mrmekon
Well-Known Member
I tried out a 1G Apfelwein batch when I first started brewing. Didn't much care for it. Decided to try again, and let it age a little longer.
Weeeeeeelp, about 19 months later I found my second apfelwein that I had completely forgotten about. Airlock had been dry for who knows how long. Absolutely crystal clear, with a thin powder of yeast at the bottom. A few red speckles on the surface, but it didn't smell bad.
I bottled it, and tried one when it was carbed. Tasted like jet fuel.
Weeeeeeelp, just found those bottles again, 7 months later, and decided to give another one a try.
Holy crap. It's FANTASTIC.
Weeeeeeelp, about 19 months later I found my second apfelwein that I had completely forgotten about. Airlock had been dry for who knows how long. Absolutely crystal clear, with a thin powder of yeast at the bottom. A few red speckles on the surface, but it didn't smell bad.
I bottled it, and tried one when it was carbed. Tasted like jet fuel.
Weeeeeeelp, just found those bottles again, 7 months later, and decided to give another one a try.
Holy crap. It's FANTASTIC.
