What apple juice do you use in your Apfelwein?

[ndsgr]

I am going to attempt my first batch this week. I am going with Martinelli's simply because I like their apple juice flavor more than the others. I have no idea how they taste different since it's just apple juice.

 

[mro77102]

i am planning on doing a 5 gal unfiltered batch tonight.

the main reason i am even doing an apelwein is because i want the 1 gallon glass containers for small test batches.

 

[SSteph2747]

mro: my unfiltered batch is coming along great! It's just about crystal clear, and the color is superb. I, too, wanted the 1 gallon containers for test batches - I currently have cran-raspberry, chai tea, lemon rosemary, and menagerie (the lees from the wines we rack) in my 1 gallons! Best of luck to you!

 

[Mountainbeers]

Went with Kroger brand apple juice this time. Hope it turns out as good as the rest. After this batch I'm going to go for something different (brown sugar or something along those lines).

 

[Grasslands]

I used unfiltered as well (going on 40 days in the primary) and it hasn't cleared up one bit.

My question to those who've used unfiltered juice - does it really need to clear? I'm assuming not - I could care less if the finished product is cloudy if it tastes awesome.

I've made apfelwein with the filtered and unfiltered apple juice and put in pure apple juice concentrate- it turns super cloudy during active fermentation no matter what I use. I am pretty sure that it is normal for it to go cloudy. The unfiltered juice did take longer to clear and I have one with unfiltered juice and honey going that is going on three months with no sign of clearing yet. I would just relax a bit and not worry too much. But I am sure that folks with more experience at making wine will chime in soon and let you know if it is ok.

 

[SSteph2747]

My unfiltered apfelwein cleared in 30 days. Until I racked it off the lees and stabilized it (no, I did not suck any of the lees in....I was very careful). Then it turned hazy again! Since it was cloudy anyway, I did an F-pack of filtered juice...and now I'm waiting. We'll see how much longer it takes.

When we added the f-pack, we were able to fill an entire bottle of 1.5 L wine. It tasted fine! Just hazy instead of clear. Even after chilling. So, if you don't care if it's cloudy, then go ahead and bottle if you like the taste!! Just be sure the SG is stable over 3 days.

 

[Grasslands]

Hmm...mine hasn't cleared in that time. It was from organic unfiltered AJ, so I'm not sure if that makes any difference. Our last SG read (last week) was exactly at 1, so we'll check again this week.

I do plan on carbonating it, but I keep wondering why the preference for it to be clear vs. cloudy? I'm thinking the sooner I can get it bottle conditioning, the better.

Am I just being that amateur n00b brewer that doesn't want to wait for clarity?

 

[SSteph2747]

Mine was organic, unfiltered too. UV pasteurized, I believe. Central Market brand. I am definitely bottling from the primary next time!

Remember the 3 P's....
PATIENCE
PATIENCE
PATIENCE

It's hard to wait. If your apfelwein is still dropping lees in the bottle, it can be unsightly or unappetizing. I drank a wonderful blueberry shiraz that was 2004, and it was sooooo good...until on the last 2 glasses, a bunch of sediment fell out. I knew it was safe, but I didn't want to drink it! Clearing is for aesthetics...it's one of the elements wines are judged on in competitions. Like I said, if you don't care, then go for it. I, for one, am waiting.

 

[Grasslands]

Thanks...I'm leaning toward bottling sooner rather than later. I've got basically zero airlock activity and the fermenter stopped showing bubbling after about 2 weeks or so.

Like you said, I'm not really that worried about clarity and I don't see any sediment other than what's at the bottom. I'm not entering any competitions, I just want to drink it!

 

[brewagentjay]

Lucky Leaf!!!!!!!!!!!

 

[octo]

I'm doing 1 batch with just white house AJ and a second batch with white house apple juice and passion fruit concentrate. Hopefully theyll be delicious.

 

[Saccharomyces]

I use whatever is on sale. The end result is pretty much the same since it ferments so dang dry.

