Elmer
Senior Member
- Joined
- Feb 28, 2013
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I have made a few batches of apple wine. I just popped a bottle that I let age for over a year old, it was way too dry and a slight harsh after taste. I have always made my apple wine mildly dry, sweetening to just slight above 1.000
However I have observed on another blog that Apfelwein is all the rage over there and I got curious. And when I get curious I make something, but I usually end up with many bottles that just don’t turn out the way I thought. Or in this case with Apple, it does not turn out to my liking.
My process for apple wine has always been 1 gallon of organic apple juice, SG to 1.085 add some nutrients, maybe some peptic (don’t have my notes infront of me), I know I do use Lavlin 1118.
But how does this differ from the Apfelwein?
Does the use dextrose & corn sugar and Montrachet Wine Yeast make that much of a different
I should note that I am huge apple fan and I have never been able to make a apple wine that I have enjoyed, which is disappointing, because I as I previously noted I do like apples!!!!!
Which is why this peaked my interest. Over on another blog they are talking about Apfelwein with the enthusiasm that we discuss DB.
So what is the difference between the apple wine I am disappointedly making and Apfelwein?
Should I just follow the directions to a T, or is there that much of a difference between the 2?
http://www.winemakingtalk.com/forum/f2/apfelwein-hard-german-apple-cider-3641/
What say you?
However I have observed on another blog that Apfelwein is all the rage over there and I got curious. And when I get curious I make something, but I usually end up with many bottles that just don’t turn out the way I thought. Or in this case with Apple, it does not turn out to my liking.
My process for apple wine has always been 1 gallon of organic apple juice, SG to 1.085 add some nutrients, maybe some peptic (don’t have my notes infront of me), I know I do use Lavlin 1118.
But how does this differ from the Apfelwein?
Does the use dextrose & corn sugar and Montrachet Wine Yeast make that much of a different
I should note that I am huge apple fan and I have never been able to make a apple wine that I have enjoyed, which is disappointing, because I as I previously noted I do like apples!!!!!
Which is why this peaked my interest. Over on another blog they are talking about Apfelwein with the enthusiasm that we discuss DB.
So what is the difference between the apple wine I am disappointedly making and Apfelwein?
Should I just follow the directions to a T, or is there that much of a difference between the 2?
http://www.winemakingtalk.com/forum/f2/apfelwein-hard-german-apple-cider-3641/
What say you?