So I recently acquired two extra 5 gallon carboys, and I wanted to put something in one that needed some aging time and that would be different. From what I have read on this forum, it is pretty much a rite-of-passage to do a batch of apfelwein. For those that have done it, could you describe the taste and if you followed the exact recipe, and if you left it uncarbed or you carbed it. I made a batch of hard apple cider a while back, and from what I can remember it was not very good. But I hear reving reviews of this apfelwein, so I am pretty sure I am going to do it. Any input would be great!
Jason
Jason