Announcement

Collapse
No announcement yet.

Apfelwein

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Apfelwein

    Apfelwein
    Apple Wine

    I was recently introduced to the treasure that is Apfelwein y a fellow on another forum named "EdWort," who lives in the US but has strong family ties in Germany. He has a thorough and detailed post about it here, which you can read, if you want to:

    http://www.homebrewtalk.com/showthread.php?t=14860

    I barely made it through the first page of the thread before deciding that this one was too German for me not to try - it also triggered a few memories that I hadn't thought about in quite a while, so I made it my mission last week (April 8th, to be exact) to give this a go. Here is some background on the subject, along with an accounting of my attempt at this traditional German beverage.

    Fair warning: I am absolutely incapable of brevity, so grab a cup of coffee, a bottle of home-brewed beer...or perhaps a glass of apfelwein...before proceeding!

    As I said, this one quickly became yet another labour of love for me, as it has some personally-significant family ties. My family is part of an "ethnic group" (for lack of a better term) known as "Germans from Russia," which means that they originated in Germany (usually in what is now Southwestern Germany and Alsace), then migrated to the Russian Empire at the invitation of Catherine the Great and her descendents in order to set up "colonies" and farm the rich Russian, Ukrainian and Crimean soil. Specifically, my family belonged to the sub-group called Schwarzmeerdeutsche(Black Sea Germans), settling in what is now Ukraine between Crimea and Bessarabia (modern-day Moldova). Later on, under the tyrannical rule of successive Russian Emperors, conditions became untenable for these stubborn, freedom-loving Germans, and many of them took their agricultural talents to the American Midwest and to Argentina, where they still have close-knit, thriving communities today. The ones who stayed behind were to eventually suffer extremely brutal oppression that could be called "ethnic cleansing" at best - and "genocide" at worst - but that's another discussion.

    In any case, to get back on track, my direct German ancestors emigrated from Sulz, on the Beresan River in Ukraine, to what is now Dunn County, North Dakota, where they took up a rural life and thrived. We know that they brewed beer there, because the hops are still growing wild there, and I intend to take a trip "back home" with my father this spring in order to bring back some cuttings/rhizomes from these hops in an attempt to grow them here.

    Eventually, my grandfather came along, which of course led to me. My grandfather was an avid wood-worker and gardener, very close to the land - and as I get older, I find it more and more compelling for me to emulate his simple, self-sufficient lifestyle, hence my interests in things such as charcuterie, gardening - and lately, woodworking, brewing, cheese-making...and wine-making.

    My grandfather made a lot of wine - I don't remember him actually making any, but my dad does, and together, we are working on re-creating some of the wines that my grandfather made - chokecherry wine will most likely be our first "official" project, as we both recently got home wine-making kits and we each have a supply of chokecherries, carefully packaged and frozen since last fall.

    What I do remember, with great clarity, is that my grandfather made this same apfelwein that is described by EdWort in the link above; although, since he grew up in the US, he simply called it "apple wine," which would have been an English translation of the German term that he would have heard fro the older folks as a child. I remember seeing many bottles and juice jars of apple wine - in different shapes and sizes - lining the shelves of his basement. I also remember "borrowing" a couple of bottles of it during my teen years, and I to this day, I can still taste how good it was - nearly exactly as EdWort's descriptions say it is. It was a practical wine - without fuss or frivolity - very much like my grandfather, and as I was reading the opening posts by EdWort, I realised that this very stuff must the same as the "apple wine" that my grandfather would make, and set out to re-create it.

    As I said above, this is simple - very simple - perfectly suited for a rural lifestyle and "amateur" farmhouse winemakers who are not terribly concerned with enzymes, additives, vintages and so on. It is meant to be a way to make use of the abundance of fresh apples in the autumn, and will provide lasting refreshment throughout the year ahead. I managed to read through 71 pages of EdWort's extensive thread, and I had to chuckle at many of the people who replied and how they were excited at the idea of trying this traditional wine - and who then proceeded directly to modifying it, playing with the formulas and ratios, "twiddling with the knobs," and generally working very hard to create something else entirely. I am 100% certain that what these folks created was good stuff - but was it the traditional apfelwein that EdWort tried so hard to teach us about? I'm not so sure.

