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Great info. Thanks for sharing! My latest batch was with Hay’s Cider from Costco, Premier Classique yeast, Chestnut Tannins, Malic Acid, and FAJC (one can for 5 gallons), all in Primary. It is fermenting at whatever temperature the closet in a 70F degree home would allow it to be. I hope it’s...

Thanks for the info! I believe I’ll be getting one for my next batch and scouting a free fridge!

I always wondered how one uses a refrigerator for fermentation. Does the temp controller turn the fridge on and off to maintain temp, or is it somehow wired into the temp control of the fridge itself?

Thanks! I’ve only done staggered 1-gallon batches so far, constantly tweaking in preparation for a “perfect” 5-gallon batch. Looks like (among other things) a way of cooling to low 60’s or below will produce what I’m looking for!

Ahh interesting. Thank you! I usually just ferment in a closet on our 69F-degree home. But based on some other things I’ve seen about homebrewers wanting to control temperature with special devices, I probably need to get a “cooling blanket” or something like that, right?

I just realized that my only temperature control is my home’s HVAC...

I know that some wine yeasts are purported to “kill the flavor” of cider. And yet, many popular cider recipes on here make use of wine yeasts. So there is something desirable about wine yeast for cider. I know that a slow fermentation is best to retain apple flavor and to allow better overall...

From Stoeffsche.de/gesund.html (courtesy Google Chrome translation)... (see 1-3 and 13) “A medical-scientific inventory of cider theoretically yields the following positive effects: 1) Stimulation of the digestive glands and thus digestion. 2) Improvement of the gastric circulation. 3) In...

I guess my point is: apfelwein is traditionally dry, so the fact that it is still colloquially known to have a laxative effect on the bowels is interesting, and perhaps points to a complimentary effect from the malic acid, aiding digestion and assisting gastric emptying. Now you got me...

This is very interesting.... I say keep drinking cider for your health!* Y’all check out this short docu on apfelwein in Frankfurt! (OP already knows some of what I mention below) URL] Apparently in Frankfurt, it’s somewhat well-known that drinking the pure fermented apple must...

Yeah, I’m coming to that realization as well. I don’t believe it’s traditionally as puckering as a cider made from bittersharps like Kingston Black or Crab apple varieties, unless it’s the Speierling Apfelwein. As long as it’s refreshing, dry, and tastes like it was made from apples I’ll be...

This tasted quite horrible, as expected, but it was STRONGGGG! The cloudiness is yeast and sediment. My 5 gallon size racking cane stands a bit too far off the trub for a 1 gallon, and so I had some liquid left. I ran it through a rinsed paper coffee filter and drank it. An imperial pint just...

Thank you! I’m letting my two different batches age, and I am confident that aging will produce something enjoyable. I’ll be starting another run soon, this time using Edwort’s reco’d yeast, one gallon with AJFC, and one gallon with Simply Apple, neither with added sugar. Regarding what you...

Thanks for giving answers to those questions! I think that Edwort’s Apfelwein recipe is a practical workaround to achieving something that tastes close to Possmann’s. I’m not going to rely on those ratings to decide whether I will ever try Possmann’s, especially since Edwort himself says his...

Yes; I found where Edwort’s recipe is purported to taste the same as Possmann’s, only containing more alcohol (as I mentioned above). However, what I’ve been pondering is: How AJFC (AJ from Concentrate) w/ ascorbic acid (as used by Edwort in his Apfelwein recipe) produces a similar apfelwein...

Yes; simply pour/siphon enough out to account for the increased volume (from the CO2 bubbles, multiplying yeast organisms, and lees/sediment). I generally haven’t had issues with this, since I simply don’t allow juice to reside in the neck of the carboy. Fortunately, there is generally no...

Hello folks, I can’t seem to get my hands on Possman’s “Frankfurter Applewine” (see attached image) and so I have no way if knowing what I’ve made from Simply Apple (fresh-pressed, pasteurized, unfiltered apple juice), Pectin Enzyme, and Belle Saison yeast... “tastes right”. In searching the...

That does not answer the question. I also have been unable to acquire or otherwise try traditional apfelwein. What you are calling “Applewine” is really Turbo Cider (cider with added sugar to artificially increase the ABV). The fact that its ABV has been increased to within the range of...

Thank you! That is very interesting.