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| I'm going to ferment you all! |
I mentioned in an earlier post that the first batch of homebrew I ever made was an apricot wheat beer. The second batch was a lager, specifically a clone of
Shiner Bock. One of the hardest parts of brewing is the waiting. In order to pass the time while I was waiting for those beers to be ready, I decided to try my hand at making some cider. I had been perusing the
HomeBrewTalk forums and encountered what might just be the most popular cider recipe in the homebrewing community:
EdWort's Apfelwein. Apfelwein is a German style of cider and it is very dry. Bone dry. It usually has a final gravity
below 1.000, meaning it is less dense than water. It is also very strong, usually around 8.5% ABV. There is
a thread on HomeBrewTalk that is attempting to track how many gallons of the stuff has been made. Only including the people who self-report on that thread, it's already at 28,383 gallons. I'm sure the actual figure is much larger.
This stuff has started to grow in popularity at my house. More of my guests are getting a taste for it, and I realized I only had one batch left, which I made last June. I have a batch that I bottled in champagne bottles (it can be fun to carbonate it like champagne), but when my current keg kicks, I will only have 5 more gallons to put on tap. Given that it takes months for the stuff to mature, I decided something needed to be done.
