apfelwein

Hello. This is my first post after being a long time reader. I am about to embark on my first homebrew cider. It will be a bone dry apple cider made with champagne yeast. I have not yet decided if I will add corn sugar. After lots of research I believe that the acidifying agents (i.e. the...

Hey there! I doubt anyone here will remember me, but I definitely remember this place. I joined back in 2008 and started my home brewing journey on this forum. I ended up dragging a couple of my roommates into the hobby, and before long moved on from making basic wines to some kit beer, and...

Here's a variation on a theme, which I'm sure someone has posted on before. We have a crab apple tree which produces radish-sized crab apples galore. I've heard the term "crab apples" used when talking about small and tart apples, but this tree produces fruit that looks just as much like a...

Made my first Apfelwein (from Ed Wort's recipe) on 6/17/18. Just kegged it last night (9/25). Tastes very good --I'm impressed. Nice, dry, and clear with a hint of apple. Only to get better with age I assume. I followed Ed Wort's recipe exactly except used LD Carlson Cider House select yeast...

Hey all, Still a novice here. A while back I made some of Edwort's Apfelwein and loved it because it was so simple to make. So on that note, I was wondering, could I substitute the apple juice for another type of juice and get the same result with a different flavor? Or go half and half? How...

Greetings, fellows. I’m new here, and I’m new to brewing. Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical...

im a pretty novice brewer, and I am starting to feel that I have made a rather large mistake in my attemp to make an apfelwein. so I started with 64 oz of all natural 100% apple juice, then added the pulp and juice from 7 red delicious apples (put through the juicer) then I added 32 oz water...

Hi, I'm currently making a batch of apfelwein, and it's past the two week mark and still bubbling. It's in a cold basement, so that's probably to be expected. I think it's too much of a pain to check the gravity (ie sanitizing the hydrometer and everything), so should I not bother until I can...

A friend of mine wants to make apple pie a la mode flavored cider. We are both beginners, and our researching efforts have left us with some questions. Is it possible to make this cider thick and creamy? He's considering adding oatmeal (think thick oatmeal stout). I'm wondering about...