NateX
Creator of Inebriant Libations
thanks! It's still sitting in the glass primary...but I do have a few 1 gallon glass jugs...maybe some cinnamon stick in one..? I'm sure it's strong as far as ABV since I followed the original recipe, but it tasted watered down, which may have just been the lack of apple flavor that I expected.
I have 5 1 gallon fermenters, and I try to keep them full if I can. I have had a couple of batches of Apfelwein come out a little flat, only to really wake up after carbonation and aging. I think a lot depends on the quality of juice, as well as the yeast, and the temps they ferment under. I find using Montrachet, a little on the cold side, and additive nutrients seem to produce better results, with temperature being the key. If yeast ferment too hot, es no bueno!
I use a space under the stairs in my basement, and most of the year, it's in the perfect range for most wine yeast (~68 F) but in the summer, it can climb up as high as 74 to 76, and that is normally when I notice odd results. I may try a cheap wine cooler, or adapt a freezer as anyone who brews lagers must do, just so I can really control the fermentation temps. I make beer with a club, and we always have superior results using cooling to maintain temps even for ales. I just made a California Common that turned out very nice.