Transatlantischer Honig-Apfelwein

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Well-Known Member
Nov 10, 2007
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Recipe Type: Fruit wine
Yeast: Koelsch/California Ale Yeast (WLP060 American Ale Yeast Blend should be a close substitute)
Yeast Starter: optional, recommended for batches larger than 5 gallons or when using washed yeast (use 50% DME, 50% table sugar @ 1.035)
Batch Size (Gallons): slightly more than 2 gallons
Original Gravity: ?
Final Gravity: 1.002-1.005
IBU: 0
Boiling Time (Minutes): 0
Color: Light yellow with green hue, brilliantly clear
Primary Fermentation (# of Days & Temp): 5 weeks @ 70-75 deg or until clear

This version of Apfelwein is less dry and retains more apple flavor/aroma than EdWort's version. Its taste is somewhere along the lines of a weak Chardonnay or Riesling Spaetlese. The recipe posted is suitable for fermentation in Mr. Beer kegs, but can be upscaled linearly to 5-gallon batches.

2 gallons apple juice, no additives (I use White House brand, pasteurized juice from concentrate).
5 oz of dark brown sugar, dissolved in 1 cup of boiling water along with 1 tsp of Wyeast nutrient
16 oz generic clover honey
Blend of Koelsch and California Ale Yeast in equal proportion (or substitute WLP060 American Ale Yeast Blend)

Simply pour these ingredients into the sanitized Mr. Beer Keg or other fermentation vessel and provide some aeration by shaking. No heating is necessary. Add the yeast at room temperature or slightly below. Ferment at 70-75 deg F for five weeks, then check for clarity - the wine will be ready when brilliantly clear (although wine made from cloudy apple juice may not clear completely). Final gravity should be around 1.002-1.005. Can be bottled directly from the Mr. Beer spigot (slowly, to avoid sucking yeast through the spigot) and enjoyed immediately. By pouring a new batch directly onto the yeast, the culture can be sustained indefinitely, although washing every few months to discard dead cells is recommended.


  • this blend of yeast along with the yeast nutrients does produce some sulfur during fermentation, but nothing comparable to the Rhino Farts produced by the original recipe.
  • best enjoyed still at fridge to cellar temperature, but can be carbonated petulant or sparkling.
  • unlike the original recipe, this one will form a layer of kraeusen after several days that will persist for a couple of weeks. Leave sufficient headspace or use a foam control agent like Defoamer 105 or Fermcap-S.