Well guys, if you remember about 2 months back, I made the Apfelwein (Apple Wine), which is actually a hard apple cider. It is supposed to be some sort of German style of cider which is easy to drink and extremely refreshing. This kind of drink is exactly what we need right here in Singapore. The weather is warm, dusty and with a cool refreshing alcoholic beverage, life can be good. And so I made the Apfelwein for my friends to enjoy.

So two days ago, I bought a few bottles of the 2 month old brew to them to have a taste test. I had expected them to dislike it. First of all, it has a slight sourish aftertaste, which is typical of most ciders. Secondly, it is made from apple juice and it has that apple aroma which a lot of Singaporean drinkers don’t like. They would prefer bitterness than sourness in their alcohol drink. But I was pleasantly surprised that they love it and some of them asked me to make more for them to enjoy during the Chinese New Year holidays. Being a kind and generous person, I said of course I would make for them. The Apfelwein recipe is very easy. Just apple juice, some dextrose and yeast. If you have all the necessary equipment to brew, you should have no problems making this Apfelwein. No boiling, no fuss. Just a lot of apple juice, a little patience and you will have great tasting apple cider to enjoy.

Anyway, it is important to know how to drink the Apfelwein. This beverage should be drank cold. Preferly ice cold. I am sure that most of us don’t like the residual sourness of the apples. If the drink is ice cold, the sourness will not be so profound as the distract the drinker. Plus with carbonation, the aroma of the apples will help musk any sourness. Yes, that means that it should be carbonated and cold when served. Next, you should drink it straight up. You fill your glass to the top with the Apfelwein. In one shot drink about 1/2 of the drink. Rest for like 5 seconds and then drink the rest. After this, you should stop for a while and feel the kick of the potent Apfelwein and you will suddenly feel the Apflewein flunging itself into your senses. Beware, it can creep up to you suddenly so don’t  drink too much. Oh, since this is a cider, you should be prepared for a painful hangover the next morning. I have tried to reduce the hangover effect by ensuring that there is less impurities in the cider, so as some of you guys might know, it is not easy when dealing with apples. Apples unlike malt (for making beer) lacks the necessary nutrients for making a healthy brew, so it is very important to add some yeast nutrients to the must. And keep the temperature on the lower range so as not to create any off-flavours and impurities.