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None, I've actually started using regular sugar when I dont use honey

I have tossed frozen raspberries in when starting the batch and have had great success. They will start to look funny, but the flavor will be there. Cherries, sliced oranges, and pineapple chunks work great too :-)

Thats a lot of sugar for one gallon batches. The most that I've put in a five gallon batch and had success, was 4lbs. Even then, it took forever. Apfelwein doesnt need nutrients or staggered additions of anything, just let it do its thing if the yeast you used has a high alcohol threshhold :)

I have used almost every type of fermentable I can get my hands on, and cane sugar works very well. You just have to shake the containers a bit more to dissolve it.

The drinking too fast was a concern for me so I made a batch with only a pound of sugar in it :)

Yeah, the five gallon batch I made with 10lbs of sugar had the yeast choke out and was still way too sweet to drink. Its sitting in bottles until I can figure out what to do with it. As far as sweetening goes, splenda works great and wont ferment, but dont over do it

Anybody stick this stuff in a tap-a-draft system? Anything I should look out for?

Yep, its worked fine

No secondary, just wait for it to clear

I am one of the ones that you speak of that like getting "pissed" a lot. I also dont mind the taste of young Apfelwein. That being said, I have started putting bottles of this away and trying them a lot later, and holy crap does it start tasting like the nectar of the gods:ban: Its ok...

I bottled a batch last night that had 10lbs of sugar in it. It's still pretty sweet, I think the sugar choked out the yeast :(

I only leave mine in primary for about a month and let it age in bottles for longer. That way I can sample when I wish :)

Brown sugar and honey are interesting to ferment and can leave off flavors. If you cant get dextrose, just use regular sugar/

I dont even bother taking gravity with this stuff. After 1 month, I bottle it along with half a can of half a can of apple juice concentrate and it carbonates good enough for me about 2 weeks after bottling.

Sounds really good, but where do I get nuruk?

1. I've never put it in secondary 2. Yes, you can pitch on the old cake. I've done it when the brewshop was closed and it worked just fine.

I second this. I put 3 in a batch and it was overpowering. In my apple pie batch I am going to add 2 sticks 3 weeks into fermentation.

It will start more fermentation, why do you need to top it off?

Just started a batch with 3lbs of dried amber malt instead of dextrose, 3 cloves, and one vanilla bean. I may steep some oats in it to add even more body. Then in 2 weeks, I'll add 2 sticks of cinnamon. I'm going for an apple pie spin on apfelwein :)

Yep, thats how I do it