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I just kegged my apfelwein after aging it in the secondary for 6 months. I followed edworts recipe exactly with one exception. I backsweetend it with 2 cans of apple juice concentrate. Finished project is excellent. Gravity is currently at 1.010 after 2 cans of concentrate. I defenetly recommend...

I have been aging 5 gallons of apfelwein for about 6 months. I have done a couple batches and left them dry, I found them to be to sour and dry for my taste. For those of you that back sweeten out there, How do you personally do it? I plan on kegging so renewed fermentation is not an issue...

The recipe for my cream ale called for 8 ounces of carapils. The HBS was out of carapils so I picked up a bag of caramalt. Are these the same malts?

Sam Calagione 2012!

Brock's Homebrew in Melbourne Florida has 5 dollar next day shipping anywhere in Florida. Prices are decent too. For Florida brewers living far away from a homebrew store, this guy is a great option.

I found glass gallon jugs of organic unfiltered apple juice at whole foods (365 brand). I bought a case, mostly for the gallon jugs. I went ahead and used the juice for Edwort's recipe. I "brewed" it on the Nov. 29th and fermentation seems to be coming to a close. Has anybody had trouble...

Should start in under 24 hours

I just moved to Fort Lauderdale. I left all my brewing buddies in Chicago and decided to join the forum. I do all mostly all grain beer, dabble in mead and wine.

Has anybody bottled this still in wine bottles? If so, how hong have you aged them?