Apfelwein #5 (AW)

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 #5 was mixed on November 19th. (See the publish date? Regardless of when the article goes live, it’s backdated to the date of the event.)

We used cups instead of grams to figure out how to get our sugar levels right. Otherwise, AW #5 is noticeable for a single reason, besides being our fifth batch of Apfelwein (AW) or sixth batch of cider.

That is to say, this time (it’s also the first time) we’re using the Windsor Ale Yeast from Danstar instead of either Lalvin’s EC-1118 or Danstar’s Nottingham Ale Yeast.

So, it should be interesting to see how it comes out. In a month.

AW #5 in its fermenter.

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.