Apfelwein #5C

The 1.5 cups of brown sugar gave the cider a very dark color. We couldn't do measurements in metric because the scale was out of battery.

Apfelwein #5C, aka, should be hooch-tastic but will probably just take forever to ferment. I write this because AW #5C (I don’t know why I settled on the C nomenclature for the sixth gallon on normally 5-gallon batches) is only 1 gallon of apple juice but has an extra 1.5 cups of brown sugar added… Continue reading Apfelwein #5C

AW #3C — Bottled

AW #3C had a dark hue, which doesn't come through here.

AW #3C was a first for us. We’d read that brown sugar gives a “cidery” taste to alcohol, so, we figured that we’d increase the sugar content of a cider, a 1 gallon batch, exclusively with brown sugar. AC #3C and AW #3 were taken out and taste tested at the exact same time and… Continue reading AW #3C — Bottled

Apfelwein #1 Racked on Blackberries

We had blackberries, frozen, on hand. Apparently, much like the Python’s elderberries, they do not go well. Unlike our raspberry¬†concoctions, the blackberry cider didn’t taste very good. It was always good enough to be drunk, but no more. We argued over who had to drink it. The label’s nice though. Just, we don’t make it… Continue reading Apfelwein #1 Racked on Blackberries

Apfelwein Batch #1 Racked on Raspberries

Our raspberry experiments are proving to be wildly succesful. Our first batch of raspberry racked cider, made with a wine yeast none-the-less, is all gone because it just tasted so damn delicious. It also made pretty pictures. We’re working on four gallons, but made with Nottingham Ale Yeast. Raspberries were boiled (12 oz. of raspberries… Continue reading Apfelwein Batch #1 Racked on Raspberries