I have a batch of cider kegged that is 7 months old, it taste considerably better than it did at 2 months as a matter of fact at two months I thought to myself that it would never be drinkable, now it is quite tasty. That being said I have my first batch of Apfelwein sitting right now at about 2.5 months, it tastes pretty good but still has some of that sourness and alcohol taste. I should think that this will get better with a couple more months of aging. You can drink Apfelwein after a month or so but it only gets that much better with age, I know it's hard but being patient is a good thing when it comes to Apfelwein. To answer your question about it being dry this really depends on how much sugar you added and what type of yeast you used. The original recipe should finish dry as it has a lot of sugar in it and uses wine yeast. It's an acquired taste but to be honest it grows on you. If you like a sweeter cider use less sugar and use an ale yeast. A lot of people have experimented on here with various combinations, for instance I knew I didn't like really alcoholic and excessively dry cider so I used a pound less corn sugar and Hefe yeast.
Schlonghammer AlesIt well...it tastes.......more fuller
I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.
Originally Posted by Zymurgrafi
wow, tha more I drink, tha more cohernet you all are!