FEARDIZ
Well-Known Member
So I made some Apfelwein a few weeks ago, followed the recipe exactly.
It was in the primary for 4 weeks and a few days.
Last weekend I broke out one of the gallons of flat Apfelwein, it was 4 weeks and a few days old. Gave some to 7 people 6 of them are BMC people, one doesn't drink beer at all ( female wine drinker )
4 of them would drink it,( including the wine girl ) but they don't really care for it.. I even tried to add some sugar to the glass.
the rest don't want anything to do with it.
I can drink it, it gives a weird buzz.. It's very tart, even with a tablespoon or so of sugar.
I'm taking another gallon that I had out at room temp for an extra week, to thanksgiving ( after putting it in the fridge ).. more wine and other beer and mix drinks type people there.. we'll see what happens there..
I also have a good case in bottles getting carbed, but it's not ready yet..
It was in the primary for 4 weeks and a few days.
Last weekend I broke out one of the gallons of flat Apfelwein, it was 4 weeks and a few days old. Gave some to 7 people 6 of them are BMC people, one doesn't drink beer at all ( female wine drinker )
4 of them would drink it,( including the wine girl ) but they don't really care for it.. I even tried to add some sugar to the glass.
the rest don't want anything to do with it.
I can drink it, it gives a weird buzz.. It's very tart, even with a tablespoon or so of sugar.
I'm taking another gallon that I had out at room temp for an extra week, to thanksgiving ( after putting it in the fridge ).. more wine and other beer and mix drinks type people there.. we'll see what happens there..
I also have a good case in bottles getting carbed, but it's not ready yet..