Spicing my Apfelwein

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Citrus

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My AW has been going for about a week and a half. Could I still add spices (i was thinking cinnamon and cloves) now, or should I wait until afterwards? Or should I just remember to add them in the begining of the next batch?

Also, does anyone have any amounts of these spices that have worked well for them?
 

mrk305

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If this is you first batch I would stick with the original recipe and see how you like it. If you feel like you want to make any changes do it with your next batch.
 
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Citrus

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Ok that makes sense. Should I pitch them in at the begining next time?
 

mrk305

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The next time you have time to kill, read the Edworts Apfelwein thread. It goes on forever. I made a few test batches using a rubber stopper and an airlock made in the 1 gallon juice bottles. Kinda cool having them lined up on the counter bubbling away. Last night I bottled my first 5 gallon batch and started another. Carbed with 3/4 cup corn sugar and 2 cups of fresh apple juice.
 
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Citrus

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on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.
 

mrfocus

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Citrus said:
on a different note (hijacking my own thread...) where does everyone get their corn sugar? I have only seen it online and would prefer not to oder it like that.
LHBS.

$2.60 for 1.5kg (3.2lbs), while 2lbs of normal white sugar will run you for 2$ and may add off flavours.

On the first subject in this thread. I decided I would do a normal batch of Apfelwein. Then, with the experience and when I taste the finished product with the specific yeast (Lalvin 1118) and juice (Allen's by Lassonde) I will decide how to spice my second batch.
 

fretman124

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I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything. made the second batch, still a little sour, sweetened with lactose, kegged and let it sit for six months. Damn good stuff. Neighbor gets a glass now and then, but for the most part, it's mine.

I made another batch a couple months ago. I used:

5 gals juice
3 lbs honey
sweet mead yeast.

after the the first week of fermentation, when the smell dropped off, I added a coule sicks of cinnimon and half a vanilla bean. No idea what this will come out like, but I like vanilla cream ale and cinnimon spiced rum, sooooo...... its sitting in a secondary jug, bulk aging for a few months. No idea what it tatses like yet. Started another batch last week the same recipe, except I added a few whole cloves and some nutmeg to it.

Its cheap, and if it tastes like *ss, the neighbor can have it.
 

Kevin Dean

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fretman124 said:
I made one batch and it was way sour. neighbor drank that batch. He's like Johnny... he'll drink anything.
I love the tartness of Apfelwein. I'll have none of this "sweetening" business. :drunk:
 

homebrewer_99

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My batch is not sweet either. Almost a musty flavor. :eek:

Last night I added some Potassiuim Sorbate to stop the fermentation.

Tonight I'll rack and add another can of Apple concentrate (straight from the container), 1/2 lb brown sugar and Splenda (start at 1/2 C). I'll let sit a few days and sample it again.
 

PsiWulf7

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Once this next batch is done, I'm planning on saving a few bottles specifically for mulling with some loose mulling spices I picked up at World Market.

:rockin: YUM.:rockin:
 

homebrewer_99

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Well tonight I added another can of Apple concentrate (straight from the container), 1.5 C dark brown sugar and Splenda (1/2 C).

The flavor changed a little. I'll give it time to blend a bit before sampling.
 

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