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Teddi Brewski · 02-18-2008, 02:18 PM

I've been browsing this site for a while, and have noticed that just about everybody seems to have an "apfelwein" on tap. What is that? I consider myself pretty well versed in beer styles but that's a new one for me. In a nutshell, what is it?

**EdWort** · 02-18-2008, 02:24 PM

Start here.

http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

**the_bird** · 02-18-2008, 02:25 PM

BREWSKI!

Take a look at this thread. You might want to grab a couple pints, it's a bit of a read. Basically, Apfelwein is a really simple, really tasty, dry, German-style apple wine. All you need is apple juice, some simple sugar, and wine yeast. It's not really like a cider, it's got a clean, dry finish. Really tasty.

CBBaron · 02-18-2008, 02:25 PM

Apfelwein

Click on one of the links you see in the signatures.
Craig

tagz · 02-18-2008, 02:27 PM

It's basically hard cider with a fancy name. They use apple juice and corn sugar. here's the thread with the recipe:

http://www.homebrewtalk.com/showthread.php?t=14860

Personally, I like using real cider and honey. You can get it quite dry and clear, and I think its tastier. That's just me.

Teddi Brewski · 02-18-2008, 02:57 PM

Thanks lads, and Cheers to the sweet Bruschi photo! Reminds me of the good old days

HP_Lovecraft · 02-18-2008, 03:38 PM

Quote:

Originally Posted by the_bird

It's not really like a cider, it's got a clean, dry finish. Really tasty.

On paper, Apfelwein has the same specs as New England style Hard Cider. Similar gravities, and similar alchohol.

Though traditionally, New England style often had extra flavorings, darker sugars, and rarely wild apple yeast. Apfelwein style usually uses a dry-wine yeast, light sugars (ie dextrose), and nothing else for a lighter, crisper hard cider.

But for most, the only real difference is Edworts choice of yeast: Montrachet yeast. Before Edworts thread, champagne yeast seemed to be used for hard cider.

nic