Hi. I made some Ed Wort’s Apfelwine two months ago (well, I messed up the recipe somrthing fierce-my FIRST BREW).
Just wanted to let you know it turned out great. Only 2 months old and very smooth. I can’t believe any wine would taste this good so young.
Reccomend using Mont de Blancs or EC1118 instead of the Montrachet yeast.
Got a batch of cider in the 6.5 cal carboy now that temps have fallen. Used cheap store brand apple juice (all I can find) and a bottle (3 lbs) of Mott’s Original apple sauce. Hoping for good things for the holidays.
My ‘brewed in the bottle’ gallon batches of cider turn out well but there is an awful lot of waste doing it that way!
Ed Wort’s Apfelwine ... That is what is in my 6 gallon carboy right now. I like that after two months you have a nice tasting cider. Did you back sweeten it? Mine did a great big aggressive ferment and it lasted for about 5 days. I added pureed raisins as a yeast nutrient - I thought it would never slow down. I used a White labs liquid Champagne yeast. I also used store bought apple cider a mix of 3 gallons of Musselman’s and 3 gallons of Tree Top. I have read that if you age them for 6 or so months they really mellow out and the apple flavor comes out!