Monthly Archives: February 2010

Brewing Apfelwein

Yesterday, my favorite brew wench (hi Christie!) and I made our first foray into brewing with fruit. We made Apfelwein, which is a fermented beverage made from apples. From Wikipedia:

Apfelwein (German, apple wine) is a German variant of cider made out of apples. It is also regionally known as Ebbelwoi, Äppler, Stöffsche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and Saurer Most (sour must). It has an alcohol content of 5.5%–7% and a tart, sour taste. The name Äppler, mainly propagated by large producers, is generally not used in restaurants or by smaller manufacturers who instead call the beverage Schoppen or Schoppe which refers to the measure of the glass.

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Using a yeast cake

Edit: I do not advocate this method anymore. I do advocate re-using your yeast, but you should wash it first.

If you brew regularly, and especially if you like to use liquid yeast strains, you might want to consider reusing your yeast. As with everything in homebrewing, there is a long list of do’s and do-not’s, but in general, it’s pretty easy to decide if repitching on yeast will work for you.

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