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https://www.homebrewtalk.com/forum/threads/edworts-apfelwein.33986/

5 gallons of Irish Red 5 gallons of Milk Stout 1 gallon of Pinot Noir 3 gallons of Apfelwein 3 gallons of Cinnamon Apfelwein

My Home Depot special, slightly tweaked. Ripped out the cheap guts after one or two kegs and replaced with quality parts and properly sized and length lines. Also added a second tap and 3d printed tap handles.

You married well sir! :mug: My SWMBO is not nearly as involved in my, ahem, hobby, although she is understanding. My kegerator is in our dining room after all. :D I am sure if I were to take on a project of this magnitude, she would put her indelible stamp on it as well, and I am totally...

Very, very nice! Great work!

6 gallons EdWort's original Apfelwein 3 gallons Cranberry Pomegranate Apfelwein 3 gallons hopped Apfelwein 1 gallon Chardonnay 5 gallons generic Amber Ale

29,030 + 12 = 29,042

This opened my eyes to what one could do with just plain juice. Sure, you may not get all of the character you do with raw ingredients, but my perceptions of what defines "hooch" were certainly shifted by this recipe. My favorite and most surprising variation to date was an "accidentally"...

Just hit the 3 week mark on a 4 gallon (3 for kegging +1 for bottling) batch. I am about to start another 3+1, probably next week. I only have two 3 gallon fermentors, my 6 gallon is for beer. I like the flavor when it is still, especially with some age. It reminds me of a Chardonnay, but...

1 gallon of Cyser in secondary 1 gallon of Edwort's Apfelwein for bottling 3 gallons of Edwort's Apfelwein for kegging 1 gallon of "Noble" variety muscadine wine in primary 1 gallon of "Carlos" (not Tara) variety muscadine wine in primary 1 gallon of Chardonnay in primary 5 gallons of Alpine...

4 gallons Apfelwein 1 gallon "Noble" variety muscadine wine 1 gallon "Tara" variety muscadine wine

+4 = 28724

:rockin:

The longer the wait, the better. But like Tom Petty said...

Math! Hah! I converted tsp to tbsp and then to cups in my head and somewhere I didn't carry a 1 or something. Your #s look better. I learned from experience not to add powdered substances to fermented wine prior to degassing, so I am happy to share! :mug:

Nothing, and it's a shame. :mad: I'm fixing it this weekend.

I have 5 1 gallon fermenters, and I try to keep them full if I can. I have had a couple of batches of Apfelwein come out a little flat, only to really wake up after carbonation and aging. I think a lot depends on the quality of juice, as well as the yeast, and the temps they ferment under. I...

In my experimentation, around 2 or 3 teaspoons per 8 oz seems to be a good, not-too-sweet mixture. Scaled up to 5 gallons, that would be 3/4 to 1 cup of splenda per 5 gallons, if my math is not faulty. :drunk: I have only tried small amounts at a time, but I am about to put in another 3...

Check the FG, it's certainly not weak - if you followed the original recipe, you will have something near 8% ABV when it finishes. I find that a little Splenda and some carbonation make it much more palatable, although 6 months to a year in a bottle, still (degassed), will do wonders - it gets...

Just make sure it is finished dry (FG of .98 to .96) before bottling, or dose it with K-Meta. Bottle bombs are no fun.