Bottled the apfelwein this morning.
Damn good stuff!
I used a pound of dark brown sugar in 2.5 gallons of natural apple juice (cheap, store-brand, $1.39-per half gallon stuff, but all natural). Nottingham dry yeast.
Had a nice aroma and nose that I can only describe as wine-line (as opposed to cider-like). Not sure if it was just the alcohol, or what. Perfect level of sweetness, not cloying at all, but not overwhelmingly dry. The level of sweetness of a youngish, sweet red wine. Still have plenty of apple flavor. Very drinkable, likely TOO drinkable. Perfect, I thought.
Primed and waiting, although honestly I could drink it non-carbed. I used a little bit more priming sugar than I usually would (a half-cup corn sugar for the 2.5 gallons), I want this to be a little effervescent (sp?).
The only issue I had was the little soda bottles I bought (Orangina, I think, little 6oz Italian sodas) won't talk new bottle caps with my wing capper. Had to quickly sanitize the last of my swing-tops, and I may have oxidized when I moved them from the small bottles to the swingers. Eh, it won't last long enough for them to go stale.