[Bartman]

I'm planning on doing this Apfelwein in a couple weeks. I have a EC-1118 yeast packet on hand - any reason I can't use that instead of Montrachet as the recipe calls for? I have never used Montrachet, and don't know what the relative advantages/disadvantages are. Thanks for the input.

[OldYamaha]

Originally Posted by Bartman

I'm planning on doing this Apfelwein in a couple weeks. I have a EC-1118 yeast packet on hand - any reason I can't use that instead of Montrachet as the recipe calls for? I have never used Montrachet, and don't know what the relative advantages/disadvantages are. Thanks for the input.

I have used both Lavlin D47, and EC1118. The D47 was with confectioners sugar, and was disappointed in the flavor, so I used Sweet Merlot as a blend that turned out so so, or ok. (waste not...) and 3 versions with EC1118. Both had very small heads, and went quite dry(.996-.994)
My latest batch I started in March, and is now very clear and at .996. I kind of forgot that it was there, so I'll try to carbonate some of that and 1/2 batch of my latest skeeter pee(also with EC1118)
Harry

[Bartman]

I have started my Apfelwein, but only a 1 gal batch to see how we like it. I used the EC 1118 I had on hand, but added about 2/3 cup sugar instead of the 2 pounds the recipe calls for (for 5 gallons). My S.G. was 1.060, so I expect the finished ABV to be around 9%.

[southlake333]

Originally Posted by Bartman

I have started my Apfelwein, but only a 1 gal batch to see how we like it. I used the EC 1118 I had on hand, but added about 2/3 cup sugar instead of the 2 pounds the recipe calls for (for 5 gallons). My S.G. was 1.060, so I expect the finished ABV to be around 9%.

Did you get a chance to try my apple cider at the meeting last week? It was a similar recipe with a starting SG of 1.062 that I fermented dry and backsweetened to 1.013. Next time I'll raise the ABV and try a sweetness of about 1.010 but its amazing as is.

[oldwhiskers]

Originally Posted by OldYamaha

The D47 was with confectioners sugar, and was disappointed in the flavor, so I used Sweet Merlot as a blend that turned out so so, or ok.

For reference, I think the confectioners sugar has corn starch in it and is not recommended for use in wine.

[oldwhiskers]

Originally Posted by southlake333

Did you get a chance to try my apple cider at the meeting last week? It was a similar recipe with a starting SG of 1.062 that I fermented dry and backsweetened to 1.013. Next time I'll raise the ABV and try a sweetness of about 1.010 but its amazing as is.

I guess I have been making a version of this as apple wine. This recipe got me started with the apple juice wine which I like pretty good.

[Bartman]

Originally Posted by southlake333

Did you get a chance to try my apple cider at the meeting last week? It was a similar recipe with a starting SG of 1.062 that I fermented dry and backsweetened to 1.013. Next time I'll raise the ABV and try a sweetness of about 1.010 but its amazing as is.

No, I didn't. I arrived late, as we had been out of town and only got home around the time of the meeting's start. I tried a bunch of different whites, but don't believe it I tried any apple wine.

My kids are hoping what I am making will end up sweet with a low alcohol level so they can have some in the winter. I plan on testing it warmed, outside by the firepit in the fall (maybe three months or so from now). It seems to be fermenting fairly normally - I have stirred it each day to keep the cinnamon, ground cloves and sugar mixed up into the juice. If it turns out good, I will have found a really cheap 'wine' - only $3.63/gallon for the juice (plus corks and yeast, another ~$1.50)! If it yields 5 full bottles from the 1 gal I started with, I will have invested just over $1 per bottle total.

[kzacherl2000]

Originally Posted by nursejohn

I just started a batch of this 2 days ago and it is fermenting like crazy. It has the whole room smelling good. Can't wait to try it. I'll try to keep everyone updated on it. Thanks Smurfe for sharing the recipe, John.

Hello, I started this recipe three days ago, and nothing. Not even a bubble. Should I be concerned at this point? Should I be doing anything to move the process along?

[Bartman]

I wouldn't sweat it. My Apfelwein didn't really take off for a few days and never got very active. It did definitely ferment though, over a week to 10 days' time. What yeast did you use?

[kzacherl2000]

Bart, I used the Montrachet wine yeast indicated in the recipe. Still no bubbling as of today. Thoughts? Kim