New Batch: 4-001 Apfelwein

Today I brewed Apfelwein, although perhaps 'brewed' is a misnomer. This wine is so simple to make that I did not even have to heat anything. Here is what I did:

4-001
5 gallon 100% apple cider
2 lb corn sugar
1 packet Red Star Montrachet yeast
OG: 1.060 (potential ABV: 9.3%)

Step #1: Sterilize the carboy
Step #2: Add 1/2 gallon apple cider to carboy; add 1 lb corn sugar to 1/2 gallon of apple juice and shake well; add to carboy
Step #3: Repeat step #2
Step #4: Add all remaining apple cider to carboy; add yeast

It took less than 30 minutes - including clean up - and I should get almost 5 gallons of apfelwein for less than $20. Oh yeah..

After it is done I intend to carbonate by adding 3/4 cup corn sugar before I bottle. I have never successfully been able to carbonate this way with mead but it should work here. Now if Linden would only find me a bembel...

-Safari Bob

Raider Red: Batch 3-008 is Bottled

Today I bottled batch 3-008 which is a cyser I brewed on 10 November 2007. This cyser was brewed with mint honey and finished with a distinct red hue. In order to commemorate TTU's come from behind victory in the Gator Bowl, I have named this batch Raider Red. Out of a 5 gallon batch, I bottled the following:

6 1.5 liter bottles
7 750 ml bottles
2 16 oz Grolsch bottles

The mead is smooth, sweet, and smacks of apple, vanilla, and mint. I can't wait to see how it ages.
OG: 1.144; FG: 1.022; ABV: 17.9% (adjusted)

-Safari Bob

Apfelwein Anyone?

I believe that my next brewing adventure will be an excursis into Apfelwein: a German hard cider or apple wine. I love hard cider and as I was buying a six-pack of Woodchuck Dark Draft ($9.95) I thought, "Hmm.. I bet I could brew something like this!" I started researching hard cider and viola! I found Apfelwein!

This hard cider seems to be popular in Germany and actually has a special 0.3 liter glass that is used to quaff it called a "Geripptes" or a "Schoppen." For larger quantities, Apfelwein is served in a 1 - 1.2 liter stoneware jug called a "Bembel" that is gray with blue detailing. Look out eBay!

The recipe seems simple:
5 gal Apple Cider
2 lbs Dextrose (corn sugar)
1 packet Montrachet yeast

After fermentation and clearing, I will try my hand at carbonating with more corn sugar and into either flip-top bottles or growlers. The Apfelwein should finish dry (FG: 0.99) and be quite quaffable (ABV: 5-7%). The best part is that I should be able to make 5 gal for less than $20.

-Safari Bob

More Racking Fun: 3-007 Buckwheat

Today, in a desperate attempt to stave off the inevitable writing of a paper, I racked 3-007: The Buckwheat Traditional. This is a show mead in that it is simply buckwheat honey, water, and yeast. I was cautioned against this by some other mazers but I wanted to try it.

Wow! The must tastes sour with some coffee-like bitterness that is not at all unpleasant. I cannot wait to try it after it matures. OG: 1.102; SG: 0.996; ABV: 14.7%

-Safari Bob