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I thought oats (flaked, rolled, steeped, toasted, or otherwise) were non-fermentable when used in a cider, but it appears that my champagne yeast is eating them up. It's been almost 2 months. Is it possible that my apple wine is getting a boosted ABV from the oats? Ingredients so far...

I just cold crashed my apple wine to 40˚ then realized it now might not carbonate in the bottles (due to retired yeast). What should I do? The goal is dry and sparkling. The FG is 0.993 (and the vinometer reads between 17% and 18% FWIW). I plan to prime with brown sugar, somewhere...

As beginners, my brew buddy and I have embarked on a quest to create an apple pie a la mode apfelwein/cider, and it was suggested that I post here for more advice. If anyone is interested, please visit my thread at: https://www.homebrewtalk.com/f32/apple-pie-la-mode-cider-advice-163289/ Thanks!

A friend of mine wants to make apple pie a la mode flavored cider. We are both beginners, and our researching efforts have left us with some questions. Is it possible to make this cider thick and creamy? He's considering adding oatmeal (think thick oatmeal stout). I'm wondering about...

Greetings I recently started my first batch of apfelwein and will soon be starting a second. I have 2 gallons of unpasteurized apple juice that was accidentally left out for 2 weeks at room temperature. There were traces of mold on the surface so I tossed the juice in the freezer until I...