Howdy y'all. I want to make a traditional Hessischer Ebbelwoi. To my understanding that means it's served uncarbonated, no sugar added. Super traditional would mean no yeast added, just go with the natural yeasts in fresh pressed, unpasteurized apple juice, but I plan on adding wine yeast to help it out.
Does anybody have roots in Germany or info/tips? Anybody done it this way? Also, can I bottle uncarbonated Ebbelwoi the same way, with regular beer bottle caps, and will it keep? Is there a specific type of wine yeast that the Hessisch Kelterer usually use for their Stoeffsche?
I live near an apple orchard that sells their raw, unpasteurized apple juice frozen year round. I plan on just using that. Sounds super easy and super delicious.