Originally Posted by BigKahuna
This would be technically a cyser.
It should be pretty fair, but look out...it's going to be puckeringly dry at first. Let this thing age until you cant' stand it any more...You'll be rewarded.
Thanks for the heads up, I will now change the name to something like "Cyserfelwein" or some other combination of apfelwein & cyser. Or maybe just an interesting Cyser name. Who knows?
Also, I was probably going to bottle it 3 months from now. Two & a half if I can't stand waiting. I know it should be done more patiently, but hey, if I like either (or both) the mapfelwein or the mead(cyser)felwein I'll make a full batch and by the time I'm done drinking the other batches, the new one will be ready to bottle.
I also wanted to try a small batch of "Oakfelwein" which would've had a lot of brown sugar and oak for the last few weeks, but my last mr. beer keg was leaky. Oh well. Next time. This stuff is so easy to make I'm going to have to fight the urge not to just make it when I have empty carboys hanging around. I still haven't even tried any yet. I really hope I like it, otherwise I'm going to be stuck with like 8 - 10 gallons of it.