a bottle of juice into the Better Bottle.
Empty yeast packet into remaining juice, shake well.
Pour juice-yeast into Better Bottle.
Pour full bottle of apple juice into yeast bottle to rinse, pour into Better Bottle.
Pour remaining juice into Better Bottle.
Cap with carboy cap, three piece airlock and fill with vodka.
Primary Fermentation:
Ferment for 6 weeks in computer room (62 -68 degrees)
Secondary:
Secondary is not needed
Kegging:
Kegged at 4 weeks, purged air with C02, stored at room temp in 5 gallon keg.
Notes:
I was a bit worried in the beginning that the lemon juice in the nectar would cause problems, it does not.
Peach nectar is kind of thick. This makes the bubbles at top leave a much frothier foam. Its high enough, actually, that if it were beer Id call it a low krausen.
A week into the fermentation the puree settles on top of the yeast sediment.
The thickness of the peach nectar made judging fermentation difficult. I couldnt see any bubbles after the first few days. Since I didnt know the target gravity, I didnt take an OG reading. After 4 weeks the apfelwein was not any more clear than day two. Out of fear that the puree was choking the yeast, I racked to a secondary and (on a whim) took a hydrometer reading.
Hydrometer read 0995 - less than water - meaning it was already a dry beverage. I decided to keg rather than use a secondary.
Peach apfelwein tastes almost exactly like plain ol apfelwein. It is no more tart, no more sweet. The only difference, real or imagined, to me is that this one feels more smooth in mouthfeel, less crisp.
After it ages some and is carbonated, my opinion MAY change, but for now this method of peach apfelwein is not worth the trouble and unless it kicks serious ass I wont be repeating this recipe.
Having finished my first batch of EdWorts Apfelwein I have a base to begin experimentation. My first assumption was that it was a sweet drink, and that Id like it as a sweet drink. Unfortunately, I was wrong. The good side, however, is that I love the delicious tartness of apfelwein, more I think, than I would like sweet apfelwein. Because I liked that tartness, I thought peach would compliment it well.
This batch is planned to be drank by my co-workers for the company Christmas party on December 8th, 2007.
Base:
5 gallons (10 x 1/2 gallon) Giant brand apple juice. No preservatives, no colors, no flavours. Vitamin C (Ascorbic acid) added.
Additions:
67.6 oz of Peach Nectar (Water, Peach Puree, Lemon Juice)
2 pounds Domino light brown sugar
Yeast:
Red Star Montrachet Wine Yeast
Equipment:
6 gallon Better Bottle
Funnel
Three Piece Airlock
Carboy Cap
Process:
Shake the nectar well
Pour into Better Bottle
Pour half of one bottle of apple juice into the Better Bottle
Put funnel into that bottle and pour in 1 pound of brown sugar.
Pour juice from another bottle on top of brown sugar to push it into the bottle, cap, shake well.
Pour the juice-brown sugar mixture into the Better Bottle.
Repeat sugar mixture procedure again with the remaining sugar.
Pour half a bottle of juice into the Better Bottle.
Empty yeast packet into remaining juice, shake well.
Pour juice-yeast into Better Bottle.
Pour full bottle of apple juice into yeast bottle to rinse, pour into Better Bottle.
Pour remaining juice into Better Bottle.
Cap with carboy cap, three piece airlock and fill with vodka.
Primary Fermentation:
Ferment for 6 weeks in computer room (62 -68 degrees)
Secondary:
Secondary is not needed
Kegging:
Kegged at 4 weeks, purged air with C02, stored at room temp in 5 gallon keg.
Notes:
I was a bit worried in the beginning that the lemon juice in the nectar would cause problems, it does not.
Peach nectar is kind of thick. This makes the bubbles at top leave a much frothier foam. Its high enough, actually, that if it were beer Id call it a low krausen.
A week into the fermentation the puree settles on top of the yeast sediment.
The thickness of the peach nectar made judging fermentation difficult. I couldnt see any bubbles after the first few days. Since I didnt know the target gravity, I didnt take an OG reading. After 4 weeks the apfelwein was not any more clear than day two. Out of fear that the puree was choking the yeast, I racked to a secondary and (on a whim) took a hydrometer reading.
Hydrometer read 0995 - less than water - meaning it was already a dry beverage. I decided to keg rather than use a secondary.
Peach apfelwein tastes almost exactly like plain ol apfelwein. It is no more tart, no more sweet. The only difference, real or imagined, to me is that this one feels more smooth in mouthfeel, less crisp.
After it ages some and is carbonated, my opinion MAY change, but for now this method of peach apfelwein is not worth the trouble and unless it kicks serious ass I wont be repeating this recipe.
