Tale of an Ancient Apfelwein
I tried out a 1G Apfelwein batch when I first started brewing. Didn't much care for it. Decided to try again, and let it age a little longer.
Weeeeeeelp, about 19 months later I found my second apfelwein that I had completely forgotten about. Airlock had been dry for who knows how long. Absolutely crystal clear, with a thin powder of yeast at the bottom. A few red speckles on the surface, but it didn't smell bad.
I bottled it, and tried one when it was carbed. Tasted like jet fuel.
Weeeeeeelp, just found those bottles again, 7 months later, and decided to give another one a try.
Holy crap. It's FANTASTIC.
Primary: Belgian Dubbel Braggot
On Deck: Sour-mash Belgian Strong
Bottled : Holy Matrimony Saison, Ghost Stout (extract), Blood Orange Hefeweisen, Oatmeal Stout, Willamette SMaSH lager, EdWort's Apfelwein, Scottish Export, Cascade SMaSH, Amarillo SMaSH, Ghost Stout (partial mash), EdWort's Apfelwein, Cranberry Wheat, Habanero American Ale, Belgian Christmas Ale