    My amusement was short-lived, however, when I saw that because I have no specialised shop for home-brewing supplies nearby (the closest one is 250 miles away), I would also have to make a couple of slight modifications of my own; I hope that they indeed indeed ended up being quite minor, and do not affect the characteristics of the traditional wine in an essential way.

    Here are some vital statistics for my attempt at making apfelwein:

    Batch size: EdWort makes it in 5-gallon batches, but my attempt was for 1 gallon (hey, it works for me!).

    Apple juice: Back in the day, freshly-harvested apples from any local source would have been used; given the time of year, my location and my resources, this isn't much of an option for me, but that's alright, for there is a perfectly-acceptable, albeit modern alternative. EdWort reports consistently delicious results using store-bought apple juice, as long as said apple juice is free of preservatives (ascorbic acid is the sole "acceptable" additive), and is pasteurised. Due to the limited inventory of my local grocery, I only had one variety of apple juice that would "fit the bill" - it was a store brand that was 100% apple juice (good) and pasteurised (also good), but with no preservatives (which would have been bad). In short, it was just right! The flavour of this particular apple juice seeme very well balanced between sweet and tart to me, and I am quite happy with the choice. It is not the TreeTop brand that EdWort says he uses, but the next time I have the chance, i will definitely get some of that and try it for comparison.

    Sugar: The addition of sugar to this beverage kicks up the ABV from 6% (which is what it would be with no added sugar) to 8.5%, which moves it from a cider and into the realm of wine. EdWort uses 2 pounds of corn sugar per 5 gallons and reports wonderful results; unfortunately, the closest corn sugar available to me that I am aware of is 250 miles away, so that option was out for me. I also suspect that my grandfather probably had none available to him, either, so this was no big deal. Reading the thread, it looked as though there are several "acceptable" alternatives, including brown sugar, which triggered some vivid memories from my childhood. I remember very clearly that my grandfather always eschewed white sugar in favour of brown sugar for everything that he sweetended; he had a little yellow TupperWare container of it on the table and would spoon or shake some of it out as needed. With that in mind, I decided to use dark brown sugar; I know that folks report a darker and slightly-sweeter end product with brown sugar, but this is not a problem for me, as I certainly remember his wine being darker-coloured and having a bit of sweetness to it, with a nice alcohol warmth (not heat) that would sneak up on you. So, brown sugar it would be - as mentioned above, EdWort uses 2 pounds of corn sugar per 5 gallons, so I scaled this amount down for a 1 gallon batch, and measured 4/10 of a pound to use for this attempt.

    Yeast: EdWort uses Montrachet yeast, but this was also unavailable to me at the moment. What I did have was Premier Cuvée, which by all accounts (that I can find) is very similar to Montrachet, so I had no qualms about using it. EdWort uses a packet of yeast per 5 gallons of juice; I thought that my package had about a quarter of a packet in it, but when I poured it in, it looked closer to a third or half of a packet, and I am sure that this will work just fine.

    That's all there is to it - everything needed to carry on a very old, German tradition in the 21st Century. Following EdWort's basic procedure, I sanitised my equipment, dropped about a quarter of the total apple juice (I had two half-gallon containers of it) into my fermenter, dissolved my sugar in the remaining half of the first container of juice, then poured it in. Next, I added my yeast and ran the remaining half-gallon of apple juice through the funnel in order to rinse everything down into the fermenter. The result was a nice, clear (at first), dark(ish) mixture that already looked very much like my grandfather's old apple wine; this gave me some reassurance that I should be on the right track.

    EdWort starts right off with an airlock, rather than a blow-off tube; but old habits die hard, so I started out with a blow-off tube, which would get the apfelwein through the first few days of active fermentation.

