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.