01-18-2010, 05:36 AM
I've been making batches of apfelwein - which is actually what the EZ-Caps recipe is, because traditional English or American-style cider doesn't add additional sugars to the apple juice. By adding the additional sugar, you bump up the ABV and get into the apfelwein range (8%+).
I just kegged a 5-gallon batch of apfelwein that had the simplest recipe ever: 4.5 gallons of store-bought preservative-free apple juice, 2 pounds of dextrose (corn sugar). I switched it up like Rontudmr did, by substituting 1.5lbs of dark brown sugar for 1lb of the dextrose, then I added a bit of vanilla extract and some cinnamon. It is marvelous, and WAAAAY TOO EASY to drink!
I just kegged a 5-gallon batch of apfelwein that had the simplest recipe ever: 4.5 gallons of store-bought preservative-free apple juice, 2 pounds of dextrose (corn sugar). I switched it up like Rontudmr did, by substituting 1.5lbs of dark brown sugar for 1lb of the dextrose, then I added a bit of vanilla extract and some cinnamon. It is marvelous, and WAAAAY TOO EASY to drink!