    The next morning, I was happy to see some very vigorous bubbling in the fermenter, letting me know that things were moving along very nicely. The apple juice had become quite cloudy over-night, which is something to be expected; according to EdWort's schedule, it will clear off very nicely at the four-week mark, and my limited experience with making apple cider agrees with this.

    Three days later, it appeared that the fermentation had slowed a quite bit, so I replaced the blow-off tube with an airlock. I will do my best to ignore it until the 4-week mark, and then see what we have at that time. After a total of perhaps six or eight weeks, I'll bottle it in the traditional German way - without any carbonation/priming sugar - and will then do my best to forget about it until early fall. If I get the chance, I will of course get a few more batches of apfelwein going, because I have a feeling that a gallon of this will not be nearly enough!

    That's where things are for now; more as it happens, etc. &c. My thanks to EdWort for taking the time to introduce this tradition to me, especially as it re-kindled a few very treasured family memories.

    Ron
    Fundamentals matter.



    Helfen, Wehren, Heilen
    Die Wahrheit wird euch frei machen

    Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

    BaitShopBoyz.com - Shoot the bull with the boyZ

  • #2
    Re:

    Very interesting read !

    I wish you the best of luck with bringing back the Hop's. I don't know what it will take for those to clear customs etc and those issues.

    The Corn Sugar (or Dextrose) is easy enough to get online. But the Cane Sugar (or sucrose) would likely be an acceptable substitute. The Brown Sugar you get in the stores is usually just cane sugar with the addition of molasses. (little if light brown and twice as much as dark brown)

    On the last question about batch sizes, I've read and experienced this too. The size of batch will seem to come out differently with the same recipe. So a one gallon batch will taste slightly different than a five gallon.

    Montrachet yeast is sold around my area as a "universal" yeast. You can ferment any wine with it and get good results. I always keep mine in the refrigerator but have learned to buy it as needed. I get mine from a wine shop that sells bottled wine but also has a corner for the home brewers with supplies.

    If you get results from this that you like, you could get several one gallon jugs and put together a batch each week end to create a constant supply. (called an "engine") Then it's just a matter of finding bottles to use to store/age your wine. Once you have enough in storage you could skip an interval of time with your production engine to where you run it 6 times a year and have cellars at various stages of aging bottles. Thus a flow of apple wine that would suit your needs. You can plant that out on a calendar. Since you won't be priming your storage bottles to carbonate
    the wine the bottles won't have to be too sturdy.

    Good luck
    http://www.youtube.com/watch?v=Gc1URQgQWNo

    Comment


    • #3
      Hey, Ed ~ thanks for the comments and the suggestions!

      I wish you the best of luck with bringing back the Hop's. I don't know what it will take for those to clear customs etc and those issues.
      I might not have been clear about this - the hops we seek are only in North Dakota, and I live in Montana, so it will be easy to get them. I don't know where they originally came from, but it is known that they used them to brew beer, and I think it would really be something to put those hops back to work!

      The brown sugar probably will change the profile, just slightly, but I am thinking that it will be in a good way, and not enough to fuss over. Also, the more I think about it, the more I am convinced that it is what my grandfather used anyway, because the colour when I mixed everything was exactly the same as the wine that he made.

      I've got 4 1-gallon jugs, and can really get a good pipeline going. Another option is to simply make 5 gallons of it, since I have a 5-gallon glass carboy. I'm set to make an American Pale Ale with it soon, and then after that, I am thinking it will be good to start a 5-gallon batch of this nectar from the gods....
      Last edited by TasunkaWitko; 04-15-2015, 03:17 PM.
      Fundamentals matter.



      Helfen, Wehren, Heilen
      Die Wahrheit wird euch frei machen

      Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

      BaitShopBoyz.com - Shoot the bull with the boyZ

      Comment


      • #4
        Re:

        OK, so the hops are inside the States.

        This place "Nichols Garden Nursery" Oregon, used to do a lot with Hops, but over time and for many reasons it is more streamlined now.

