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.

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Tips and tricks

The Stages of Fermentation

Props to RM-MN of homebrewtalk.com

During the first phase, the yeast are using up the oxygen to reproduce. This is usually called the lag phase because it appears that nothing is happening.

Phase 2 is where the yeast go crazy, eating the malt sugars and excreting alcohol and CO2. This is often called the active phase. While the yeast are primarily making the alcohol and CO2, there are a number of other compounds produced then too, on of which is acetaldehyde.

During the third phase, this acetaldehyde is reduced to alcohol by the yeast but there is no CO2 being produced so many brewers assume that the ferment is over. This acetaldehyde is what gives beer the “green apple” or “cider” aroma. This process takes some time so we tell people not to rush to bottle.

The yeast also break down or absorb other compounds that give “off flavors” so it is sometimes called the cleanup phase.

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Wheat

Flexible Wheat Beer GA10071 Notes — update 1

Well this is day three of the Fermentation period and the violent fermentation as subsided. I now am a little concerned as to why the fermentation has quit so early in the primary fermentation period.

My only thoughts to this is due to

  1. Stuck Fermentation – where as the temperature has gone out of the working range the yeast requires or the yeast has died for some sort of reason.
  2. Infection – highly unlikely but not completely off the table. i may have mold or some other wild yeast growing in the fermenter. Today, I will have to crack the bung off of the fermenter and check to see if their is a stench other than what is expected, coming from the drink 😛
  3. I am imaging things and all is progressing as it should be – 90% probable as this is the best answer. I will check the SG tonight and see what is going on.

Fermentation on Sunday was very violent and making a lot of gurgling. On Monday morning there was hardly any action at all. I may also place an airlock back onto the fermenter and remove the blow-off tube.

More to come!

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