DAlexander
Well-Known Member
My sister asked me to make an Apfelwein recently. She said she had a ton of the stuff in Germany and she misses it. Ive read alot of threads here on how they have taken store bought juice and made excellent stuff. Now I dont doubt that this has worked out for them but I'd prefer to put in more effort than that and see just how difficult this can be from start to finish.
What Id like to know is what type of Apples are best suited for Apfelwein. I have a good friend that works at a packing shed and I can get my hands on a number of apples.
Also I have a crusher and a press but Im not sure of what material (cloth or such) to put the slurry in for pressing. And is there any processing steps that need to be done in order to preserve the juice long enough or hold back natural occurring yeasties and other bugs?
If any of you apple experts are willing to share with me your steps and possibly a few pictures that would be epiclly awesome.
What Id like to know is what type of Apples are best suited for Apfelwein. I have a good friend that works at a packing shed and I can get my hands on a number of apples.
Also I have a crusher and a press but Im not sure of what material (cloth or such) to put the slurry in for pressing. And is there any processing steps that need to be done in order to preserve the juice long enough or hold back natural occurring yeasties and other bugs?
If any of you apple experts are willing to share with me your steps and possibly a few pictures that would be epiclly awesome.