- Joined
- Mar 6, 2013
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This is my first try at an Apfelwein; I used the yeast cake left over from a Wit Bier 5 gal recipe, and poured about 1/3 of it out. Then added 2gal of apple juice and 16oz of local honey. The yeast went crazy for about 36 hours.
Now, 3 weeks later, the yeast seems to have mostly disappeared, the color has deepened to a nice rich color, and it has cleared up. It is calling my name, I can hear it
How should it be served? Cold? Room temp? I'm gonna have to siphon off a small glass full, just to taste. If this works, it is unbelievably easy to make.
Now, 3 weeks later, the yeast seems to have mostly disappeared, the color has deepened to a nice rich color, and it has cleared up. It is calling my name, I can hear it
How should it be served? Cold? Room temp? I'm gonna have to siphon off a small glass full, just to taste. If this works, it is unbelievably easy to make.
