Generic Apfelwein or Flavored?

The Apfelwein thread has gotten really long, and I'm just looking for some informal responses. I have 5gal of Ed Wort's recipe sitting in a carboy. To my taste, it's a little bland. I tried a sample with cinnamon and another with a spritz of 7up, and liked both better, but don't know what friends and family will like.

Should I could bottle it as is and make additions at drinking time, or should I suspend a little bag of cinnamon and some other spices in the secondary now and let it flavor up before bottling. Apfelwein enthusiasts, what do you think?

feffer said:

The Apfelwein thread has gotten really long, and I'm just looking for some informal responses. I have 5gal of Ed Wort's recipe sitting in a carboy. To my taste, it's a little bland. I tried a sample with cinnamon and another with a spritz of 7up, and liked both better, but don't know what friends and family will like.

Should I could bottle it as is and make additions at drinking time, or should I suspend a little bag of cinnamon and some other spices in the secondary now and let it flavor up before bottling. Apfelwein enthusiasts, what do you think?

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LEAVE IT ALONE! LET IT AGE!

What is this generic Apfelwein you speak of, naysayer!? This is the stuff of legends. The stuff that we all brew, but don't post about. We keep it in stock for those long days at the office, long drives home, and of course to make SWMBO do things we only thought that porn<buffering...buffering> stars do.

Let it be. Age it, love it, and it will love you back.

MyNameIsPaul said:

LEAVE IT ALONE! LET IT AGE!

What is this generic Apfelwein you speak of, naysayer!? This is the stuff of legends. The stuff that we all brew, but don't post about. We keep it in stock for those long days at the office, long drives home, and of course to make SWMBO do things we only thought that porn<buffering...buffering> stars do.

Let it be. Age it, love it, and it will love you back.

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First time in a while I laughed out loud at a post. Kudos and yes, I have 5g bubbling away right now.

I might have supposed I would pull a few apfelwein zealot's chains. So OK, you've been hooked! How about your cousin, Eddie, your neighbor, Zelda and other people you've shared it with? Do the uninitiated, feel the same way? None of them say, "hey Paul, couldn't we warm a bit of this with a cinnamon stick? It would make a great hot tottie."

I oaked a gallon for a fews weeks and was pretty happy with the results. I did another with mulling spice for the holidays and have another bulk aging that I added cranberries fresh and concentrate for next xmas. The best batch I used 1 lb dme and 1 of dextrose, the malt improved the flavor a lot. Age alone will bring out a lout of flavor , be patient.

I tasted my batch a month ago (at 4.5 months). It was bland, hot, and disappointing. I tasted it again this week, now at 5.5 months. HUGE difference, the apple flavor is REALLY coming out, its crisp, the hot alcohol is 99% gone. The 6 month mark everyone talks about is absolutely correct. Wait it out and still mix it in the glass if you feel the need (as nature/Edwort intended!).

FYI, I about posted a thread like this a month ago, because after reading all the rave reviews I was highly disappointed. Not anymore! Hitting Costco this weekend to make a 6.5 gal batch

Kosch

I tired a bottle at 4 /6/9 months and i didnt finsh the 4 month bottle...6 months i cut with 7 up because still didn't taste that good And 9 months with nothing.big difference in taste. Now I only have 3 bottles left. And they taste wonderful.

I've got a carboy nearly freed up from a Caribou Slobber kit. Then I'm immediately brewing EdWort's Apfelwein - uncompromised! How can 9,612 posts possibly be wrong!?! Following that I can understand a little experimentation &#8211; but give the recipe a shot&#8230;
Personal opinion of course - best wishes!