5 gallon apfelwein recipe

30 bottles strong wine for £25, takes 6 weeks to make

Preparation Time

Cook Time





Step 1:

  • This is the easiest recipe you’ve ever come accross, I’ve been brewing roughly 3 years and this, unlike most student wine recipes is not some ghetto crap made with bakers yeast (which ferments out at 2% roughly).
  • Step 2:

  • Let me dispell and urban myth, adding more sugar does not make it more alcoholic, nor does age. Alcohol is a by product of yeast feeding upon sugar, once the alcohol saturation reaches a certain level (depending on yeast) it will ferment out and no more alcohol is made. So don’t add extra sugar!
  • Step 3:

  • Step 4:

  • Sterilise your fermentation tank (demijohn), chuck in the apple juice, mix in the dextrose. Fill the airlock half with water, put it in the top and leave it for 6 weeks, nowhere too warm but not too cold either. Ambient we’ll say.
  • Step 5:

  • After 6 weeks you have a 10-11% (roughly) apfelwein, once chilled it’s not dis similar to cheap white wine, you can either syphon into sterilised bottles or it’s great for partys served straight from a bucket. Whichever way you serve, avoid the yeast sediment at the bottom of the barrel.
  • Step 6:

  • Step 7:

  • If it’s too dry for you add some sprite, some people prefer sweet wine.
  • Step 8:

  • All equipment available at wilkos.
  • Step 9:

  • Step 10:

  • Caution: Drinking 4 bottles will cause you to pass out in a pile of your own sick and wake up in the morning with the worst hangover in the world. This stuff is brutal, no hatemail!