just read edwort's post again and looks like the 2 pounds of dextrose is supposed to boost is past 6% that i originally thought it would be with the sugar!
You're right about the 28 grams per cup. So it'd be...
4.938+2 = 7.938
7.938 * 46 / 5 = 73.0296 gravity units
here's where i get stuck just substituting numbers in as i don't believe gravity units to sg would be linear or else it'd mean i have an sg of 1.68 and here's where i'm stuck with the math.
Any chance this was converted down to a one gal batch by anyone?
Well, a couple of days ago, I put together the black-cherry version of this that another member here posted the pics & recipe for. They said "you don't have to worry about a large krausen forming, just a thin layer of bubbles will form". I have about 2" of foamy krausen on top of my must (?) and the yeast is really active. I haven't seen churning like that in any of the beer I have made. It smells like wine in my "fermentation chamber" and I am just glad the ants haven't found it!
I've been doing a few batches of other juices mixed with apple juice and have noticed very active fermentations as well. This is with Lalvin 1118.
Not that I've specifically read about before. All-brett, or added dextrins + brett? I could see this possibly being interesting with a sour blend plus some added dextrins too.Has anyone used Brett in this?
This is my 1st batch and the recipe was followed exactly except I used brown sugar. It was started on July 1st making it 5 1/2 weeks old. OP says it should clear in the 4th week. My question is how clear is clear. My DB has always cleared until you could see thru to the other side. Should this get that clear?
This is how it looks now...
Just made a batch of this with Lalvin 1122 because thats what I had on had and for the first time ever (even with beer) I have an airlock full of apfelwein! My question is should I dump it and refill with vodka now or wait until it is done fermenting?
Just made a batch of this with Lalvin 1122 because thats what I had on had and for the first time ever (even with beer) I have an airlock full of apfelwein! My question is should I dump it and refill with vodka now or wait until it is done fermenting?
I read through a bunch of pages but never saw this asked. Can you bottle this like wine or does it need to be capped?
Sorry if this was asked and I missed it.
Either should work fine.
Just make sure it is finished dry (FG of .98 to .96) before bottling, or dose it with K-Meta. Bottle bombs are no fun.
As much as I would like to read through 1288 posts, is the OP still the most accurate recipe?
ok... I read a bunch, but still have to ask. Mine is in the carboy for over 2 months now at 75* constantly the entire time. It tastes like weak dry sour apple something... does it need more time or is there something I need to do to make it more like something my wife might like? I thought about adding cinnamon sticks/allspice/honey to the secondary because she loves apple pie.
thanks.
Check the FG, it's certainly not weak - if you followed the original recipe, you will have something near 8% ABV when it finishes. I find that a little Splenda and some carbonation make it much more palatable, although 6 months to a year in a bottle, still (degassed), will do wonders - it gets better with age, like any wine.
Check out some Angry Orchard for an idea of what you are shooting for with the cider modifications. My wife loves Apfelwein with carbonation, even more with just a hint of sweetness. AO is fermented from apples, not a malt beverage like some. They do all sorts of stuff with theirs, most of which is probably done post primary fermentation. Ginger, Spice, and more, all of which you can easily do in secondary or tertiary racking, even in primary if you account for the changes to the environment for the yeast, created by whatever you add.
Any way you go, experiment and have fun with it. Make small, one gallon batches of experiments, so you don't throw as much away if it is bad. If you hit on something great, scale it up and make a bunch. Take notes, always, because you will never remember what you did 6 months ago when you are making your next batch
I have made successful batches of:
Sweet Apfelwein
Black Cherry Apfelwein
Cranberry Apfelwein
Cranberry Pomegranate Apfelwein (really good)
I plan to make a batch of cinnamon/apple apfelwein for the upcoming holiday to give as gifts and bring as compliments to holiday meals.
I find that a little Splenda and some carbonation make it much more palatable,
I've been meaning to try this with a batch. Just curious, about how much splenda do you use? Do you sweeten the entire 5 gallons or just add the splenda with each glass?
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