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Fun. Since I both keg beer and weld, I have CO2 cylinders around. I bought one of those carbonator caps. Carbonate damn near everything I can find. Fizzy strawberry wine rocks.

Champagne yeast works just fine.

Apfelwein is somewhat subtle in flavor and pretty dry. It tastes vastly better if it is carbonated.

Looks pretty good!

Rack that off into a smaller carboy and leave the scum layer behind.

I still sit and watch mine ferment. It's just fascinating.

Congrats! It is very satisfying to drink and enjoy something you have made yourself. Not to mention that liberating feeling one gets from stiffing the tax man.:D

I've been making cider like a fiend lately, and have been getting great results from commercial bottled, filtered apple juice. The best so far have been Hansen's Trifecta, Tree Top Crisp Apple Cider (unfiltered, but it settles clear), and regular Tree Top apple juice. In that order. No PE or...

Yeah, you will want to let it sit in a carboy for a awhile, for one to settle out any sediment, and for another to ensure that you don't have renewed fermentation.

Drinking some right now. I bottled it two weeks ago, with no deviation from the original recipe. It may just be my new favorite thing to drink. :dg:dg:ib:ib

It's an experiment at this stage. I basically substituted rasperry syrup for dextrose in the Apfelwein recipe. I also changed the yeast to S-04, as I hope to cold-crash and clear it, and end up with a F.G. around 1.02 that will drop to around 1.015 after sitting in bottle for a week or two. Also...

You won't need additional yeast. About one ounce of dextrose per gallon of dry cider gets a nice fizz. I have been making a farmhouse style (cloudy, no added sugar) and what I do is add 2.1 grams of Safale S-04 or Nottingham ale yeast into a one gallon jug of Knudsen's organic unfiltered...

All of the above points, plus economy. I love cider, but GOOD cider is pricey, $5-$10 for a 750ml of quality product. Heck, even cheap cider is $8 for a sixer. But I can make Apfelwein from bottled juice for about $22 for 5 gallons. And it's one of my favorite things to drink now. So I guess we...

At least, unlike gasoline, I can make my own wine at home!:b

I have a couple of Better Bottles, and I like 'em OK. I still prefer heavy, fragile glass, though I couldn't really argue why in any sort of a cogent manner.

They certainly seem strong enough.

I bought a couple of brew-haulers and love 'em. Sure makes carring a full carboy a lot easier.

I was thinking straight malic acid, since it is found in apples to begin with.

Acid blend or straight malic acid?

It's also been my experience (limited as it may be) that fermenting at cooler temps alleviates the sulfur smells from Montrachet, even without nutrient.