What is schiessenwasser? I feel left out.
so, you want to take sh*t water and concentrate the flavors?
Cheezy, I need to give you credit for getting my thoughts swirling with this and the other thread. I am now in the process of putting everything together for an Eis-apfelschnaps. I have a gallon. Of tree top, a can of concentrate and 2 lbs of dark brown sugar which I made a caramel sauce with and added some cinnamon and vanilla to and tastes absolutely delicious! Now I just need to stop off at my LHBS and pick up some champaign yeast.
And here I was thinking I was done brewing for the year...
cheezydemon3 said:I'm telling you! 10 lbs of brown sugar and 1 galon of bottle applejuice and we have a winter warmer to rival grog and apfelwine. With your aditions (I am willing to share credit with you for this general discovery) we might be on to magic!
It's all over now, I going to have to tell my friends and family that I'm contemplating making magic with some guy I met on the Internet.
cheezydemon3 said:I'll be over in 5 MINUTES!!!!!!! (like, I'm SO excited!!!!!)
Lol.
I am actually gonna carb up 4 gallons or so since it is so tasty.
Will report about the eis gallon....or what is left...soon.
also, that is a schiessen-load of kraut for two sausages.
this will fail.
moto has spoken.
motobrewer said:this will fail.
moto has spoken.
Oh well, I'm doing it anyway!
I have a couple questions about how you're doing this.
Are you boiling 4 gallons of water with the sugar? or just a gallon or two until it dissolves and toping off? I'm guessing that the apple juice isn't boiled (or is it?). When you are doing the eis part, are you leaving it uncarbonated? at that alcohol level i figure it must be hard for the yeast to recarb it, and i don't have a kegging system.
I'm thinking of doing this this weekend and letting it slowly ferment during december.
would that translate into.....**** water?
LOL
this will fail.
moto has spoken.
when moto speaks, he is correct.
i'm a realist.
nothing is more dangerous to learning than a certainty of your own correctness.
nothing is more dangerous to learning than a certainty of your own correctness.
So is the apple sausage and kraut a flameout addition?
so, wait a sec, now that i actually read your posts:
what are you making now? a very strong apfelwine?
It means **** water from one particularly obnoxious heckler, so I let it stick.
https://www.homebrewtalk.com/f12/eis-rum-brown-sugar-ice-distilled-334032/
Interesting discussion, and damned if this stuff isn't almost as good as apfelwine.
Alright, this looks awesome. I'm going to make some this weekend, why not?
Couple questions:
1) Is this a drink fresh beverage, or do you let it condition a couple months?
2) What Yeast? I was thinking Nottinghame around 60* ramping up to 68*
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