ChuckE
Beer Brewer
- Joined
- Nov 14, 2010
- Messages
- 22
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I brew beer regularly but I'm a wine neophyte. I got the idea of doing ApfelWein from HomeBrewTalk.com.
Any advice to better the wine would be appreciated.
It starts with 5 gallons of normal, off-the shelf apple juice. 1 pound of cane sugar is added, then 1 package of Cote Des Blancs wine yeast. It all goes into the primary at the same time, an air lock is added and it sits on the floor in the house for 3-6 months. The ambient temp is 65-76 degree F, depending on the season.
The wine is racked to an improvised container, shown below.
The container has a faucet at the bottom and the top allows a CO2 blanket to stay on the wine as it's removed. It usually takes 2-4 months to drain the container.
The wine comes out good with a decent apple flavor. The CO2 blanket gives the wine a slight effervescence without being carbonated to the level of keg beer.
I know- some of you are probably cringing with horror at my technique.
Any suggestions to improve the apple wine? Should I use a secondary? (I stopped using a secondary with most beers.... and sorta ASSUMED the same would go for wine.) Regarding the improvised container, I don't want to bottle it.... just too lazy. I've tried using a cornie keg, but prefer much less carbonation.
Thanks-
Any advice to better the wine would be appreciated.
It starts with 5 gallons of normal, off-the shelf apple juice. 1 pound of cane sugar is added, then 1 package of Cote Des Blancs wine yeast. It all goes into the primary at the same time, an air lock is added and it sits on the floor in the house for 3-6 months. The ambient temp is 65-76 degree F, depending on the season.
The wine is racked to an improvised container, shown below.
The container has a faucet at the bottom and the top allows a CO2 blanket to stay on the wine as it's removed. It usually takes 2-4 months to drain the container.
The wine comes out good with a decent apple flavor. The CO2 blanket gives the wine a slight effervescence without being carbonated to the level of keg beer.
I know- some of you are probably cringing with horror at my technique.
Any suggestions to improve the apple wine? Should I use a secondary? (I stopped using a secondary with most beers.... and sorta ASSUMED the same would go for wine.) Regarding the improvised container, I don't want to bottle it.... just too lazy. I've tried using a cornie keg, but prefer much less carbonation.
Thanks-
I tried apple Wine back in Jan. I Boiled red delicious apples from a local apple orchard. I added cinnamon sticks after primary fermentation, I bottled after 3 months its crystal clear and was a big hit at family gatherings. taste just like apple Jacks the cereal .. Good Luck
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