I made a double batch of Apfelwein from a local fresh-pressed apple juice.
- 2 gallons fresh-pressed apple cider
- .75lbs corn sugar
- Red Star - Cote de Blanc
This is a super simple recipe and preparation. I just sanitized a 3 gallon fermenter, added the apple juice and sugar, and then pitched yeast.
This will remain in primary for about 1-2 months, and then will go into secondary for another 1-2 months before kegging. I will be keeping this at a very low serving only pressure so that it remains nearly still.
OG: 1.051 (before sugar addition)
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