Apfelwein


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Posted by Nate

Monday, February 20th, 2012

Last Update: September 26, 2012




I decided to make another batch of the German Apfelwein recipe I have done before. It is a very simple recipe and was something easy for me to do over this three day weekend. I used plain white table sugar instead of brown sugar this time since I didn’t have much brown sugar on hand. I also used both apple juice and apple cider which might give it a bit more apple flavor (though the two looked very similar).

Apfelwein II

5 Gallons
OG: 1.061 FG: 1.000 %ABV: 8.2 TA: 0.33%
Sugars
2.50 Gallons Apple Juice (no preservatives or additives, ascorbic acid okay)
2.50 Gallons Apple Cider (no preservatives or additives, ascorbic acid okay)
2.00 lb Sugar
Yeast
1.00 Packet Montrachet Wine Yeast

Process:

Poured 1 gallon of apple juice into my 5-gallon carboy. I then mixed 1 gallon of apple juice with 1 pound of brown sugar and shook well to mix, then added this to the carboy. I repeated this step again with the second pound of brown sugar. I then one more gallon of the juice. I opened the yeast packet and pitched the yeast, then used the last gallon of apple juice to wash any yeast off the inner sides of the carboy. I measured the acidity, which turned out to be 0.33% TA, perhaps a little low, but I decided not to adjust and just to follow the original recipe.

2-20-12: Put into primary carboy, OG measured at 1.061 giving an alcohol potential of 8.2 %ABV.

8-24-12: Bottled. FG measured at 1.000 giving a strength of 8.2%ABV.

 

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