        But they still have Hop plants you can purchase.

        https://www.nicholsgardennursery.com/store/search-results.php?keyword=Hops×tamp=1429129117

        Krieger's is another source in Michigan

        http://kriegersnursery.com/hops.php

        In beer brewing the female hops are the ones used. But if you purchase
        any of these varieties from either of these sources you will have true breeds to compare to. Again if you wanted to do that.

        In time you may want to brew with other varieties of yeast. You'll get different flavor results with it.

        I used to brew beer with the German Vierka yeast and got great results.







        Red Star is a brand of yeast that has come a long way too.
        http://www.youtube.com/watch?v=Gc1URQgQWNo

        Comment


        • #5
          I started this project on April 8th; this morning - over 2 months later - I transferred the apfelwein to its permanent home, re-purposing a 1-gallon jug from a very good cider that comes from an awesome orchard in my mother's hometown:



          The transfer went without incident; there was very little trub to sift through and my mini auto-siphon performed like a champ. My yield was just an ounce or two below the predicted gallon, and I can live with that.

          Naturally, I had to try just a small sample! It was very good, and I am very sure that I achieved a measure of success with this. The apple comes through very nicely, and the apfelwein seems crisp, dry and refreshing, just as advertised, with a comforting, warm finish. It is not sweet, but there is something there that resembles sweetness - I'm nt enough of an expert to define it, but I like it.



          I put the wine away to mature and develop its characteristics. I'll do my best to forget about it until around Halloween or Thanksgiving, at which time I'll sample it again. According to EdWort's timeline, It should really be coming into its glorious own by that time.

          If I get the chance, I'll start another batch of this soon, to carry me through winter. It really is good stuff!
          Fundamentals matter.



          Helfen, Wehren, Heilen
          Die Wahrheit wird euch frei machen

          Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

          BaitShopBoyz.com - Shoot the bull with the boyZ

          Comment


          • #6
            My apologies - I just experienced the July and August from Hell, as far as work is concerned. Things have calmed down quite a bit, and I can hopefully keep up better.

            Unfortunately, I may also have to start a new batch. My #2 son - who admittedly has a "problem" - decided to guzzle this down like cheap ThunderBird before I even had a chance to try it. This was a couple of weeks ago, after I had very, very deliberately nursed this apfelwein from beginning, through fermenting and during aging. I wasn't even going to try it until October, as it would presumably have been really hitting its stride by then.

            But now, nothing.

            I am still trying to decide whether or not to start a new batch, or use the boy as a "donor" for experimentation into blood wine.
            Fundamentals matter.



            Helfen, Wehren, Heilen
            Die Wahrheit wird euch frei machen

            Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

            BaitShopBoyz.com - Shoot the bull with the boyZ

            Comment


            • #7
              Use the boy! Use the boy!!!

              Start another batch for Easter!
              Mustang electric smoker
              King Kooker vertical gasser
              Charbroil silver smoker
              Earnhardt Jr smoker
              Brinkman smoke n' grill
              a-maze-n cold smoker rack

              USMC vet 87 - 91

              Comment


              • #8
                Originally posted by TasunkaWitko View Post
                My apologies - I just experienced the July and August from Hell, as far as work is concerned. Things have calmed down quite a bit, and I can hopefully keep up better.

                Unfortunately, I may also have to start a new batch. My #2 son - who admittedly has a "problem" - decided to guzzle this down like cheap ThunderBird before I even had a chance to try it. This was a couple of weeks ago, after I had very, very deliberately nursed this apfelwein from beginning, through fermenting and during aging. I wasn't even going to try it until October, as it would presumably have been really hitting its stride by then.

                But now, nothing.

                I am still trying to decide whether or not to start a new batch, or use the boy as a "donor" for experimentation into blood wine.
                Ouch, that really sucks! Next batch, put under lock and key, and I agree with Shell, use the boy...


