Brews and Blues Beer and Smokin’ Blues

Apfelwein is Ready

The Apfelwein got bottled this afternoon and I'm having my first sample of it now.  HERE is my original post when I started this project.  My initial fermentation of this produced a very dry apple wine, or cider if you want to call it that, at about 8.6% alcohol by volume.  Since this project is primarily for my mom, I knew that the dry factor would not sit well, so I had to sweeten the cider in some way to make it into something she would like.  I sweetened it up with some extra corn sugar and some frozen apple juice concentrate.  The 'sweetness' is excellent, but it creates a dangerous product here...  The alcohol content is still at 7.7% and you can't really taste any alcohol in the drink.  You just have to remember that you aren't drinking simple apple juice :)

This stuff is really good, but I plan to continue with some experiments in making it.  I'm going to experiment with several types of yeast with different attenuation factors and see what sort of flavors I can come up with using varied yeast strains. 

If you are interested in how this is made, check my LOG link on the right side of the page.  The complete process is listed...