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I don't know if that counts as apfelwein but I would be interested to hear how that batch turns out!

I was actually going to add some sugar for more of a ginger-apfelwein. I've tried cinnamon before, this time I will leave it out though just to keep it simple. I will let you know how it comes out!

Glad I asked then. Instructions weren't very clear on that. I have a 5-gallon apple-pear that's been bulk aging for about a year. After that gets bottled I think I'll do this one. 10 tbsp to 5 gallons sound about right? I'm interested to see what this tastes like.

Was 1 tbsp/4 gal. the right proportions? Too much/too little?

Hmmm, apple-ginger, sounds interesting. I may have to try it.

Since it's still in primary, the headspace should all be C02. I'm thinking it will be just fine.

Whatever you choose, be sure and post the results! I would be interested to hear a comparison.

Good to hear! It should continue to get more mellow as it ages.

Good choices, I would recommend apfelwein. The recipe couldn't be simpler and it tastes great. If you have the patience to age it a bit that is.

I think you'll be OK. Avoid the temptation to keep checking it, and try to leave the lid on the whole time. Maybe leave a towel over the top.

If you ever make it to KC, I'd be happy to give you a bottle.

Gotcha, that sounds much better. I've never used a cooking pot, obviously an airtight container would be preferable. It would be a risk, because if any fruit flies or insects got in the brew it could ruin the batch. Does the lid have any holes in it? Syphoning is easier than pouring but...

It'll get you drunk, but 2 weeks is way too young for that wine. It will be super harsh tasting. I would say six months minimum before that would be ready to drink.

I would go easy on the sweetener - it's easy to add more later, but you will be very unhappy if you oversweeten.

That actually sounds pretty tasty. I like a dry, tart wine. 2 weeks is way too young to evaluate it though. Try it again in a month or two and you probably won't even recognize it.

Christmas is just over 2 weeks away. All of my wine takes at least 3 months to start to taste decent. You can try but I don't think that's near enough time.

The problem with 1-gallon batches is by the time it starts to grow on you, the batch is gone! I prefer 5 or 6 gallon batches. Then you can enjoy a bottle or two while letting the rest of it age gracefully.

I have had mold get stuck to the bottom of bottles even after washing & rinsing. You have to visually inspect each of them before you sanitize them. Kinda gross but it happens.

Another thing I was wondering, with the grain taking up so much space I would think that would throw off the proportions quite a bit. After primary is finished and I rack I would probably have to top it off with water to get it back to get it back to 5 gallons. Or would that affect the taste...

In the process of making my second-ever batch of beer, I had something of a grain bag malfunction. Basically it ripped on me and I had to leave it all in with the wort. Are there any issues with actually leaving the grain in primary? I already pitched the yeast but now I'm wondering if that...