                Drinks well with others



                ~ P4 ~

                Comment


                • #9
                  It was tempting, but instead, I taught him how to make his own (and hopefully how to appreciate the wait for a quality product); then, tonight, I had him help me start my new batch of apfelwein, using Montrachet yeast and white sugar.

                  Results to follow!
                  Fundamentals matter.



                  Helfen, Wehren, Heilen
                  Die Wahrheit wird euch frei machen

                  Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                  BaitShopBoyz.com - Shoot the bull with the boyZ

                  Comment


                  • #10
                    Originally posted by TasunkaWitko View Post
                    It was tempting, but instead, I taught him how to make his own (and hopefully how to appreciate the wait for a quality product); then, tonight, I had him help me start my new batch of apfelwein, using Montrachet yeast and white sugar.

                    Results to follow!
                    Good call Ron! Let them know how much time, love and research is involved in such a project.

                    2 weekends ago, at a family BBQ, I was able to test an "Apple Cider" kind of drink that a cousins Dad makes a couple times a year. I have tasted it the past 3 years, and its always great!, and always a little bit different. He lives on the Pacific Ocean here in WA, and has been experimenting with different water from different areas, wells, etc. as well as different types of Honey from various friends from around the coast. I actually don't know what it is technically, but I think "Hard Cider" is what i would call it. I think he mentioned using Champagne yeast? .... He does not test the Alcohol content, but myself and a couple of others with "drinking experience" on stuff estimated 10-12%+- It is absolutely delicious, and very potent! Every batch that I have tasted has been killer! And all were a bit different, apparently due to the experiments with different water sources, Honey(s), etc..... I told him, if this was for sale, I would buy it, and I know a lot of others would also.... He just smiled, and said "its a fun hobby"

                    He also makes some ootstanding beers, primarily Stouts and Belgian style ales.
                    Last edited by Fishawn; 09-12-2015, 09:58 PM.
                    sigpic

                    Comment


                    • #11
                      Sounds like some great stuff. I'll be getting a batch of apple cider going soon - possibly a 5-gallon one, so that I can lay up a decent supply. I made some last year that turned out pretty nice, using local honey and bottle conditioning for just the right amount of carbonation. It was really delicious and refreshing, but unfortunately the cat knocked over most of the bottles.

                      This here apfelwein, which I am making now, is stronger than cider and closer to wine, but slightly less potent. I'm really hoping it turns out well, but it will be about 9 months to find out for sure! The cider that I make will be great for the short term, though, so it's all good....
                      Fundamentals matter.



                      Helfen, Wehren, Heilen
                      Die Wahrheit wird euch frei machen

                      Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                      BaitShopBoyz.com - Shoot the bull with the boyZ

                      Comment


                      • #12
                        Originally posted by TasunkaWitko View Post
                        Sounds like some great stuff. I'll be getting a batch of apple cider going soon - possibly a 5-gallon one, so that I can lay up a decent supply. I made some last year that turned out pretty nice, using local honey and bottle conditioning for just the right amount of carbonation. It was really delicious and refreshing, but unfortunately the cat knocked over most of the bottles.

                        This here apfelwein, which I am making now, is stronger than cider and closer to wine, but slightly less potent. I'm really hoping it turns out well, but it will be about 9 months to find out for sure! The cider that I make will be great for the short term, though, so it's all good....
                        Good deal!

                        Some amazing stuff can be produced with a little time and natural, local sources Keep at it brother!
                        sigpic

                        Comment


                        • #13
                          which moves it from a cider and into the realm of wine.
                          The traditional english term for this is 'scrumpy'.
                          And few things give you a worse hangover

                          That said I have had apple wine as well.
                          Scrumpy tends to be slightly fizzy and apple wine is still.

                          Interesting to know which you end up with :-)

                          As far as your son's sampling goes - yeah I'm with him.
                          My dad used to make a lot of home brew - some of it had pretty spectacular levels of 'evaporation'.
                          I've heard, that if you stick two plastic straws together you can almost get to the bottom of a demijohn :-)
                          Allegedly
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



                          Comment

                          Working...
                          X