so, i tasted my apfelwein that i pitched on 1/4 today. It was good, but it didn't taste very "Apfel-y" at all. In fact, it tasted very much like a standard white wine. A sauvingon blanc, i'd say. I've never made my own wine, so i'm guessing the flavor all comes from the montrachet wine yeast.
BTW - i made the standard Ed Wort recipe, except i used table sugar instead of corn sugar.
I've read a lot of folks report that the apple comes back out of it after a month or two in the bottle. Mine had a nice hint of apple in the white wine flavor right off the bat, but I only used 1 lb of sugar and used cote te blanc yeast so my experience might not be the same.
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so, i tasted my apfelwein that i pitched on 1/4 today. It was good, but it didn't taste very "Apfel-y" at all.
My Thoughts as well
Quote:
Originally Posted by ChshreCat
I've read a lot of folks report that the apple comes back out of it after a month or two in the bottle.
My Experience!
After tasting it at racking time it was very bland. Then 4 months later when I bottled it the apple definitely came back.
I have one bottle from that first batch still and plan on drinking it this weekend when an old college buddy comes down. It'll be ~1 year old this April.
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Last edited by IrregularPulse; 02-24-2009 at 07:47 PM.
I made mine with an ale yeast, it got to FG of 1.00. It taste like a chardonnay, but I can taste some apple in there. ALso the ale yeast seems like it left it a little sweet, not as dry as I had heard it would get.
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Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy
Apfelwien tastes good, but not what i thought
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