Well, I just opened my carboy to check on this Apfelwine (only been three weeks, but I can't wait!) and all I can say is WOW! I can't stand wine, normally, but this stuff is so amazingly tasty I am awestruck. I personally prefer it at room temperature (tastes more like apple and less like wine). I have some questions regarding this batch however:
1. Does light "skunk" wine the way it does beer? Do I need to keep it dark?
2. What is the best way to make it last without spoiling? Will it spoil rapidly after I opened the carboy?
3. What is the risk of "infection" ruining the flavor after fermentation is complete?
4. How does my decision to use plain table sugar instead of corn sugar affect the outcome? I don't know what it comes out like for those of you that made it the right way.
Thanks a ton guys! This stuff is amazing and very strong. Got a nice buzz on just a glass and a half. Will be drinking and brewing much much more in the future!!
1. Does light "skunk" wine the way it does beer? Do I need to keep it dark?
2. What is the best way to make it last without spoiling? Will it spoil rapidly after I opened the carboy?
3. What is the risk of "infection" ruining the flavor after fermentation is complete?
4. How does my decision to use plain table sugar instead of corn sugar affect the outcome? I don't know what it comes out like for those of you that made it the right way.
Thanks a ton guys! This stuff is amazing and very strong. Got a nice buzz on just a glass and a half. Will be drinking and brewing much much more in the future!!