GenIke
Well-Known Member
Yeah, no foam with apfelwein. I use 5 gallons of cider in a 5 gallon carboy with no issues.
Yeah, no foam with apfelwein. I use 5 gallons of cider in a 5 gallon carboy with no issues.
Interesting. My apfelwein with sucrose, store juice, nutrient, and nottingham/s-04 at 65-68F has never made more than a pretense at krausen. usually I can fill it up to the neck and have under 1cm of 'stuff' there while it ferments.
Yeah I've read at least 30 pages of this thread and most people say they don't get any foam. But has anyone had experience with concentrate? Jw how much to use
Yeah I've read at least 30 pages of this thread and most people say they don't get any foam. But has anyone had experience with concentrate? Jw how much to use
I've got my first gallon of this on tap currently and It's a great light bubbly drink. I brewed this batch around May or June of 2016. My wife enjoys the apfelwein but she wishes it was slightly more flavorful, not necessarily sweeter though. What would everyone suggest to change to get this with a more "robust" flavor instead of being so light?
The answer is probably somewhere within the 1300 pages of this thread; however....
I started a new, 1-gallon batch of this on Sunday, using 1/2 pound of sugar (a little more than the recipe calls for, but not much) and a gallon of DiNardo's natural cider (no additives, pasteurized) from their orchard in Cañon City, Colorado. The only yeast I had on hand at the moment was Nottingham, so I used it. Other than that, it was pretty much the original recipe.
So far, it is fermenting very well, with a constant stream of bubbles rising to the top and no krausen to speak of.
Can anyone with experience using this yeast for apfelwein tell me what I can expect as far as the rest of the fermentation timeline, ABV, taste etc.?
Thanks in advance -
Ron
The answer is probably somewhere within the 1300 pages of this thread; however....
I started a new, 1-gallon batch of this on Sunday, using 1/2 pound of sugar (a little more than the recipe calls for, but not much) and a gallon of DiNardo's natural cider (no additives, pasteurized) from their orchard in Cañon City, Colorado. The only yeast I had on hand at the moment was Nottingham, so I used it. Other than that, it was pretty much the original recipe.
So far, it is fermenting very well, with a constant stream of bubbles rising to the top and no krausen to speak of.
Can anyone with experience using this yeast for apfelwein tell me what I can expect as far as the rest of the fermentation timeline, ABV, taste etc.?
Thanks in advance -
Ron
Funny that this thread is still going 10 years later. Made a batch around late April of this year (so about 5 months ago), and recently bottled. I had put the juice and sugar in one of those 6 gal Ale Pail plastic buckets originally, and had left it in there for probably about 4 months.
The product I have now is very much so closer to a white wine than anything "apple-y", with pretty high acidity, sort of like a low quality pinot grigio. I realize there was headspace in my fermentor due to the extra space, but I sort of doubt there was any oxidation because I had only opened up the lid once to smell it, and it was rather close to my bottling date.
For now, I have about 2 cases of the stuff in wine bottles in my basement that I'll let sit for at least another month, but has anyone else experienced that sort of high acidity wine taste rather than apple? Side note, in one of my cases of bottles I popped 2 of those carbonation sugar tablets in per bottle in an attempt to make a case sparkling, and after 2 and 3 weeks experienced either very very minimal carbonation or none at all. I'm not overly worried since its still very drinkable when chilled but figured I'd check in.
Can anyone with experience using this yeast for apfelwein tell me what I can expect as far as the rest of the fermentation timeline, ABV, taste etc.?
Thanks in advance -
Ron
Moved mine into the garage in my ferment chamber. That stuff makes a smell! Is that due to the lack of nutrient? Is that also why this yeast was used for it since it works well without nutrients?
Yup, the sulpher smell is largely due to nutrient deficiency. If you brew it again, either grab fermaid O, or fermaid k + DAP and dose as directed. Either one should work.
I did this and outside of a yeasty cidery smell, I don't really get "rhino farts" anymore.
Made some today with sun rype "pure" apple juice
Used 19L and added 2 lbs of dextrose and Nottingham yeast instead of wine yeast... I wanted it a bit sweeter and had some extra laying around
OG is 1.060
First batch I made it sat 3 months in the carboy. This time I might try it after 1 month because I cant wait!!
Made some today with sun rype "pure" apple juice
Used 19L and added 2 lbs of dextrose and Nottingham yeast instead of wine yeast... I wanted it a bit sweeter and had some extra laying around
OG is 1.060
First batch I made it sat 3 months in the carboy. This time I might try it after 1 month because I cant wait!!
Enter your email address to join: