PoBoy

Recipes 

I'm sipping on my first batch of apfelwein right now. It's clear and dry, with a touch of tartness, and damn good at only 40 days old. Looking forward to it getting even better. It tastes like a rather dry white wine, which is just fine.

An old fart with a low, fixed income, this wine is all I hoped it would be; it tastes good - much better than the sickly sweet boxed wines I had been trying - and is cheap to produce. The initial outlay for the 6-gal Better Bottle will pay for itself many times over, and may have already done so with just the one batch since my yield was five-and-a-half gallons (I could have poured more juice in, and will next batch).

I have a badly bulged disc in lower back and degeneration of discs in my neck. I use alcohol for pain control when it gets bad - which means I drink some alcohol three to four days a week - usually one or two glasses. A bit of snake-bite medicine helps alleviate that and other age-related pains - and helps me sleep like a baby. Not rationalization, just facts. Have been looking for an affordable drink that I can enjoy - this fills the bill better than I'd hoped.

The taste reminds me of a decent chablis. I let it ferment out and clear, and have a very tasty still, dry wine. Plus it's easy to make and not counting the BB cost only $4.90 per gallon. Starting my next batch this week. Thanks Mr. Ed.

__________________
yeast...man's best friend

garnede

Recipes 

I started my first batch 1-14-12 and bottled 3 weeks ago. As for my first tasting, it is a simi-tart dry wine. If you follow EDWort's recommendation to not judge till after 3 drinks you'll be drunk. I had 1 bottle, and I liked it. After 2 bottles, I was buzzed and liked it. After 3 bottles I was drunk and liked it, . I don't think I'll try a 4th.

I only left mine in primary for 5.5 weeks and bottled carbonated for 3 weeks. I used EdWort's recipe except I used cane sugar instead of corn sugar. The final product is clear and crisp. It might be better after a few months, but it is very drinkable after 8.5 weeks. Enjoy!

__________________
Ruthenium Brewery
Primary: Skeeter Pee, EdWort's Apfelwein, EdWort's Apfelwein (2), Pumpkin wine, Skeeter Pee (2)
Secondary: Cranberry Apple Wine,
Bottled: EdWort's Apfelwein, Mulberry multi-berry wine & seconds
Up next: Persimmon wine,

OpenContainer

Recipes 

Bottled up 51 bottles today. Now to wait for them to carb up.

Jimbob904

Recipes 

Man, I don't know if I'll have enough left to bottle, as I keep stealing glasses as it goes. I think the fermentation is over, and all 3 gallons taste different. Still tasty though.

veritas524

Recipes 

Have to give credit to Edwort for this recipe. It took 1st place in Category 28 at Kona Homebrew Festival, good stuff.

jarett

Recipes 

I just bottled my first batch last night and man it was tart! I'm really hoping it mellows out. I only aged it for 5 weeks since I was getting impatient.

The starting reading was 1.056 and finished at .096 so it's pretty darn dry as well as potent.

Xtant

Recipes 

I've been drinking on my first batch for a few months. Just a month in primary, then I bottled two bombers and kegged the rest. I'm gonna put one bottle in the fridge to see how it compares to what is in the keg. The other bottle will be for the six month mark. SWMBO and I really like this stuff. I need to get another batch going...

__________________
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop." -Winston Churchill to his Secretary of War, 1944

MT2sum

Recipes 

I have a couple of questions:

1.) can I use regular white sugar?
2.) would there be any difference if I used Champagne yeast instead of Montrachet (we have both, just askin)

Thanks for the recipe!

iammatt

Recipes 

A Sierra Nevada man I see! Your bottles/holders look like my normal bottling day.

america

Recipes 

1) yes, just make sure you use a priming calculator as you'll need more cane sugar than corn sugar.

2) I just made my first batch with champagne yeast a bit over a month ago (5th batch total). After just the first month it tastes way less harsh than the normal Montrachet does at that time. I'm a much bigger champagne fan than wine though, so maybe that has something to do it. I'd say go for it.