DerSchopferVonEbbelwoi
Active Member
- Joined
- Jun 7, 2018
- Messages
- 34
- Reaction score
- 11
Greetings, fellows.
I’m new here, and I’m new to brewing.
Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical additives like sulfites , and chemical cleaners (not even attempting rinse them out).
I wonder if this should be necessary (or even tolerable in one’s own brew), when winemakers and brewers in centuries past were able to produce consistent libations (and do so consistently) with fruit or grain, some unsanitized* mechanical means (be it feet, mill, or press), and clay jars.
Take, or example, the object of my desire, Apfelwein. It was reportedly popularized after Germany lost many or most of their vineyards, and so they simply substituted apples for grapes. No added sugar, no StarSan, no bleach... just traditional winemaker’s wisdom.
A popular Turbo-cider project that some have tried is that of user EdWort, using added sugars, apple juice from concentrate, and sanitizing solution... which EdWort calls “Apfelwein”. This is surely sweet and palatable, but not a classic, old-world beverage. It seems that many equate the term “wine” with a certain ABV range, even adding sugars to get it to an unnatural ABV that they believe is suitable. Can we not simply enjoy the product of a fruit’s natural fermentable sugars for what it is?
I’m currently looking for sources of authentic Apfelwein recipes. Join me, and let’s figure this thing out together!
* Unsanitized in the sense of they didn’t use bleach or StarSan-like chemical dilutions
I’m new here, and I’m new to brewing.
Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical additives like sulfites , and chemical cleaners (not even attempting rinse them out).
I wonder if this should be necessary (or even tolerable in one’s own brew), when winemakers and brewers in centuries past were able to produce consistent libations (and do so consistently) with fruit or grain, some unsanitized* mechanical means (be it feet, mill, or press), and clay jars.
Take, or example, the object of my desire, Apfelwein. It was reportedly popularized after Germany lost many or most of their vineyards, and so they simply substituted apples for grapes. No added sugar, no StarSan, no bleach... just traditional winemaker’s wisdom.
A popular Turbo-cider project that some have tried is that of user EdWort, using added sugars, apple juice from concentrate, and sanitizing solution... which EdWort calls “Apfelwein”. This is surely sweet and palatable, but not a classic, old-world beverage. It seems that many equate the term “wine” with a certain ABV range, even adding sugars to get it to an unnatural ABV that they believe is suitable. Can we not simply enjoy the product of a fruit’s natural fermentable sugars for what it is?
I’m currently looking for sources of authentic Apfelwein recipes. Join me, and let’s figure this thing out together!
* Unsanitized in the sense of they didn’t use bleach or StarSan-like chemical dilutions
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