What do you think of this?

[Brandon O]

Here's what i'm thinking

Apfelwein with a slight variation. Use the wyeast weihenstephan weizen instead of montrachet. Rack after 2 weeks to a secondary with 2 pounds of blueberries.

Was thiking maybe only 1 pound of dextrose but I wanted some input. I've also read people putting blueberries in the primary but, for just getting blueberry flavor I think secondary is the way to go. Putting blueberries in the primary would just give a higher ABV?

This will be my second batch, my 3rd will be another to the letter Edwort's, cept i'm gonna carbonate it. Thanksgiving and christmas is gonna be good this year. Maybe even thinking I need a 4th batch going too........i use to smoke meat for everyone, this is WAY easier.

Let me know if you guys have any blueberry variation input.

 

[BigKahuna]

i use to smoke meat for everyone, this is WAY easier.

Don't be a wuss.
This doesn't affect smoked meat in any way.

And nothing goes better with a nice slice of smoked pork loin than a fizzy glass of Apfelwein.:rockin:

 

[jameswardpeterson]

or how bout a nice glass of porkfelwein? I just started a batch of blueberry cider actually with two pounds of wild Maine blue berries, a can of apple juice contentrate, a pound of brown sugar and of course apple juice for a three gallon batch. The plan is to ad two more pounds and 64 oz of blueberry juice at secondary. I made it off another recipe so keep around types ratios.

 

[Toppers]

I don't know, when you talk about racking and adding blueberries and all that fuss, it detracts from the simplicity of Apfelwein. The wham-bam simplicity of pouring 5 gallons, some sugar, and yeast into a carboy then bottle 1 month later = Apfelwein.

Not to say your idea wouldn't be good though.

 

[Brandon O]

Don't be a wuss.
This doesn't affect smoked meat in any way.

And nothing goes better with a nice slice of smoked pork loin than a fizzy glass of Apfelwein.:rockin:

Wow that does sound good. I'ma have to try that one.