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- Nov 6, 2007
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People consider Apple Pie Moonshine around here. It is NOT in my book.
How come none of you guys add yeast nutrient?
Go to GNC and pick up a jar of "brewer's yeast" (it's the same dried, centrifuged extract you pay $20/lb. for in homebrew catalogs) Just add 1.5 Tbsp and it's ready to drink inside 4 weeks!
This whole waiting a year thing is bollocks, I say!
... I wonder what it would be like oaked for a couple weeks, then left to smoothen out for 6 months or more.
I made some, and didn't care for it. It's been in the bottles for well over a year now. But that's just me-I'm definitely in the minority on this. Most people love it, but it ain't for everybody.
While we all talk about it's potency, we are not drinking like highschoolers and Boonesfarm. Most of us, me included, enjoy the taste of it and are happy with one glass just like we would be one glass of beer.+1 on ease of creation
-1 on taste
I am well past the stage in life where I feel the need to drink myself into oblivion - which Apfelwein is well equipped to do.
It's drinkable but why?
This is truth. I was thoroughly dissapointed after even 4 months with my first batch. but figured, eh, bottle and store it. Then 6 months and beyond, YUM!!It's not for everybody. Many of those who did not care for it have changed their mind when they tried it again after 7-8 months of aging.
It's not for everybody. Many of those who did not care for it have changed their mind when they tried it again after 7-8 months of aging.
It's a tasty, and very simple recipe to make....Oh and it can pack a mean punch.
I've given carbed bottles of it as gifts an people love it, some call it "Apple Champagne."
I'm basically just asking, what is the draw to Apfelwein, and why is it so common amongst HBs?
Well, my draw to it is that it was the first stuff I ever made.
When I was about 8 or 9 the neighbor kid showed me what he was makin in the back barn with his dad.
The next day I kyped one of ma's crocks, a jug of juice and some bread yeast and hid it in my closet.
I dont even remember if it was good or crap, but that pretty much started me down the fermenting road.
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