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Old 10-23-2008, 12:34 AM   #1
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Default BTBC Dark Apfelwein


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..

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Old 10-23-2008, 01:06 AM   #2
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How does the color and flavor compare to the original recipe?

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Old 10-23-2008, 02:58 AM   #3
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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.

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Old 10-23-2008, 12:20 PM   #4
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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.

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Old 05-13-2009, 07:16 PM   #5
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Yes, still resurrecting threads. Have you ever added the brown sugar without boiling? Does it work out OK?

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Old 09-22-2012, 01:54 PM   #6
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Quote:
Originally Posted by jkpq45
Yes, still resurrecting threads. Have you ever added the brown sugar without boiling? Does it work out OK?
I made a batch last night without boiling, I'll let everyone know how it turns out. Had an OG of 1.072. Used light brown sugar, not dark brown.
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Old 09-26-2012, 05:55 AM   #7
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Quote:
Originally Posted by jkpq45
Yes, still resurrecting threads. Have you ever added the brown sugar without boiling? Does it work out OK?
Could boil the sugar separate with just enough water to cover and add that to your juice. The little bit of water and heat I don't think would make much difference.
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Old 09-27-2012, 07:11 PM   #8
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Forgot to mention, I used a champagne yeast. Also, I am looking to add cinnamon sticks to the carboy after fermentation is done. Any one have an idea on how long to add them for?

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Old 10-05-2012, 04:35 AM   #9
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Quote:
Originally Posted by Chris7687
Forgot to mention, I used a champagne yeast. Also, I am looking to add cinnamon sticks to the carboy after fermentation is done. Any one have an idea on how long to add them for?
I make something very similar to this. I add 2 three inch sticks for about a week before I keg it. It adds just a hint of cinnamon and isn't over powering. I would start with that and add more after sampling.
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Old 10-05-2012, 11:53 AM   #10
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Thanks wmubronco. I will try that. I am going to bottle mine. Half still and half carbed up. Use the still to make warm cider once it starts to get cold... which for us Floridians is 60*!

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