refrigerating Apfelwein

[JWHooper]

OK, my original gallon of Apfelwein is approaching one month. I left it in the fermenter for a week or so, then moved it to a one gallon glass container. Once it cleared up, I moved it (racked it I suppose is the term) to yet another one gallon container, leaving behind most of the sediment (or lees, whatever). I put that bottle in the refrigerator a few days ago.

Last night I poured a glass and let my SWMBO try it. It still smells and tastes of yeast to me. She thought it was OK.

I'm not adding sulfites, and I don't want it to go bad. Will it finish clearing in the fridge? Is that yeast smell and taste because it needs to clear more?

It basically tastes like white wine with apple, which I think is about right, except for the yeast.

 

[flyangler18]

One week is way too short. With apfelwein, you don't need to rack off multiple times. 4 weeks minimum in primary. When it clears, it's ready to be bottled.

 

[BigKahuna]

I understand your enthusiasm...but you are putting WAY too much work into apfelwein.
I's a 1 jug deal.
Nobody adds sulfites, nobody has had it go bad, and plan on the yeast and wine flavors to subside in the next 4 weeks or so...and in the next 4 months or so the apple flavors really come back strong.

 

[homebrewer_99]

You're trying to rush a natural process...now you know the consequences of your actions...

 

[Brandon O]

4 weeks in primary, gotta do it. It will clear very well that way.

 

[JWHooper]

What am I rushing? It has been a month since I started it, and people talk about bottling it after a month. What difference does it make whether you rack it or not? I didn't want my six gallon fermenter tied up for a month.

I guess I could have just done it all right in the bottle, but the narbonne yeast foams up a lot, so I didn't want to deal with that.

 

[flyangler18]

What am I rushing? It has been a month since I started it, and people talk about bottling it after a month. What difference does it make whether you rack it or not? I didn't want my six gallon fermenter tied up for a month.

The longer it sits in primary, the better it gets. The Montrachet wine yeast takes a while to do its thing- and compacts pretty nicely once flocculated. AS far as tying up a fermenter, the answer there is simple- you need more fermenters

Seriously though, there's no need to rack multiple times as with other wines. Apfelwein is as far as I'll go with making non-beer fermented beverages, so I really can't comment on any potential negative effects of racking, only that you are getting consecutively fewer yeast cells in solution with each consecutive racking. By doing that (and I'm only speculating here because of lack of first-hand experience), you are making it more difficult for the yeast.

 

[JWHooper]

The airlock bubbled away happily for a long time after I transferred, and only stopped about a week ago maybe. I think it is well fermented. When the yeast falls out completely it should be perfect, I was just wondering how long that would take and if leaving it refrigerated matters or not.

Sounds like I can leave it in the fridge and just wait another month.

OK, I admit it, I don't have much patience. I'll be OK by Christmas, when I have gallons of three different wines in possible drinking condition. However, I might have to switch over to making beer for a while to get some faster results.

 

[BigKahuna]

I'll be OK by Christmas, when I have gallons of three different wines in possible drinking condition. However, I might have to switch over to making beer for a while to get some faster results.

Beer + Wine + Apfelwein + Mead + Supplies for all = Good pipeline No Waiting.....but you'll still be impatient, you'll still keep tasting things that are nowhere near ready, and You'll still have the itch....That's why this is so much fun! It's a good thing.

 

[flyangler18]

The airlock bubbled away happily for a long time after I transferred, and only stopped about a week ago maybe. I think it is well fermented. When the yeast falls out completely it should be perfect, I was just wondering how long that would take and if leaving it refrigerated matters or not.

Have you taken a hydrometer reading? If memory serves, it should finish around .998. I'd have to check on the temperature range for that yeast, but it's possible that having it at fridge temps has put the yeast to sleep, hence the premature flocculation.

 

[JWHooper]

Have you taken a hydrometer reading? If memory serves, it should finish around .998. I'd have to check on the temperature range for that yeast, but it's possible that having it at fridge temps has put the yeast to sleep, hence the premature flocculation.

Oh yeah, I do have a hydrometer. I suppose I should use it now that I know what number to look for :cross:

I only put it in the fridge a few days back, after a month of fermentation. You're right though, if it still needs to ferment I should take it out.