 

[BLTF]

Anyone ever used aldis brand natures nectar?i have 2 6gal batches going with this juice its been exactly 3wks today.theres still a small amount of activity in the airlock but its still very cloudy,does the quality of the juice determine how clear it will be?

 

[PhelanKA7]

I used Murray's Apple Juice from Roanoke, VA. I was trying to decide between an apple juice that was made in Washington and this Murray's stuff, and I said to the SWMBO "Washington's famous for their apples... Hmmm..." to which she replied "And Roanoke is famous for mysteriously vanishing people." So we had a winner.

The stuff has a lot of sediment, and I mean A LOT. I'm wondering if I should have poured the stuff through a strainer? In my five gallon batch I have probably about 2-3 inches of sediment sitting at the bottom of my carboy. I'm planning on keeping it in the carboy until late September. Is this doable, or should I bottle/keg at some point and keep until then?

 

[Pick]

Just made a gallon with Murray's Cider!

 

[PhelanKA7]

Just made a gallon with Murray's Cider!

Did you strain out the sediment, or no?

 

[Grasslands]

I didn't use cider, but unfiltered organic apple juice. Didn't strain, but also didn't suck up the majority of the sediment when I bottled.

Did you strain out the sediment, or no?

 

[dunlapjc3]

as far as the unfiltered, pasteurized apple juice goes...that's pectic haze from what I've read, due to heating up the apple juice. some pectic enzyme before pitching the yeast will clear it right up!

 

[Rossnaree]

Yes, pectic enzyme is what I'd highly recommend when using cider/unfiltered juice. ALSO, one tip from my LHBS regarding bentonite clay (I've had about 5 pounds of it for a long long time, figured clarifier is the best use for it nowadays) when using cider/unfiltered: Mix 2 tbsp bentonite clay in enough boiling water to dissolve it (about 2 cups ought to do it), cool to room temp, pour into carboy/fermenter, then pour most of your juice in to mix the bentonite, add pectic enzyme, follow up with what Ed's recipe calls for regarding pitching the yeast with the last bit of juice. It will help clear things well, and a LOT faster, without otherwise affecting the results.

As for what I use - my in-laws own several orchards including the 92-acres surrounding my property. And they make the best cider I've ever had anywhere, ever. It's a matter of fierce family pride, third generation orchard/fruit farm. Pasteurized per NYS requirements because of their company size, but no preservatives whatsoever. For you guys that are local, that'd be Twin Orchards in New Hartford.

 

[billism]

Sorry to jack up this old thread. But I was wondering how this turned out? I just started a 5 gallon batch of apple cider from the same Central Market organic unfiltered apple juice. I am using Wyeast British Ale yeast as suggested by my LHBS. Did your batch come out sweet or dry or somewhere in between? Also, why would you bottle from the primary next time?

Mine was organic, unfiltered too. UV pasteurized, I believe. Central Market brand. I am definitely bottling from the primary next time!

Remember the 3 P's....
PATIENCE
PATIENCE
PATIENCE

It's hard to wait. If your apfelwein is still dropping lees in the bottle, it can be unsightly or unappetizing. I drank a wonderful blueberry shiraz that was 2004, and it was sooooo good...until on the last 2 glasses, a bunch of sediment fell out. I knew it was safe, but I didn't want to drink it! Clearing is for aesthetics...it's one of the elements wines are judged on in competitions. Like I said, if you don't care, then go for it. I, for one, am waiting.

 

[mdpickle]

Messaging from Halifax, Nova Scotia Canada.

What is the best result? Concentrate, Non-concentrate, fresh pressed, or cider?
The cheapest deal here is Rougemont from costco which is a from concentrate.

There is a graves pasteurized juice that is not from concentrate but will cost more. Right now its on sale for 3(945ml) for $5. Stuff costs more here by the looks of the posts.

I am going to make this next so I was hoping someone could shed some light on which is the best to use.