Originally Posted by brew-skies
I read a lot of posts about people adding fruit to their apfelwein.
1. When should the addition take place?
2. What form? puree?, fresh fruit?
3. Does the addition need to be boiled or prepared?
Second topic: Does anyone add clarifier to apfelwein?
I don't have any experience adding fruit for your first 3 questions, but I just made my first batch of Apfelwein and, a week after fermentation stopped, it settled out crystal clear without any clarifier. I think it would depend on what kind of yeast you use.
If your wondering, followed Ed Wort's recipe and used Red Star Montrachet Wine Yeast.
First State Brewers
Primary: StrawberryHop Saison
Bottle: Rochfort 10 Clone, Bourbon Oak Pumpkin Ale
Keg: Kolsh, Marzen, Saison, Belgian Strong Ale, Brewskie the Elder,Pomegranate Apfelwien, Rye Dortmunder Export, English Bitter