Apfelwein

Not really a "brew" day today, but more of a "ferment day" in the Gordon household. One of the online homebrew forums Chris frequents is homebrewtalk.com, a message board on all things homebrewing-related. There is an enormous thread on there concerning a German hard cider called "Apfelwein"; literally, "apple wine". Apparently quite tasty and ridiculously easy to make.

But first, a little meat smoking along with the faithful vermin, one of which has been going deaf for quite some time now as you can plainly tell from the video. A hefty pork tenderloin with a spicy rub on it and apple juice in the smoker's pan. Apple juice and pork to complete today's theme.



So, on to the apfelwein. We are going to Germany very shortly, and this easy recipe figures to be a nice "welcome home" beverage to remind us of our trip once we return. The skinny:

Five gallons (that's right, FIVE) of 100% apple juice. Earth Fare in Greensboro was the destination to get some pure organic apple juice. Then it was a trip to Triad Homebrew Supply to get two pounds of dextrose. Generally, in homebrewing, 3/4 cup of dextrose is utilized right before bottling to "prime" the carbonation within the bottle. This recipe uses a whole two pounds. Also, from Triad Homebrew, we got a packet of dry wine yeast. Either Red Star Montrachet or Lalvin K1V-1116 can be used. Then just for shits and giggles, 4 cinnamon sticks would be added also. The recipe Chris had did not call for cinnamon sticks, just as a garnish if warmed when consumed. So why the hell can't we add it to the 5-gallon carboy? Poof! Chris tinkering yet again.











One-half gallon from each of two of the gallon bottles are poured into the carboy, then 1 pound of dextrose is added to each of the half-empty apple juice bottles. Shake like hell to dissolve. The juice froths up a tad with all the sugar in it and all the shaking. The pour everything in the carboy and sprinkle in your dry yeast packet.

Add your 4 sticks of cinnamon directly into the carboy.










Then it sits for 6 weeks in the carboy (in this case, right next to the Maple Pumpkin Ale settling out). The carboy is filled pretty much to the top with no fear; there won't be a huge head of krausen rising up to overtake the carboy and pop the airlock off. Just a simple film of bubbles involved. After 6 weeks of sitting, we carbonate as usual with 3/4 cup dextrose and let it sit in the bottles for 3 weeks to bubble up.




Easy.

Should be a good "cold winter's night by the fire" beverage later this year.