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that is success right there, good luck with #2, 3, 4....... cheers!

I just switched from doing extract to All Grain and am loving brewing and also winemaking. Lot to learn on the site, some really knowledgeable individuals here. I made this recipe 3x altering it slightly each time. Late extract addition of altering hop schedule gives you different taste...

I did water first, then grain for my first AG batch, seemed to work well.

5.75g x2 krausen action is a little less than the extract kits I have done, trub however is huge dos primaries with blowoff tubes Using a growler from Sports Brew Pub -u1bodgb_S4 Cranberry Apfelwein running at 95 bubbles a minute. Montrachet wine yeast and apple juice are making...

85% says the little side detail window menu.

First batch is in the kettle, Amarillo Pale Ale Using a 10gal Igloo MLT, flysparging from a 10gal HLT, 15.5gal Keggle, 220,000btu burner (son of a b!tch is impressive), Got a March 125 pump for liquor transfer from keggle (or into carboys), Wort chiller, big ass stainless steel canoe paddle...

Update; The Apfelwein is now clear, took a shot of Bentonite to do it. ABV is 9.5, nose is light apple, light mouth feel, very dry finish. I am leaving it still and in wine bottles, might carb the next batch. I think I prefer a Nottingham yeast cider to the Montrachet. Some one gal test...

Thanks for the replies, I will give it plenty of time.

5 Gallons of Edworts Apfelwein and one gallon of Hard Cider starting off. Notice the color difference. Both were started with 100% Apple Juice, pasteurized. The small 1gal jug is using Windsor Ale Yeast and no added sugar, big 5gal one is Montrachet Wine Yeast with 2lbs of powdered sugar in...