Apfelwein #5 Secondaried

This article was originally posted on Dec. 22, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

We secondaried both AW #5 and AW #5C. These two, unlike any other ciders we’d made before, were made with the Windsor ale yeast suggested to us by our LHBS (Local HomeBrew Store.)

Sadly, everything tasted like salt to Bryce and I. Sadly, we’re not entirely sure why. Which means the jury’s still out.

But over all, it seems to have been a failed 6-gallons of experiment.

Apfelwein #5C

This article was originally posted on Nov. 19, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Apfelwein #5C, aka, should be hooch-tastic but will probably just take forever to ferment. I write this because AW #5C (I don’t know why I settled on the C nomenclature for the sixth gallon on normally 5-gallon batches) is only 1 gallon of apple juice but has an extra 1.5 cups of brown sugar added to it. Which gives it a very dark, almost molasses color.

Just like AW #5, we added Danstar Windsor yeast to ferment it down. And once again, we had no hydrometer to measure. Alas, alas, alas.

That being said, we’ll see how it goes.

 

The 1.5 cups of brown sugar gave the cider a very dark color. We couldn’t do measurements in metric because the scale was out of battery.