So, I haven't read through the 865 pages, so I don't know if it's been done, but...
Has anyone tried icing this? It's AWESOME!
I used the original recipe, aged for about 3 months, then bottled into 750ml wine bottles. I dumped a bottle into a sanitized milk jug (cleaned, of course) and froze it over night. I then opened it and tipped it over into a mason jar until the ice was clear. I transferred it into a sanitized bottle, and it ended up being somewhere between 1/4 and 1/3 of the original volume... so, by my calculations it should be around 20% (if not more!)
It's sour, and the apple flavor is intensified. It's like a sour apple but a lot more sour. It's really nice, and I actually think I prefer it to the regular Apfelwein I bottled!
This mixture could be an additive to a cocktail. I bet this would make a KILLER martini if you swapped the Ice Apfelwien for Vermouth. (Gin martini, of course).
Has anyone tried icing this? It's AWESOME!
I used the original recipe, aged for about 3 months, then bottled into 750ml wine bottles. I dumped a bottle into a sanitized milk jug (cleaned, of course) and froze it over night. I then opened it and tipped it over into a mason jar until the ice was clear. I transferred it into a sanitized bottle, and it ended up being somewhere between 1/4 and 1/3 of the original volume... so, by my calculations it should be around 20% (if not more!)
It's sour, and the apple flavor is intensified. It's like a sour apple but a lot more sour. It's really nice, and I actually think I prefer it to the regular Apfelwein I bottled!
This mixture could be an additive to a cocktail. I bet this would make a KILLER martini if you swapped the Ice Apfelwien for Vermouth. (Gin martini, of course).