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CornyKegs 728
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  1. A

    Apfelwein fermenting @ 60-62 degrees

    Red Star champagne yeast makes it super dy; very puckering. I'm on a batch of that right now. I really only like it super cold (live over ice) or back sweetened in the glass. Other than that, the only major taste change I've noticed is when I let some of the yeast get into the glass. That...
  2. A

    Man, I love Apfelwein

    I just bottled my first batch last night. I made a miscalculation and was short a few bottles, so I started putting it right into a glass and, well, I just had to keep making more room in the glass. This was right before dinner. Yeah, I was pretty close to calling EdWort a M'F**kR this morning.
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