Please share spiced Apfelwein recipes!

emr454 · 05-15-2009, 03:42 AM

I am just getting into my first batch of Apfelwein and realize I'm going to be making a bunch of this stuff in the future.

I was thinking of making a 1 gal batch with some cinnamon, but dont want to overdo it. I was also thinking of doing some small batches with cloves and nutmeg.

Can anyone whos done any sort of spiced Apfelwein please chime in? I am interested in your results.

Thanks in advance.

Eric

yeastluvr · 05-17-2009, 05:05 AM

I've said this once and I'll say it again, be carefull on the amount of spices you use. My second batch of cider I brewed I thought a nice spiced cider would taste great. I mixed it up using 1/2 teas of ground cloves, 1/2 teas of ground cinnamon and 1/2 teas of ground ginger. I tasted the mixture before dumping into the fermenter and WOW, it tasted awesome.

However after feremnt was done and the sugar was all consumed it had a funny, weird, almost bitter aftertaste, of course from the spices. Just beware of spices as it is true a little goes a long way. I'm trying to age this one to see if it gets any better with time, like maybe a year.

**thataintchicken** · 05-17-2009, 06:41 AM

I've done spiced batches and you'll really want to keep the spice down. A little goes a very long way.

another thing to do is to use mulling spices with your apfelwein.
warm it up and add the spices.
place it in a crock pot or a thermos bottle and enjoy at your leisure.

AlphaPyro · 05-17-2009, 08:02 PM

In an attempt to curve the dry/tartness of the apfelwein I began infusing it with lavender.

Two cups of lavender infusion to 5 gallons before racking for very aromatic stuff and flavor or 1 cup to add just a bit of spice.

The lavender really eases with age, but it adds a nice highlight to the drink itself.

Beware if you don't like lavender because you won't like it in any amounts.

You can make a basic lavender infusion by mixing roughly 2.5 teaspoons of dried culinary lavender buds with boiling water and allowing to steep for 15 minutes before straining. Boil the water, and pour it over the lavender buds and allow to rest, don't continue boiling.

This has gotten me laid by SWMBO.

EDIT: I've also tried 5 gals of AJ with 1 pound of dextrose and fermented with Wyeast 1056. This leaves it much sweeter, but with the lavender infusion is actually quite pleasureable to drink as the finish is still relatively dry.

emr454 · 05-17-2009, 10:23 PM

Along the lines of lavender, what are your thoughts on lilac? THe are very plentiful around my house.

Eric