BTBC Dark Apfelwein

aekdbbop · 10-23-2008, 01:34 AM

Basically a variation on Ed's recipe.

For 5 Gallons:

5 Gallons 100% Apple Juice (No preservatives or additives) I use the stuff from Wal-Mart, works well.
2 pounds of dark brown sugar.
1 five gram packet of Nottingham Dry Ale Yeast

Directions:

1. Sanitize Everything!
2. Empty all but 1 gallon of apple juice into your carboy.
3. Bring that last gallon to a boil, remove from heat, and dissolve your dark brown sugar.
4. Let that cool a bit, and add it to the carboy.
5. Sprinkle your yeast on top.
6. Let ferment for at least a month (I let mine go for 2)
7. Bottle or keg (I bottled some, mostly still (no carb) and a few with 3 carbtabs.) You can carbonate it to whatever level you desire, or leave uncarbonated.

Tastes great, reminds me of a apple wine I tried in California on a visit there a while ago..

kaptain_karma · 10-23-2008, 02:06 AM

How does the color and flavor compare to the original recipe?

aekdbbop · 10-23-2008, 03:58 AM

Its about 30% darker, the flavor is a lot more "mature" in my opinion, taste more like a fruit based wine than the original ... very smooth( of course this is all IMO)

I will try and post pics later of a glass.

Jilaman · 10-23-2008, 01:20 PM

I made a similar recipe, and it is dark. It almost looks the same color as fresh cider. I am still waiting for it to clear, but it tastes more like apple wine than it does have that winey/alcohol flavor.

jkpq45 · 05-13-2009, 08:16 PM

Yes, still resurrecting threads. Have you ever added the brown sugar without boiling? Does it work out OK?