A few years ago I made a 5 gallon batch of Ed Worts Apfelwein. I used 5 gallons of members mark Apple juice, 2 pounds of corn sugar, and Montrachet wine yeast. It was good, ended up with a high abv, dry and easy to drink.
I’ve purchased some hard ciders recently and they have more of an Apple flavor than what I made. So first question is an Apfelwein the same as a hard cider? Would I get different results using a true cider? It’s fall so the gallon jugs of cider are showing up in the stores.
I’ve purchased some hard ciders recently and they have more of an Apple flavor than what I made. So first question is an Apfelwein the same as a hard cider? Would I get different results using a true cider? It’s fall so the gallon jugs of cider are showing up in the stores.