Ok, so I just bottled my first batch of EdWort's apfelwein ... rather, a slight variation of. The LHBS was out of Montrachet and dextrose, so I used champagne yeast and dark brown sugar. Two weeks in primary and a month in secondary. Used 5oz of priming sugar for extra fizz ... hope I didn't just create some bottle bombs!
I stole a taster while bottling, and man, this is one "kick yo azz" drink! I can't wait to whip up a batch (can't really "brew" a batch of this stuff ... gotta love how easy it is) of the original recipe on 1/24.