Apfelwein (Hard German Apple Cider)

[MilesDavis]

I tasted this dry and this straight up!! taste like beer

I bottle conditioned two 22.5 oz. bottles of this as an experiment. It is absolutely fabulous! So glad I have a three gallon batch going now, and definitely will be starting another batch soon.
This gets me wondering how it would be with a small amount of hops.

 

[Tess]

Well rookie Mistake here. I went down to my wine room to find it not only still fermenting but coming up through my air lock. I cleaned out the air lock back the level down some. I cant do anything at this point but let it finish.
I added splenda which I dont think can ferment. But, I also topped it off with almost a whole bottle of apple juice because it was to strong to begin with.
I tasted it. taste great.
Here's what I think, no (blush) here is what I know happened. It had been setting in the fermenter for days still as heck. No even a burp in the airlock.
I took a reading and it was at .01
Even after I racked it I had this feeling I should let it set a few more days then take another reading. I didnt!!
It was stuck. My racking and degassing and then adding more apple juice got it all started again. Despite the K-meta and sorbet. The apple juice has its natural sugar so Im no sure where this is all gonna end up. Live and Learn!!! Its just at about over 2 so its not to high. I hope Im right and Splenda does not Ferment. I would think it would be higher if it did

 

[CBell]

Bottling my 3 gallon batch tonight after backsweetening with brown sugar and a touch more powdered cinnamon with backsweetening because it was starting to age out somehow. Been bulk aging about 6 months at this point.


Starting a 6 gallon batch next week using 6.5 gallons of cider from a nearby cider mill, going to use 1/2 honey and 1/2 brown sugar to bump up the sg, and then cinnamon, cloves (just 1 or 2, I have heard they overpower easily), and go from there.

Has anyone used cider instead of apple juice? any issues with this? seems like it will be harder to clear...

 

[Tess]

I tossed in about 10 cloves but they are all at the top. I will spoon them out in a few days

 

[RegionRat]

I tasted this dry and this straight up!! taste like beer
Pretty good beer but beer. My husband would love it but not what I was going for.
It took a lot of doctoring for my taste. I added everything. I used half the bottle of apple extract!! I tasted no real apple in it at all.
I backed sweetened with 3 maybe even four cups of splenda (trying to make a skinny wine)
I added whole cloves. 2 TBLS Ground cinnamon (Felt like I could control the cinnamon Better) Allspice, Nutmeg. I almost reached for the pumpkin spice but stopped (will save that for something else)
I was tossing anything in to make it more apple wine tasting then beer.
was super gassy too. I will bulk age this one for 6 months.
Its nothing I would want to drink tonight but i remember thinking the same thing about my first batch of dragons blood and The black and Blue which I loved after 5- 6 months in the bottle.
No tellin what this is going to taste like

IMHO you need this stuff clear, then age a month or so for the natural apple flavor to come out. Slow down.... I would think being this young it would have a beer like taste.

If you put in 1/2 bottle of the extract I think you may have over done it a bit. Kinda like me putting 3 whole vanilla beans in my Strawberry Vanilla debockle. Like I said, 1/2 tsp per gallon extract is all I use and it brings the right amount of flavor for me.

........I added splenda which I dont think can ferment. But, I also topped it off with almost a whole bottle of apple juice because it was to strong to begin with.
I tasted it. taste great. I hope Im right and Splenda does not Ferment. I would think it would be higher if it did.....

Splenda will not ferment. It is a 'Sugar Alcohol'. Other ones you can use are; Truvia©, Ideal©, erythritol, or malitol. I used one that is xylitol

This guy explains it a little better then me.

RR

 

[Tess]

Well then Im glad I went with the splenda. lol. Its still bubbling away. I wont take another reading till Im off Friday. then I will have to taste and clear again lol

 

[Tess]

You might be right but its live and learn here. Its tasted nothing like apple and more like Miller Light LMAO

 

[Tess]

I'll take a reading Friday and take out the cloves. As far as the extract go's its a done deal. Will have to wait and see

 

[RegionRat]

Well then Im glad I went with the splenda. lol. Its still bubbling away. I wont take another reading till Im off Friday. then I will have to taste and clear again lol

The only thing I can think of is you topped off with apple juice and the little bit of sugar it it is fermenting....

Hang in there.

RR

 

[RegionRat]

Has anyone used cider instead of apple juice? any issues with this? seems like it will be harder to clear...

I have used fresh cider. This time of year when I can get it I use it. I have access to fresh apple just dont have the equipment to process fresh apples, YET. And I just refuse to pay $5 a gallon at the grocery store. I have never had a problem getting it to clear.

RR

 

[WI_Wino]

$5 a gallon would be a steal. All the local orchards here are asking $7+ a gallon. No discount for bulk purchases that I have found.

 

[Tess]

We have fresh cider abundant in this part of the country ths time of year. they are proud cider makers and have every right to be!! lol

 

[Tess]

Still tiny bubbles here. It might be CO2 I want to take a reading but Im to tired from work. Will do it tomorrow and go from there

 

[derunner]

I am thinking I will start this with some local cider instead of apple juice. Any changes needed for cider vs juice? How is the brown sugar batch going Tess? I was thinking of adding some honey until I read your post.

 

[RegionRat]

I am thinking I will start this with some local cider instead of apple juice. Any changes needed for cider vs juice? How is the brown sugar batch going Tess? I was thinking of adding some honey until I read your post.

No changes needed. Just follow your recipe.

RR

 

[derunner]

Thanks, I have my cider, cold pasteurized, but no preservatives. So from recipe, there is no mention of yeast nutrient or yeast energizer or pectin enzyme. Is there a reason none of this is needed, but is used in other fruit wines?

 

[RegionRat]

Thanks, I have my cider, cold pasteurized, but no preservatives. So from recipe, there is no mention of yeast nutrient or yeast energizer or pectin enzyme. Is there a reason none of this is needed, but is used in other fruit wines?

I use yeast nutrient and pectin enzyme. Just follow direction on the package.

RR

 

[Tess]

Mine is stuck just a little over 1 again. I removed all the cloves. Im gonna let it set for a few days and if it doesnt budge Im gonna rack it back into the primary and see if that get its moving again

 

[Tess]

Going down slowly. I refuse to throw out any batch of wine but Im sacrificing a carboy for it. I dont want anything to do with this batch LMAO...Im serious, I dont!! Its setting in the carboy and Im gonna forget about it for at least 6 months!!
Hopefully its gonna be one of those stories where with the ugly duckling that turns into a swan that I read several times on here!! YUK!!

 

[Tess]

Not saying its not my own fault just giving it the chance it deserves!!