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I've recently done a batch of apfelwein and a batch of cider practically side-by-side. I used Montrachet wine yeast. The Apfelwein started at 1.066, and the cider started at 1.059. Both were fermented dry to about 0.998, then backsweetened when ready to drink. I have to say the cider keeps...

I figured that out through all the reading I did (after the fact though, of course). Figured my billions of Apfelwein yeast cells could do better than simply ending up down the drain!

Loving this stuff so far! My in-laws don't seem to like it because it isn't anywhere sweet enough for them, but I've shared it with a few co-workers as "payment" for things like carpooling and such, and have had nothing but positive feedback! on a side note...I had a batch of cider going...

Interesting question. For this specific dandelion wine, I think I preferred it a bit younger, as the initial bitterness seems a little more apparent at this point, but that could change with even more age. Maybe next year I'll try a completely different dandelion recipe than my...

geez....someone's going to have to make something.5 so were not stuck with .5 forever! :D I've got 9 Gallons on the go...at least a gallon has been consumed before the 4 week minimum though! so 26, 492.5

Looking good! I'm definitely considering a carboy, but for this round (and with my budget) it was either buy a carboy or similar, or start a batch of apfelwein...the choice was obvious! I may not be able to age the first batch for long as I have a number of people who are very eager to try...

Started a 5 gallon batch in a bucket with a tea-towel over top (going with the use-what-you-have approach...and besides...it worked for my dandelion wine!). Fermentation started strong after 24-36 hours...I could hear it in different parts of the house! after about 4-5 days total, fermentation...

Been doing a lot of reading around here and am learning a ton. I've started my first batch of wine - dandelion wine - and being as I see very little information about this particular wine, I figured I'd post up the recipe in exchange for all of the knowledge I am currently gathering from this...