White, Wine

German Apflwein — Update 1

To all of my readers,

Today I would like to tell you about a simple recipe for German Apflwein. This is translated as “Apple wine,” and will be fermenting very dry with an OG of .999. The wine will be around 8.6% abv with the addition if dextrose.

To brew this wonderful drink,

  1. 5 gallon of 100% apple juice
  2. 2 pounds of dextrose
  3. Red star Montrachet Yeast
  4. 5 gallon carboy, glass preferred

Take these these ingredients and add them together. At room temperature. Fermentation should begin around 48 hours for 3 months. Wine will be done fermenting and will be Crystal clear for bottling.


Flexible Wheat Beer GW33331 — Update 2

At this time, the brew has been removed from the fermentation chamber and allowed to set on my fireplace. the brew has reached FG of 1.010. I am trying to get a bit more fermentation out of it. This morning I awoke to the sound of gurgling as the airlock started to spit and pudder. I’m hoping to carry this primary for maybe another week. I may also rack to secondary and dry hop into an infuser.

More to come.

Tips and tricks

Flexible Wheat Beer GW33331 — update 1

This next brew has the physical character of a dark beer, but this particular brew is deceptive, it tastes like a wheat beer!


The beer during mashing was progressing nicely up until it reached the saccharification step. The starch conversion took an additional 15-20 minutes do to several successful iodine tests, noting the presence of starches.

After starch conversion was complete, the boil went without a hitch and the cool down was enhanced by a DIY wort chiller.


I think this, by dropping the tempature rapidly, will preserve the hop profile and allow the hops to better present their aroma to the pallet.

More to come after fermentation is complete.

Tips and tricks

Flexible Wheat Beer GA10071 — update 2

It has been about two weeks since I last posted update 1. None the less the beer has been phenomenal! After I tested the Specific gravity a few days I noted that Specific gravity has not decreased in value and hinted that fermentation was done.

With that, I decided to put the brew under immediate carbonation until fully carbonated. The taste of the beer left me with displeasure as it hinted no alcohol or any kick like my K25651 brew. I feared that I may have been hesitant and too hastily in savoring the flavor.

For a week, GA10071 stayed under carbonation and slowly began to mature. As of now, the beer is changing flavor and the patience of waiting and allowing time to do it’s job is really what was needed.

I will keep an eye on this brew and provide further details as it progresses.