I just came across this site a few days ago and was quite surprised at all the fuss about apfelwein.
I've been making this stuff for about 25 years!
My wife and I call it "Slider"
I found the basic recipe in "The art of Making Beer" by Anderson and Hull (c) 1971
Its recipe 18 in chapter 6 "cider and perry"
Cider from apple Juice
1 gallon apple juice (multiply for whatever quantity of juice you have)
Cane sugar to s.g 1.060 (i've used corn sugar too, theres no difference, so go cheap!)
½ tsp acid blend (I skip this)
¼ tsp grape tannin (and this)
¼ tsp yeast nutrient (but I add this)
Andovin or champagne yeast
Ferment in primary, then secondary, prime and bottle in beer or champagne bottles. (it kegs well too)
Age at least 3 months, 6 months recommended.
My favorite variation is to replace about 25% of the apple juice with cranberry cocktail. If it's sweetened, then you don't need as much sugar. your hydrometer will guide you. The unfermentables give you a slightly sweeter product and you get a nice pink colour.
It's also very good without any added sugar, except for priming. less alcoholic, very refreshing.
I've experimented with wine, ale, and lager yeasts and temps. In general, I find it takes longer for the beer type yeasts to mellow out than with wine yeasts.
Overall, I like lalvin 1118 champagne yeast the best.
I've been making this stuff for about 25 years!
My wife and I call it "Slider"
I found the basic recipe in "The art of Making Beer" by Anderson and Hull (c) 1971
Its recipe 18 in chapter 6 "cider and perry"
Cider from apple Juice
1 gallon apple juice (multiply for whatever quantity of juice you have)
Cane sugar to s.g 1.060 (i've used corn sugar too, theres no difference, so go cheap!)
½ tsp acid blend (I skip this)
¼ tsp grape tannin (and this)
¼ tsp yeast nutrient (but I add this)
Andovin or champagne yeast
Ferment in primary, then secondary, prime and bottle in beer or champagne bottles. (it kegs well too)
Age at least 3 months, 6 months recommended.
My favorite variation is to replace about 25% of the apple juice with cranberry cocktail. If it's sweetened, then you don't need as much sugar. your hydrometer will guide you. The unfermentables give you a slightly sweeter product and you get a nice pink colour.
It's also very good without any added sugar, except for priming. less alcoholic, very refreshing.
I've experimented with wine, ale, and lager yeasts and temps. In general, I find it takes longer for the beer type yeasts to mellow out than with wine yeasts.
Overall, I like lalvin 1118 champagne yeast the best.